Gluten free chocolate and amaretti ciambella

Gluten free chocolate and amaretti ciambella is one of my winner cakes.

The breakfast cakes, perfect for soaking, are one of the sweetnesses I love most. They are typical of the Italian breakfast and our tradition of homemade cakes, simple but with special ingredients.

This Ciambellla is made with unrefined flours, naturally gluten-free and sweetened with date syrup.

Olive oil, and good dark chocolate, are the key to a traditional but contemporary recipe where taste and nourishment blend perfectly.

Gluten free chocolate and amaretti ciambella: Ingredients

Serves 8/10

200 g (7 oz) 70% dark chocolate, gluten free

1 tbsp raw cocoa powder

300 g (11 oz) brown rice flour, sifted

2 tbsp rice starch (or cornstarch/cornflour)

2 tsp organic baking powder

1 tsp organic vanilla “Bourbon” powder

80 g (3 oz) amaretti cookies, chopped

3 free range organic eggs

Pinch of sea salt

100 g (3 ½ oz) raw coconut sugar

150 ml ( 5 fl oz) brown rice milk/drink (or other plant based milk)

80 ml (3 fl oz) mild extra virgin olive oil (or 100 ml- 3 ½ fl oz organic high oleic sunflower oil)

Gluten free chocolate and amaretti ciambella: Method

  1. Chop the chocolate and melt in a bain-marie.
  2. In a bowl, mix the cocoa with the rice flour, rice starch, baking powder, vanilla and amaretti.
  3. In another bowl, beat the eggs with the pinch of salt and sugar. Add the milk, oil, melted chocolate and mix.
  4. Add the dry ingredients, slowly, until a homogeneous mixture is obtained.
  5. Pour the dough into a mold, previously floured and oiled.
  6. Bake at 180° (Gas 4) for 40 minutes.

Don’t miss:

Chocolate rum cake

Sea salt chocolate cake

Vegan chocolate chip loaf

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