How long does tiramisu cake [vegan] take to make?

This recipe takes about 30 minutes from start to finish.

Can I make tiramisu cake [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

How long does tiramisu cake [vegan] take to make?

Plan for approximately 30 minutes total, including prep and cook time.

How long does tiramisu cake [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Can tiramisu cake [vegan] be made gluten-free?

Yes - substitute wheat flour with a 1:1 gluten-free flour blend, and use tamari instead of soy sauce. Replace other gluten sources with certified gluten-free alternatives.

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Tiramisu Cake
[Vegan]

Name: Tiramisu Cake [Vegan]
Cook time: 30 min
Yield: servings
Cuisine: NO info

TR By: Trine Rask

Author Bio

My blog Milking Almonds is a Scandinavian blog with a modern approach to traditional food... Read More

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Vegan tiramisu cake [vegan] - a delicious plant-based dessert recipe ready to serve

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This tiramisu cake is so delicious you won't be able to stop eating it. It's two layers of feather-light ladyfinger cake smeared with a decadent vegan cream cheese frosting and finished off with a sprinkle of cocoa powder and homemade espresso syrup. This is the perfect dish to serve with... Read More

Ingredients You Need for Tiramisu Cake [Vegan]

For the Cake:

2 cups whole wheat flour
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2/3 cup olive oil
2 cups almond milk
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons vanilla extract
Vegan cream cheese frosting
Cocoa powder, to top

For the Quick Espresso Syrup:

1 shot espresso
1 teaspoon maple syrup

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How to Prepare Tiramisu Cake [Vegan]

Combine flour, sugar, baking powder, baking soda, and sea salt in a bowl. Stir the ingredients until they are evenly mixed.
Add in olive oil, almond milk, lemon juice, lemon zest and vanilla. Stir the mixture until is smooth.
Pour into two eight-inch baking pans and bake the cakes for 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Take out the cakes and leave them in the pans until they have cooled to to room temperature.
Remove the cakes from the pans, cover them in plastic wrap, and refrigerate them overnight.
Pour a shot of espresso and mix it with the syrup.
Chill this until you are ready to use it.
Place one of the cake layers on a cake stand or a plate, brush it with espresso syrup, smear on half of the cream cheese frosting and dust it with cocoa powder.
Repeat this process with the next layer.

Nutritional Information

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Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.