3-Layer Cake | Gluten-free | Dairy-free | Low-sugar

3 layers of pure heaven in this cake which is gluten-free, dairy-free and low-sugar.

Per la ricetta in ITALIANO, clicca QUI!

The cake is made using a mix of almond and buckwheat flour, which makes it super soft and fragrant. The centre layer is a cream made with lactose-free ricotta, Erythritol sugar, a bit of almond syrup and slices of fresh peach. The top is a crispy crumble!

The peach can be replaced with any other type of fruit or even with chocolate chips!


for the base

  • 30 g almond flour (@Zumub, DISCOUNT CODE: EXPATCUCINA)
  • 25 g buckwheat flour
  • 1 egg
  • 20 g oil
  • 35 g sugar-free almond milk
  • 40 g erythritol sugar (@Zumub, DISCOUNT CODE: EXPATCUCINA)
  • 20 g almond syrup
  • 5 g baking powder
  • a pinch of salt

for the cream

  • 250 g lactose-free ricotta
  • 30 g egg white
  • 50 g erythritol sugar (@Zumub, DISCOUNT CODE: EXPATCUCINA)
  • 20 g almond syrup
  • 30 g cornstarch

for the crumble

  • 25 g buckwheat flour
  • 25 g almond flour (@Zumub, DISCOUNT CODE: EXPATCUCINA)
  • 20 ml oil
  • 25 g Erythritol sugar (@Zumub, DISCOUNT CODE: EXPATCUCINA)

For the base whisk egg and sugar, add then the syrup oil and milk and mix until ingredients are well combined. Sift in flours, salt and baking powder.

Pour the batter into a springform cake pan of 18 cm, lined with parchment paper. Bake in preheated oven at 180 C for 12 min.

Meanwhile prepare the cream by whisking all the ingredients in a bowl.

Next, using your hands or a fork, mix the ingredients for the crumble.

Once the base is ready, cover it with the ricotta cream, add the sliced peach, next cover with the crumble

Bake at 180C for about 20 min.

Let the cake cool down completely before slicing it up.

Store it for up to 4 days in your fridge.

If you make this recipe, tag me on IG @the_fit_mediterranean



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.