Gugelhupf or, as they say in France, kouglof, is traditionally a yeast based cake (often with raisins), baked in a typical circular mold. It is one of my most beloved cakes as it can me baked in a hundred different ways and with almost anything you already have at home (chickpea can anyone?). This one is a delicious, chocolatey version, inspired by a Slovak book and baked, really, out of necessity, during the covid19 quarantine. As it was very difficult to get into the shops to buy butter or oil, I had to find a way how to bake a cake without them. Kouglof is very popular in Central Europe, where I come from.
1 can of chickpeas (around 200 grams/1 cup), strained. If desired, use the liquid for these Aquafaba chocolate muffins
2/3 cup 100 percent orange juice
1/2 cup coconut sugar
5 tbsp cocoa powder
2 tsp of gluten free baking powder
1. Mix eggs with coconut sugar.
2. Blend chickpeas with orange juice.
3. Mix cocoa powder with baking powder.
4. After all the ingredients are mixed, pour the dough into a Bundt cake or Kouglof mold.
5. Bake at 180 C/350 F for around 50 minutes (remember, every oven is different, so make sure to check every 20 minutes)