Vegan Tiramisu Sheet Cake

5 from 22 votes

Vegan 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 nutfree options included.

Prep Time25

Cook Time40

Freezing1

Total Time2 5

Course: Dessert

Cuisine: Italian

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

Servings:

Author: Vegan Richa

Ingredients

For the cake:

3/4 cup plus 2 tablespoons of all purpose flour
1/4 cup 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 or more non-dairy milk

For the coffee syrup:

1/2 cup 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 heaping cup of raw cashews
15 oz 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 sugar

For topping:

1 tablespoon cocoa powder

US Customary - Metric

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 8x8 inch or 9x9 inch brownie pan or grease as flour it well. pour 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 centre 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. (For maximum soaking, slice a very thin slice from the cake top and then poke holes. This opens up the porous cake texture that absorbs well)
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. Pour 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.
Pour 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!

Video

Notes

Store: Store refrigerated for upto 4 days. Freeze for upto a month.
Serve: if frozen, move it to the fridge the morning of the event or a few hours before. Then take from the fridge, slice and serve.
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.
Oilfree : use 2 tbsp applesauce or 1 tbsp non dairy yogurt or use more non dairy milk instead.

Nutrition

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