Lenten guguluf with plum jam and walnuts

I've had a few instances where I forgot the vegan bundt cake in the oven just when the kids started asking me questions or when someone rang the doorbell. The first time, I took it out a bit too brown, but to my surprise, it didn't turn out badly, just a bit crunchy on the edges – and I discovered that I actually like it that way. I've tried this recipe several times, with minor variations, sometimes with apple jam, sometimes with whatever I had on hand, but the best results are always with sour plum jam. The jam should be slightly tart, not too sweet, or else it turns out to be a cloying disaster. Once, I used jam that was too thick, and I ended up with a bundt cake that, in my opinion, was knife-worthy; it was okay, but not what I wanted. That's why I now make sure to choose the jam properly. The flour also matters; if you use too much, it turns out too dry. I think it should have the consistency of a thick cream that flows slowly off the spoon, not like a pound cake. And I can’t forget the baking powder – I never skip it because there was one time I added it too late, and it didn’t rise properly at all. Well, it happens.

Quick info:
For me, the whole process takes about an hour and fifteen minutes, including baking and cooling. The actual hands-on time is about 15-20 minutes, just enough to mix everything and then wash two bowls. It yields a decent-sized bundt cake, enough for 8 people without exaggeration, or more if it's a dessert to "taste" after a meal. From what I've experimented with, the difficulty is quite light – you just need a bit of patience with mixing and baking.

Why do I always make this recipe?
Not that it’s anything sophisticated, but it simply saves the day when I don’t have eggs or the energy for complicated things. It’s made with whatever you have in your pantry, and the combination of that tart plum jam and chunky walnuts is something I can never get enough of. I feel it works for breakfast, as a dessert, or as a snack. It’s the kind of cake you can take on the go, as it doesn’t crumble easily. Plus, it’s vegan, but you don’t feel like you’re missing anything. Once, my kids told me they prefer this version without milk and eggs; it seems fluffier. And that’s how it became the family recipe, especially when I want to use up the jams in the pantry.

Ingredients (with their roles explained, as I figured out after a few tries):
- 750 g sour plum jam – this keeps the flavor, adds moisture and sweetness. If you use something too sweet, it turns out mushy.
- 150 ml oil (I use sunflower oil; canola works too) – for moisture, don’t skip it, or it will be dry.
- 150 ml sparkling water – helps with the "bubbles," creating a fluffy texture. I’ve also used still water, but it doesn’t rise the same way.
- 4 tablespoons of sugar (about 100 g, but it varies depending on how sweet your jam is) – just enough to balance the taste, don’t overdo it; it’s better to add more later if needed.
- A pinch of salt – it seems little, but without salt, it’s bland.
- 150 g walnuts (I crush them by hand, leaving some big pieces) – adds texture and crunch; don’t grind them too finely.
- 300 g flour (usually, I use type 650 or 000, depending on what I have) – this binds everything, but don’t dump it all in at once.
- 1/2 packet of baking powder (about 5-6 g) – essential for rising; sometimes I add a bit more if the jam is thick.
- Rum essence to taste (about a teaspoon) – changes the aroma; you can use vanilla if you’re not in the mood for rum.

Preparation steps (as I do them, with notes):
1. I always start with a large bowl. I mix the sugar, oil, and salt vigorously. I’ve tried using a mixer, but it works with a whisk if the sugar is finer or if you’ve ground it a bit. If the sugar is coarse, it might not dissolve completely, but it’s not a tragedy.
2. I pour in the sparkling water and add the rum essence. Don’t linger too long; after the water, add the baking powder directly. A little foam forms; that’s normal, don’t be alarmed. The key is to use freshly opened sparkling water, not from a bottle left over from yesterday, or it won’t have the same effect.
3. I add the plum jam. I scoop it in with a spoon and mix gently. Sometimes it’s thicker, sometimes it flows easier, depending on the batch and brand of jam. Don’t mix like crazy; you don’t want to turn it into soup, just to blend it evenly.
4. I add the walnuts – I don’t chop them too finely so you can still feel the pieces. If you chop them too small, there’s no surprise when you chew. I’ve tried almonds and peanuts too, but walnuts are more "traditional" for us.
5. Now I start adding the flour, but patiently – a couple of tablespoons at a time, mixing gently with a spatula. It’s important to keep mixing until everything is incorporated. Depending on how thick the jam is, you may not need all the flour, or you might need to add a bit more. I find the right consistency when I pull the spoon and the mixture flows slowly, not quickly. If it’s too liquid, add a bit more flour. If it’s too thick, add a tablespoon of sparkling water.
6. I grease the bundt pan (mine is 21 cm in diameter) with a little oil to prevent sticking. I’ve tried coconut oil, which is fine, but plain oil never fails. If you feel like it, you can put parchment paper cutouts, but I think it doesn’t work as well.
7. I pour in the mixture and level it with a spoon. Don’t insist too much, just enough to avoid a lopsided cake. Preheat the oven to 180 degrees (conventional, top and bottom heat), not fan. If you have an oven that tends to burn more on the back, rotate the pan halfway through if you don’t mind one side being more bronzed.
8. I bake for about 45 minutes. I test with a toothpick – it should come out clean, but don’t leave it too long, or it will dry out, and there won’t be anything to save. If it seems to brown too quickly on top, place a piece of parchment paper over it to prevent burning.
9. I leave it in the pan for 10-15 minutes; if I take it out too quickly, it risks breaking, especially if the jam is more fluid. Then I invert it onto a plate, let it cool a bit, and if I feel like it, I dust it with powdered sugar.
10. It’s ready to slice when it’s warm or cool. I tell you, if you have the patience to wait until the next day, the flavors seem to settle better. But that rarely happens.

Tips, variations, and serving ideas

Tips:
If you’re using very sweet jam, reduce the sugar or don’t add any at all. If the mixture is too soft, don’t panic; just add flour gradually. Never add all the flour at once, even if you’re in a hurry – it clumps. For the walnuts, it’s important that they’re not rancid or old; they ruin the flavor, I’ve experienced that. If you don’t have a bundt pan, you can use a loaf pan or even a cake tin; just adjust the baking time a bit.

Substitutions:
For a gluten-free version, you can try a gluten-free flour mix, but you might need more flour or to add a bit of xanthan gum; otherwise, it turns out too crumbly. If you don’t want oil, you can use melted coconut butter or even vegetable margarine, but it alters the taste a bit. Instead of walnuts, you can use almonds, peanuts, or even sunflower seeds. As for the jam – I’ve also made it with apricot, apple, or peach jam – but the tartness of plums is just right.

Variations:
I’ve sometimes added raisins soaked in rum, which turns out great if you want something more aromatic. You can also add a bit of cinnamon or lemon zest for a different flavor. If you have kids who can’t stand nuts, you can leave them out, and it will still turn out well. With a thin layer of jam on top after it cools, it looks even more appetizing.

Serving ideas:
I like to serve it plain with coffee or alongside black tea. It also goes well with a bit of vanilla cream or even a fruit sauce if you’re in the mood for something fancy. It can be a dessert for a more sophisticated vegan meal or a snack on the go, as it doesn’t stick or break easily. If you want something truly festive, you can sprinkle toasted walnuts on top or glaze it with melted dark chocolate, but that’s another story.

Frequently asked questions

1. Can I use any type of jam?
Not really. I’ve tried thicker jams and some store-bought ones that are very sweet. The best combination is slightly tart plum jam, not too thick. If you use very thick jam, you might need more water or sparkling water; otherwise, the mixture will be too dry. Strawberry or apricot jam gives a different, sweeter taste, but it’s not as balanced.

2. How do I know when the bundt cake is done?
The safest test is with a toothpick. It should come out clean but not completely dry, or else it will dry out and the cake will be ruined. You can also check by touch – if you press lightly and it springs back, it’s done. If you’re unsure, leave it for another five minutes and check again.

3. What can I substitute for walnuts if I have allergies?
You can use almonds, peanuts, or skip the nuts altogether. I’ve made it with just pumpkin or sunflower seeds for crunch, or simply left it nut-free.

4. Can I use a different type of flour?
Yes, you can. Type 000 or 650 flour works best, but I’ve also tried whole wheat flour – it turns out denser, and you’ll need to adjust with more sparkling water and possibly reduce the amount a bit, or else it’s too compact. For gluten-free, special mixes work, but add a tablespoon more of flour if you see it’s too soft.

5. Is the bundt cake vegan?
Yes, it’s completely vegan – it has no eggs, milk, or butter. Just be careful not to use essences or margarine that might contain animal derivatives (some cheap products might have that).

6. What do I do if it sticks to the pan?
It could be due to the pan not being greased well or not enough fat. Don’t forget to grease it properly, and if it still sticks, let it cool a bit longer and try to loosen the edges with a thin knife.

Nutritional values (based on personal estimation, for a generous slice from 10 pieces)
This bundt cake isn’t exactly a diet food, but it’s not a calorie bomb either. It has about 220-250 kcal per slice, around 35-40 g of carbohydrates, 7-8 g of fat (mostly from the walnuts and oil), and 3-4 g of protein. It’s rich in fiber if you use more whole grain flour. The sugar isn’t excessive, especially if you don’t add too much and use tart jam. It’s suitable for fasting and works for kids; it’s not heavy on the stomach. If you want it even lighter, reduce the oil to 120 ml and add a bit of applesauce, and it will be "fitter." It contains no cholesterol, has no animal fats, making it good for plant-based diets.

How to store and reheat

Stored at room temperature, covered with foil or in a cake box, it lasts well for 3 days without hardening quickly. If you put it in the fridge, it may dry out a bit, but you can leave it at room temperature for half an hour, and it will return almost to normal. For those who want to keep it longer, it can be frozen in slices, in ziplock bags – when thawed, it doesn’t lose its texture, just let it reach room temperature. If you want to warm it for breakfast, you can microwave the slices for 10-15 seconds or even bake them for 2-3 minutes in the oven on parchment paper; it comes out fresh, just don’t dry it out too much. I usually keep it under a thick towel on the table – it doesn’t get dry at our place; it disappears as fast as you can say "bundt cake."

We put sugar, oil, and salt in a bowl and mix them well until the sugar melts (I ground the sugar). We add sparkling water, rum essence, and immediately the baking powder, as it dissolves quickly due to the acidity of the water. We incorporate the jam, mixing gently with a whisk or mixer. We crush the walnuts, but we aim to keep some large pieces in it and add them to the mixture. Finally, we incorporate the flour, little by little, mixing gently, stopping exactly when we achieve the desired consistency. The mixture should be thicker than for a cake and slightly runny. I stopped at 300 grams of flour. We grease the bundt pan with oil and pour the mixture into it. My bundt pan has a diameter of 21 cm. We level it and place the pan in the oven, baking at 180 degrees for 45 minutes. After the time is up, we take the bundt out of the oven and let it cool in the pan for 10-15 minutes, then we turn it out and dust it with sugar, according to preference. The amount of sugar and flour varies depending on the jam (how sweet and thick it is). Raisins, nuts, or almonds can be added.

 Ingredients: 750 g sour plum jam, 150 ml oil, 150 ml mineral water, 4 tablespoons sugar, 1 pinch salt, 150 g chopped walnut, 300 g flour, rum essence, 1/2 packet baking powder with saffron.

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