Description
This moist Vegan Tiramisu Cake features a luscious dairy-free mascarpone filling and a rich vanilla and espresso swirled cake. The recipe uses fully plant-based ingredients including vegan butter, dairy-free yogurt and milk, and a creamy vegan mascarpone and cream cheese frosting. Perfect for a crowd, it layers delicate flavors and textures to deliver a dairy-free twist on the classic Italian dessert in cake form.
Ingredients
Scale
Cake Batter
- 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)
Vegan Mascarpone Cream
- 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
Vegan Cream Cheese Frosting
- 1 batch vegan cream cheese frosting (see separate instructions)
Finishing
- 2 tbsp cocoa powder (for dusting)
Instructions
- Prep: Make the vegan mascarpone cheese ahead of time—preferably the day before—to allow it to chill and set properly in the fridge. You can bake the cake layers the same day you make the mascarpone, then assemble the cake the following day for best results.
- Preheat: Once the mascarpone has cooled, preheat your oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper. Dissolve the instant espresso powder in 1 tablespoon of hot water and chill it in the refrigerator so it is cool when added to the batter.
- Make the vanilla cake batter: In a large bowl, whisk together melted vegan butter, sugar, dairy-free yogurt, vanilla extract, and vanilla bean paste until smooth. Add the vinegar, baking powder, baking soda, and sea salt, stirring to combine. Finally, incorporate the flour (except the 1 tablespoon reserved for the espresso batter) and dairy-free milk. Mix just until all ingredients are combined; avoid overmixing.
- Make the espresso cake batter: Remove about one-third of the vanilla cake batter into a smaller bowl. Add the chilled espresso mixture and the reserved tablespoon of flour to this small bowl. Gently whisk these together to create the espresso-flavored batter.
- Assemble the cake batter: Pour the vanilla cake batter evenly into the two prepared pans. Dollop half the espresso batter into one pan and the remaining espresso batter into the other. Using a butter knife, gently swirl the batters together in each pan, creating a marbled effect without overmixing.
- Bake: Place the cake pans in the oven and bake for 33 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool for 10 minutes in their pans, then carefully remove and cool completely on a wire rack.
- Make the sweet mascarpone cream and cream cheese frosting: Prepare the vegan cream cheese frosting according to your recipe and chill in the fridge. For the mascarpone cream, use a hand or stand mixer to whip the cold vegan heavy cream until soft peaks form. Add powdered sugar, cornstarch, vanilla bean extract, vanilla bean paste, and sea salt, mixing well. Fold the prepared vegan mascarpone cheese into this whipped cream mixture gently with a silicone spatula, taking care not to overmix. Chill the filling in the fridge for 20 minutes.
- Assemble the tiramisu cake: Place one cooled cake layer on a serving plate or turntable. Fit a piping bag (tip cut off) with some cream cheese frosting and pipe a ring of frosting around the edge of the cake to build a barrier. Spoon 1/2 to 2/3 cup of the mascarpone filling into the center inside this ring. Add the second cake layer on top. Coat the entire cake with a thin crumb coat of cream cheese frosting, then refrigerate for 30 minutes to set.
- Finish decorating: After chilling, remove the cake and apply the remaining mascarpone filling on top, piping or spreading as desired. Dust the top lightly with cocoa powder. If storing the cake, wait to pipe the mascarpone until 10 to 20 minutes before serving to prevent it from softening due to the cocoa powder.
- Slice and serve: Cut the cake into 16 servings. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- For best mascarpone texture and flavor, make the vegan mascarpone cheese a day ahead to allow it to chill and firm up adequately.
- Dissolving the espresso powder in hot water then chilling it prevents clumps and helps preserve the flavor in the batter.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender and moist.
- Gently folding the mascarpone into whipped cream keeps the filling light and airy without deflating it.
- Swirling the cake batter creates a beautiful marble effect and adds subtle espresso flavor integration.
- Refrigerate the assembled cake before final frosting to minimize crumbs and help the frosting set smoothly.
- For freshest texture, pipe mascarpone topping shortly before serving to avoid wetness from the cocoa powder.
- Store leftovers covered tightly to maintain moisture and prevent drying out.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Italian-inspired
Keywords: Vegan tiramisu cake, dairy free tiramisu, vegan mascarpone, espresso swirl cake, vegan dessert, plant-based tiramisu
