If you love all things cookies and cream, this delightful no-bake crumb cake made from alternating layers of crumble and cream might be just right for you. It's creamy, sweet, but has just the right hint of tartness (from the vegan sour cream) that gives it a bright and fresh flavor.
Best of all, it's super quick to throw together and leave it in the fridge or freezer to set.
I got the idea for it after someone recently showed me this cake video from the FooDee channel, asking for a vegan crumb cake version (the video has English subtitles):
Straight up it looked delicious. The concept reminds me somewhat of the Eastern European classic Medovik cake, except in this version uses a cookie crumble instead of the baked sponge cake that's typically used in Medovik. And of course there's no honey involved (which is what "Medovik" means). But the idea is similar enough -- thin layers of "cake" and layers of cream (often sour cream) = something very delicious.
The concept is fun, and I love all things no-bake, so gave it a go and it was a big hit. I've made it several times now, sometimes adding interesting things -- my favorite was adding a very thin layer of raspberry jam to one of the cream layers. So good!
When I made this cake initially I didn't expect it to be a recipe for this website (where I usually share things that are mostly "from scratch" in terms of ingredients). I made it using store-bought vegan sour cream, vegan butter, etc., just testing out the concept. But it ended up being rather tasty, so I'm sharing the recipe as is -- store bought sour cream and all. Sometimes you just gotta enjoy the sweet things without overthinking them! :)
My final (favorite) version which I'm sharing here ended up somewhat different than the original video. I used a grain-free / gluten-free no-bake (and not even cooked) crumb base. And for the cream layer I went with sour cream (main star -- that slight tang is everything in this cake), and added in some melted vegan white chocolate. The white chocolate flavor is subtle, but pairs beautifully with the sour cream and butter.
I think this concept is easy enough to play around with though to create lots of other variations. Big thanks to Alina-FooDee for introducing me to this idea and inspiring this recipe here.
P.S. If you love fun no-bake cakes (that aren't cheesecake), you might enjoy this blackberry coconut layer cake or this unique caramel coconut cake recipe as well.
No-Bake Cream and Crumb Cake
A delightful no-bake cake made from alternating layers of crumble and cream. Sweet with just a hint of tartness.
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 6" cake
- Category: Cake
- Method: No-Bake
- Cuisine: Dessert
- Diet: Vegan
Ingredients
Crumb Layer
- 2 cups almond flour
- ½ cup coconut sugar
- 3 tbsp maple syrup
Cream Layer
Make sure all cream layer ingredients are at room temperature*
- ¾ cup vegan sour cream (I used Earth Island)
- 5 tbsp vegan white chocolate chips, melted (I used Healthy Crunch)
- ¼ cup vegan butter (I used Melt), softened (plus extra for oiling pan)**
- ¼ cup maple syrup
- 1 tsp pure vanilla extract
Instructions
- Butter a 6" springform pan. Line the bottom with a circle of parchment, and the sides of the pan with cut strips of parchment pressed flush against the walls of the pan. Set aside. Note: alternatively you can just butter the pan well and skip the parchment -- it just helps make the sides more straight.
- Place all crumb layer ingredients in a bowl and stir to combine into a crumbly mixture (sort of the consistency of cookie crumble or streusel topping). Set aside.
- Process all cream layer ingredients in a mini food processor into a smooth mixture.
- Cake assembly: visually divide the crumb layer mixture into 5 parts (roughly 6 tablespoon per part). Sprinkle the first part of this mixture evenly onto the bottom of the prepared cake pan. Press them down very lightly. Then very carefully, in small spoonfuls, spread a quarter of the buttercream layer on top of the crumb layer (I say carefully because when you try to spread the mixture around with a spoon it'll drag some of the crumb layer from underneath around with it and everything will get mixed up -- so just do your best to spoon in the buttercream bit by bit until the layer is more or less complete, and then even it out ever so slightly with the back of a spoon). Then evenly sprinkle with the next crumb portion on top. Tap the pan down on the counter a few times. Proceed to carefully spreading a second layer of cream, then another layer of crumbs, tap the pan down. And then a third layer of buttercream, crumbs, and a fourth. Finish by sprinkling the remaining crumbs evenly on top. Tap the pan down a few more times.
- Refrigerate the cake overnight, or place in the freezer for 4-5 hours to firm up. Afterwards, carefully unmold the cake from the pan and enjoy. Keep the cake refrigerated.
Notes
*If any ingredients are cold they will make the chocolate harden prematurely and make the cream layer not smooth (or even chunky) and difficult to work with. So make sure everything is at room temperature for best results (when blended it should be a smooth cream texture).
** The butter should be very soft, almost melted but still have some "shape" to it (i.e. not be liquid).
Keywords: vegan cream and crumb cake, gluten-free vegan medovic cake, vegan medovic, vegan medovik, vegan medovik recipe, vegan gluten-free medovik
EvilVegan says
I like the idea of toasty crumbs. Did you try it using your gf flour and vegan butter?
Audrey says
Hey, no I haven't tried it, mostly because of my limited kitchen access atm (I'm in between houses so don't have all my equipment out, etc. and didn't have access to a stove while making this recipe). I think it could be wonderful here though. Or even just straight up cookie crumbles -- another alternative I contemplated.
If you give it a go with the toasty crumbs, would love to hear how it turned out and what you did -- do share :)
Catherine says
Any substitute for almond flour??
Audrey says
Hi Catherine. A few suggestions you can try out:
- If other nuts are ok, can try (buy or make) another nut flour that works for you (I think hazelnut or pecan flour would work best). If seeds are ok, can try sunflower seed flour to use here.
- Alternatively you can try a real cookie crumble: process your favorite cookies into a crumble (use less sugar, or maybe non at all, in that case and more cookie crumble) -- either store bought or can make your own (something like this recipe: https://www.unconventionalbaker.com/cashew-butter-tea-biscuits-gluten-free-cookies/).
- Or can try something like what the original recipe does here: a mix of coconut sugar, flour (I think rice flour or oat flour would work fine on their own for this), and some vegan butter. And then toast it all up on a frying pan to make a fragrant crumble as suggested in the original video recipe.
These are just some thoughts -- I haven't tested them out, but I feel like any of these suggestions should work fine here. If you give any of them a go, let me know how it turns out for you :)
Rebecca Valtonen says
There is nothing like vegan sour cream where I live in sw france. Is there something I can substitute or make myself?
Thanks for the recipe, sounds great,
Audrey says
Hi Rebecca. You can maybe try a DIY, something like this recipe: https://ohsheglows.com/2016/03/13/cashew-sour-cream/ . If you give it a go, I'd love to hear how it turned out for you.