Hey there, dessert lovers! Are you ready to sink your teeth into a creamy and delicious tiramisu cake that’s completely dairy-free? This recipe is a must-try for anyone who wants to enjoy the classic Italian dessert without the dairy. Whether you’re lactose intolerant or just prefer a plant-based diet, this tiramisu cake will definitely hit the spot. (You may also be interested in a Vegan Tiramisu or Coconut Cream Tiramisu. You can find also browse the Vegan Tiramisu Recipes)
For this recipe, you’ll need 18 dairy-free ladyfingers, 2 cups of strong coffee or espresso, 1 cup of dairy-free cream cheese (such as vegan cream cheese), 1 cup of dairy-free whipped cream, 1/2 cup of powdered sugar, 1 tsp of vanilla extract, 2 tbsp of cocoa powder, and 1 tsp of rum or brandy (optional).
First things first, let’s brew up 2 cups of strong coffee or espresso and let it cool while we make the filling. In a medium bowl, mix together 1 cup of dairy-free cream cheese, 1/2 cup of powdered sugar, and 1 tsp of vanilla extract until smooth and creamy. This mixture will replace the traditional mascarpone cheese, making this tiramisu cake dairy-free and just as delicious.
In a separate bowl, whip 1 cup of dairy-free whipped cream until stiff peaks form. Then, gently fold the whipped cream into the cream cheese mixture until well combined. This will give the filling a light and fluffy texture that pairs perfectly with the rich coffee and chocolate flavors.
Now, it’s time to assemble! Dip each ladyfinger into the cooled coffee or espresso, making sure to coat each one evenly. Arrange the coated ladyfingers in a single layer in the bottom of a 9×9 inch cake pan. Then, spread half of the creamy mixture over the ladyfingers. Repeat with another layer of coffee-dipped ladyfingers and then top with the remaining creamy mixture.
For a touch of chocolate, sprinkle 2 tbsp of cocoa powder on top. If you want to add a bit of boozy flavor, you can drizzle 1 tsp of rum or brandy on top, but this step is completely optional.
Pop the cake in the fridge and let it chill for at least 2 hours, or even better, overnight. This will give the ladyfingers time to soften and the flavors to meld together.
When you’re ready to serve, take the tiramisu cake out of the fridge and let it sit at room temperature for 10-15 minutes. Then, slice and serve on a plate.
This dairy-free tiramisu cake is the perfect dessert for anyone who wants to enjoy the classic flavors without the dairy. The creamy filling made from dairy-free cream cheese and whipped cream gives it a light, airy texture that pairs perfectly with the rich coffee and chocolate flavors. It’s a dessert that everyone will love, regardless of their dietary restrictions.
So, what are you waiting for? Give this easy dairy-free tiramisu cake recipe a try and taste the creamy, dreamy deliciousness for yourself! Whether you’re serving it up for a special occasion or just as a treat for yourself, this cake is sure to be a hit. Enjoy!
Dairy-Free Tiramisu Cake
Ingredients
- 18 dairy-free ladyfingers
- 2 cups strong coffee or espresso cooled
- 1 cup dairy-free cream cheese such as vegan cream cheese
- 1 cup dairy-free whipped cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 1 tsp rum or brandy optional
Instructions
- Start by brewing 2 cups of strong coffee or espresso and let it cool while you prepare the rest of the ingredients.
- In a medium bowl, mix together 1 cup of dairy-free cream cheese, 1/2 cup of powdered sugar, and 1 tsp of vanilla extract until smooth and creamy.
- In a separate bowl, whip 1 cup of dairy-free whipped cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- To assemble the cake, start by dipping each ladyfinger into the cooled coffee or espresso and arranging them in a single layer on the bottom of a 9×9 inch cake pan.
- Spread half of the cream cheese mixture over the ladyfingers, then repeat with another layer of coffee-dipped ladyfingers and the remaining cream cheese mixture.
- Sprinkle 2 tbsp of cocoa powder on top of the cake, and if desired, drizzle 1 tsp of rum or brandy over the top.
- Cover the cake with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld together.
- When ready to serve, remove the cake from the refrigerator and let it sit at room temperature for 10-15 minutes. Then, slice and serve on a plate.
Notes
Lance has been passionate about the plant-based diet and we have been following a whole food plant-based diet for over 5 years. We focus on health, natural healing, weight management, animal rights, and the health of the planet and environment by focusing on whole plant-based foods and sustainable practices.
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