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Vermicelli Gugelhopf
30 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 161
  • Fat about 5g
  • Carbohydrates about 29g
  • Protein about 3g
This is needed
This is needed for 16 pieces
Cake mixture
  • 225 g spelt flour
  • 0.5 tsp sodium bicarbonate
  • 1 pinch salt
  • 0.5 tsp baking powder
  • 20 g cocoa powder
  • 0.25 tsp ginger powder
  • 40 g coconut oil
  • 180 g apple sauce
  • 2 tsp cinnamon
  • 1.25 dl maple syrup
  • 0.5 dl oat drink
  • 400 g frozen chestnut puree, defrosted
  • 2 dl plant-based cream (whippable)
  • 1 parcel whipped cream stabilizer
  • One ring-shaped cake mould (holding approx. 1½ l), greased and floured.
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And that's how it's done
And that's 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.
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.