Cinnamon and chocolate marble Gugelhupf

Cinnamon and chocolate marble Gugelhupf

Total: 1 hr 30 Min. | Active: 40 Min.
Nutritional value / piece: 284 kcal
, Fat: 14 g
, Carbohydrate: 38 g
, Protein: 5 g

This ring-shaped marble cake is very easy and quick to make. Not only does it taste delicious, but the marble effect makes it incredibly eye-catching to boot. The cake batter is infused with gingerbread spice to get you in the mood for the festive season. The rich, dark chocolate glaze is a delicious addition and whoever wants to up the festive stakes even further can decorate the cake with sugar-roasted almonds!


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Light-coloured batter

250g light spelt flour
1 ½tsp baking powder
½tsp sodium bicarbonate
½tsp salt
80g cane sugar
3tsp gingerbread spice
½tsp vanilla paste
50g margarine, melted, left to cool
1dl maple syrup
80g apple sauce
1dl oat drink

Marble effect

1 ¼dl oat drink
40g cocoa powder

Sugar-roasted almonds & glaze

½dl water
1parcel vanilla sugar
½tsp gingerbread spice
80g sugar
100g almonds
40g dark chocolate (50% cocoa)
40g margarine
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One ring-shaped cake mould (holding approx. 1 1/2 l), greased.

How it's done

Light-coloured batter

In a bowl, mix the flour with the baking powder, sodium bicarbonate and salt. Add the sugar and all the other ingredients up to and including the oat milk, mix quickly to form a smooth batter. Transfer half of the batter to the prepared mould.

Marble effect

Thoroughly combine the oat milk and cocoa powder, mix into the second half of the batter, transfer to the mould. Using a fork, stir in a spiral motion and create a marble effect through both batter mixtures.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Insert a wooden skewer to check whether the cake is cooked through. Remove from the oven, allow to cool slightly, tip onto a cooling rack and leave to cool completely.

Sugar-roasted almonds & glaze

Bring the water, vanilla sugar, gingerbread spice and sugar to the boil in a cast iron or stainless steel pan. Add the almonds, reduce the liquid over a medium heat, stirring constantly until the sugar is dry. Continue to stir until the sugar begins to melt again and forms a glossy coating over the almonds. Immediately spread the mixture onto a baking tray, leave to cool. To make the glaze, melt the chocolate and margarine in a bain-marie. Spread the glaze over the cake, top with the sugar-roasted almonds, leave to dry.

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