Name: Easy Gluten Free Tiramisu Cake Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 35 min
Cuisine: Italian
Ingredients: 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-tasting oil; 30 g (2 tbsp) unsalted vegan butter block, melted and 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; 15 g (4 tbsp) instant coffee granules; 25 g (2 tbsp) caster/superfine or granulated sugar; 120 g (½ cup) boiling hot water; 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

Ingredients

Gluten free vanilla sponge:

125 g (½ cup + 2 tbsp) caster 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 neutral-tasting oil
30 g (2 tbsp) unsalted vegan butter, melted and cooled

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 your flour blend contains it)
¼ tsp salt

Coffee soak:

15 g (4 tbsp) instant coffee granules
25 g (2 tbsp) caster 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) baking pan by lightly buttering it and lining the bottom with parchment paper.

Step 2: Whisk the sugar and eggs using a stand or hand mixer on high speed until pale, thick, and tripled in volume, about 5-10 minutes.

Step 3: Add non-dairy milk, oil, melted vegan butter, and vanilla. Mix briefly to combine.

Step 4: Sift gluten free flour, baking powder, xanthan gum, and salt into the mixture. Gently fold with a spatula until smooth, scraping the bowl carefully without overmixing.

Step 5: Pour batter into the prepared pan and smooth the top. Tap the pan to level and remove air bubbles.

Step 6: Bake for 14-15 minutes until golden, risen, and a toothpick inserted comes out clean. Cool completely in the pan.

Step 7: Prepare the coffee soak by dissolving instant coffee and sugar in boiling water. Let it cool to room temperature.

Step 8: Prick the cooled sponge all over with a toothpick. Brush the coffee soak evenly over it, using a delicate touch as the sponge absorbs the liquid. Use all the soak for best flavor.

Step 9: Whip the cold vegan cream with 60g powdered sugar until firm peaks form.

Step 10: In another bowl, whisk the vegan cream cheese until smooth. Fold it and vanilla into the whipped cream, adding more sugar if desired, then whisk to firm peaks.

Step 11: Spread the frosting evenly over the coffee-soaked sponge. Chill the cake in the fridge for at least 1 hour, ideally 2 or more.

Step 12: Dust the chilled cake generously with cocoa powder before slicing and serving.

Tips & Variations

Use a kitchen scale for precise gluten free flour measurement to ensure the best texture.

If your gluten free flour blend includes xanthan gum, omit adding extra xanthan gum in the recipe.

For a more intense coffee flavor, consider using espresso powder in the soak instead of instant coffee.

You can substitute vegan cream cheese with silken tofu blended smooth for a lighter frosting.

Chilling the cake for longer enhances flavor melding and frosting firmness.

FAQs

Can I make this tiramisu cake without xanthan gum?

Yes, if your gluten free flour blend already contains xanthan gum, you can omit the additional xanthan gum in this recipe without affecting the texture.

What non-dairy milk works best in this recipe?

Almond, rice, and soy milk all work well. Oat milk is an option only if you don’t have sensitivities to oats. Avoid canned coconut milk as it can affect the cake’s texture and flavor.