Tiramisu Cake

Tiramisu Cake

Indulgent but light, this tiramisu cake is creamy with a hint of smooth coffee. Definitely a crowd pleaser!

Gluten and dairy free
Tiramisu Cake

Rich and creamy, this pudding definitely goes down well at a dinner party. This tiramisu cake is so versatile and adaptable for dairy free and gluten free dietary requirements but it’s also great with an option for normal diets too.

DF: Dairy Free

GF: Gluten Free

Ingredients

For the cake

  • 270 g Gluten free flour (or 300g normal flour for non Gluten Free option)
  • 30 g Cornflour (omit for non Gluten Free option)
  • 300 g Margarine
  • 300 g Caster sugar
  • 4 Eggs
  • 2 tsp Baking powder
  • 1 tsp Vanilla essence
  • 1 tsp Xanthan gum omit for non-gluten free version

For the filling

  • 250mL Whippable cream (Vegan or lactose free work as long as they whip up well)
  • 250g Cream cheese (Vegan or lactose free work as long as they are stiff) see note*
  • 100g Icing sugar
  • 1 tsp Vanilla essence
  • 2 tbsp Cocoa powder
  • 1 Espresso shot
  • 50mL Kahlua
Tiramisu Cake ingredients

Recipe Tips

Dairy and Gluten Free Tiramisu Cake Recipe

This tiramisu cake is a delectable take on the classic Italian dessert that marries the rich flavours of coffee-soaked sponge cake with layers of velvety cream-cheese, creating a heavenly, coffee-infused treat

This isn’t the traditional recipe, however it is my take on the classic dessert, turning it into a cake with layers of vanilla sponge soaked in espresso and coffee flavoured liqueur and layered with a mixture of whipped cream, cream cheese and vanilla topped off with cocoa. I hope you enjoy my Tiramisu cake as much as I do!

constructing the Tiramisu Cake

History of Tiramisu

Tiramisu, the beloved Italian dessert, has a history as rich and layered as its flavours. Its exact origins are a subject of culinary debate, but it is widely believed to have emerged in the Veneto region of Italy, specifically in the city of Treviso or the nearby city of Venice, in the 1960s or 1970s. The name “tiramisu” itself translates to “pick me up” or “lift me up” in Italian, aptly describing the dessert’s delightful and energising combination of flavours. Tiramisu is said to have been created in local trattorias as a way to reuse leftover coffee-soaked ladyfingers and incorporate them into a creamy, dessert-like concoction. Over time, it gained popularity throughout Italy and eventually made its way onto international dessert menus, becoming an iconic and universally adored Italian sweet treat.

gluten free Tiramisu Cake

Making the Tiramisu Cake Recipe Gluten Free

Swapping regular flour with a blend of gluten-free flour, cornflour, and xanthan gum in recipes offers a versatile alternative for those with dietary restrictions or preferences. This custom blend provides a suitable replacement for wheat-based flours, ensuring that individuals can still enjoy their favourite baked goods without sacrificing taste or texture. The gluten-free flour blend, often made from a combination of rice flour, potato starch, tapioca flour, and other alternative grains, is complemented by the addition of cornflour and xanthan gum. Cornflour contributes to moisture retention and tenderness in baked goods, while xanthan gum acts as a binding agent, replicating the elasticity and structure typically provided by gluten in traditional flours. Together, these ingredients work harmoniously to produce baked treats with a pleasing crumb and delightful flavour, making gluten-free baking accessible and enjoyable for all.

slice of Tiramisu Cake

*Cream cheese note* 

Make sure you let the cream and cream cheese mixture set in the fridge, and the cake fully, cool before you start constructing the cake! The construction part is the fun part though, I like to stake the cake in either a tall cake tine with a spring release or using acetate film to wrap around the bottom sponge before construction.

If if you are after a dairy free version of this tiramisu cake then plant based cream cheeses would work too, just make sure they have a stiff constancy and as higher fat content as possible, otherwise the cheesecake will risk being too runny and not setting. Similarly, if using lactose free cream cheese also look for ones with higher fat content, however I also find ones with ‘stabilisers’ in the ingredients as this helps to stop the filling getting really runny.

gluten and dairy free Tiramisu Cake

Try The Recipe

This recipe is so versatile and adaptable for dairy free and gluten free dietary requirements but it’s also great with an option for normal diets too.

Like this recipe? Try my gluten and dairy free coffee cake

Tried this recipe? Please leave a star rating

Rating: 1 out of 5.
Tiramisu Cake

Tiramisu Cake

A twist on a classic, creamy and rich.
Prep Time 1 hour
Cook Time 30 minutes
1 hour 30 minutes
Course Dessert
Cuisine Italian
Servings 12
Calories 482 kcal

Ingredients
  

  • 270 g Gluten free flour Or 300g normal flour for non gluten free option
  • 300 g Caster sugar
  • 300 g Margarine
  • 30 g Cornflour/cornstarch Omit if for non gluten free option
  • 4 eggs
  • 1 tsp Vanilla essence
  • 2 tsp Baking powder
  • 1 tsp Xanthan gum Omit if for non gluten free option

For the filling

  • 250 mL Whippable cream Vegan or lactose free work as long as they whip up well
  • 250 mL Cream cheese Vegan or lactose free work as long as they whip up well. *See note.
  • 100 g Icing sugar
  • 2 tbsp Cocoa powder
  • 1 tsp Vanilla essence
  • 1 Espresso
  • 50 mL Kahlua

Instructions
 

  • Preheat the oven to 190°C or 180°C fan.
  • Whisk together the sugar and margarine until smooth, light and fluffy.
  • Weigh out the dry ingredients and mix together.
  • Whisk the eggs into the batter one at a time long with a table spoon of dry ingredients, allow to completely combine before adding another egg.
  • Sift in the remaining dry ingredients and mix gently by hand until fully incorporated.
  • Divide the batter amongst 2 8 inch cake tins. Bake at 190°C/180°C fan for 30 minutes. Allow to cool before putting the dish together.
  • Whisk the cream, add in the icing sugar and vanilla and beat until thick and smooth.
  • Add in the cream cheese, see note, and mix until just combined. Don't over whisk as this can cause the mixture to go runny. Allow to cool in the fridge and set before stacking.
  • Make an espresso and mix in the kahuna.
  • Layer the pudding together in a cake tin or with a film cake collar. First take one sponge, drizzle over half the coffee mixture and than pipe or spoon half the cream mixture on top. Next sift half the cocoa over and repeat with the remaining sponge and ingredients. Allow to set for 2 hours in the fridge before serving.

Notes

Nutritional information is an estimate and exact values may vary. Nutritional values without filling.
Keyword dairy free, gluten free, pudding, Tiramisu

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Tiramisu Cake