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Tiramisu Cake

Would you believe me if I told you that slice of heaven was vegan, gluten-free, and nut-free?

Well you should. It’s the delicious truth!

Take another look at those layers.

I’ll bet my bottom dollar you can’t guess what the tiramisu is made of.

Silken tofu.

Say what?!

I know. I know. But please just trust me.

This is worth your trust, right?


So let’s get started with the vanilla cakes.

Have you ever made a “flax egg”? They’re my go-to for vegan baking. Mixing ground flax and hot water creates a gelatinous gloop that helps bind and provide some lift to the cake.

I used coconut sugar and vegan butter in this recipe, but classic sugar and regular butter will substitute just fine.

Make sure you grease and line your pans with parchment paper. It makes removal significantly easier.

I baked the cakes in two 6″ round pans.

However, different baking dishes will also work. Square, bigger, smaller – use what you have on hand. Just keep and eye on them in the oven to adjust bake time accordingly.

After baking the cakes, let them cool completely.

Carefully slice off the tops of each cake and set aside.

For assembly, you need 3 layers. Two bases and the sandwiched tops.

Now lets transition to the creamy coffee filling.

This is where the tofu comes into play. It provides that smooth, creamy, marscapone-esque texture that will fool even dairy lovers.

I promise.

Add the tofu to a food processor (or blender) with maple syrup, melted coconut oil, lemon, and very finely ground coffee.

Puree until silky smooth.

Time to build the masterpiece!

Have your layers ready.

Brew some coffee to soak the cakes.

If using, line a spring form pan with parchment.

Place a bottom cake layer at the base of the pan.

Pour coffee over the top (or use a paintbrush) to soak the cake.

Spread a generous amount of cream over the layer.

Repeat this process three times.

Chill the cake for at least an hour before removing from the spring form pan.

Check out those layers!

To finish, liberally dust cacao powder over the top.

That’s it!

Finally time to serve it up.

Love at first bite?

For sure

Even all you tofu skeptics out there.

(I know cause I am one…)

Now I just have one final question for you:

What special occasion in the near future will you be making this for?

(And a treat-your-self-just-cause cake adventure totally counts.)

Tiramisu Cake


For the cakes:

  • 3/4 cup coconut sugar *sub regular
  • 5 tbsp melted vegan butter *sub regular
  • 1 cup milk of choice *almond, rice, hemp, normal
  • 1 tsp vanilla extract
  • 1 flax egg (1 tbsp flax + 2 1/2 tbsp hot water)
  • 2 cups oats flour
  • 1/2 cup arrowroot powder
  • 1 tsp tsp baking powder
  • 1/4 tsp salt

For the cream:

  • 2 cartons extra firm silken tofu
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil *melted and cooled
  • 1/4 cup fresh lemon juice
  • 1 tsp fresh lemon zest
  • 1 tbsp finely ground coffee
  • 1 tsp vanilla
  • 1/4 tsp salt

For assembly:

  • 1/2 cup brewed coffee


For the cakes:

  • Preheat oven to 350 degrees.
  • Beat together the sugar, butter, milk, and vanilla until smooth.
  • Add the flax egg and combine.
  • Fold in the dry ingredients.
  • Scoop batter into two greased and lined 6" round pans.
  • Bake for 20 minutes. Let cool completely. 

For the cream:

  • Blend all ingredients until silky smooth.

To assemble:

  • Carefully slice the tops off both cakes and set aside.
  • Place a bottom cake layer at the base of a lined spring form pan.
  • Pour brewed coffee over the cake layer to soak.
  • Generously spread a layer of cream on top.
  • Add the next cake layer, soak with coffee, and top with cream.
  • Sand-which the two cake tops together (inside out) and place on top.
  • Soak that final layer with coffee and smooth the remaining cream on top.
  • Chill cake in the fridge for at least an hour.
  • When ready to serve, remove from the pan and dust the top with cacao powder.

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