Easter Vegan Gugelhupf, as bright and beautiful as Spring flowers! Pillowy soft and moist crumb that doesn't dry out. Sweet, just enough to make you smile. A handful of dried fruit to make it richer. Perfect gift, snack or even a center piece of your afternoon tea. And you know what - it's made in one bowl and out of leftovers!
Vegan Easter Gugelhupf
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Easter Vegan Gugelhupf, as bright and beautiful as Spring flowers! Pillowy soft and moist crumb that doesn’t dry out. Sweet, just enough to make you smile. A handful of dried fruit to make it richer. Perfect gift, snack or even a centrepiece of your afternoon tea. And you know what – it’s made in one bowl and out of leftovers!

Servings: 12
Author: Mari from Nuts and Walnuts
Ingredients
  • 1 cup plant milk, tepid (I used soy milk)
  • 1 tbsp instant yeast
  • 1 cup cooked polenta
  • 1 cup cooked rice
  • 2 cups flour
  • 3 tbsp sugar or other sweetener
  • 1/3 tsp salt
  • 1/2 cup dried cranberries (or raisins, sultanas)
  • 1/2 cup chopped almonds (optional)
  • 1 tsp lemon zest, grated (optional)
  • plant butter or solid coconut oil for buttering the mould
Instructions
  1. In a mixing bowl dissolve the yeast in milk.

  2. Add all other ingredients in the mixing bowl. Add milk and stir to combine everything nicely and with no lumps. 

  3. Set aside to rise until your oven heats up, for 20 - 30 mins. 

  4. Start your oven to heat up to 180°C/375F. Butter the Gugelhupf mould thoroughly or, if baking in bread mould, line it with baking paper. 

  5. Bake Gugelhupf for 40 - 45 mins or until it's all nice golden brown. If it starts browning too soon, cover it with aluminium foil. 

  6. When baked, leave it for 5 mins and then carefully turn the Gugelhupf out of the mould and onto the cooling rack. Cool before serving. If you like, sprinkle it with some powdered sugar.