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Gugelhupf with Cranberries and Chocolate

Overnight soak; 15 minutes preparation; 30 minutes baking


Gugelhupf with Cranberries and Chocolate

Chava is a professional food writer and photographer  and first started to create mouth-watering vegan recipes and photographs for Viva! in 2006. She lives in the Cotswolds with her partner and two young boys, Sam and Alex.
As she says: ‘Gugelhupf is such a fun name – try saying that after a few mulled wines! This German Bundt cake recipe is full of delicious Christmas flavours. It looks impressive but is deceptively easy to make.’
Tip: Every oven is a bit different. Check your cake after 25 minutes and adjust the baking time accordingly.


  • Equipment: you will need a bundt pan - one of those round baking tins with a big hole in the middle.
  • 200g/7oz self-raising flour
  • 2 tsp baking powder
  • 150g/5oz caster sugar
  • Zest of one orange
  • 45g/1½oz dried cranberries
  • Grand Marnier
  • 25g/1oz dark chocolate chips
  • 4 tbsp sunflower oil
  • 100ml/3½fl oz freshly squeezed orange juice
  • 75ml/2½fl oz water
  • To serve: dairy-free/vegan cream or ice cream – or custard, eg Alpro or Provamel in longlife cartons. You can also make it quickly with almond, soya or other plant milk. Just Wholefoods, or Bird’s Custard (in a round tub) is vegan, as are most supermarket own-brands in such tubs. Just avoid tins or packets, as they aren’t vegan.
  • Method: 

    1. Soak the cranberries in Grand Marnier overnight.
    2. Sift the flour and baking powder into a mixing bowl. Add the sugar, orange zest, cranberries and chocolate chips.
    3. Blend the oil, juice and water in a measuring jug. Slowly whisk the liquid into the dry ingredients until you have a smooth cake batter. (Don’t use an electric mixer).
    4. Grease and flour a 16cm Bundt tin and pour in the cake mix. Bake in a preheated oven at 180˚C/350˚F/Gas Mark 4 for 30 minutes or until the surface has turned a golden brown colour and an inserted skewer comes out clean.

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