Vermicelli Gugelhopf
Try Vermicelli Gugelhopf by FOOBY now. Or discover other delicious recipes from our category Vegan.
- Preparation:
- Total:
- Serves: 16 persons
Ingredients
- 225 gspelt flour
- ½ tspsodium bicarbonate
- ½ tspbaking powder
- 1 pinchsalt
- 20 gcocoa powder
- 2 tspcinnamon
- ¼ tspginger powder
- 180 gapple sauce
- 40 gcoconut oil
- 1 ¼ dlmaple syrup
- ½ dloat drink
- 400 gfrozen chestnut puree
- 2 dlplant-based cream (whippable)
- 1 parcelwhipped cream stabilizer
Instructions
Step 1
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.Step 2
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.Step 3
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.