Gluten-free and dairy-free crumb cake. A delicious dessert with a creamy heart. Simple and quick to make.
The gluten-free and dairy-free crumb cake is a very simple dessert to make. Ideal for those who are intolerant to gluten and lactose. Naturally, if you don’t have intolerances, you can use the classic ingredients.
Please be careful about contamination when preparing desserts for celiac people.
For the filling of the gluten-free and dairy-free crumb cake, I used mascarpone and ricotta. Of course, you can customize the filling according to your taste.
But let’s see right away how to prepare the gluten-free and dairy-free crumb cake.
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- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For the shortcrust
- 4.23 oz sugar
- 3.53 oz butter
- 3 eggs
- 6.7 oz flour (Gluten-free mix for cakes Eurospin)
- 8.82 oz flour (gluten-free)
- 3.53 oz chocolate chips
- 3.53 oz dark chocolate
- 0.71 oz lactose-free butter
- 4.41 oz mascarpone (lactose-free)
- 3.53 oz lactose-free ricotta
- 3.53 oz chocolate chips
- 2 teaspoons Nutella® (Vegan lactose-free)
- 2 eggs
Tools
- 1 Bowl
- 1 Spoon
- 1 Small pot
- 1 Cake pan
- 1 Spatula
How to Prepare Gluten-Free and Dairy-Free Crumb Cake
In a bowl, add the sugar, butter in pieces, and eggs. Start kneading with your hands.
Add the gluten-free cake mix (Eurospin), the Schar gluten-free flour mix, and the chocolate chips. Knead by hand to combine all the ingredients well. The dough should be soft but not sticky. If necessary, add a bit more flour. (At the end of the recipe, I will leave you some information about the flour I used). Set the dough aside for a moment.
For the filling: add the chopped dark chocolate to a small pot. Also, add the butter and move to the stove. Let everything melt over low heat, stirring continuously.
When the chocolate is completely melted, turn off the stove and add the mascarpone and ricotta. Stir with a spoon.
Add the chocolate chips and stir with the spoon.
Add two teaspoons of vegan Nutella and mix. (If you don’t want to use Nutella, you can add a bit of sugar to sweeten. If you don’t like overly sweet desserts, you can also omit it).
Finally, add the eggs and stir with the spoon. You should obtain a smooth and homogeneous cream.
Take a cake pan with a diameter of 9.5 inches. Butter and flour it. If you prefer, you can use baking paper. I used a disposable aluminum cake pan.
Pour half of the shortcrust into the pan. Press slightly with your hand and also form a small edge.
Add the cream and level it well with a spatula or spoon.
Finally, crumble the remaining shortcrust over the filling.
Bake in a preheated static oven at 356°F. Let it cook for about 40 minutes. Please check the cooking time according to your oven.
Remove from oven, let the crumb cake cool completely, then remove it from the pan and place it on a serving plate. I recommend storing it in the refrigerator for about two hours before cutting it to allow the filling to set well.
Before serving, if you like, dust with powdered sugar.
Flours. Regarding the flour, I used 8.82 oz of Schar gluten-free flour mix. You can view it by clicking here. In addition to this mix, I used 6.7 oz of gluten-free cake mix from Eurospin. I am attaching the photo.
If you replace these flours with others of your choice, not only will you need to change the quantity in grams, but you may also need to add other ingredients. For example, the Eurospin cake mix contains rice flour, sugar, and raising agents. If you use another flour, you will need to add more sugar and leavening agents to the ingredients. (DISCLAIMER: I was not paid by Eurospin to tell you about this mix. I bought it myself with my own money. I left the photo for informational purposes only)
