Introduction

This Easy Gluten Free Tiramisu Cake offers a delightful twist on the classic Italian dessert. Combining a light vanilla sponge with rich coffee-soaked layers and creamy vegan frosting, it’s perfect for anyone avoiding gluten but still wanting to indulge in something special.

Easy Gluten Free Tiramisu Cake Recipe - Recipe Image

Ingredients

Gluten free vanilla sponge:

125 g (½ cup + 2 tbsp) caster/superfine or granulated sugar
2 US large/UK medium eggs, room temperature
80 g (⅓ cup) non-dairy milk, room temperature (almond, rice, soy, or oat milk)
35 g (2½ tbsp) sunflower oil or other neutral oil
30 g (2 tbsp) unsalted vegan butter, melted and cooled until warm
1 tsp vanilla bean paste or 2 tsp vanilla extract
160 g (1⅓ cups) plain gluten free flour blend
1¼ tsp baking powder
¼ tsp xanthan gum (omit if blend contains it)
¼ tsp salt

Coffee soak:

15 g (4 tbsp) instant coffee granules
25 g (2 tbsp) caster/superfine or granulated sugar
120 g (½ cup) boiling hot water

Vanilla whipped cream frosting:

175 g (¾ cup) vegan heavy/double cream, cold
60-90 g (½-¾ cup) powdered/icing sugar, sifted
115 g (½ cup) vegan cream cheese, cold
1 tsp vanilla bean paste or 2 tsp vanilla extract
Cocoa powder for dusting

Instructions

Step 1: Preheat the oven to 350ºF (180ºC) and prepare a 9½x13-inch (24x33cm) rectangular baking pan by lightly buttering it and lining the bottom with parchment paper.
Step 2: Using a stand or hand mixer with whisk attachment, whip the sugar and eggs on high speed for 5-10 minutes until pale, thick, and about tripled in volume (ribbon stage).
Step 3: Add non-dairy milk, oil, melted vegan butter, and vanilla; whisk briefly to combine.
Step 4: Sift in gluten free flour blend, baking powder, xanthan gum, and salt. Gently fold with a rubber spatula until smooth, scraping the bowl sides carefully. Avoid overmixing.
Step 5: Pour batter into the pan and smooth the surface. Tap the pan a few times on the counter to level and remove air pockets.
Step 6: Bake for 14-15 minutes until risen, golden, and a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
Step 7: For the coffee soak, dissolve coffee granules and sugar in boiling water. Let it cool to warm or room temperature.
Step 8: Prick the cooled sponge all over with a toothpick. Brush or drizzle all the coffee soak evenly onto the sponge, using a dabbing technique as the sponge absorbs the liquid to avoid breaking it.
Step 9: Whip cold vegan heavy cream with 60g (½ cup) powdered sugar until firm peaks form.
Step 10: In a separate bowl, whisk the vegan cream cheese until smooth. Gently combine with the whipped cream and vanilla until firm peaks form. Adjust sweetness by adding more powdered sugar if desired.
Step 11: Spread the frosting evenly over the coffee-soaked sponge using an offset spatula, creating decorative swirls if you like.
Step 12: Chill the cake in the fridge for at least 1 hour, preferably 2 hours or more.
Step 13: Before serving, dust the top generously with cocoa powder. Slice and enjoy.

Tips & Variations

Use a kitchen scale for accurate gluten free flour measurement to ensure the best texture.
If your gluten free flour blend already contains xanthan gum, omit it from this recipe to avoid a gummy texture.
For a non-vegan version, substitute vegan butter and cream with dairy equivalents.
If you prefer a stronger coffee flavor, add an extra tablespoon of instant coffee to the soak.

Storage

Store the tiramisu cake in a sealed container in the refrigerator for up to 3-4 days. The flavors develop even more after resting. Reheat is not recommended as the texture and frosting are best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake benefits from resting in the fridge for several hours or overnight to allow the coffee soak and frosting to meld perfectly.

What if I don’t have xanthan gum?

If your gluten free flour blend already includes xanthan gum, you can skip adding extra. If it doesn’t, you can leave it out but the texture may be slightly less structured.

Easy Gluten Free Tiramisu Cake Recipe

Print Recipe

★★★★★

4.7 from 144 reviews

This Easy Gluten Free Tiramisu Cake features a light and fluffy vanilla sponge soaked with a rich coffee mixture, topped with a luscious vanilla vegan whipped cream frosting and dusted with cocoa powder. Perfect for those seeking a dairy-free and gluten-free dessert that captures the essence of classic tiramisu without compromising on flavor or texture.

Author: Maya
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes (including chilling)
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: Italian-inspired
Diet: Gluten Free, Vegan

Ingredients

Scale

Gluten Free Vanilla Sponge:

125 g (½ cup + 2 tbsp) caster/superfine or granulated sugar
2 US large / UK medium eggs, room temperature
80 g (⅓ cup) non-dairy milk (almond, rice, soy, or oat milk), room temperature
35 g (2½ tbsp) sunflower oil or neutral-tasting oil
30 g (2 tbsp) unsalted vegan butter, melted and cooled until warm
1 tsp vanilla bean paste (or 2 tsp vanilla extract)
160 g (1⅓ cups) plain gluten free flour blend
1¼ tsp baking powder
¼ tsp xanthan gum (omit if flour blend contains it)
¼ tsp salt

Coffee Soak:

15 g (4 tbsp) instant coffee granules
25 g (2 tbsp) caster/superfine or granulated sugar
120 g (½ cup) boiling hot water

Vanilla Whipped Cream Frosting:

175 g (¾ cup) vegan heavy/double cream, cold
60–90 g (½–¾ cup) powdered/icing sugar, sifted
115 g (½ cup) vegan cream cheese, cold
1 tsp vanilla bean paste (or 2 tsp vanilla extract)
Cocoa powder, for dusting

Instructions

Prepare the gluten free vanilla sponge: Preheat your oven to 350ºF (180ºC) and adjust the rack to the middle position. Lightly butter a 9½x13 inch (24×33 cm) rectangular baking pan and line the bottom with parchment paper to prevent sticking.
Whip eggs and sugar: In a stand mixer or with a hand mixer, whisk the sugar and eggs together on high until the mixture becomes pale, thick, and fluffy, about triple in volume, reaching the ribbon stage. This usually takes 5-10 minutes.
Add liquids: Briefly whisk in the non-dairy milk, sunflower oil, melted vegan butter, and vanilla bean paste or extract until combined.
Incorporate dry ingredients: Sift in the gluten free flour blend, baking powder, xanthan gum, and salt. Gently fold the mixture with a rubber spatula until smooth and free of flour clumps. Scrape the bowl sides and bottom frequently, taking care not to overmix to preserve airiness.
Bake the sponge: Transfer the batter evenly into the prepared pan, tap it on the counter to level and release air pockets. Bake for 14-15 minutes at 350ºF (180ºC), or until the cake is golden, risen, springy to touch, and a toothpick inserted comes out clean. Allow cake to cool completely in the pan.
Prepare the coffee soak: Dissolve instant coffee granules and sugar in boiling water. Stir until fully dissolved, then allow the mixture to cool to warm or room temperature.
Soak the cake: Once cooled, prick the sponge all over with a toothpick or skewer. Use a pastry brush to evenly apply the coffee soak, brushing initially and then dabbing or lightly drizzling as the sponge softens. Use all the coffee mixture for optimal flavor infusion.
Make the vanilla whipped cream frosting: Whip the cold vegan heavy cream and 60 g of powdered sugar until firm peaks form. In a separate bowl, whisk the vegan cream cheese until smooth. Combine the cream cheese and vanilla with the whipped cream, beating together until smooth and firm. Adjust sweetness by adding more powdered sugar if desired and re-whip.
Frost the cake: Spread the whipped cream frosting evenly over the coffee-soaked sponge using an offset spatula, creating decorative swirls if you like.
Chill and serve: Refrigerate the frosted cake for at least 1 hour, preferably 2 or more. Before serving, dust generously with cocoa powder and slice.

Notes

Ensure all dairy-free ingredients are cold or at room temperature as specified for best mixing results.
Xanthan gum is only necessary if your gluten free flour blend doesn’t already contain it.
Use all the coffee soak to ensure the sponge is properly infused, which is key to authentic tiramisu flavor.
This cake keeps well in a sealed container in the refrigerator for 3-4 days.
You can use different non-dairy milks, but avoid canned coconut milk as it affects texture adversely.
Adjust the powdered sugar in frosting depending on your sweetness preference.
Be careful not to overmix the batter to maintain its fluffiness.

Keywords: tiramisu, gluten free tiramisu, vegan tiramisu, gluten free cake, vegan cake, coffee cake, dairy free dessert, whipped cream frosting