Vegan Gluten-Free Tiramisu Recipe
A luscious, coffee-infused vegan tiramisu with layers of gluten-free sponge cake, coconut cream mascarpone, and rich cocoa dusting that captures all the indulgent flavors of the classic Italian dessert.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Gluten-Free Sponge:</li><li class="ingredients-single-item">200g gluten-free all-purpose flour blend</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">1 tsp baking powder (gluten-free)</li><li class="ingredients-single-item">½ tsp xanthan gum (omit if your flour blend contains it)</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">80ml vegetable oil</li><li class="ingredients-single-item">240ml plant milk (almond or soy work best)</li><li class="ingredients-single-item">2 tsp apple cider vinegar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the Vegan "Mascarpone":</li><li class="ingredients-single-item">400ml full-fat coconut cream, chilled overnight</li><li class="ingredients-single-item">250g vegan cream cheese</li><li class="ingredients-single-item">100g powdered sugar</li><li class="ingredients-single-item">2 tsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the Coffee Soak:</li><li class="ingredients-single-item">240ml strong brewed espresso or coffee, cooled</li><li class="ingredients-single-item">3 tbsp coffee liqueur (optional, or use 1 tbsp coffee extract)</li><li class="ingredients-single-item">2 tbsp maple syrup</li><li class="ingredients-single-item">For Assembly:</li><li class="ingredients-single-item">3 tbsp unsweetened cocoa powder</li><li class="ingredients-single-item">1 tbsp dark chocolate shavings (dairy-free)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">20cm x 20cm (8x8 inch) square baking tin</li><li class="equipment-single-item">Electric hand mixer or stand mixer</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Deep serving dish (preferably glass to show layers)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C and line your baking tin with parchment paper. Make sure the paper extends up the sides for easy removal later. Lightly grease any exposed edges of the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Start by making your gluten-free sponge. In a small bowl, combine the plant milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan "buttermilk," which will help tenderize your gluten-free sponge.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, whisk together the gluten-free flour, sugar, baking powder, xanthan gum (if using), and salt until well combined. Gluten-free flours tend to settle more than wheat flour, so make sure to whisk thoroughly to aerate the mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the oil, vanilla extract, and the buttermilk mixture to the dry ingredients. Mix until you have a smooth batter without any lumps. The batter should be thicker than traditional cake batter but still pourable. If it seems too dry, add 1-2 tbsp more plant milk.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the batter into your prepared tin and smooth the top with a spatula. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. The cake should be lightly golden and springy to the touch. Let cool in the tin for 10 minutes before transferring to a cooling rack.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the cake cools, prepare your vegan "mascarpone." Open the chilled can of coconut cream and scoop out only the thick white cream (save the liquid for smoothies). Using an electric mixer, whip the coconut cream on high speed for 1 minute until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the vegan cream cheese and beat for another 2 minutes until well incorporated. The mixture should be light and fluffy. Add the powdered sugar, lemon juice, and vanilla, then beat for another minute. Refrigerate while you prepare the coffee soak.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the coffee soak, combine the cooled espresso with coffee liqueur (if using) and maple syrup in a shallow dish. The sweetness will balance the bitter coffee, creating that distinctive tiramisu flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once the cake has completely cooled, slice it horizontally into two even layers. If the top is domed, trim it flat. Then cut each layer into pieces that will fit your serving dish. Don't worry if they're not perfect – they'll be soaked in coffee and covered with cream.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To assemble, quickly dip each piece of cake into the coffee mixture (about 2-3 seconds per side). Don't soak them too long or they'll fall apart. Arrange the soaked pieces in a single layer at the bottom of your serving dish, ensuring no gaps.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Spread half of the vegan "mascarpone" mixture evenly over the first layer of soaked cake. Use an offset spatula to create a smooth surface. Through a fine mesh sieve, dust the cream layer lightly with cocoa powder.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Repeat with the remaining cake pieces, dipping them in the coffee mixture and arranging on top of the cream layer. Top with the remaining cream, spreading it evenly. Refrigerate the tiramisu for at least 4 hours, preferably overnight. This resting time allows the flavors to meld and the cake to fully soak up the coffee.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Just before serving, generously dust the top with the remaining cocoa powder using a fine mesh sieve. For an extra special touch, sprinkle with dark chocolate shavings. Serve chilled and enjoy your vegan gluten-free tiramisu – a dessert that proves special dietary requirements never have to mean compromising on classic flavors!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make this tiramisu without coffee for a caffeine-free version?
Yes, you can substitute coffee with chicory root coffee alternative or rooibos tea with a drop of coffee extract for flavour. For a completely different profile, try using hot chocolate or chai tea as your soaking liquid, adjusting sweetness as needed.
Why is my gluten-free sponge crumbly when I try to cut and layer it?
Gluten-free sponges can be more delicate. Ensure you're using xanthan gum as a binder, don't over-bake the cake, and let it cool completely before cutting. For easier handling, you can freeze the cake for 20 minutes before slicing it horizontally into layers.
How far in advance can I prepare this dairy-free tiramisu?
This vegan tiramisu can be prepared up to 2 days in advance and stored covered in the refrigerator. The flavours actually improve with time as the coffee soaks through and the layers meld together. Add the final cocoa powder dusting just before serving for the best presentation.
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