Austrian Ring Cake or “Gugelhupf”

This Ring Cake was a classic to me growing up. In Austria we call it “Gugelhupf”, while there are many different kinds the most common version is a so called Marbled Gugelhupf, which is just a light and a dark batter mixed together in the baking tin.

I love this cake not just because of its unusual shape but also if done right, its moist, flavorful and makes a perfect afternoon snack. I decided to go for the traditional marbled kind, not just because it has a cool look but also whats better than a chocolate and vanilla put together, in a cake?

Makes one small size Ringcake.


  • 125g coconut sugar or raw cane sugar
  • 125g vegan butter + some extra for the baking tin
  • 3 flax eggs (3 tbsp ground flax + 9 tbsp of cold water)
  • 30g chopped hazelnuts
  • 30g vegan chocolate chips
  • 150g wholegrain flour + some extra for the baking tin
  • 1/2 tbsp baking powder
  • 1/2 tsp vanilla powder
  • a pinch of salt
  • 60g vegan sour cream
  • 2 tbsp cocoa powder


  1. Preheat the oven to 160C. Make the flax eggs by whisking together the ground flax and the water and letting it sit for about 7 mins.
  2. In the bowl of your stand mixer combine the sugar, butter and flax eggs and beat until creamy (you can also use a hand held mixer)
  3. In a seperate bowl combine all the dry ingredients except for the cocoa.
  4. Mix the flour mixture and the sour cream into the butter, sugar and flax egg mix a little bit at a time.
  5. Once everything is combined fold in the chopped hazelnuts and chocolate chips and divide the dough evenly into 2 parts.
  6. Mix the cocoa powder in with one of the 2 parts.
  7. Butter and flour the cake tin and then pour the light batter into the tin, followed by the dark batter. Using a fork mix the two up carefully. Make sure you don’t combine them too much.
  8. Now bake in the oven for about 35-50 mins, you should be able to pull a wooden skewer out of the cake without any batter sticking to it. Let the cake cool down completely before turning the tin upside down and carefully shaking the cake out of the tin.
  9. You can choose to decorate the cake however you want, with powdered sugar for example or the more decadent version with meldet chocolate and blueberries that I went for. Or just leave it plain.

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