This lemon curd tiramisu is a lovely variation of the traditional Italian favorite. This cake still has the coffee, chocolate, and a creamy topping, but instead of ladyfingers, it's lemon cake! Topped with lemon curd as well, this is a refreshing version that's perfect for summer.

Lemon Curd Tiramisu [Vegan, Gluten-Free]

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For the Lemon Cake:

  • 1/2 cup almond flour
  • 1/2 cup brown rice flour
  • 1/2 cup applesauce
  • 4 tablespoons lemon juice
  • 3 teaspoons lemon flavoring
  • 4 tablespoons sugar
  • 2 tablespoons liquid sweetener of choice
  • 2 teaspoons baking powder
  • Cinnamon and ginger powder, to taste
  • 2 teaspoons zest

For the Soaking Liquid:

  • 1/8 cup decaf coffee
  • 1 teaspoon caramel extract
  • 1 teaspoon vanilla extract
  • Alcohol of choice (optional)

For the Chocolate-Date Layer:

  • 1/2 cup dates, soaked
  • 1/8 cup boiling water
  • 1 1/2 teaspoons decaf coffee
  • 1 teaspoon caramel extract

For the Frosting:

  • 1 cup Cannellini beans
  • 4 tablespoons powdered sugar of choice
  • 1 teaspoon vanilla
  • 1/8 teaspoons sea salt
  • 1 tablespoon tahini oil (or a similar neutral oil)
  • 1/8 teaspoon almond extract (optional)

For Assembly:


To Make the Lemon Cake:

  1. Preheat to 355°F.
  2. Mix the dry in a bowl, mix the wet in the other then add wet to dry.
  3. Spray two loaf pans and pour in the mixture and spread thinly – it won’t fill up the entirety of each of the loaf pans.
  4. Bake for 20 minutes.
  5. Let cool for 15-20 minutes, then take a large cookie cutter and cut out 4 round slices.
  6. Place in a tupperware in the freezer while you make your soaking liquid.

To Make the Soaking Liquid:

  1. Mix all of the ingredients together.
  2. In a long shallow plate, pour out the liquid and let your round cake slices sit for a few moments, then transfer back to the tupperware in the refrigerator to firm back up.

To Make the Chocolate Date Layer:

  1. Blend ingredients until smooth, adding more water if necessary. Keep in refrigerator.

To Make the Frosting:

  1. Process everything until smooth and well combined.
  2. Place the frosting into the refrigerator for about 30 minutes to set.

To Assemble:

  1. Layer one wheel of soaked cake at the bottom of your serving cups, followed by a generous slathering of the chocolate date paste.
  2. Next 1/3 of your lemon curd per person, followed by another cake layer, topped with 1/2 a batch of frosting each.
  3. Add the rest of your lemon curd and grate some chocolate shavings over the frosting.
  4. Serve chilled.


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