Naked sea buckthorn Gugelhupf cake recipe
This beautiful time of the year we are spending in Prague, the heart of Central Europe. Here, you can experience some of the most magical Christmas markets that diffuse warm notes of spices coming from mulled wine and mesmerising scents of freshly made Trdelnik, a kind of spit cake made from rolled dough and topped with sugar and walnuts right in front of you.
We’re also going to the National Theatre to see the Bartered Bride, one of the most renowned works by Bedrich Smetana. Opposite the theatre, you’ll find the National Café. Founded in the end of the 19th century, it was a favourite meeting place for many artists, writers and the crème de la crème of those times. Here, you can indulge in traditional Bohemian cakes, as well as typical Polish and Austrian desserts. Oh, those delightful apple strudels and the Gugelhupf! Our Christmas menu simply has to include one of these.
Originating in the late Medieval Austria and popular throughout the Austro-Hungarian Empire, Gugelhupf is a sponge cake traditionally made with a soft yeast dough in a special circular pan with a central tube. In the US, it is known as Bundt Cake and if you’re visiting Prague, ask for a slice of Babovka.
There are a number of varieties of Gugelhupf and any leaven or muffin dough works well. Our version doesn’t contain yeast. Instead, we chose to make it with pumpkin batter, firstly because pumpkins are still in season and secondly because pumpkin gives the cake a wonderful colour!
You are probably wondering why we used sea buckthorn juice in this recipe, right? Well, that’s the most interesting part. Pure sea buckthorn juice goes really well with the leavening agents and it also brings out the colour and taste of the whole cake. Sea buckthorn juice is sour, while the dough of the cake is sweet. This blend results in a nice little balance, not to mention the health benefits of sea buckthorn berries.
It’s not a light cake, but more of a creamy sponge, if we can call it that way. Its texture is extremely satisfying. To add a little surprise, we’ve also used dried sea buckthorn berries for a hint of tang and crunch, which works great with the cake’s texture.
If you like, add a bit of frosting or dust with some powdered sugar on top. We like our Sea Buckthorn Gugelhupf naked because it looks more contemporary, intriguing and that way you also avoid using refined sugar. Oh, and one more thing, we used homemade almond and oats milk (you can find the recipe here) and 1 to 1 ratio of whole and white flour for a nutritional kick.
This is one of our favourite Christmas recipes so far and we are so excited to share it with you! Please let us know what you think in the comment section below and share with us your photos on Instagram.
Serves 4, prepares in 40 mins.
100% plant-based and vegan
- ½ cup whole wheat flour
- ½ cup white flour
- 1 cup shredded pumpkin
- ⅓ cup homemade plant milk
- 1 tbsp grape seed oil
- ½ cup rapadura or piloncillo (unrefined whole cane sugar)
- ¼ cup Erbology Organic Sea Buckthorn Juice
- 1 tbsp Erbology Dried Sea Buckthorn Berries
- ½ tsp cinnamon
- Pinch of salt
- Preheat the oven to 175º C.
- Mix all the dry ingredients in a bowl.
- Add the wet ingredients and the grated pumpkin. Mix until well blended.
- Grease and flour the Gugelhupf pan, then pour in the mixture.
- Bake in the oven at 175º C for about 20 minutes.