Layers of tender vanilla cake get brushed with a rich espresso soak, letting all that bold coffee flavor soak deep into the crumb before it's stacked and swirled with a cloud of coconut cream frosting. That frosting whips vegan cream cheese with chilled coconut cream until it turns thick, fluffy, and holds its shape beautifully between the layers and across the top. A fine dusting of cocoa powder finishes it off with that classic tiramisu look, and a long chill in the fridge lets everything set into clean, sliceable layers. It's an elegant, coffee-forward dessert that comes together with simple pantry staples and no dairy or eggs anywhere in sight. Serve it cold, straight from the fridge, for the best texture and flavor. This one's a genuinely solid pick if you're keeping things free of added sugar, since every component here is built from scratch and easy to keep in line with that goal.
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The night before (or at least 4 hours ahead), place 2 cans of full-fat coconut milk in the refrigerator upright and undisturbed. When ready to make the frosting, open the cans without shaking and scoop the thick white cream from the top into the bowl of a stand mixer or a large mixing bowl, leaving the watery liquid behind. Refrigerate the cream until needed.
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
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