Gluten Free Vegan Tiramisu Cake

Total time5 hr 15 min

Prep time45 min

Cook time30 min

This layered showstopper builds two tender, fluffy rounds soaked in real espresso and finished with a coconut cream frosting that whips up thick and pillowy alongside vegan cream cheese. A dusting of cocoa powder over the top gives it that classic tiramisu look, while the espresso soak seeps into each layer for that unmistakable coffee-forward bite in every slice. The coconut cream frosting itself is a standout, holding soft peaks and spreading beautifully between layers and over the sides for a smooth, bakery-style finish. Chilling the assembled cake for several hours lets everything set into clean, sliceable layers with all that espresso flavor fully absorbed. It's a rich, make-ahead dessert that works well for a gluten free table, and it looks just as impressive as it tastes.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the coconut cream frosting

2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
See all
8 oz vegan cream cheese, room temperature
½ cup powdered sugar
1 tsp vanilla extract

For the cake

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup organic cane sugar
1 cup plant-based milk
⅓ cup neutral oil (such as canola or sunflower)
1 tbsp apple cider vinegar
1 tsp vanilla extract

For the espresso soak

1 cup strong brewed espresso or very strong coffee, cooled
2 tbsp organic cane sugar

For finishing

2 tbsp unsweetened cocoa powder, for dusting

Instructions

1
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.
2
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!