Get the recipe for vegan ciambellone:
→ https://theplantbasedschool.com/vegan-ciambellone/
This vegan ciambellone is taken straight from the Italian breakfast tradition. It’s a simple plant-based recipe that is quick to make, with a moderate amount of fat and sugar, and full of chocolate flavour and aroma. Its black and white colours make it fun to look at, and delicious to eat. Ps: we use both cacao powder and dark chocolate chips, and it’s totally worth it!
→ Please note that this recipe for ciambellone is less sweet than usual ciambellone recipes. If you like it more sweet you can increase the sugar by 50g / 3 tbsp.<
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INGREDIENTS LIST
🌱 Vegan Ciambellone
600 g (4.8 cups) bread flour
300 g (1.3 cups) water + 50g / 3.5 tbsp for the chocolate batter
300 g (1.3 cups) soy milk
130 g (0.6 cups) sugar
60 g (0.3 cups) sunflower oil
40 g (2.7 tbsp) cacao powder
40 g (2.7 tbsp) dark chocolate chips
25 g (5 tsp) baking powder
2 tsp vanilla aroma
1 grated orange zest
2 pinch salt
INSTRUCTIONS
– Preheat the oven to 356F / 180C. Lightly oil a bundt pan, then sprinkle the inside with flour and set aside.
– In a large bowl, add 300g / 1.3 cups of water. Then add the soy milk, sunflower oil, sugar, vanilla aroma, a pinch of salt, and mix well.
Now sift the flour and the baking powder into the bowl with the liquids and stir with a spatula until all the ingredients come together. You should not stir too much, just the time to combine everything. Lumps are ok.
– Pour half of the cake batter into the bundt pan.
Add the cacao powder, the dark chocolate chips, and 50 g / 3.5 tbsp of water to the remaining batter and stir until the chocolate is evenly distributed.
– Try not to over-mix. Pour the chocolate batter in the bundt pan, on top of the white batter.
– Bake at 356F / 180C for 1 hour. Before taking it out, check the inside of the ciambellone with a toothpick. If it comes out dry, the ciambellone is ready.
Let it cool down, then take it out of the shape, slice it and enjoy for breakfast or as a snack.
STORAGE
Store this vegan Italian ciambellone on a plate, covered, in a dark corner of your kitchen. It’ll stay nice and soft for up to 4 days. If you want to extend its shelf-life, then store it in a reusable plastic bag – like one for freezing food.
Our recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.
Contacts
✉️ Nico: nico@theplantbasedschool.com
✉️ Louise: louise@theplantbasedschool.com
Italia Plant Based
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico & Louise 🙂