Vermicelli Gugelhopf

Vermicelli Gugelhopf

Total: 1 hr 10 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 161 kcal
, Fat: 5 g
, Carbohydrate: 29 g
, Protein: 3 g

This recipe saves you having to choose between vermicelli and cake! The moist Gugelhopf is filled with vegan cream and covered in chestnut puree. This vegan, vermicelli-style cake is a real eye-catcher both before and after it has been sliced!

Ingredients

16 pieces

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake mixture

225 g spelt flour
½ tsp sodium bicarbonate
½ tsp baking powder
1 pinch salt
20 g cocoa powder
2 tsp cinnamon
¼ tsp ginger powder
180 g apple sauce
40 g coconut oil
1 ¼ dl maple syrup
½ dl oat drink

Vermicelli

400 g frozen chestnut puree, defrosted
2 dl plant-based cream (whippable)
1 parcel whipped cream stabilizer
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Utensils

One ring-shaped cake mould (holding approx. 1½ l), greased and floured.

How it's done

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Cake mixture

Mix the flour, baking soda, baking powder and salt in a bowl. Combine the cocoa powder, cinnamon and ground ginger, add to the bowl. Add the apple sauce, coconut oil, maple syrup and oat milk, mix well. Transfer the cake mixture to the prepared tin.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack and leave to cool completely.

Vermicelli

Pass the chestnut puree through the vermicelli press and use to decorate the cake. Beat the cream with the stabilizer until stiff and fill it into the middle.

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