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!
Course: Breakfast, Dessert
Keyword: Plant-Based, Vegan
Bundt Pan 9 inch (24 cm)
300gwater+ 50g / 3.5 tablespoon for the chocolate batter
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, sunfloweroil, sugar, vanillaaroma, orange zest, and a pinchofsalt, 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 tablespoon 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.
MEASUREMENTSWe recommend using the metric system for this recipe.