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Easy Gluten Free Tiramisu Cake Recipe

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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.

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

  1. 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.
  2. 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.
  3. Add liquids: Briefly whisk in the non-dairy milk, sunflower oil, melted vegan butter, and vanilla bean paste or extract until combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Frost the cake: Spread the whipped cream frosting evenly over the coffee-soaked sponge using an offset spatula, creating decorative swirls if you like.
  10. 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

Find it online: https://messykitchenmagic.com/easy-gluten-free-tiramisu-cake-recipe/