No Bake Creme Egg biscuit cake is a perfect Easter treat. Quick & easy, you can make it with gluten free Rich Tea or Marie biscuits, or usual ones if you can eat wheat.
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Creme Egg Biscuit Cake – Make it gluten free… or not!
My Creme Egg biscuit cake tastes amazing… And although this one has been made for a gluten free Easter by using gluten free biscuits, it can be made with any Rich Tea or Marie biscuits… wheat-based or not. But be warned… it is very very addictive!
Even Mr GF (who can be very reluctant around sweet stuff and tells me he doesn’t like Creme Eggs) thought it was (and I quote) “bloody lovely”. If it can pass his taste test, I am pretty sure it will go down well in most households.
Why the iconic Creme Egg?
Easter isn’t Easter without a bit of Cadbury Creme Egg creativity… right? There is something about the thick chocolate shell encasing sweet, gooey white and yellow fondant which is simply irresistible. And somehow they have the ability to elevate pretty much any Easter bake (or no bake) to something spectacular.
Every year there seem to be more and more recipes that spring up across the internet. Bakers, cooks and bloggers challenge the boundaries of versatility for this innocent little Easter icon… But whether you love or hate to eat them, there is no denying they make for pretty pictures. If you are a food blogger, they are a photogenic gift!
Gluten Free Easter & the #FreeFrom Collections
This particular Creme Egg recipe for a gluten free biscuit cake, was born from a need to develop something to share as part of a themed collaboration with an amazing group of very talented free from bloggers. I was actually quite humbled to be invited to join them. They are such a creative bunch, who seem to be able to work baking miracles regardless of how many allergies or intolerances they have to cater for.
With Easter looming, the group decided to tackle seasonal Easter delights with recipes linked to the hashtag #FreeFromEaster. But we have also shared recipes for a #FreeFromBarbeque; #FreeFromChristmas; #FreeFromHalloween; #FreeFromPancakes; #FreeFromHarvest; and #FreeFromPicnics.
You can find a list of links for Easter recipes from involved bloggers below… go check them out.
Is Creme Egg Biscuit Cake easy to make?
If you’ve never made a biscuit cake (also known as ‘fridge cake’, but not to be confused with Rocky Road which contains marshmallow), you really should give it a go. They are the easiest of ‘cakes’ to make… A “no-bake, throw everything together, tip into a tin and leave to set” job. Perfect for whipping up with the kids or as an impromptu treat. Seriously… Anyone can make this!
Calorific, But Not Over-Sweet
Biscuit cake recipes have various ingredient combinations and many of them add condensed milk, which I find can make it over-sweet. Given that Creme Eggs add their own sugar rush, this recipe avoids condensed milk and also uses dark, rather than milk chocolate to avoid any sickliness. Using mini Creme Eggs rather than the larger version also cuts down on excessive sweetness, yet still gives a distinctive Creme Egg hit. Although if you prefer more fondant, go ahead and use the big ones.
To tie in with the colour and to cover up the craggy surface, drizzle melted white and yellow-coloured chocolate across the top and decorate with some extra eggs. Beautiful huh?
Lots more interesting & unusual Creme Egg recipes from around the web
- The one that broke the internet : Creme Egg Cheesecake – Taming Twins
- The sweetie one : Creme Egg Fudge – Kerry Cooks
- The microwave one : Creme Egg Chocolate Mug Cake – My Fussy Eater
- The imposter : Scotch Creme Eggs – Amuse Your Bouche
- The dinner party one : Creme Egg Mousse Cake – Gluten Free Alchemist
- The sophisticated one : Creme Egg Chocolate Tart – Easy Peasy Foodie
- The frozen one : Creme Egg No Churn Easter Ice Cream Cake – Elizabeth’s Kitchen Diary
- The little ones : Creme Egg Cup Cakes – Gluten Free Alchemist
- The dark, squidgy one : Creme Egg Brownies – Supergolden Bakes
- The drinkable one : Creme Egg Milkshake – Fuss Free Flavours
- The French One : Creme Egg Macarons – Butter Hearts Sugar
Other #FreeFromEaster Recipes from the Free From Gang
- Easter Biscuits – Mel at Le Coin De Mel
- Chocolate Marshmallow Crispie Squares – Nath over at The Intolerant Gourmand
- Berry Breakfast Easter Nests – Emma at the Free From Farmhouse
- Easter Rocky Road – Nova at Cherished By Me
- Hot Cross Bun Chocolate Rolls – Vicki at The Free From Fairy
- Quick Chocolate Cream Nests – Rebecca at Glutarama
- Mini Simnel Cakes – Eb at Easy Peasy Foodie
- Easter Cupcakes – Kirsty at Hijacked By Twins
What I use to make biscuit cake
- A good set of kitchen scales
- My favourite mixing bowls
- A glass bowl which is heat-proof and safe for the microwave
- An 8 inch/20 cm cake tin/mould
- A spatula-spoon which is perfect for mixing and for scraping every last bit from the sides of the bowl
- Kitchen microwave oven
- And of course… A stash of Cadbury’s Creme Mini Eggs.
Made my No Bake Creme Egg Biscuit Cake?
Let me know if you make my Creme Egg Biscuit Cake! Leave a message below or take a photo and tag me on social media… You can catch me on Instagram, Facebook or Twitter. And if You have subscribed for the latest Gluten Free Alchemist news, don’t forget to sign up in the box below. xx
No Bake Creme Egg Biscuit Cake
Key equipment
- 8 inch/20 cm round or square tin/dish
- cling film
- baking paper
- Kitchen scales
- large mixing bowl
- microwave or hob
- glass/microwavable bowl (or saucepan and bowl to sit over)
- Large mixing spoon or spatula
- sharp knife
- fridge
- spoon
- grater
Ingredients
Decoration
- 80 g white chocolate
- yellow/orange food colouring paste
- 6 additional mini Creme Eggs to decorate
- a little grated dark chocolate
Instructions
- Prepare an 8 inch round/square cake tin by completely lining with cling film (so that it hangs over the sides) and on top of this, base-line with non-stick baking paper.
- Place the butter, dark chocolate, golden syrup and cocoa powder into a large, microwaveable/heatproof bowl.
- Microwave on medium heat at 30 second bursts stirring between each, to melt all the ingredients until completely blended and smooth (if you don’t have a microwave, you can heat in a saucepan over a low heat, stirring frequently).
- Set aside and allow to cool slightly.
- Whilst cooling, prepare your biscuits, by either breaking with your hands or bashing (in a clean food bag and using a rolling pin) into smallish pieces. Alternatively, you can cut into thin sticks with a sharp knife. Set aside.
- Cut your mini Creme Eggs into halves lengthways.
- In a large bowl, mix together the chocolate mixture, biscuit pieces, 150g halved creme eggs and vanilla extract.
- Tip the mixture into the cake tin and push to the sides, so that it is evenly spread. It will look quite lumpy on the surface, but that will be covered by the decoration.
- Place in the fridge for a couple of hours until fully set.
To decorate :
- Remove the fridge cake from the tin and peel off the clingfilm and baking paper. Place on a serving plate.
- Melt your white chocolate in a small microwavable (I use glass) bowl, on medium heat at 30 second bursts, stirring between each until just melted and smooth (or place the bowl over a saucepan of just-simmering water, stirring frequently).
- Use a spoon to drizzle about half the chocolate over the top of the biscuit cake.
- Add a little yellow/orange food colouring paste to the remaining chocolate and mix thoroughly, then drizzle this over the cake as well.
- Whilst the chocolate is still unset, top with mini Creme Egg halves and a sprinkle of grated dark chocolate.
- Leave to set in the fridge.
Notes
Nutrition
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Looking to be inspired to cook and bake gluten free? We have over 400 recipes on Gluten Free Alchemist. Why not explore our Gluten Free Recipe Book Index to get you started?
Gluten free Crème Egg Biscuit Cake shared with :
- Meatless Monday with Confessions of a Mother Runner and A Whisk & Two Wands
- Over The Moon #215 with Marilyn’s Treats and Eclectic Red Barn
- Cook Blog Share with Lost In Food
- What’s for Dinner? #241 with The Lazy Gastronome
- Fiesta Friday #321 with Angie, Frugal Hausfrau and Spades, Spatulas and Spoons
Previously shared (2017) : Free From Fridays with Free From Farmhouse and Le Coin De Mel; We Should Cocoa with Tin & Thyme; Cook Blog Share – with Easy Peasy Foodie; Brilliant Blog Posts with Honest Mum; No Waste Food Challenge with Elizabeth’s Kitchen
This looks AMAZING! I know two little people who love to make it (and eat it!) Eb x
Thank you Eb xx
OMG, this dessert looks amzing. Congratulations, you are being featured at Over the Moon Linky Party. I hope to see you there. https://www.eclecticredbarn.com/2020/03/over-moon-linky-party_15.html
Hugs,
Bev
Thank you so much Bev. That’s so kind of you. Thank you for hosting! xx
This sounds nice and easy to make – and looks really easy to eat! Thanks for sharing at the What’s for Dinner party! Hope to see you back tomorrow for next week’s party. Enjoy your day.
Thanks Helen. Worryingly it’s way too easy to eat….. 🙂
I absolutely love this! Great to have a such an easy no bake recipe for Easter.
Thank you Sisley. xx
This looks great and simple to make. A great treat for children to make over the holidays.
Thank you Cat. Yes it’s really easy. I don’t know many kids who wouldn’t love it xx
It looks amazing! My husband would absolutely love this as he’s a huge creme egg fan!
Thanks Corina. Strangely my husband is not a Creme Egg fan, but he loved this anyway… It is obviously a recipe that wins hearts and minds xx
Oh my! My daughters would love me forever if I made this for them! Thanks for linking up to #CookBlogShare. Michelle
Ha ha! Sounds like a good reason to make some then…
And thank you. You’re welcome x
This looks wonderful. I love cream eggs, I really have to try and ration myself or I would eat them all!
I know what you mean Donna. I try and limit only to Easter as well…. x
Oh my goodness that looks absolutely AMAZING! My kids would LOVE that! Thank you for sharing with the no waste food challenge, and thanks for linking up my ice cream cake too! 😀
You're welcome Elizabeth…. on both counts!
The biscuit cake is SO easy to make and very very moreish…. xx
Tiffin is one of my favourite things and yours looks glorious. I'm a bit of a creme egg fan too, though I've not tried them since they fiddled with the recipe last year. I've never tried adding condensed milk to mine, but I think that might perhaps be one step too far. Thanks for sharing with #WeShouldCocoa.
Thanks Choclette. You're welcome! Condensed milk does rather oner-sweeten I think. But this recipe has a perfect balance of sweetness.
Oh my goodness!!!! This is going to be one of those recipes that breaks the Internet! Flipping heck, it's stunning!! And sounds incredible too!!
What a fab collection of recipes too! Really shouldn't have read this before lunch, I have a serious craving for chocolate now!! x #freefromeaster
Thanks Nath. It was rather amazing, but I have no expectation that it will ever 'break the internet'…… lovely though that would be! x
I love this Kate – the yellow white chocolate drizzled artistically over the top really lifts it to another level. i have to say I'm not a great big fan of dark chocolate, but I definitely take your point that with the sweet creme eggs dark chocolate would be the sensible way to go.
Angela x
Thanks Angela. It is no way like eating a dark bar of chocolate. The dark chocolate just takes the sweetness down a level…. x
I love the look of that chocolate drizzled over the top! So pretty! And easy to adapt for the Peachicks (minus the creme eggs!) YUM!
Thanks Midge. This one is definitely adaptable…… use whatever takes your fancy as a replacement for the eggs and just choose suitable biscuits and dairy free chocolate! x
Wow this cake looks fantastic! Perfect for some Easter indulgence!
Thanks Kat. Indulgent for sure! x
This looks so good!
Thanks Laura x
Sooooo good! Has this cake broken the internet yet???? I do love an easy peasy no bake kind of a cake, and in fact have a similar (but nowhere near as impressive) recipe coming up. And thanks for mentioning my Creme Egg Chocolate Tart – I'm rather proud you've named it 'the sophisticated one' 🙂 Eb x
Thanks Eb. Sadly not! Wouldn't that be exciting? I can't even get Food Gawker to accept the photos……. really?????? What DO they want?
Your Chocolate Tart had to be included and ABSOLUTELY, it is sophisticated! x
Oh wow Kate this looks AMAZING!!! I have to admit I do not like the big creme eggs they are just too sweet and sickly for me but I love what you have done with this recipe. I would definitely like this! Thank you for sharing with #CookBlogShare x
Thanks Kirsty. I'm definitely a mini Creme Egg girl! xx
I couldn't agree more: sickly sweet cakes are not my favourites either so I love the fact you didn't go for condensed milk or milk chocolate / larger Creme eggs. Dark chocolate and the sweetness of creme eggs must work so beautifully! I am always impressed by the presentation of your cakes, but I have to say this one is even more of a stunner than usual! What a showstopper! Thanks for joining in with #FreeFromFridays.
Thanks Mel. You're welcome. I think for this 'cake' it was the right choice to go 'dark'. xx
I really love this bake, it just looks so wonderful! I love Easter and chocolate…
Thanks Alida. Me too!
Fantastic recipe!Fab photos.Looks delicious x
Thanks Jenny x
This is sooooo up my street, I love a biscuit/chocolate combination and I'm definitely making this for our Easter Sunday treat! If I can hold off that long 🙂
Thanks! It was pretty good….. tempted to buy up all the creme eggs to make it long after Easter! x
Oh wow, I feel a viral recipe here, simply ah-mazing!
Thanks Vicky…. THAT would be very wonderful, but I am not expecting anything quite so exciting x
This is going to one POPULAR recipe this Easter! You are a super star. I have no idea how you work doing what you do and find time to create wonders like this. I'm just super jealous because I can't eat it…but I'll image what it tastes like. I bet Miss GF was in HEAVEN!!
Thanks Vicki. How lovely are you?! I do sometimes wonder how many plates I can spin without the whole lot crashing down!
This was a rather amazing 'cake' though……. Such a shame you can't eat it! Sorry!!! x
Gorgeous – though I am a condensed milk fan I agree it is sickly sweet – as are creme eggs – and biscuit cakes are so good (v similar to our hedgehog slice) that I am in for a big piece of this one
Thanks Johanna. Condensed milk always takes me back to childhood and I have to admit, there is something rather nostalgically lovely about it. I love your Hedgehog recipe! xx
Oh wow! you've done your homework there, so many lovely links, who knew all those recipes for Cream Eggs existed! Think my lot would adore this chocoholic overload xxx
Thanks Rebecca. Easter needs Creme Eggs! And it would seem there are hundreds of CE recipes out there…… xx