Gugelhupf, or the Austrian ring cake, is a staple for afternoon tea, dessert, for breakfast, and in coffeehouses across Austria. Similar to American bundt cakes, the ring cake is a yeast or sponge cake baked in a ring-shaped baking tin that is either flavored with orange zest or marbled, like this chocolate and vanilla version. Serve it with a dusting of sugar or top it with melted chocolate and blueberries for a bit of decadence.
GUGELHUPF: AUSTRIAN RING CAKE [VEGAN]
1/2 cup, plus 2 tablespoons coconut sugar or raw cane sugar
1/2 cup, plus 2/3 tablespoon vegan butter plus some extra for the baking tin
3 flax eggs (3 tablespoon ground flax plus 9 tablespoons of cold water)
Preheat the oven to 320°F. Make the flax eggs by whisking together the ground flax and the water and letting it sit for about 7 minutes.
In the bowl of your stand mixer combine the sugar, butter, and flax eggs and beat until creamy (you can also use a hand held mixer)
In a separate bowl, combine all the dry ingredients except for the cocoa.
Mix the flour mixture and the sour cream into the butter, sugar and flax egg mix a little bit at a time.
Once everything is combined fold in the chopped hazelnuts and chocolate chips and divide the dough evenly into two parts.
Mix the cocoa powder in with one of the two parts.
Butter and flour the cake tin and then pour the light batter into the tin, followed by the dark batter.
Using a fork mix the two up carefully. Make sure you don’t combine them too much.
Now bake in the oven for about 35-50 minutes, you should be able to pull a wooden skewer out of the cake without any batter sticking to it. Let the cake cool down completely before turning the tin upside down and carefully shaking the cake out of the tin.
You can choose to decorate the cake however you want, with powdered sugar for example or the more decadent version with melted chocolate and blueberries. Or just leave it plain.