Ladopita is much more than just a dessert: it is the very essence of the island of Lefkada translated into humble but noble ingredients. Although the name may be misleading, it is not a soft cake but belongs to the glorious family of dense syrupy desserts, technically similar to a baked flour halva.

Its structure is compact, rich, and characterized by a deep toasting that gives it an inimitable hazelnut and caramel aroma.

Ladopita or Vasilopita? The paradox of Lefkada
An aspect that often confuses travelers is its role during the holidays.

In Lefkada, in fact, Ladopita is a sort of local Vasilopita. While in the rest of Greece New Year’s is celebrated with a brioche-like leavened cake, and Saint Basil is honored with this oil cake, precisely the Vasilopita.

The two preparations could not be more different: the classic Vasilopita is high and fluffy, while Ladopita is a “substantial” cake, without eggs or dairy, whose magic lies in the reaction between toasted flour and boiling syrup.

The only point of contact? The ritual of the flouri, the hidden coin in the dough that will bring a year of luck to whoever finds it in their slice.

The history of Ladopita is rooted in the agricultural economy of the island, where extra virgin olive oil was the most precious and abundant ingredient. Traditionally prepared for weddings and grand celebrations, this cake was appreciated for its incredible preservation capacity: the toasting technique and the presence of syrup act as natural preservatives, keeping the dessert perfect for weeks.

In this recipe, I will show you how to balance natural flours like rice flour with specific thickeners such as xanthan gum or carob bean flour, essential to replicate the typical body of Greek halvades but in the gluten-free version. The result will be a Gluten-Free Ladopita that has nothing to envy to the original: crunchy on the outside thanks to sesame seeds and almonds, and melting on the inside.