This dreamy layer cake is already built egg-free from the ground up, with a tender crumb that comes from plant-based milk, neutral oil, and a splash of apple cider vinegar working together for lift and softness. Two soft rounds get soaked in sweetened espresso until deeply fragrant, then layered with a cloud-like frosting made from whipped coconut cream and vegan cream cheese beaten until thick and fluffy. A dusting of cocoa powder over the top finishes it with that classic tiramisu look before it chills for hours, letting the coffee soak into every bite. The result is a rich, coffee-forward dessert with cool, creamy layers and a soft, spongy base that slices beautifully. It's an easy favorite to keep on hand for an egg free dessert table, and the make-ahead chill time means it actually tastes better the next day.
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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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