Vegan Tiramisu Sheet Cake
User Reviews
5
Vegan Tiramisu Sheet Cake
Description
The Vegan Tiramisu Sheet Cake starts with a cake batter made from flour, sugar, leavening agents, oil, non-dairy yogurt, vanilla, and non-dairy milk, resulting in a thick pancake-like batter that bakes into a spongy 8x8 or 9x9 inch cake. After baking, holes are poked into the cake to allow ample absorption of a coffee syrup made from coffee, brown sugar, and optional coffee liqueur or almond extract. The topping is a creamy layer made from soaked raw cashews blended with full-fat coconut milk, non-dairy yogurt, lemon juice, almond extract, sugar, and salt, giving a tangy, smooth contrast to the coffee-soaked base. A dusting of cocoa powder completes the dessert to add chocolate notes similar to classic tiramisu.
The cake serves as a dairy-free, eggless alternative to traditional tiramisu, suitable for vegans or those avoiding dairy. It can be chilled, sliced, and served as a rich, layered dessert. The balance of coffee syrup soaked into the cake with the creamy cashew topping provides moistness and a satisfying texture without heavy cream.
Store the cake refrigerated for up to 4 days or freeze for up to a month. When frozen, thaw in the fridge before serving. Various substitutions are possible: silken tofu can replace yogurt, coffee liqueur can be swapped with Kahlua or almond extract, gluten-free flour blends can be used for a gluten-free version, and nuts can be substituted or omitted for allergy concerns. Adjust non-dairy milk quantities to maintain a pancake batter consistency, and poke holes in the cake carefully to control syrup soaking intensity.
Ingredients
For the cake:
- 3/4 cup all-purpose flour 2 tablespoons
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 tablespoons Non-Dairy yogurt or applesauce
- 1/2 teaspoon vanilla extract
- 1/2 cup non-dairy milk or more
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 liqueur this is optional or add in 2 to 3 drops of almond extract
For the cream layer:
- 1 cashew raw, heaping cup
- 15 oz coconut milk full fat, canned
- 3 1/2 ounces Non-Dairy yogurt see substitutions in notes, vanilla or plain
- 1/4 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 4 almond extract drops
- 1/4 teaspoon salt
- 1/4 cup 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 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!
Notes
- Refrigerate the cake for up to 4 days or freeze for up to one month, thawing in the fridge before serving.
- Substitute non-dairy yogurt with silken tofu or extra cashews if preferred.
- Use coffee liqueur or almond extract to flavor the coffee syrup according to taste.
- For gluten-free, combine almond flour, oat flour, and potato starch, adding club soda to achieve proper batter texture.
- Replace cashews with other nuts like macadamia or adjust yogurt and coconut milk quantities to accommodate nuts allergies or coconut avoidance.
- Modify non-dairy milk quantity to adjust batter thickness, aiming for a consistency similar to pancake batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Sodium | 143mg | 6% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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