Cinnamon and chocolate marble Gugelhupf

Total time: 1hr 30m
Preparation Time: 40m

For 12 piece


Lara - Vanillacrunnch

Nutritional Information

Contains 284 Kcal, 5g Protein, 38g Carbohydrates, 14g Fat


  • Light-coloured batter
  • 250 g light spelt flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp sodium bicarbonate
  • 0.5 tsp vanilla paste
  • 80 g cane sugar
  • 3 tsp gingerbread spice
  • 1 dl maple syrup
  • 50 g margarine, melted, left to cool
  • 80 g apple sauce
  • 1 dl oat drink
  • Marble effect
  • 1.25 dl oat drink
  • 40 g cocoa powder
  • Sugar-roasted almonds & glaze
  • 80 g sugar
  • 0.5 tsp gingerbread spice
  • 0.5 dl water
  • 40 g margarine
  • 100 g almonds
  • 40 g dark chocolate (50% cocoa)
  • 1 parcel vanilla sugar
  • Utensils
  • One ring-shaped cake mould (holding approx. 1 1/2 l), greased.

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  • 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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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