Vegan Tiramisu Sheet Cake

a piece of vegan tiramisu sheet cake dusted with cocoa powder served on a small cake plate

This vegan Tiramisu sheet cake is easier and quicker! It has a light and fluffy sponge cake that’s soaked with indulgent coffee syrup and then topped with a rich and creamy homemade vegan mascarpone! And sprinkled with cocoa. Creamy moist and perfect. Gluten-free and nut-free options included.

a slice of vegan tiramisu sheet cake on a white cake platter

Craving tiramisu but don’t have time to make all the lady’s fingers cookies? Make this easy vegan tiramisu sheet cake! This easy vegan sheet cake has all the great things you love about tiramisu, but in sheet cake form, which means it is super quick to make and makes enough to feed a big crowd! Perfect for your holiday gatherings.

a piece of vegan tiramisu sheet cake dusted with cocoa powder served on a small cake plate

We bake a quick vanilla-scented thin sponge cake layer. Once baked, we poke some holes in the cake and pour over the coffee syrup to soak the cake and make it irresistibly moist. Then we top the cake with a creamy mascarpone-style vegan cream mixture. Some cocoa powder or chocolate shavings and top and done – so glorious!

vegan tiramisu sheet cake on a wooden board dusted with cocoa powder

This cake is such an elegant dessert that is perfect served with a steaming cup of coffee. Leftovers can be stored in the fridge and frozen. Make fewer or more holes based on how much coffee you want soaked in. You’ll want to save this one.

For a gluten-free version check the tips section or the notes in the recipe card.

Why you will love this Tiramisu cake

  • its easier and simpler
  • It’s easy to transport
  • it satisfies all the tiramisu cravings.
  • it’s moist and delicious
  • options to make it Glutenfree, Nutfree and Soyfree

a piece of vegan tiramisu sheet cake dusted with cocoa powder

More cake recipes:

Vegan Carrot Cake Bars

Vegan Gluten free Chocolate Cake

Vegan Self Saucing Black Forest Chocolate Pudding Cake

Rasmalai Tres Leches Cake (Vegan)

Vegan Baklava Cake

Print Recipe

Tiramisu Sheet Cake

This vegan Tiramisu sheet cake is easier and quicker! It has a light and fluffy sponge cake that’s soaked with indulgent coffee syrup and then topped with a rich and creamy homemade vegan mascarpone, And sprinkled with cocoa. Creamy moist and perfect. Gluten-free and nut-free options included.

Prep Time25 mins

Cook Time40 mins

Freezing1 hr

Total Time2 hours 5 mins

Race: Dessert

Kitchen: Italian

Keyword: tiramisu cake, tiramisu sheet cake, vegan tiramisu cake

Services: 9

calories: 237calories

Author: Vegan Richa

Ingredients

For the cake:

  • 3/4 cup plus 2 tablespoons of all purpose flour
  • 1/4 cup (50 g) sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons oil
  • 2 tablespoons non-dairy yogurt or applesauce
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (118.29 ml) or more non-dairy milk

For the coffee syrup:

  • 1/2 cup (118.29 ml) coffee that’s about 1/2 cup of water plus 1 tablespoon instant coffee or 2 espresso shots + water( add water to the espresso shots to make about 1/2 cup)
  • 2 tablespoons brown sugar
  • 1 tablespoon coffee-liquor this is optional or add in 2 to 3 drops of almond extract

For the cream layer:

  • 1 (129 g) heaping cup of raw cashews
  • 15 oz (425.24 g) can of full fat coconut milk
  • 3 1/2 ounces vanilla or plain non-dairy yogurt see substitutions in notes
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 4 drops of almond extract
  • 1/4 teaspoon salt
  • 1/4 cup (50 g) sugar

For topping:

  • 1 tablespoon cocoa powder

Instructions

  • Make the cake: Add all the dry ingredients to a bowl,,That’s the flour, sugar, baking powder and salt. Mix well. Then add in the oil, non-dairy yogurt, vanilla and 1/2 cup of milk and mix in to make a smooth batter which is like thick pancake batter. If the mixture is too stiff add in some non dairy milk, one teaspoon at a time to mix in.

  • Line a 8×8 inch or 9×9 inch brownie pan or grease as flour it well. for the batter into the pan and even it out. Bake at 350 F (180 C) for 22 to 24 minutes or until a toothpick inserted in the center comes out clean.

  • Then remove the cake from the oven, let it cool for 5 minutes then poke holes all over the cake. Depending on how soaked you want the cake you can poke lots of holes or just a few holes. More holes means more coffee syrup soaking.

  • Make your coffee syrup; add all ingredients to a saucepan over medium heat then mix really well. Bring to a boil and take off heat. For this all over the cake and let it soak completely.

  • Make the cream layer, add all of the cream layer ingredients into a blender and blend until the cashews break down and get creamy. I usually blend for 1 minute then let it sit for 5 minutes then blend it again (repeat 2 – 3times) until the cashews are well blended. Taste and adjust sweetness.

  • For this blended mixture into a saucepan and cook over medium heat, stir occasionally in the beginning 3 to 4 minutes then stir frequently after that so that lumps do not form. Once the mixture has thickened evenly switch off the heat.

  • Let the mixture cool for a few minutes then pour over the soaked cake and even it out really well. Then freeze this cake for 3 to 4 hours. Once the top is set but not soft(not entirely frozen), take out the cake from the freezer.

  • Remove the cake using the parchment liner from the pan then dust it with the cocoa powder. Slice and serve!

Ratings

  • Store refrigerated for upto 4 days. Freeze for upto a month.
  • Yogurt substitute: use about 3 ounces of silken tofu or 1/4 cup more cashews instead of yogurt.
  • Instead of coffee liqueur you can also use Kahlua.
  • To make this gluten free, use 1/2 cup of almond flour, 1/2 cup of oat flour and 1/4 cup of potato starch mixed really well. Use about 1 cup of this mixture in the cake mixture and also add in 1/4 cup of club soda and mix in. If the mixture is too thin add in the remaining flour, one tablespoon at a time. You don’t want the batter to be too thick but just about the thickness of pancake batter then pour it into parchment lined baking pan and bake.
  • Nutfree or cashew free: Use other nuts such as macadamia. Or use 1/2 cup more yogurt and 1/2 cup more coconut milk.
  • Coconut-free: Use 3/4 cup more cashews and 1 cup water to blend.
  • oil-free : use 2 tbsp applesauce or 1 tbsp non dairy yogurt or use more non dairy milk instead.

Nutrition

Nutrition Facts

Tiramisu Sheet Cake

Amount Per Serving

calories 237
Calories from Fat 135

%Daily Value*

fat 15g23%

Saturated Fat 9g56%

Sodium 143mg6%

Potassium 179mg5%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 15g17%

protein 3g6%

Vitamin A 11IU0%

Vitamin C 1mg1%

Calcium 54mg5%

Iron 2mg11%

* Percent Daily Values ​​are based on a 2000 calorie diet.

ingredients needed for making vegan tiramisu sheet cake

Ingredients:

  • the dry cake ingredients are all-purpose flour, sugar and baking powder, and baking soda for the rise
  • a mix of non dairy milk, oil and nondairy yogurt add moisture to the cake
  • the sponge cake is flavored with vanilla extract, but you could also use almond essence
  • We soak the sponge in a homemade coffee syrup made with sugar, coffee liqueur, and cheater’s coffee made by mixing water with instant coffee powder or go bold and add 2 espresso shots then add more water to make about 1/2 cup.
  • For the mascarpone cream layer, we blend raw cashews with coconut milk, yogurt, vanilla, and almond extract, as well as sugar, and lemon juice
  • The cake gets its finishing touches by dusting it with some cocoa powder

Tips:

  • To make this cake without yogurt, you can use about 3 ounces of silken tofu or 1/4 cup more cashews instead of yogurt.
  • Instead of coffee liqueur you can also use Kahlua.
  • To make this gluten-free, use 1/2 cup of almond flour, 1/2 cup of oat flour and 1/4 cup of potato starch mixed really well. Use about 1 cup of this mixture in the cake mixture and also add in 1/4 cup of club soda and mix in. If the mixture is too thin add in the remaining flour, one tablespoon at a time. You don’t want the batter to be too thick but just about the thickness of pancake batter then pour it into a parchment-lined baking pan and bake.

How to make Vegan Tiramisu Sheet Cake

dry ingredients for vegan tiramisu sheet cake in a glass bowl

Make the cake: Add all the dry ingredients to a bowl, mix really well. That’s the flour, sugar, baking powder and salt.

dry cake mix ingredients in a glass bowl

Then add in the oil, non-dairy yogurt, vanilla and 1/2 cup of milk and mix in to make a smooth batter which is like thick pancake batter. If the mixture is too stiff add in some nondairy milk, one teaspoon at a time to mix in.

wet ingredients being added to dry ingredients in a glass bowl

vegan cake batter in a glass bowl

Line a 8×8 inch or 9×9 inch brownie pan with parchment or grease and flour it really well. and for this batter into the pan. Bake at 350 F for 22 to 24 minutes or until a toothpick inserted in the center comes out clean.

vegan cake batter in a brownie pan

Then remove the cake from the oven, let it cool for 5 minutes then poke holes all over the cake. Depending on how soaked you want the cake you can poke lots of holes or just a few holes. I like to poke holes every 1/2 inch all over the cake.

vegan sponge cake in a square pan being poked with holes

Make your coffee syrup; add all ingredients to a saucepan over medium heat then mix really well. Bring to a boil and take off heat. For this all over the cake and let it soak completely.

vegan sheet cake being soaked with coffee syrup to make tiramisu sheet cake

ingredients for vegan cashew mascarpone cream in a nutri bullet

To make the cream layer, add all of the cream layer ingredients into a blender and blend until the cashews have broken down. I usually let it blend for 1 minute then let it sit for 5 minutes then blend it again (2-4 times) until the cashews are well blended. Taste and adjust sweetness. See recipe notes for substitutions

ingredients for making vegan mascarpone cream in the container of a small blender

For this blended mixture into a saucepan and cook over medium heat, stir occasionally in the beginning 3 to 4 minutes then stir frequently after that so that lumps do not form. Once the mixture has thickened evenly switch off the heat.

vegan mascarpone cheese being cooked in a saucepan

vegan cashew mascarpone cream being reduced in a saucepan

Let the mixture cool for a few minutes then pour over the soaked cake and even it out really well. Then freeze this cake for 3 to 4 hours. Once the top is set but not soft(not entirely frozen), take out the cake from the freezer.

vegan mascarpone cream being poured over baked sponge cake

Remove the cake using the parchment liner from the pan (or you can let the cake stay in the pan and serve from it) then dust it with cocoa powder. Slice and serve.

Storage

Store refrigerated for up to 4 days. Freeze for up to a month.

a slice of vegan tiramisu cake with mascarpone topping and dusted with cocoa on a white plate

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