Gügelkopf is a yeast based cake/bread (often with raisins), traditionally popular in a wide region of Central Europe including: Germany, Austria, Switzerland, Croatia, Hungary, Serbia, Slovakia, Czech Republic, Poland and Alsace. In Italy, gügelkopf is closely related to the Christmas cake, Pandoro.
As always, this recipe is completely vegan, gluten and dairy free as well as deliciously nutritious!
The combination of mixed spices with the sweetness of the raisins provides your tastebuds with the warmth and joy of Christmas.
What’s your favourite Christmas cake/bread?
For 7-9 inch mould
Blend in a food processor (Bread Mix)
- Flour mix (gluten free): 1 cup
- Sorghum flour: 1/4 cup
- Tapioca flour: 1/4 cup
- Baking powder: 1/2 tsp
- Coconut sugar: 1/2 cup
- Melted coconut oil: 6-8 tbsp
- Apple cider vinegar: 1 tbsp
- Aquafaba (chickpea water): 5 tbsp
- Ground walnut / Walnut paste: 1/2 cup
- Raisins: 150g
- Ginger: 2 thumb pieces (peeled and grated)
- Nutmeg: 1 tsp
- Cinnamon: 2 tsp
- Mixed spice: 1 tsp
- Himalayan salt: 1 tsp
- Nut milk of choice: 1/2 cup (until batter is just turning liquid)
- Preheat oven
- Blend ingredients in a food processor adding the nut milk last.
- Pour mixture into the gügelkopf mould
- Bake mixture in oven at 175 degrees Celsius for 35-45 minutes.
- Remove from oven and allow to cool for at least 45 minutes before eating.