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    Home » Cake Recipes

    Vegan Tiramisu Sheet Cake

    Published: Sep 24, 2022 by Richa 31 Comments

    Jump to Recipe   Print Recipe

    This vegan Tiramisu sheet cake is easier and quicker! It has a light and fluffy sponge cake that’s soaked with indulgent coffee syrup and then topped with a rich and creamy homemade vegan mascarpone! And sprinkled with cocoa. Creamy moist and perfect. Gluten-free and nutfree options included.

    a slice of vegan tiramisu sheet cake on a white cake platter

    Craving tiramisu but don’t have time to make all the lady’s fingers cookies? Make this easy vegan tiramisu sheet cake! This easy vegan sheet cake has all the great things you love about tiramisu, but in sheet cake form, which means it is super quick to make and makes enough to feed a big crowd! Perfect for your holiday gatherings.

    a piece of vegan tiramisu sheet cake dusted with cocoa powder served on a small cake plate

    We bake a quick vanilla-scented thin sponge cake layer. Once baked, we poke some holes in the cake and pour over the coffee syrup to soak the cake and make it irresistibly moist. Then we top the cake with a creamy mascarpone-style vegan cream mixture. Some cocoa powder or chocolate shavings and top and done – so glorious!

    vegan tiramisu sheet cake on a wooden board dusted with cocoa powder

    This cake is such an elegant dessert that is perfect served with a steaming cup of coffee. Leftovers can be stored in the fridge and frozen. Make fewer or more holes based on how much coffee you want soaked in. You’ll want to save this one.

    For a gluten-free version check the tips section or the notes in the recipe card.

    Why you will love this Tiramisu cake

    • its easier and simpler
    • It’s easy to transport
    • it satisfies all the tiramisu cravings.
    • it’s moist and delicious
    •  options to make it Glutenfree, Nutfree and Soyfree

    a piece of vegan tiramisu sheet cake dusted with cocoa powder

    More cake recipes:

    Vegan Carrot Cake Bars

    Vegan Gluten free Chocolate Cake

    Vegan Self Saucing Black Forest Chocolate Pudding Cake

    Rasmalai Tres Leches Cake (Vegan)

    Vegan Baklava Cake

    Print Recipe
    5 from 12 votes

    Tiramisu Sheet Cake

    This vegan Tiramisu sheet cake is easier and quicker! It has a light and fluffy sponge cake that’s soaked with indulgent coffee syrup and then topped with a rich and creamy homemade vegan mascarpone, And sprinkled with cocoa. Creamy moist and perfect. Gluten-free and nutfree options included.
    Prep Time25 mins
    Cook Time40 mins
    Freezing1 hr
    Total Time2 hrs 5 mins
    Course: Dessert
    Cuisine: Italian
    Keyword: tiramisu cake, tiramisu sheet cake, vegan tiramisu cake
    Servings: 9
    Calories: 237kcal
    Author: Vegan Richa

    Ingredients

    For the cake:

    • 3/4 cup plus 2 tablespoons of all purpose flour
    • 1/4 cup (50 g) sugar
    • 1/2 teaspoon baking powder
    • 1/8 teaspoon baking soda
    • 1/8 teaspoon salt
    • 2 tablespoons oil
    • 2 tablespoons non-dairy yogurt or applesauce
    • 1/2 teaspoon vanilla extract
    • 1/2 cup (118.29 ml) or more non-dairy milk

    For the coffee syrup:

    • 1/2 cup (118.29 ml) coffee that’s about 1/2 cup of water plus 1 tablespoon instant coffee or 2 espresso shots + water( add water to the espresso shots to make about 1/2 cup)
    • 2 tablespoons brown sugar
    • 1 tablespoon coffee liquor this is optional or add in 2 to 3 drops of almond extract

    For the cream layer:

    • 1 (129 g) heaping cup of raw cashews
    • 15 oz (425.24 g) can of full fat coconut milk
    • 3 1/2 ounces vanilla or plain non-dairy yogurt see substitutions in notes
    • 1/4 teaspoon vanilla extract
    • 1 tablespoon lemon juice
    • 4 drops of almond extract
    • 1/4 teaspoon salt
    • 1/4 cup (50 g) sugar

    For topping:

    • 1 tablespoon cocoa powder

    Instructions

    • Make the cake: Add all the dry ingredients to a bowl,,That’s the flour, sugar, baking powder and salt. Mix well. Then add in the oil, non-dairy yogurt, vanilla and 1/2 cup of milk and mix in to make a smooth batter which is like thick pancake batter. If the mixture is too stiff add in some non dairy milk, one teaspoon at a time to mix in.
    • Line a 8x8 inch or 9x9 inch brownie pan or grease as flour it well. pour the batter into the pan and even it out. Bake at 350 F (180 C) for 22 to 24 minutes or until a toothpick inserted in the centre comes out clean.
    • Then remove the cake from the oven, let it cool for 5 minutes then poke holes all over the cake. Depending on how soaked you want the cake you can poke lots of holes or just a few holes. More holes means more coffee syrup soaking.
    • Make your coffee syrup; add all ingredients to a saucepan over medium heat then mix really well. Bring to a boil and take off heat. Pour this all over the cake and let it soak completely.
    • Make the cream layer, add all of the cream layer ingredients into a blender and blend until the cashews break down and get creamy. I usually blend for 1 minute then let it sit for 5 minutes then blend it again (repeat 2 - 3times) until the cashews are well blended. Taste and adjust sweetness.
    • Pour this blended mixture into a saucepan and cook over medium heat, stir occasionally in the beginning 3 to 4 minutes then stir frequently after that so that lumps do not form. Once the mixture has thickened evenly switch off the heat.
    • Let the mixture cool for a few minutes then pour over the soaked cake and even it out really well. Then freeze this cake for 3 to 4 hours. Once the top is set but not soft(not entirely frozen), take out the cake from the freezer.
    • Remove the cake using the parchment liner from the pan then dust it with the cocoa powder. Slice and serve!

    Notes

    • Store: Store refrigerated for upto 4 days. Freeze for upto a month.
    • Serve: if frozen, move it to the fridge the morning of the event or a few hours before. Then take from the fridge, slice and serve. 
    • Yogurt substitute: use about 3 ounces of silken tofu or 1/4 cup more cashews instead of yogurt.
    • Instead of coffee liqueur you can also use Kahlua.
    • To make this gluten free, use 1/2 cup of almond flour, 1/2 cup of oat flour and 1/4  cup of potato starch mixed really well. Use about 1 cup of this mixture in the cake mixture and also add in 1/4 cup of club soda and mix in. If the mixture is too thin add in the remaining flour, one tablespoon at a time. You don’t want the batter to be too thick but just about the thickness of pancake batter then pour it into parchment lined baking pan and bake.
    • Nutfree or cashew free: Use other nuts such as macadamia. Or use 1/2 cup more yogurt and 1/2 cup more coconut milk.
    • Coconut free: Use 3/4 cup more cashews and 1 cup water to blend. 
    • Oilfree : use 2 tbsp applesauce or 1 tbsp non dairy yogurt or use more non dairy milk instead. 

    Nutrition

    Nutrition Facts
    Tiramisu Sheet Cake
    Amount Per Serving
    Calories 237 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 9g56%
    Sodium 143mg6%
    Potassium 179mg5%
    Carbohydrates 25g8%
    Fiber 1g4%
    Sugar 15g17%
    Protein 3g6%
    Vitamin A 11IU0%
    Vitamin C 1mg1%
    Calcium 54mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    ingredients needed for making vegan tiramisu sheet cake

    Ingredients:

    • the dry cake ingredients are all-purpose flour, sugar and baking powder, and baking soda for the rise
    • a mix of non dairy milk, oil and nondairy yogurt add moisture to the cake
    • the sponge cake is flavored with vanilla extract, but you could also use almond essence
    • We soak the sponge in a homemade coffee syrup made with sugar, coffee liqueur, and cheater’s coffee made by mixing water with instant coffee powder or go bold and add 2 espresso shots then add more water to make about 1/2 cup.
    • For the mascarpone cream layer, we blend raw cashews with coconut milk, yogurt, vanilla, and almond extract, as well as sugar, and lemon juice
    • The cake gets its finishing touches by dusting it with some cocoa powder

    Tips:

    • To make this cake without yogurt, you can use about 3 ounces of silken tofu or 1/4 cup more cashews instead of yogurt.
    • Instead of coffee liqueur you can also use Kahlua.
    • To make this gluten-free, use 1/2 cup of almond flour, 1/2 cup of oat flour and 1/4  cup of potato starch mixed really well. Use about 1 cup of this mixture in the cake mixture and also add in 1/4 cup of club soda and mix in. If the mixture is too thin add in the remaining flour, one tablespoon at a time. You don’t want the batter to be too thick but just about the thickness of pancake batter then pour it into a parchment-lined baking pan and bake.

    How to make Vegan Tiramisu Sheet Cake

    dry ingredients for vegan tiramisu sheet cake in a glass bowl

    Make the cake: Add all the dry ingredients to a bowl, mix really well. That’s the flour, sugar, baking powder and salt.

    dry cake mix ingredients in a glass bowl

    Then add in the oil, non-dairy yogurt, vanilla and 1/2 cup of milk and mix in to make a smooth batter which is like thick pancake batter. If the mixture is too stiff add in some nondairy milk, one teaspoon at a time to mix in.

    wet ingredients being added to dry ingredients in a glass bowl

     


    vegan cake batter in a glass bowl

    Line a 8×8 inch or 9×9 inch brownie pan with parchment or grease and flour it really well. and pour this batter into the pan. Bake at 350 F for 22 to 24 minutes or until a toothpick inserted in the centre comes out clean.

    vegan cake batter in a brownie pan

    Then remove the cake from the oven, let it cool for 5 minutes then poke holes all over the cake. Depending on how soaked you want the cake you can poke lots of holes or just a few holes. I like to poke holes every 1/2 inch all over the cake.

    vegan sponge cake in a square pan being poked with holes

    Make your coffee syrup; add all ingredients to a saucepan over medium heat then mix really well. Bring to a boil and take off heat. Pour this all over the cake and let it soak completely.

    vegan sheet cake being soaked with coffee syrup to make tiramisu sheet cake

    ingredients for vegan cashew mascarpone cream in a nutri bullet

    To make the cream layer, add all of the cream layer ingredients into a blender and blend until the cashews have broken down. I usually let it blend for 1 minute then let it sit for 5 minutes then blend it again (2-4 times) until the cashews are well blended. Taste and adjust sweetness. See recipe notes for substitutions

    ingredients for making vegan mascarpone cream in the container of a small blender

    Pour this blended mixture into a saucepan and cook over medium heat, stir occasionally in the beginning 3 to 4 minutes then stir frequently after that so that lumps do not form. Once the mixture has thickened evenly switch off the heat.

    vegan mascarpone cheese being cooked in a saucepan

     

    vegan cashew mascarpone cream being reduced in a saucepan

    Let the mixture cool for a few minutes then pour over the soaked cake and even it out really well. Then freeze this cake for 3 to 4 hours. Once the top is set but not soft(not entirely frozen), take out the cake from the freezer.

    vegan mascarpone cream being poured over baked sponge cake

    Remove the cake using the parchment liner from the pan (or you can let the cake stay in the pan and serve from it) then dust it with cocoa powder. Slice and serve.

    Storage

    Store refrigerated for up to 4 days. Freeze for up to a month.

    a slice of vegan tiramisu cake with mascarpone topping and dusted with cocoa on a white plate

     

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    1. Maree

      February 13, 2023 at 5:34 pm

      Hello,
      This made very little batter for me and barely rose..my ingredients are fresh and not stale, what could have happened? It seemed like the 3/4 cup of flour was too little. I’d love to try this again as the cream layer was amazing

      Reply
      • Vegan Richa Support

        February 15, 2023 at 1:11 pm

        The amount of flour should be 3/4 cup + 2 tbsp. We have not had any issue with rise or amount; are you baking at an elevation that typically requires tweaking recipes?

        Reply
    2. Kylie

      February 13, 2023 at 12:01 am

      5 stars
      This is really delightful! I recently made your tiramisu cheesecake brownies and was super happy with those, so I had try this when I came across it! Love the luscious cream! I added a little agave nectar while it was on the stove. The flavors blend even better after the cream has chilled. So delish, and my non-vegan partner loved it too!

      Reply
      • Vegan Richa Support

        February 13, 2023 at 8:07 pm

        So happy to hear you enjoy the recipe!

        Reply
    3. Ana

      December 23, 2022 at 11:59 am

      Could I make this without sugar using date syrup or date sugar?

      Reply
      • Vegan Richa Support

        December 23, 2022 at 4:04 pm

        You can use any other granulated sweetener you prefer, but note that this will change the flavor.

        Reply
    4. Varsha

      November 22, 2022 at 8:41 pm

      Could you help me figure out how to make the cream layer without nuts and coconut ? My son is allergic to all nuts and coconut. Tiramisu would be such a treat for him!

      Reply
      • Richa

        November 23, 2022 at 12:30 am

        Use a mix of hemp seeds, soy yogurt and silken tofu

        Reply
    5. Fede

      November 22, 2022 at 5:36 pm

      I’d love to make this but I have a question first: Is it served right out of the freezer, or does it need to come to room temperature first? I need to figure out the timing for a formal dinner with guests. Thank you!

      Reply
      • Richa

        November 22, 2022 at 6:15 pm

        On the day you want to serve, move it from Freezer to the fridge. When ready to serve, take it out slice and serve.

        Reply
    6. Kelly

      November 22, 2022 at 4:22 am

      5 stars
      Made this for a celebration dinner for my son who LOVES Tiramisu and he thought it was absolutely fantastic. He once got our family to order vegan Tiramisu at five different restaurants in one week in Madrid when we were on a vacation, it became a family joke and we would engage enthusiastically in comparing them to each previous offering. This recipe ranked extremely well, and it was easy for me to make ahead of time and leave in the freezer for a few days. Thawed in the fridge overnight and topped with powdered cocoa and it was a huge hit. The creamy topping baffles my mind in terms of how excellent and thick and creamy and perfectly flavored it is – I feel like I may end up finding other uses for it. Highly recommend – what a joy to be able to get these awesome flavors at home without sourcing lady fingers!

      Reply
      • Vegan Richa Support

        November 23, 2022 at 11:09 pm

        Wonderful! Thanks so much.

        Reply
    7. Leia

      September 29, 2022 at 8:55 am

      5 stars
      It turned out great! I found that it actually got better the longer it sat in the fridge. I’ll definitely be making it again 🙂

      Reply
      • Richa

        September 29, 2022 at 10:23 am

        Yes! It gets more moist!

        Reply
    8. Laura

      September 28, 2022 at 2:45 pm

      5 stars
      I made the gluten-free version and it turned out perfectly! I made it for my college student to enjoy, and she was so thrilled with the special delivery to her apartment! Since it worked out so well, I’ll be making it again!

      Thank you for the excellent recipe. I printed it out to keep in my vegan/gluten-free file!

      Reply
      • Richa

        September 28, 2022 at 4:44 pm

        Yay!!

        Reply
    9. swati gulati

      September 28, 2022 at 7:52 am

      Hi Richa,
      Any ideas in using this GF sponge as a base and making it a pineapple pastry cake w buttercream ? (like we used to eat in India). Trying to make this as a birthday cake. Thanks

      Reply
      • Richa

        September 28, 2022 at 4:46 pm

        Yes make 2 or 3 of this cake. Make the recipe as written for each cake instead of doubling the batter as gf doesn’t always scale well. Once baked you can add the fresh frosting and pineapple etc

        Reply
    10. Mandy

      September 25, 2022 at 12:32 pm

      The recipe says 3/4 cup flour, that seems very low. I did use that amount and the cake was very flat.

      Reply
      • Richa

        September 25, 2022 at 12:57 pm

        It’s 3/4 cup plus 2 tbsp. So about 2 Tbsp less than 1 cup

        Reply
    11. KT

      September 25, 2022 at 11:23 am

      5 stars
      Made this yesterday, as soon as I saw the post. The whole family enjoyed it. Father in law said it’s better than real tiramisu (he doesn’t like cheese haha). All your recipes are winners richa!!

      Reply
      • Richa

        September 25, 2022 at 12:58 pm

        Yay!!!

        Reply
    12. Lorna Leaman

      September 24, 2022 at 8:37 pm

      5 stars
      Looks delicious….can’t wait to try it. I eat oil free…..do you think I could sub aquafaba for the oil?

      Reply
      • Richa

        September 24, 2022 at 9:01 pm

        Use applesauce , non dairy yogurt or milk instead. Aquafaba varies a lot and throws off moisture and flavor

        Reply
    13. Stephanie

      September 24, 2022 at 8:27 pm

      5 stars
      I made this for my husband who loves tiramisu. He raved over it and said it was one of his favorite desserts that I’ve ever made.

      Reply
      • Richa

        September 24, 2022 at 9:02 pm

        Yay!!

        Reply
    14. Lorna

      September 24, 2022 at 8:13 pm

      I follow an oil free diet ……do you think aquafaba would work as a replacement for the oil in the cake portion of the recipe?

      Reply
    15. C02

      September 24, 2022 at 11:28 am

      Does this taste like coconut?

      Reply
      • Richa

        September 24, 2022 at 4:48 pm

        It does have a very mild coconut flavor. See notes for coconut milk free optio.

        Reply
    16. Mystyrica

      September 24, 2022 at 8:51 am

      I dont see parchment lining mentioned in the set up instructions. There isn’t parchment in the picture of pouring the wet batter into the pan, but there is parchment in the pictures of the cooked cake and beyond. At what point and how do we line the pan? Is it possible to line the pan after baking?

      Reply
      • Richa

        September 24, 2022 at 9:18 am

        Line it before adding batter. It says in the recipe. I added the option to grease and flour it. As I was taking pics I realized parchment would work better for getting the cake out for good slices for pictures. But you can also slice and remove slices directly from the pan.

        Reply

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