Natural Food Sweet

Soft classic ciambella cake

Written by Veronica Lavenia

So learn about life. Cut yourself a big slice with the silver server, a big slice of pie. Open your eyes Let life happen

Sylvia Plath

Ciambella: a timeless Italian classic. Perfect for breakfast for soaking or with a veil of jam spread on top, it is also suitable for tea, perhaps, with a dollop of fresh cream and fruit.

My proposal only with quality ingredients, as always. For the gluten-free version I recommend rice flour.

Soft classic ciambella cake: Ingredients

Serves 8-10

100 g (3½ oz) raw honey

75 ml (3 fl oz) mild extra virgin olive oil 

2 large organic free range eggs

Pinch of sea salt

1 tsp organic “Bourbon” vanilla powder

4 tbsp vanilla yogurt

100 g (3½ oz) white rice flour, sifted

200 g (7 oz) white Farro flour, sifted

15 g (½ oz) organic baking powder

4 tbsp warm water


Soft classic ciambella cake: Method

  1. Preheat oven to 180°C (350°F).
  2. Mix together the honey and olive oil. Add the eggs, one at a time, beating well. Add the salt and vanilla powder.
  3. Pour in the yogurt and continue to mix.
  4. Add the flours and the baking powder, mixing well to combine all the ingredients. Add the warm water.
  5. Pour the batter into an oiled and floured doughnut cake pan. Bake for 30–35 minutes, or until done in the center.

Don’t miss:

Gluten free cornmeal ciambella

Gluten free marble Ciambella cake


About the author

Veronica Lavenia

PhD (former University academic).
Italian based writer and magazine contributor.
Authors of six books (five cookbooks), some of her works have appeared in the most popular International food magazine, as "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea"; "Gluten free Heaven";" TML", among others.
Food Connoisseur.
EVOO Communicator.
Founder of #evoostories and #storiedievo at @veronicalavenia_
Founder of the EVOO Column at "The Wolf Post".
Translator at "The Wolf Post".