Fruit and Nut Guguluf (Vegan)

My first vegan guguluf was a bit of a disaster, I won't lie. I used bananas that were too cold, forgot the baking soda, and almost burnt it in the oven. Luckily, I saved it with the glaze. Now, after about 7-8 attempts, I've arrived at this version that really satisfies me and that I make from time to time, especially when I have overripe bananas and clementines forgotten on the table. It doesn't always come out looking perfect, depending on how ripe the fruit is, but the taste is always good and it pairs wonderfully with coffee or tea, especially for breakfast or as a quick vegan dessert. It's also simple to make, stress-free, and you don't need a mixer or fancy utensils. That's about it, let's get to work.

Quick Info

Preparation: 15 minutes (including chopping nuts and peeling clementines).
Baking: about 40-45 minutes, depending on the oven (for me, 43 minutes is ideal, but I say 40 to avoid drying it out).
Servings: about 10 decent slices.
Difficulty: easy, doesn’t require any special skills, but be careful with the glaze, as it can burn if you’re not attentive.

Ingredients and Their Roles

2 large, ripe bananas – provide sweetness, hold the mixture together, add a bit of volume, plus that specific taste of ripe banana; green bananas don’t work, I’ve tried, they lack charm.
5 clementines – also ripe, for flavor and juiciness; I remove the seeds, otherwise, it tastes bitter, so peel them well.
200 g powdered sugar – adds sweetness and a finer texture, it doesn’t feel grainy in the batter (you can use granulated sugar, but mix it well at the beginning).
150 ml oil – any neutral oil works, I use sunflower oil; if it’s too little, it comes out dry, if you add too much, it “separates.”
250 g sifted flour – always sifted, otherwise it clumps; just enough to bind everything without making the mixture heavy.
1/2 teaspoon baking soda – helps it rise and be fluffy, but not too much, or it will have a strange taste.
1 lemon essence – cuts the sweetness and banana smell a bit, not necessary if you don’t like it.
120 g chopped nuts – I don’t roast them beforehand, I use them raw and chop them with a knife, not too small.
A pinch of salt – brings out the flavors.
For the glaze:
150 g sugar – I use white for an even color.
60 ml water – from the tap, nothing special needed.
2 tablespoons cocoa powder – good quality, not cheap, for flavor.
Colored sprinkles – just for decoration, they don’t affect the taste (you can skip them if you want something simpler).

Preparation Method

1. I start with the bananas. I peel them and put them directly into the food processor bowl or, if I don’t want to wash the processor, I use a fork to mash them as best I can. They don’t have to be perfect, just well crushed.

2. I peel the clementines, cut them into large pieces, remove the seeds if they have any, then throw them over the bananas and turn the processor back on (if you don’t have a processor, a hand blender works too). The mixture should be like a thick, slightly liquid paste.

3. I add the powdered sugar over the fruit mixture, plus the pinch of salt, and mix well. You’ll see it thins out a bit, don’t be alarmed.

4. I start pouring in the oil, little by little, and mix after each addition. If you pour all the oil at once, it won’t blend well. Be patient, it’s not rocket science, but don’t just eyeball it.

5. Separately, I mix the flour with the baking soda, stirring with a spoon, keeping it simple. Then, I add the lemon essence (if using) and mix gently.

6. I incorporate the flour mixture into the wet “batter” in 2-3 batches to avoid lumps. I mix with a wooden spoon, not with a mixer, as over-mixing makes it dense and gummy. It doesn’t have to be perfectly smooth, just ensure there are no visible dry flour bits.

7. Finally, I add the chopped nuts, mixing gently without crushing them. If you add the nuts too early, they get completely covered by the batter and sink to the bottom; I prefer to add them right at the end.

8. I prepare the guguluf pan: I grease it well with oil, using a brush to cover everything, otherwise it sticks. Sometimes I dust it with flour if I’m worried about it sticking.

9. I pour in the batter, leveling it slightly with a spatula, not banging it down, as I don’t want to knock the air out of the dough. I place it in the oven (preheated to 175°C, as my oven isn’t very precise), on the middle rack.

10. After 35 minutes, I peek through the oven door (without opening it) to see if it has risen. After 40 minutes, I insert a toothpick in the center. If it comes out clean, it’s done. If not, I leave it for another 3-5 minutes, but no longer, or it will become too dry.

11. I take it out of the oven and let it sit in the pan for about 10 minutes so it doesn’t break when I remove it. If you take it out too quickly, it might crack.

12. In the meantime, I make the glaze: I heat the water with the sugar in a small pot over low heat, stirring continuously to prevent it from sticking. When the sugar is completely dissolved, I add the cocoa powder, mix well, and let it come to a brief boil. Don’t leave it on the heat too long, or it will caramelize and won’t pour.

13. When the guguluf has cooled down somewhat (it should be warm, not hot), I turn it onto a plate and pour the glaze over it slowly to cover everything. If the glaze is too thick, I add a teaspoon of water and mix; if it’s too thin, I boil it a bit more.

14. I sprinkle colored sprinkles while the glaze is still wet so they stick. If you want, you can also add chopped nuts or coconut flakes.

15. I let it cool completely, at least 30-40 minutes, for the glaze to set.

Why I Make This Recipe Often

First of all, because it helps me use up fruit that is about to go bad. And because it doesn’t contain eggs or milk, it works anytime I’m fasting or have vegan guests (it’s happened). I don’t find it hard to make, it doesn’t dirty many dishes, and it doesn’t require expensive ingredients. What I like is that it’s quite filling, but doesn’t leave you with that heavy feeling that some vegan cakes do. It’s perfect sliced and packed for school or work. It has a slightly tangy taste from the clementines, the bananas keep it a bit moist, and the nuts add that crunchy texture that delights me every time.

Tips, Variations, and Serving Ideas

Tips
Don’t use green bananas; it won’t work. They should be as ripe as possible, even brown on the outside.
Don’t open the oven before 35 minutes, or it will sink in the middle and won’t rise nicely.
The oil should be at room temperature, as should the fruit – if they’re cold, the mixture curdles and doesn’t blend well.
The guguluf pan must be greased thoroughly; otherwise, you risk not being able to remove the cake intact.
When making the glaze, stay close to the pot, as the sugar sticks to the sides immediately.

Substitutions and Adaptations
If you don’t have clementines, oranges work too, but they should be sweet.
Nuts can be replaced with hazelnuts, almonds, or even raisins if you want something fruitier.
For gluten-free, you can use almond flour (about 200 g, with 50 g cornstarch or tapioca), but the texture will be moister and crumbly.
If you want less sugar, you can reduce it to 150 g in the batter and 100 g in the glaze – it will still taste great, just a bit “softer.”
You can skip the glaze if you want something simpler, or use warm apricot or peach jam.
If you don’t have a processor or blender, mash the bananas and clementines separately, then mix well with a fork.

Variations
Add 2-3 tablespoons of cocoa powder directly into the batter for a chocolate fruit cake.
Add grated lemon or orange zest for a more intense flavor.
Instead of clementines, you can use grated apple, but it will be denser, so be careful with the liquid (reduce the oil by 20 ml).
If you’re in the mood for extra crunch, sprinkle almond flakes on top before baking.
If you want it to look “wow,” create a pattern with a fork on the glaze or draw lines with a toothpick while it’s still wet.

Serving Ideas
It goes well with coffee, black tea, or even alongside hot chocolate if it’s not a strict fast.
Cut into thin slices, it’s great for school lunches.
You can serve it with a fruit sauce or a spoonful of plant-based yogurt.
It’s also good for breakfast, with a bit of jam or compote on top.
If you have guests, it looks nice sliced and served on a platter with fresh fruit.

Frequently Asked Questions

1. What can I use if I don’t have a guguluf pan?
You can also make it in a regular loaf pan or even in a round pan (20-22 cm), just make sure to grease it well with oil. The baking time is about the same, but check with a toothpick after 35-40 minutes.

2. Can I use other fruits instead of bananas?
Bananas hold the mixture together, but you can try using well-drained grated apples or very ripe pears. However, without bananas, it won’t be as fluffy and moist, but it will still be edible.

3. I don’t have powdered sugar; can I use regular sugar?
Yes, just make sure to mix it very well with the fruit at the beginning so it dissolves completely and no granules remain.

4. Can the guguluf be frozen?
Yes, it can be frozen sliced, without glaze. Let it thaw at room temperature, then you can add the glaze (or not).

5. The glaze hardened too much; what should I do?
If it has already hardened on the guguluf, there’s not much you can do, but if it’s still in the pot, add a teaspoon of warm water and mix well until it returns to a fluid consistency.

Nutritional Values (Approximate)

If I calculate per serving (about 10 slices from a medium guguluf): one slice has about 260-280 kcal, with about 35-40 g carbohydrates, 10-12 g fats (from oil and nuts), 3-4 g protein (from nuts and flour), the rest being fiber from the fruit and flour. It’s quite “sweet,” but not as caloric as a cake with eggs and butter. Sugar is the main contributor to calories; if you want it lighter, reduce the sugar or the glaze. It’s not exactly a diet dessert, but if you eat it for breakfast or after a main meal, it won’t overload your stomach. It also has some fiber and minerals from the nuts and fruit, which helps digestion.

How to Store and Reheat

Stored at room temperature, covered with plastic wrap or a clean towel, it lasts about 3-4 days without issues. After 2 days, the glaze may become harder, but the cake remains soft. If you want to keep it longer, place it in the fridge (especially in summer), but let it return to room temperature before eating, or it will be too hard. To reheat, you can put a slice in the microwave for 15-20 seconds to soften it. If you’ve frozen the slices, let them thaw naturally, then microwave them for 10 seconds or steam them (if you want to avoid drying out the glaze). The glaze will become slightly shiny when reheated, but the taste remains good. I sometimes spread a slice with a bit of jam if it has dried out on the edges.

We crush the bananas and clementines in a food processor. We add powdered sugar, a pinch of salt, and drizzle in the oil while mixing. We incorporate the flour mixed with baking soda, lemon essence, and chopped nuts. We pour the mixture into a greased bundt pan and bake for 40 minutes at a moderate temperature. We do the toothpick test, and if needed, we bake a little longer. After removing the bundt cake from the oven, while it cools slightly, we prepare the glaze. We put water in a saucepan over heat, add sugar mixed with cocoa powder. We let it simmer on low heat until we achieve the desired consistency for the glaze. We decorate the bundt cake with the glaze, sprinkle colored candies, and let it cool. Enjoy your meal!

 Ingredients: 2 large ripe bananas, 200g powdered sugar, 150ml oil, 5 clementines, 250g freshly sifted flour, 1/2 teaspoon baking soda, 120g chopped walnuts, 1 lemon essence, a pinch of salt. Glaze: 150g sugar, 60ml water, 2 tablespoons cocoa, colored candies for decoration.

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