Servings
Font
Back
Vegan Tiramisu Sheet Cake
5 from 54 votes

Vegan Tiramisu Sheet Cake

The Vegan Tiramisu Sheet Cake is a plant-based dessert combining a tender, pancake-like cake base soaked in a coffee syrup and topped with a creamy cashew-coconut yogurt layer. The cake batter, enriched with non-dairy yogurt and milk, bakes into a porous texture perfect for absorbing the coffee-flavored syrup. A cacao dusting finishes the layered dessert, providing a subtle bitterness to balance the sweet creaminess. This dairy-free and eggless version offers a more convenient, sheet cake format for sharing tiramisu flavors without traditional ingredients.

Prep Time
25 mins
Cook Time
40 mins
Freezing
1 hr
Total Time
2 hrs 5 mins
Servings: 9
Calories: 237 kcal
Course: Dessert
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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)
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 9 Serving

Amount Per Serving

Calories 237

% 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.