If you're a big fan of tiramisu and all things coffee, you need to try it in cake form. This easy and light vegan tiramisu cake consists of two airy and delicious chocolate sponges which are generously covered with a smooth coffee cream. Who wants a big slice?
This simple treat takes less than 30 minutes to bake inside the oven. Let the cakes cool when they come out, then assemble that creamy goodness.
This cake tastes great on it's own but I have to say that when you add extra dairy free cream, it takes this cake to a whole new level. I know the filling is already pretty creamy but when that vegan cream soaks into the chocolate cake, there aren't many better things better, believe me.
Some other cake recipes that I think you love are my vegan chocolate raspberry cake, vegan brownie cake and vegan chocolate snickers cake which are all full of the tasty chocolate flavors that we all know and love.
Why You Will Love This Cake
- Authentic Taste - One of the great things about this cake is that it genuinely tastes just like an actual tiramisu pudding in many ways. It's got the creamy coffee filling, the 'cakey' consistency and the chocolatey vibes that traditionally accompany it all.
- Amazing Texture - It's incredibly moist, spongey and light which certainly give this cake a moreish factor. The cake batter used for this one is inspired by my vegan chocolate peanut butter cake which remains as one of the softest cakes I've made to this day!
- Coffee Lover's Dream - If you're a big fan of coffee flavored desserts, look no further than this treat. Although it also contains a really small amount of espresso powder, the flavors are very strong. I'd say they're stronger than the coffee sensations in my eggless coffee cake loaf with walnuts for sure.
- Allergy Friendly & Plant Based - This vegan tiramisu cake recipe is entirely vegan and dairy free.
- Cocoa powder - Using a high quality cocoa powder will give the cake a much better overall taste. It will be richer and the chocolate taste will be more defined.
- Vegan cream cheese - l personally love to use the Oatly vegan cream cheese as it has a beautiful thick texture which only helps the consistency of the coffee cream filling. It also works really well for a vegan cream cheese frosting like in my vegan carrot cake with lemon curd and vegan mascarpone chocolate sheet cake bars recipes.
- Vegan butter block - Just like with the cream cheese, make sure that your vegan butter is at room temperature before using it. This will make the beating process much easier, as well as decreasing the likelihood of there being lumps inside the cream.
- Instant espresso powder - Of course, this is the main ingredient for the coffee cream and you only need a small amount of it. Adding too much will make the cake overwhelming and far too strong.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you love the sound of a good old creamy chocolate cake but you're not the biggest coffee fan, you can remove the espresso powder and that issue will be sorted for you - just like that! Another creamy chocolate cake that you should totally try is my vegan black forest cake. It's one of my personal favorites!
- If you want to spice up thus cake a little further, why not add some extra toppings. As this is a creamy chocolate cake, I recommend trying fresh fruit such as, chopped strawberries, blueberries and cherries.
How To Make A Tiramisu Chocolate Cake
For the full method, please refer to the recipe card at the bottom of this post.
1: Make the vegan buttermilk and let it curdle.
2: Line and grease two round baking tins.
3: Make the chocolate cake batter.
4: Pour the batter into the prepared tins. Bake the two cake halves.
5: Let the two cakes cool while you prepare the filling/topping.
6: Make the coffee cream.
7: Fill the cake with the cream and spread it on top.
Don't over-mix the cake batter - Avoid mixing the chocolate cake batter at all. Just fold patiently until all of the pockets of flour have been combined. Once a smooth mixture has formed and everything is incorporated, leave it alone.
Use instant espresso powder - When mixed into the coffee cream, this dissolves instantly and has great flavor. Using actual coffee granules on the other hand will likely cause there to be lumps of coffee inside the cream. Make sure that you only use the recommended amount of powder or else the cream will become far too strong-tasting.
Tiramisu is a traditional Italian dessert that mainly consists of mascarpone, coffee and cocoa powder. This 'veganized' recipe captures all of those flavours, combined with the soft texture of cake.
A regular tiramisu recipe is not vegan. It traditionally contains ingredients such as, mascarpone cheese and possibly cream. I have used an alternate vegan cream cheese amongst other things to make my cake filling/topping.
Keep this cake refrigerated. Store inside airtight containers for up to 4 days. This tiramisu cake still tastes great in the days after making it.
More Vegan Coffee Recipes
If you tried this Vegan Tiramisu Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Tiramisu Chocolate Cake
Dry Cake Ingredients:
- 350 g all-purpose flour sifted
- 250 g brown sugar
- 60 g cocoa powder
- 1.5 teaspoons salt
- 2 teaspoons baking soda
Wet Cake Ingredients:
- 450 ml plant milk
- 2.5 teaspoons apple cider vinegar
- 175 ml vegetable oil
For the coffee cream frosting:
- 200 g vegan cream cheese room temperature
- 60 g vegan butter block room temperature
- 0.5 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
- 600 g powdered sugar sifted
- Cocoa powder to taste
- Preheat your oven to 177 Celsius (350F) and line 2 round, 7-inch cake tins with parchment paper. Set aside.
Make the chocolate cake batter:
- In a large mixing bowl, combine all of your dry cake ingredients.
- Next, pour in the wet ingredients. Fold your dry ingredients into the wet but don’t over-mix. Patiently continue to fold until all the pockets of flour are gone and the batter is smooth.
Bake the cake:
- Pour the cake batter into the two prepared tins equally and bake in the centre of your oven for 25 minutes or until a skewer comes out clean.
- Let the cakes cool inside their tins for at least 15 minutes, then place onto a cooling rack.
Make the coffee cream filling:
- Inside a stand mixer beat together the vegan cream cheese and vegan butter with the whisk attachment on a medium-high speed for 1 minute so that they're combined.
- Next, add the instant expresso and vanilla extract. Beat again for a few seconds.
- Reduce the stand mixer speed to medium-low and add the powdered sugar to the mixture in small increments until you have added all of it. When it becomes combined, increase the stand mixer again to high and beat for roughly 3-4 more minutes until the cream filling becomes thick. Don't over-beat.
Assemble the cake:
- Apply half of the coffee cream filling to the flat side of one of the cooled chocolate cake halves.
- Place the second cake half over the filling and spread the rest of the cream over the top of the cake smoothly. Dust with a sprinkle of cocoa powder. Slice and serve.
- Avoid mixing the chocolate cake batter at all. Just fold patiently until all of the pockets of flour have been combined. Once a smooth mixture has formed and everything is incorporated, leave it alone.
- When the espresso powder is mixed into the coffee cream, this dissolves instantly and has great flavor. Using actual coffee granules on the other hand will likely cause there to be lumps of coffee inside the cream. Make sure that you only use the recommended amount of powder or else the cream will become far too strong-tasting.