Marble ciambella cake by Veronica Lavenia
A ciambella cake is a type of Italian cake, often in a ring or bundt shape. This chocolate ciambella is gluten-free, thanks to the use of cornflour, brown rice flour and buckwheat flour.
Marble ciambella cake
Ingredients
- 2 free-range eggs
- 80 ml almond milk
- 80 ml mild extra-virgin olive oil
- 80 g muscovado sugar
- a pinch of sea salt
- 1 tsp organic Bourbon vanilla powder
- 50 g cornflour
- 200 g brown rice flour, sifted
- 50 g buckwheat flour
- 1 tsp gluten-free baking powder
- 1 tbsp cocoa powder
- 1 tbsp almonds or toasted hazelnuts, chopped (optional)
- icing sugar, for dusting
Instructions
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Preheat the oven to 180°C/Gas Mark 4.
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Beat the eggs with the almond milk, olive oil, sugar, a pinch of salt and the vanilla.
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In a bowl, mix the brown rice flour, cornflour and baking powder. Add to the bowl of liquid ingredients and stir until the batter is smooth.
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Pour about a half the mixture into a baking pan lined with parchment paper. If you have a baking tin with a rounded out middle, use this.
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Mix the cocoa powder into the leftover dough. Pour over the first half of the mixture. Add, if desired, chopped almonds or hazelnuts. Bake for about 25-30 minutes, until a toothpick comes out clean. Sieve over a little icing sugar before serving.
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Bake for about 25-30 minutes, until a toothpick comes out clean. Sieve over a little icing sugar before serving.
As featured in the December 2019 issue of Gluten-Free Heaven magazine