Easy Gluten Free Tiramisu Cake

This Easy Gluten Free Tiramisu Cake is a light, creamy, and indulgent dessert that brings all the flavors of classic tiramisu into a gluten free version. I love how the coffee-soaked sponge pairs perfectly with the fluffy vanilla frosting and a dusting of cocoa powder. It’s elegant enough for special occasions but simple enough to make anytime I want a treat.

Why You’ll Love This Recipe

I love this recipe because it has all the rich flavors of tiramisu without being overly complicated. The gluten free vanilla sponge is soft and airy, the coffee soak adds depth, and the creamy frosting makes it irresistible. I also like that it’s fully gluten free and can be made dairy free and vegan depending on the ingredients I choose. It’s the kind of dessert that always impresses but doesn’t take all day to prepare.

Ingredients

Gluten free vanilla sponge:
125 g (½ cup + 2 tbsp) caster/superfine or granulated sugar
2 US large/UK medium eggs, room temperature
80 g (⅓ cup) non-dairy milk, room temperature (You can use almond, rice, soy or oat milk, the latter only if you’re not sensitive to oats. I don’t recommend using canned coconut milk.)
35 g (2½ tbsp) sunflower oil, or other neutral-tasting oil of choice
30 g (2 tbsp) unsalted vegan butter block, melted and cooled until warm
1 tsp vanilla bean paste (or 2 tsp vanilla extract)
160 g (1⅓ cups) plain gluten free flour blend (I used Doves Farm Freee plain white gluten free flour that doesn’t have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a kitchen scale for best results.)
1¼ tsp baking powder
¼ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
¼ tsp salt

Coffee soak:
15 g (4 tbsp) instant coffee granules
25 g (2 tbsp) caster/superfine or granulated sugar
120 g (½ cup) boiling hot water

Vanilla whipped cream frosting:
175 g (¾ cup) vegan heavy/double cream, cold from the fridge
60-90 g (½-¾ cup) powdered/icing sugar, sifted (depending on how sweet you want the frosting to be)
115 g (½ cup) vegan cream cheese, cold from the fridge (I used the plant-based Philadelphia.)
1 tsp vanilla bean paste (or 2 tsp vanilla extract)
cocoa powder, for dusting the cake

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 350°F (175°C) and grease and line a cake tin with parchment paper.
2. To make the sponge, I whisk the eggs and sugar together until pale and fluffy.
3. I add the milk, sunflower oil, melted vegan butter, and vanilla, mixing gently to combine.
4. In another bowl, I mix the flour, baking powder, xanthan gum, and salt, then fold it into the wet ingredients until just combined.
5. I pour the batter into the prepared tin and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cake cools, I prepare the coffee soak by dissolving the instant coffee and sugar in boiling water. I let it cool slightly.
7. For the frosting, I whip the vegan heavy cream until soft peaks form, then beat in the powdered sugar, vegan cream cheese, and vanilla until smooth and fluffy.
8. Once the sponge has cooled, I poke it lightly with a fork and drizzle the coffee soak evenly over the surface.
9. I spread the frosting generously over the top, then dust with cocoa powder before serving.

Servings and Timing

This recipe makes about 8–10 slices. The preparation takes around 25 minutes, the baking takes 25–30 minutes, and cooling and frosting add another 30 minutes, so the total time is about 1 ½ hours.

Variations

Sometimes I add a splash of coffee liqueur or rum to the coffee soak for an adult twist. For a different flavor, I swap the vanilla frosting for a chocolate version. I also like layering the cake into a trifle dish with extra frosting for a parfait-style tiramisu.

Storage/Reheating

I store the cake in an airtight container in the refrigerator for up to 4 days. It tastes best chilled, so I don’t reheat it. If I’m making it ahead, I like to assemble it a few hours before serving so the flavors can meld together.

FAQs

Can I make this cake dairy free?

Yes, I use vegan butter, vegan cream cheese, and non-dairy milk to keep it dairy free.

Can I make this without eggs?

Yes, I replace the eggs with flax eggs or another egg replacer for a vegan version.

Can I use regular flour instead of gluten free?

Yes, I can use all-purpose flour, but then it won’t be gluten free.

Can I skip the xanthan gum?

If my flour blend already contains xanthan gum, I leave it out.

Can I make the sponge ahead of time?

Yes, I bake the sponge a day ahead and store it wrapped until I’m ready to assemble.

How strong should the coffee soak be?

I like it strong but balanced—sweetened coffee that soaks into the sponge without overpowering it.

Can I use coconut cream instead of vegan heavy cream?

Yes, chilled coconut cream works, but the flavor will be slightly different.

Can I freeze this cake?

I don’t recommend freezing once frosted, but I sometimes freeze the sponge alone.

Can I make mini tiramisu cakes?

Yes, I bake the sponge in cupcake tins and top with frosting and cocoa.

How do I keep the frosting stable?

I make sure all my frosting ingredients are cold and avoid overbeating.

Conclusion

This Easy Gluten Free Tiramisu Cake is one of my favorite desserts because it’s elegant, flavorful, and surprisingly simple to make. I love how the coffee-soaked sponge pairs with the creamy frosting and cocoa finish. It’s a versatile, crowd-pleasing treat that’s perfect for holidays, birthdays, or anytime I want something special.

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