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 coffee or after a tasty meal

Tiramisu Cake [Vegan]

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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


  1. Combine flour, sugar, baking powder, baking soda, and sea salt in a bowl. Stir the ingredients until they are evenly mixed.
  2. Add in olive oil, almond milk, lemon juice, lemon zest and vanilla. Stir the mixture until is smooth.
  3. 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.
  4. Take out the cakes and leave them in the pans until they have cooled to to room temperature.
  5. Remove the cakes from the pans, cover them in plastic wrap, and refrigerate them overnight.
  6. Pour a shot of espresso and mix it with the syrup.
  7. Chill this until you are ready to use it.
  8. 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.
  9. Repeat this process with the next layer.


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