This tiramisu cake is an absolute dream and undetectably vegan! With espresso soaked sponge cakes layered in a dairy-free homemade mascarpone frosting, whipped cream, and cocoa powder, it’s like tiramisu in cake form! Absolutely everyone will love this show-stopping cake inspired by the classic Italian dessert!

Ingredients

Cake

  • 300 mL Forager Project soymilk, room temperature
  • 2 tsp apple cider vinegar (to be mixed with dairy-free milk)
  • 460 grams all-purpose flour or gluten-free 1:1 baking flour + 1 tbsp arrowroot or cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 230 grams granulated sugar
  • 170 grams salted vegan butter, room temperature
  • 170 grams Forager Project Unsweetened Vanilla Cashewmilk Yogurt, room temperature
  • 2 tablespoons vanilla extract
  • Optional (but recommended): 1/4 tsp vanilla powder

Vegan Mascarpone

  • 2 cups vegan butter, room temperature
  • 1/2 cup vegan cream cheese, room temperature
  • 1/2 cup Forager Project Whipped Cream, chilled
  • 4 cups organic powdered sugar
  • 1 teaspoon vanilla extract

Topping:

  • 1 container Forager Project Whipped Cream, chilled
  • Cocoa powder for dusting
  • 3 ounces espresso

Prep

  1. Prep: Preheat the oven to 350º F. Grease three 8″ cake pans with cooking oil, and line them with parchment paper. Set aside. Prepare the vegan buttermilk. Combine the dairy free milk with the apple cider vinegar, and set aside to sit for 5-6 minutes. You can weigh and measure the remaining ingredients during this time. 
  2. Whisk: In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
  3. Make the batter: In a stand mixer with paddle attachment or a large bowl with hand mixer, cream together the vegan butter and sugar until fluffy, about 2-3 minutes. Scrape down the sides as needed. Then add in the Forager Project Unsweetened Vanilla Cashewmilk Yogurt, and vanilla extract. Mix again on medium speed until combined, scraping down the sides and at the bottom of the bowl as needed. Add in about half of the dry mixture, along with half of the vegan buttermilk, and mix on medium speed until just combined. Add in the remaining dry mixture and vegan buttermilk, and mix on medium speed until there are just no more dry streaks. Make sure to scrape the bottom of the bowl as well as the sides.
  4. Bake: Divide the batter between the three cake pans evenly, and bake for 35 minutes in 6″ cake pans, or until the toothpick comes out clean. (for three 8″ cake pans, bake for 27-30). Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), use a pastry brush to brush the top of each layer with espresso. Then you can prepare your vegan mascarpone.

Vegan Mascarpone:

  1. When ready to frost the cakes, add vegan butter to a large bowl or stand mixer and cream for 2-3 minutes. Then add in the vegan cream cheese and whipped cream as well. Cream on high speed until fluffy, about 2-3 minutes. 
  2. Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream. Add in vanilla and continue to beat until desired texture.

Assembly:

  1. Pipe the vegan mascarpone in between each layer, chilling in between each layer if your mascarpone is soft. Use the remaining mascarpone to frost the outside of the cake as well.
  2. Pipe the coconut whipped cream on top, then lightly dust with cocoa powder. Serve and enjoy!

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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.

@sorrow_beauty

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