03. Dec, 2020

Almond Gugelhupf

Vegetarian, Glutenfree, Lactose-free, Valentine's day, Mother’s Day, Father´s Day, Advent & Christmas, Dessert, Baking,

This delicious almond cake is gluten- and lactose-free, but still light and super juicy!

Level of difficulty

75 minutes

  • g rice flour
  • g almond flour
  • g icing sugar
  • g eggs
  • g SENNA Creme
  • g baking powder
  • Vanilla aroma, vanilla sugar

Used SENNA Products:

1211201 Senna Creme


• Premium creme margarine with 60% coconut fat
• Perfect overrun
• Optimum liquid absorption
• Also ideal for ice creams
• Vegan

Art.Nr.: 1211201 | 10kg (4 x 2,5kg)

1248310 SENNA Aroma Vanille

SENNA Backaroma Vanille

• Fine vanilla flavour
• Vegan

Art.Nr.: 1248310 | 1kg (6x 1kg)


  1. Beat the SENNA Creme together with the icing sugar until frothy
  2. Gradually add the eggs. Scrape together 2-3 times with a pastry spatula so that all of the margarine is mixed in and does not stick to the bowl.
  3. Mix the rice flour together with the almond flour and baking powder and blend into the finished egg mix.
  4. Spray the Gugelhupf moulds with release spray and line with blanched almonds. Fill the mixture into a piping bag and pipe into the moulds.
  5. After baking, turn the gugelhupf out of the mould and leave to cool down.
  6. Dust with icing sugar and serve.
  7. Baking temperature: 180-190 degrees
  8. Baking time: 35-40 minutes (depending on the oven)

Our tip

Spread the gugelhupf with warm jam and smother in chocolate.

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