This is an amazing Crembo cake,
that makes us all fall in love with it every time.
I make this cake for my brothers every time they come back from their military service.
Unfortunately, it hasn’t happened much lately,
and I am eagerly waiting for the moment I know they are coming back.
The longing for them is strong,
and the desire to hug them is even greater.
This cake is so beloved,
that it will always symbolize my dear family.
It hugs every part of the body and brings a lot of comfort and peace to the heart.
It is easy to make,
and very fun to prepare,
but mostly to eat.
This is a cake of life’s celebration and one that
brings good days.
I am waiting for the moment my brothers come back from the military again,
and I will make them their favorite and happy cake 🙂
Happy family days to all of us 🙂
Gluten-Free Crembo Cake | image: Essy Roz
Gluten-Free Crembo Cake | image: Essy Roz
Gluten-Free Crembo Cake
Ingredients
For the Cake Base:
● 100 grams of dark chocolate
● 1/4 cup olive oil/coconut oil
● 1/4 cup maple syrup
● A pinch of salt
● 2 eggs (for a vegan version, see “A Little More From Me”)
● 1 cup oat flour (alternatives in “A Little More From Me”)
● 1/4 cup cocoa powder
● 1 teaspoon baking powder
For the Cream Layer (for a vegan version, see "A Little More From Me"):
● 250 ml whipping cream
● 50 grams of powdered sugar
● 250 grams of mascarpone cheese / low-fat white cheese for a lighter version
For the Chocolate Layer:
● 100 grams of dark chocolate
● 2 tablespoons coconut oil / olive oil/butter
Preparation
Preheat the oven: to 175°C.
Prepare the cake base:
Place the dark chocolate and olive oil in a bowl and melt in the microwave at 30-second intervals. Once melted, stir in the maple syrup, salt, and eggs to create a thick batter. Add the oat flour, cocoa powder, and baking powder and mix until you get a very thick batter.
Spread the batter evenly in the base of the baking pan and bake for 10-12 minutes or until a toothpick comes out dry. Remove from the oven and let cool completely.
Prepare the cream layer:
In a mixer, whip the cream and powdered sugar until stiff peaks form. Add the mascarpone cheese and mix to create a smooth cream. Spread the cream evenly over the cooled cake base and place in the refrigerator for a few minutes.
Prepare the chocolate layer:
Melt the dark chocolate and coconut oil in the microwave in 30-second
intervals until smooth. Let the chocolate mixture sit for a minute or two to cool slightly, then carefully pour it over the cream layer and spread evenly.
Refrigerate for at least 2 hours, or overnight. This is a cake to serve with a
large spoon, not cut into slices. Indulge, eat, and comfort.
A Little More From Me:
● Can be stored in the refrigerator covered or in an airtight container for up to five days.
● For a vegan version: Replace the eggs with 1/2 cup almond butter. For the cream
layer, use 250 grams of plant-based cream, a package of instant pudding, and 250
grams of vegan cream cheese.
● Oat flour can be replaced with 1 1/4 cups almond flour.
● Click here for instructions on how to grind oat flour at home.
Gluten-Free Crembo Cake – Preparation steps | image: Essy Roz
Gluten-Free Crembo Cake | image: Essy Roz
How to grind oats at home
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