Vermicelli Gugelhopf

Name: Vermicelli Gugelhopf
Prep time: 30 min
Total time: 70 min
Yield: 16
Ingredients: 225 g spelt flour; ½ tsp sodium bicarbonate; ½ tsp baking powder; 1 parcel whipped cream stabilizer; 20 g cocoa powder; 1 ¼ dl maple syrup; ½ dl oat drink; 2 dl plant-based cream (whippable); 400 g frozen chestnut puree; 180 g apple sauce; 40 g coconut oil; 1 pinch salt; 2 tsp cinnamon; ¼ tsp ginger powder

Vegan Baking sweet bake

Total: 1 hr 10 min. | Active: 30 min.

vegan, lactose-free

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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!

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 16 pieces

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

How it's done

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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