No-Bake Cream and Crumb Cake

No-Bake Vegan Medovic (Gluten-Free)

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A delightful no-bake cake made from alternating layers of crumble and cream. Sweet with just a hint of tartness.


Crumb Layer

  • 2 cups almond flour
  • 1/2 cup coconut sugar
  • 3 tbsp maple syrup

Cream Layer

Make sure all cream layer ingredients are at room temperature*

  • 3/4 cup vegan sour cream (I used Earth Island)
  • 5 tbsp vegan white chocolate chips, melted (I used Healthy Crunch)
  • 1/4 cup vegan butter (I used Melt), softened (plus extra for oiling pan)**
  • 1/4 cup maple syrup
  • 1 tsp pure vanilla extract


  1. 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.
  2. 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.
  3. Process all cream layer ingredients in a mini food processor into a smooth mixture.
  4. Cake assembly: visually divide the crumb layer mixture into 5 parts (roughly 6 tbsp 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.
  5. 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.


*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).

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