Healthy bundt cake with dates and hazelnuts
This healthy Gugelhupf recipe is quick and easy to make with spelt flour, hazelnuts, oat milk and dates! The Gugelhupf is vegan, contains no artificial sugar and is really incredibly moist! I used chocolate for the chocolate icing, which is also sweetened only with dates.
Kochutensilien
- Bundt Cake Tin I use one made of silicone
Zutaten
Vegan bundt cake dough without artificial sugar:
- 400 g spelt flour - not wholemeal otherwise the dough won't rise well
- 200 g hazelnuts grated - or walnuts, almonds, etc., a mixture is also possible
- 16 g tartar baking powder
- 250 g dates - weight without pits I used fresh dates for the recipe. If you are using dried dates, cover them with the oat milk in a bowl and leave to soak before using.
- 700 ml oat milk if using dried dates, use about 100ml more.
Chocolate icing:
- 140 g chocolate for decorating
- 140 ml water
- chopped hazelnuts for sprinkling
additionally:
- some fat to grease the cake tin not required for silicone tins - for example coconut oil, neutral oil, butter
Anleitung
- Preheat the oven to 180°C (360°F). Grease the bundt cake tin.
- Mix the flour, baking powder and grated hazelnuts in a large bowl.
- Cut open the dates and remove the seeds. Weigh and place in a blender. Pour in the oat milk and puree.
- Mix with the flour mixture and pour into the bundt cake tin.
- Bake in the oven for approx. 60 minutes. After approx. 30 minutes, reduce the heat to 160°C (320°F).
- Remove from the oven and leave to cool in the bundt tin. This will take a few hours at room temperature (can also be done overnight). Only then turn out onto a plate.
- Heat the chocolate with the water over medium heat and stir well. Spread over the Gugelhupf and sprinkle with the chopped hazelnuts.
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Januar 26, 2024(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
https://www.vienna-sunday.kitchen/healthy-bundt-cake-with-dates-and-hazelnuts/