Cinnamon and chocolate marble Gugelhupf

Name: Cinnamon and chocolate marble Gugelhupf
Prep time: 40 min
Total time: 90 min
Yield: 12
Ingredients: 1 ½ tsp baking powder; 250 g light spelt flour; ½ tsp sodium bicarbonate; 80 g cane sugar; ½ tsp vanilla paste; 1 parcel vanilla sugar; 80 g sugar; 1 dl maple syrup; 40 g cocoa powder; 2 ¼ dl oat drink; 90 g margarine; 80 g apple sauce; 100 g almonds; 3 ½ tsp gingerbread spice; ½ tsp salt; 40 g dark chocolate (50% cocoa)

desserts Baking sweet

Total: 1 hr 30 min. | Active: 40 min.

vegan

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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!

Lara - Vanillacrunnch

Ingredients

for 12 pieces

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

Marble effect
1 ¼ dl	oat drink
40 g	cocoa powder

Sugar-roasted almonds & glaze
½ dl	water
1 parcel	vanilla sugar
½ tsp	gingerbread spice
80 g	sugar
100 g	almonds
40 g	dark chocolate (50% cocoa)
40 g	margarine

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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