Easy Gluten Free Tiramisu Cake Recipe

Introduction

This easy gluten free tiramisu cake combines a light and fluffy vanilla sponge with a rich coffee soak and creamy vanilla whipped frosting. It’s perfect for anyone craving a classic Italian dessert without gluten. Simple to make and delicious to enjoy!

Ingredients

• 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 oil
• 30 g (2 tbsp) unsalted vegan butter, 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 already in flour blend)
• 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. Step 1: Preheat the oven to 350ºF (180ºC) and position the rack in the middle. Lightly butter a 9½x13-inch (24x33cm) rectangular baking pan and line the bottom with parchment paper.
2. Step 2: Using a stand mixer with a whisk attachment or a hand mixer, beat the sugar and eggs on high speed until pale, thick, and roughly tripled in volume, about 5-10 minutes (ribbon stage).
3. Step 3: Add the non-dairy milk, oil, melted vegan butter, and vanilla paste or extract. Whisk briefly to combine.
4. Step 4: Sift in the gluten free flour, baking powder, xanthan gum, and salt. Gently fold the dry ingredients into the wet using a rubber spatula until smooth and free of lumps. Be careful not to overmix.
5. Step 5: Pour the batter into the prepared pan and smooth the top evenly. Tap the pan gently on the counter to remove air pockets.
6. Step 6: Bake for 14-15 minutes, or until the sponge is golden, springy to the touch, and a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
7. Step 7: To make the coffee soak, dissolve the coffee granules and sugar in boiling water. Let it cool to room temperature.
8. Step 8: Once the sponge is cool, prick it all over with a toothpick or skewer. Brush or drizzle the coffee soak evenly over the sponge to fully saturate it.
9. Step 9: For the frosting, whip the vegan heavy cream and 60 g (½ cup) powdered sugar until firm peaks form.
10. Step 10: In a separate bowl, whisk the vegan cream cheese until smooth. Then fold it into the whipped cream along with the vanilla, whisking until well combined and firm.
11. Step 11: Adjust sweetness by adding more powdered sugar if desired, then whip briefly to mix.
12. Step 12: Spread the frosting evenly over the coffee-soaked sponge with an offset spatula, creating swirls if you like.
13. Step 13: Chill the cake in the fridge for at least 1 hour, preferably 2 or more.
14. Step 14: Dust the chilled cake generously with cocoa powder before slicing and serving.

Tips & Variations

• Use a kitchen scale for accurate gluten free flour measurements to ensure the best texture.
• For an extra coffee kick, add a splash of coffee liqueur to the coffee soak if not avoiding alcohol.
• Try different non-dairy milks to find your favorite flavor combination—oat milk adds natural sweetness, while almond milk gives a mild nutty note.
• If your gluten free flour already contains xanthan gum, omit the added xanthan gum in the recipe.

Storage

Store the gluten free tiramisu cake in a closed container in the refrigerator for 3-4 days. Keep it chilled until ready to serve. Reheat is not recommended as the frosting and coffee soak are best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free flour?

Yes, you can substitute with regular all-purpose flour, but the texture and flavor will differ slightly from the gluten free version.

Can I make this cake ahead of time?

Absolutely! The cake actually benefits from resting in the fridge, allowing the flavors to meld. Make it a day ahead and store it covered in the refrigerator.

Easy Gluten Free Tiramisu Cake Recipe

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★★★★★

5 from 130 reviews

This Easy Gluten Free Tiramisu Cake is a delightful twist on the classic Italian dessert, tailored for those who need or prefer a gluten-free option. Featuring a light and fluffy gluten free vanilla sponge soaked in aromatic coffee and layered with a creamy vegan whipped cream frosting, it’s both indulgent and accessible. The cake is finished with a generous dusting of cocoa powder for the perfect balance of flavor. Ideal for dessert lovers seeking a dairy-free, egg-inclusive, and gluten-free treat.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 45 minutes (including chilling time)
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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 recommended)
• 35 g (2½ tbsp) sunflower oil or other neutral-tasting oil
• 30 g (2 tbsp) unsalted vegan butter block, melted and cooled until warm
• 1 tsp vanilla bean paste or 2 tsp vanilla extract
• 160 g (1⅓ cups) plain gluten free flour blend (e.g., Doves Farm Freee plain white gluten free flour)
• 1¼ tsp baking powder
• ¼ tsp xanthan gum (omit if flour blend contains xanthan gum)
• 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 (adjust to sweetness preference)
• 115 g (½ cup) vegan cream cheese, cold (e.g., plant-based Philadelphia)
• 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 middle position and preheat to 350ºF (180ºC). Lightly butter a 9½x13-inch (24×33 cm) baking pan and line the bottom with parchment paper. Using a stand mixer with the whisk attachment or a hand mixer, whip sugar and eggs on high speed until pale, thick, fluffy, 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 whipped eggs and sugar mixture. Whisk briefly until combined.
3. Incorporate Dry Ingredients: Sift together gluten free flour blend, baking powder, xanthan gum, and salt. Gently fold the dry mixture into the wet ingredients using a rubber spatula, ensuring a smooth, lump-free batter. Scrape bowl sides as needed, but avoid overmixing.
4. Bake the Sponge: Pour batter into the prepared pan and smooth the top. Tap the pan gently to level and release air bubbles. Bake at 350ºF (180ºC) for 14-15 minutes until golden, risen, soft to touch, and a toothpick inserted comes out clean. Cool completely in the pan.
5. Prepare Coffee Soak: Dissolve instant coffee granules and sugar in boiling water. Let cool to warm or room temperature.
6. Soak the Sponge: Using a toothpick or skewer, prick the cooled sponge all over to allow coffee absorption. Brush the coffee soak evenly over the sponge, using dabbing or drizzling as sponge saturates. Use all coffee soak for best flavor.
7. Make Vanilla Whipped Cream Frosting: Whip vegan heavy cream and 60 g powdered sugar until firm peaks form. In a separate bowl, whisk vegan cream cheese until smooth. Fold cream cheese and vanilla into whipped cream, then adjust sweetness with additional powdered sugar as desired, whipping again to combine.
8. Frost the Cake: Dollop frosting over coffee-soaked sponge and spread evenly with an offset spatula, creating decorative swoops if desired. Chill in fridge for at least 1 hour, preferably 2 or more.
9. Finish and Serve: Dust chilled cake generously with cocoa powder. Slice and serve.

Notes

• Use room temperature ingredients where indicated to achieve better texture and volume.
• If your gluten free flour blend contains xanthan gum, omit additional xanthan gum.
• Choose non-dairy milk based on tolerance and flavor preference; avoid canned coconut milk for this recipe.
• The coffee soak is crucial for the moist, authentic tiramisu flavor—don’t skimp on it.
• Chilling the cake for longer improves flavor and texture.
• Store the finished cake covered in the fridge for 3-4 days for best freshness.
• Use a kitchen scale for best results when measuring gluten free flour to ensure accuracy.

Keywords: Gluten free tiramisu, vegan tiramisu cake, gluten free dessert, dairy free tiramisu, easy tiramisu recipe, coffee soaked cake, vegan whipped cream frosting