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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.

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 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

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