Ingredients
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For the Chocolate Chip "Noodles":
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2 cups (300 grams) whole wheat pastry flour
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1/4 cup (40 grams) unsweetened cocoa powder
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1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
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1 teaspoon baking soda
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1 teaspoon salt
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1 1/4 cups (200 grams) packed light brown sugar
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1/2 cup (1 stick) Earth Balance buttery spread, melted and cooled slightly
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2 large eggs, beaten (from aquafaba*)
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1/2 cup (120 milliliters) canola oil, plus more for greasing the bowl
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For the Creamy Base:
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1 15-ounce (425-gram) can chickpeas (liquid drained and reserved)
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1 medium sweet potato (about 1 pound/450 grams), peeled and cubed
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2 ripe medjool dates, pitted and roughly chopped
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1/2 cup (120 milliliters) canned full-fat coconut milk
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1/4 cup (60 milliliters) water
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1/2 cup (120 grams) unsweetened shredded coconut
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2 tablespoons tahini paste
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1/2 teaspoon vanilla extract
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Pinch of sea salt
Directions
Sub-Title: A Delightful Twist on the Classic Jewish Dessert!
Description: This vegan version of the traditional lokshen noodle kugelhopf features a creamy base made from canned chickpea liquid (aquafaba), mashed sweet potatoes, and tahini, all sweetened with medjool dates and spiced up with cinnamon and nutmeg. The eggless chocolate chip “noodles” are made using whole wheat flour, cocoa powder, and xanthan gum, creating a deliciously chewy texture. Serve warm or cold, topped with fresh fruit and chopped nuts for a satisfying and guilt-free dessert!
Ingredients:
For the Chocolate Chip “Noodles”:
2 cups (300 grams) whole wheat pastry flour
1/4 cup (40 grams) unsweetened cocoa powder
1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups (200 grams) packed light brown sugar
1/2 cup (1 stick) Earth Balance buttery spread, melted and cooled slightly
2 large eggs, beaten (from aquafaba*)
1/2 cup (120 milliliters) canola oil, plus more for greasing the bowl
For the Creamy Base:
1 15-ounce (425-gram) can chickpeas (liquid drained and reserved)
1 medium sweet potato (about 1 pound/450 grams), peeled and cubed
2 ripe medjool dates, pitted and roughly chopped
1/2 cup (120 milliliters) canned full-fat coconut milk
1/4 cup (60 milliliters) water
1/2 cup (120 grams) unsweetened shredded coconut
2 tablespoons tahini paste
1/2 teaspoon vanilla extract
Pinch of sea salt
Instructions:
1. Preheat your oven to 350°F (180°C). Grease a 6-cup (1.5-liter) bundt pan well with Earth Balance butter or oil spray.
2. Make the Chocolate Chip “Noodles”: In a large bowl, whisk together the whole wheat flour, cocoa powder, flax egg mixture, baking soda, and salt until combined. Add in the packed light brown sugar, Earth Balance buttery spread, and beaten eggs; mix until a thick batter forms. Stir in the chocolate chips. Set aside.
3. Prepare the Creamy Base: In a high-speed blender, combine the chickpea liquid, sweet potato, dates, coconut milk, water, unsweetened shredded coconut, tahini paste, and vanilla extract. Blend on high speed until smooth and creamy.
4. Assemble the Kugelhopf: Pour half of the prepared Creamy Base into the bottom of the prepared bundt pan. Using a rubber spatula, spread the chocolate chip “noodle” batter evenly over the surface. Then pour the remaining Creamy Base mixture evenly over the top. Use a knife or your fingers to gently swirl the two batters together.
5. Bake the Kugelhopf: Transfer the bundt pan to the preheated oven and bake for 45-55 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and allow to cool completely before turning out onto a wire rack.
6. Enjoy Your Exotic Egyptian Lokshen Noodle Kugelhopf!: Slice and serve your Vegan Exotic Egyptian Lokshen Noodle Kugelhopf warm or cold, topped with fresh fruit, chopped nuts, or a dollop of coconut whipped cream if desired. Store leftovers in an airtight
Steps
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1
Done
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Preheat your oven to 350°F (180°C). Grease a 6-cup ( |
|
2
Done
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Make the Chocolate Chip "Noodles": In a large bowl, whisk together the whole wheat flour, cocoa powder, flax egg mixture, baking soda, and salt until combined. Add in the packed light brown sugar, Earth Balance buttery spread, and beaten eggs; mix until a thick batter forms. Stir in the chocolate chips. Set aside. |
|
3
Done
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Prepare the Creamy Base: In a high-speed blender, combine the chickpea liquid, sweet potato, dates, coconut milk, water, unsweetened shredded coconut, tahini paste, and vanilla extract. Blend on high speed until smooth and creamy. |
|
4
Done
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Assemble the Kugelhopf: Pour half of the prepared Creamy Base into the bottom of the prepared bundt pan. Using a rubber spatula, spread the chocolate chip "noodle" batter evenly over the surface. Then pour the remaining Creamy Base mixture evenly over the top. Use a knife or your fingers to gently swirl the two batters together. |
|
5
Done
|
Bake the Kugelhopf: Transfer the bundt pan to the preheated oven and bake for 45-55 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and allow to cool completely before turning out onto a wire rack. |
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6
Done
|
Enjoy Your Exotic Egyptian Lokshen Noodle Kugelhopf!: Slice and serve your Vegan Exotic Egyptian Lokshen Noodle Kugelhopf warm or cold, topped with fresh fruit, chopped nuts, or a dollop of coconut whipped cream if desired. Store leftovers in an airtight |
