Go Back
–+ servings
A large, creamy slice of my vegan tiramisu cake. There is so much espresso cream in the centre that it is oozing out!
Print Recipe
5 from 2 votes

Vegan Tiramisu Chocolate Cake

My chocolate vegan tiramisu cake recipe is perfect not only, for tiramisu lovers but all coffee lovers in general. Hope you enjoy it.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Tiramisu Cake
Diet: Vegan
Servings: 12 slices
Calories: 612kcal
Author: DJ

Ingredients

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

Topping:

  • Cocoa powder to taste
Metric - US Customary

Instructions

Preparation:

  • 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.

Video

Notes

  • 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.

Nutrition

Calories: 612kcal | Carbohydrates: 99g | Protein: 6g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 619mg | Potassium: 194mg | Fiber: 4g | Sugar: 71g | Vitamin A: 326IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 3mg