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Easy Gluten Free Tiramisu Cake Recipe

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★★★★★

4.9 from 130 reviews

This Easy Gluten Free Tiramisu Cake is a delightful twist on the classic Italian dessert, crafted with a soft gluten free vanilla sponge soaked in a rich coffee syrup and topped with a fluffy vanilla vegan cream frosting. Perfect for those avoiding gluten and looking for a dairy-free treat, this cake combines moist texture with the bold flavors of espresso and cocoa, finished with a dusting of cocoa powder for an elegant presentation.

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, 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

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: Adjust the oven rack to the middle and preheat the oven to 350ºF (180ºC). Lightly butter a 9½x13-inch (24x33cm) rectangular baking pan and line the bottom with parchment paper. Using a stand mixer with a whisk or a hand mixer, whip the sugar and eggs on high speed until pale, thick, and tripled in volume (about 5-10 minutes).
  2. Combine wet ingredients: Add non-dairy milk, sunflower oil, melted vegan butter, and vanilla to the eggs and sugar mixture. Whisk briefly to combine.
  3. Fold in dry ingredients: Sift together gluten free flour, baking powder, xanthan gum, and salt. Gently fold into the wet mixture with a rubber spatula until smooth, scraping the bowl sides and bottom to avoid clumps. Be careful not to overmix to retain airiness.
  4. Bake the sponge: Pour the batter into the prepared pan and smooth the surface. Tap the pan to remove air pockets. Bake for 14-15 minutes until the cake is risen, golden on top, spongy to the touch, and a toothpick inserted comes out clean. Let the cake cool completely in the pan.
  5. Prepare the coffee soak: Dissolve instant coffee granules and sugar in boiling water. Allow to cool to room temperature.
  6. Soak the cooled sponge: Once the sponge is completely cooled, prick it all over with a toothpick or skewer. Using a pastry brush, apply the coffee soak evenly over the cake, starting with brushing and switching to dabbing or drizzling as the sponge absorbs the liquid. Use all coffee soak for maximum flavor.
  7. Make the vanilla whipped cream frosting: Whip vegan heavy cream with 60g powdered sugar until firm peaks form. In a separate bowl, whisk vegan cream cheese until smooth. Gently combine cream cheese and vanilla paste/extract with the whipped cream until smooth and firm. Adjust sweetness by adding remaining powdered sugar if desired, rewhipping to combine.
  8. Frost the cake: Dollop the frosting over the soaked sponge and use an offset spatula to spread evenly to the edges. Create decorative swoops and swirls as desired.
  9. Chill and serve: Refrigerate the frosted cake for at least 1 hour, preferably 2 or more. Dust generously with cocoa powder before slicing and serving.

Notes

  • The non-dairy milk can be almond, rice, soy, or oat milk; avoid canned coconut milk to prevent heavy flavors.
  • Use a gluten free flour blend without xanthan gum if adding separately, otherwise omit the xanthan gum measurement.
  • Pricking the sponge before applying coffee soak helps the liquid penetrate evenly and deeply.
  • The frosting sweetness can be adjusted by varying the amount of powdered sugar.
  • Keep the tiramisu cake refrigerated in a closed container; it stays fresh for 3-4 days.
  • Use plant-based cream cheese and vegan heavy cream for a fully dairy-free dessert.

Keywords: gluten free tiramisu, vegan tiramisu, gluten free cake, dairy free tiramisu, easy tiramisu recipe, coffee soaked cake

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