GF Vegan Lúdláb Cake (Hungarian Chocolate Cherry "Goosefoot" Cake)

October 29, 2021
You might have heard of the famous Hungarian Dobos cake, but there is another cake Hungarians really love but it didn't get so famous (yet)—lúdláb cake (literally translates to Goosefoot cake). The origins of the cake are still mystery. The name probably comes from the original slicing of the cake—you have to slice it into small, wide triangles. Some say it is because most people used to eat it for St. Martins Day, when everything revolves around geese. In my family we don't celebrate St. Martin's Day but my grandma used to make it for Christmas for me. Her version is without the cherries but just as delicious. I bring to you my gluten-free vegan version for this delicious cake.
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GF Vegan Lúdláb Cake (Hungarian Chocolate Cherry “Goosefoot” Cake)

Recipe Type: Sweets
utensils YIELDS 12 slices
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  • 155g GF cake flour blend
  • 16g Cocoa powder
  • 60g Eritrit
  • 20ml Vanilla extract
  • 6g Baking powder
  • Pinch Salt
  • 15ml Lemon juice
  • 240ml Lukewarm water
  • 500 ml Almond milk
  • 250g Violife creamcheese
  • 80g Eritrit
  • 2g Salt
  • 30g Cocoa powder
  • 1g Coffee powder
  • 80g Almond flour
  • 20g Vegan vanilla flavoured protein powder
  • 5ml Lime juice
  • 25g Dark chocolate
  • 25g Cocomas
  • Pitted cherries (optional)
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Directions

First make the cream filling:

1. In a big pot whisk together 80 g eritrit, pinch of salt, 30 g cocoa powder, coffee powder, almond flour, protein powder. Slowly add in lime juice and almond milk and create a smooth batter. Over low heat, cook the mixture constantly stirring until it becomes a thick cream. Take off the heat and let it cool completely before you mix in vegan cream cheese with a hand whisk.

For the sponge :

2. Using two bowl, mix together dry (gf flour, cocoa powder, eritrit, baking powder, salt)  and wet (vanilla extract, lemon juice and lukewarm water) ingredients separately. Then slowly pour wet ingredients to dry ingredients and mix it well to create a smooth batter. It will be very runny but as you stir it thickens. Pour the mass into a silicon cake form.

3. Bake it on 180°C in a preheated oven for about 30-40 minutes, or until an inserted toothpick comes out clean. Once done remove from oven and set aside to cool.

 

Assembly of the cake:

4. Cover a springform cake tin with cling film.

5. Cut the sponge into two equally thick disks. Take one of them and place it in to cake tin. If you used a different form to bake the sponge you might need to adjust the form or size.

6. Evenly spread the the cream on top of the sponge then place the other piece of sponge cake to cover it. Place it in the fridge to cool.

7. Meanwhile add water to a small pan and boil. Add cocomas and chocolate to a glass bowl,place on top of the pan that had the boiling water in it and keep stirring the chocolate mixture until it completely melts and mixes together. When done take out your cake from the fridge and slowly pour the melted chocolate on top. You can place cherry pieces (as many traditional recipe calls for it) on top of each slice or decorate it with chocolate shavings. Place it back in to fridge until serving  so the chocolate can set.

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Photo: Imola Toth

 


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Imola is a gluten-free vegetarian, 200h RYT yoga teacher and Wild Women Empowerment Coach. Check out her website , and blog . Follow her on Instagram @yogiraisedbythewolf and Twitter

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