Healthy bundt cake with dates and hazelnuts

This healthy bundt cake recipe (Austrian Gugelhupf) is quick and easy to make with spelt flour, hazelnuts, oat milk and dates!

The bundt cake 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.

*This recipe was created in cooperation with Dattelbär Organic Dates.

Ingredients for the sugar-free bundt cake

Here is some additional information about the ingredients.

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
• 1 pkg tartar baking powder
• 250 g dates - weight without pits - the recipe was created in product cooperation with the Dattelbär brand, whose fresh succary dates* I used for the recipe. They were incredibly soft and delicious! If you are using dried dates, cover them with the oat milk in a bowl and leave to soak before using.
• 700ml oat milk - alternatively you can use other types of milk - if using dried dates, use about 100ml more.

Chocolate icing:

• approx. 140 g chocolate for decorating - if you want to cover the entire bundt cake, use double the amount. I used 1 bar of 70 g organic date hazelnut chocolate and 1 bar of 70 g organic date chocolate from dattelbaer.at
• approx. 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

Instructions

Preheat the oven to 180°C fan oven. 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 out and place in a blender. Pour in the oat milk and puree.

Mix with the flour and nut 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.

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 a medium heat and stir well. Spread over the Gugelhupf and sprinkle with the chopped hazelnuts.
The bundt cake is very moist and can be prepared 1-2 days in advance.

Printable Recipe Card:

Healthy bundt cake with dates and hazelnuts

Rezept drucken / Print Recipe

Auf Pinterest merken / Save on Pinterest

COOK MODE Screen bleibt an beim Kochen / Prevent your screen from going dark

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.

Vorbereitungszeit 10 Minuten Min.

Baking Time 1 Stunde Std.

Autor Angelika Kreitner-Beretits

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.

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

Januar 26, 2024

Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!