Lazy cake was a treat in my childhood years. When I got married and had children of my own, lazy cake became a treat to my kids and their friends. When I was diagnosed with Celiac Disease, lazy cake was one of the many, many things that I could not eat anymore. It has gluten (the biscuits) and dairy (the cream and butter) and I couldn't eat both. So no more lazy cakes for me for many years, until I came across these delicious gluten-free dairy-free digestive biscuits Gullon. I tried several recipes, and kept trying until I got to this foolproof recipe. It worked! It is delicious and has the exact same taste of the lazy cake I used to eat.


Yields: 12 pieces

- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup cocoa powder (I used Hershey's)
- ½ cup coconut oil or vegetable shortening (dairy-free) or 100 grams butter (if you can have dairy)
- 30 digestive biscuits gluten-free/dairy free (You can use Gullon or Schar) broken to pieces


  1. Mix the eggs, sugar, vanilla, cocoa powder, and shortening or butter in a saucepan. 
  2. Put the saucepan on the stove and keep stirring with a wooden spoon until the mixture starts bubbling. 
  3. Put off the heat immediately and add the broken biscuits to the sauce. 
  4. Fold in gently until all the ingredients are well mixed. 
  5. Put the whole mixture in a rectangular mold (20x8 cm). Cover and put in the fridge for at least 8 hours until it sets. 
  6. Turn the mold into a rectangular plate and cut the lazy cake into pieces. Keep refrigerated.