This sheet cake with vegan tiramisu is simple and fast! With a thick and creamy handmade vegan mascarpone on top, it features a light and fluffy sponge cake that is steeped in decadent coffee syrup. and cocoa sprinkling. Perfectly moist and creamy. Options available that are free of nuts and gluten.

Don’t have time to bake all the lady’s fingers cookies but are craving tiramisu? Make this simple sheet cake with vegan tiramisu! All the wonderful aspects of tiramisu are included in this simple vegan sheet cake, which means it can be made quickly and serves a large number of people. ideal for your Christmas get-togethers.

A short layer of thin sponge cake flavoured with vanilla is baked. After baking, we prick the cake with a fork to allow the coffee syrup to sink in and make the cake really moist. The cake is covered in a smooth vegan cream concoction in the style of mascarpone. It’s finished with some cocoa powder or chocolate shavings, and it’s so beautiful!

Tiramisu Sheet Cake

This sheet cake with vegan tiramisu is simple and fast! A rich and creamy handmade vegan mascarpone is spread on top of the light and fluffy sponge cake, which has been drenched in a decadent coffee syrup. And also, Cocoa powder is also added. Perfectly moist and creamy. Options available that are free of nuts and gluten.

The cake’s ingredients are:

  • 2 tablespoons oil
  • 1/2 teaspoon vanilla extract
  • Plus 3/4 cup and 2 tablespoons of all-purpose flour
  • 1/4 cup (50 g) sugar
  • 1/2 teaspoon baking powder
  • 2 tablespoons oil
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons non-dairy yoghurt or applesauce
  • 1/2 cup (118.29 ml) or non-dairy milk
  • And also, 1/2 teaspoon vanilla extract

Coffee syrup:

  • 1/2 cup (118.29 ml) of coffee, which is equal to about 1/2 cup of water plus 1 tablespoon of instant coffee, or approximately 1/2 cup of water made by adding water to 2 espresso shots.
  • 2tablespoonsful brown sugar
  • 1tablespoon coffee liquor this is optional or add in 2 to 3 drops of almond extract

For the layer of cream:

  • A heaping cup (129 g) of raw cashews
  • A can of 15 oz (425.24 g) full-fat coconut milk.
  • 3 1/2 ounces plain or vanilla soy yoghurt
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 4 drops of almond extract
  • And also, 1/4 teaspoon salt
  • 1/4 cup (50 g) sugar are all acceptable substitutes.
  • Half a teaspoon of vanilla essence; at least half a cup (118.29 ml) of non-dairy milk.


  1. To make the cake, combine the dry ingredients—flour, sugar, baking soda, and salt—in a basin. Mix thoroughly. The oil, non-dairy yoghurt, vanilla, and 1/2 cup of milk added, and everything combined to create a smooth mixture that resembles thick pancake batter. Add some non-dairy milk, one teaspoon at a time, and stir it in if the mixture is too stiff.
  2. An 8×8 or 9×9 brownie pan should be lined, well-greased, and dusted with flour. After uniform distribution, pour the batter into the pan. When a toothpick put in the centre of the cake comes out clean, the baking time was 22 to 24 minutes at 350 F (180 C).
  3. After the cake has finished baking, poke holes all over it and let it cool for 5 minutes. You can make many or few holes in the cake, depending on how thoroughly you want it soaked. With more holes, the coffee syrup may soak longer.
  4. To make coffee syrup, combine all the ingredients in a saucepan over medium heat and stir thoroughly. Turn off heat after bringing to a boil. Pour this over the cake completely, letting it soak.
  5. To prepare the cream layer, place all the ingredients in a blender and process until the cashews break down and become creamy. I often mix for 1 minute, wait 5 minutes, and then blend again (repeat 2–3 times) until the cashews combine well. Taste, then modify the sweetness.
  6. Pour this mixed mixture into a saucepan, then simmer it over medium heat, stirring often after the first three to four minutes to prevent lumps from forming. Turn off the heat after the mixture has equally thickened.
  7. After allowing the mix to cool for a few minutes, pour it over the wet cake and spread it out very evenly. After that, freeze the cake for three to four hours. Take the cake out of the freezer after the top layers frozen but still somewhat pliable.
  8. The cake should be out of the pan using the parchment paper and dusted with cocoa powder. Serve the slices!


  • Keep in the refrigerator for up to 4 days. For up to a month, freeze.
  • And also, Use around 3 ounces of silken tofu or an additional 1/4 cup of cashews as a yoghurt alternative.
  • One alternative to coffee liqueur is Kahlua.
  • Use 1/4 cup of potato starch, 1/2 cup of almond flour, and 1/2 cup of oat flour well combined to make recipe gluten-free. Use roughly 1 cup of this mixture, along with 1/4 cup of club soda, in the cake batter. And also, Add the remaining flour, 1 tablespoon at a time, if the mixture is too thin. The batter should be just about the consistency of pancake batter, and then you should pour it on to a baking sheet coated with parchment paper and bake it.
  • If you can’t have nuts or cashews, try other nuts like macadamia. Alternatively, add 1/2 cup additional coconut milk and 1/2 cup more yoghurt.
  • And also, Without coconut, add another 3/4 cup of cashews and 1 cup of water to the blender.
  • Use 2 tablespoons of applesauce, 1 tablespoon of non-dairy yoghurt, or additional non-dairy milk in place of oil.

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