Name: Moist Vegan Tiramisu Cake with Dairy-Free Mascarpone Filling Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Vegan
Ingredients: 1 3/4 cup (350 g) granulated sugar; 1 cup (220 g) vegan unsalted butter, melted (or neutral oil); 1 cup (240 g) dairy free yogurt, room temperature; 2 tbsp vanilla extract; 1 tsp vanilla bean paste; 1 tbsp vinegar; 3 tsp baking powder; 1 tsp baking soda; 1/2 tsp sea salt; 1 1/4 cup (300 mL) dairy free milk (e.g., oat or soy milk); 3 1/2 cup (420 g) all-purpose flour; 1 1/2 tbsp instant espresso powder; 1 tbsp all-purpose flour (for espresso batter); 1 1/2 batches vegan mascarpone cheese (prepared separately); 1/3 cup vegan heavy cream, cold; 4 tbsp powdered sugar; 1 tbsp cornstarch; 2 tsp vanilla bean extract; 1 tsp vanilla bean paste; 1/4 tsp sea salt; 1 batch vegan cream cheese frosting (see separate instructions); 2 tbsp cocoa powder (for dusting)

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Introduction

This moist vegan tiramisu cake combines rich coffee flavors with a creamy dairy-free mascarpone filling. Perfect for special occasions or any time you crave an indulgent plant-based dessert.

A close-up view of a thick slice of tiramisu cake on a white plate, showing multiple layers with two main layers of coffee-soaked sponge cake that are dark brown with a moist texture. Between and on top of these sponge layers are creamy, smooth layers of white mascarpone filling. The top layer is decorated with a dusting of dark cocoa powder and small chocolate shavings. The edge of the white plate has some cocoa powder scattered on it. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cup (350 g) granulated sugar
1 cup (220 g) vegan unsalted butter (melted) or neutral oil

1 cup (240 g) dairy free yogurt, room temperature
2 tbsp vanilla extract

1 tsp vanilla bean paste
1 tbsp vinegar

3 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt

1 1/4 cup (300 mL) dairy free milk (like oat milk or soy milk)
3 1/2 cup (420 g) all-purpose flour
1 1/2 tbsp instant espresso powder

1 tbsp flour (additional for espresso batter)
1 1/2 batches vegan mascarpone cheese
1/3 cup vegan heavy cream, cold

4 tbsp powdered sugar
1 tbsp cornstarch
2 tsp vanilla bean extract

1 tsp vanilla bean paste
1/4 tsp sea salt
1 batch vegan cream cheese frosting

2 tbsp cocoa powder

Instructions

Step 1: Prepare the vegan mascarpone cheese ahead of time, preferably the day before, to allow it to chill thoroughly in the fridge.
Step 2: When ready, preheat your oven to 350°F and line two 8-inch cake pans with parchment paper. Dissolve the instant espresso powder in 1 tablespoon of hot water, then refrigerate to cool.

Step 3: In a large bowl, whisk together melted vegan butter, granulated sugar, dairy free yogurt, vanilla extract, and vanilla bean paste. Add vinegar, baking powder, baking soda, and sea salt, mixing well.
Step 4: Gradually add all-purpose flour (except 1 tablespoon reserved) and dairy free milk to the wet ingredients, whisking just until combined.
Step 5: Remove about one-third of the batter into a small bowl. Stir in the dissolved espresso and the reserved tablespoon of flour, mixing gently.

Step 6: Pour the remaining vanilla batter evenly into the cake pans. Then, dollop half the espresso batter into one pan and the rest into the other. Use a butter knife to gently swirl the batters, taking care not to overmix.
Step 7: Bake for 33–35 minutes or until a toothpick inserted comes out clean. Let the cakes cool in their pans for 10 minutes, then remove to a rack to cool completely.
Step 8: While cakes cool, prepare the cream cheese frosting and refrigerate. Next, beat the cold vegan heavy cream with a mixer until soft peaks form. Add powdered sugar, cornstarch, vanilla bean extract, vanilla bean paste, and sea salt, and mix again.

Step 9: Fold in the chilled vegan mascarpone cheese gently with a spatula until just combined. Chill this sweet mascarpone cream in the fridge for 20 minutes.
Step 10: To assemble, place one cake layer on a serving plate and pipe a ring of cream cheese frosting around the edge. Spoon 1/2 to 2/3 cup of the mascarpone filling into the center. Top with the second cake layer and apply a crumb coat of cream cheese frosting on the outside. Chill the cake for 30 minutes.
Step 11: Remove from the fridge and finish frosting as desired. Pipe remaining mascarpone filling on top and dust with cocoa powder. For best results, add the top filling shortly before serving to prevent cocoa from soaking in.

Step 12: Slice, serve, and enjoy your vegan tiramisu cake!

Tips & Variations

Make the mascarpone cheese a day ahead to enhance firmness and flavor.
Use cold vegan heavy cream for better whipping results.

Try oat milk or soy milk as dairy-free milk options in the batter.
For a stronger coffee flavor, increase the instant espresso powder slightly in the batter.
Store leftover cocoa powder separately and dust just before serving for the freshest taste and appearance.

Storage

Store leftover tiramisu cake in an airtight container in the refrigerator for up to 4 days. Allow the cake to come to room temperature for 10-15 minutes before serving. If possible, pipe any mascarpone frosting topping just before serving to keep the texture fresh.

How to Serve

A round, thick three-layer cake sits on a white plate with cocoa powder scattered around its base. The bottom two layers are covered in smooth, light beige cream with a faint dusting of cocoa on the sides. The top layer is decorated with small mounds of cream evenly spaced, each topped with a generous layer of dark brown cocoa powder. The cake is centered on a white marbled surface, with a small glass bottle of milk blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the vegan mascarpone cheese from scratch?

Yes, you can prepare vegan mascarpone using soaked cashews or vegan cream cheese as a base. Making it ahead allows it to set properly for the best texture in this cake.

What can I substitute for vegan heavy cream?

If you don’t have vegan heavy cream, use chilled full-fat coconut cream or a similarly rich plant-based cream. Make sure it’s well chilled for whipping.