Vegan

Tiramisu Sheet Cake

Craving tiramisu but don’t have time to make all the lady’s fingers cookies? Make this easy vegan tiramisu sheet cake! Perfect for your holiday gatherings.

Large Radish

Key Ingredients

- All purpose flour - Sugar - Baking soda - Non-dairy yogurt - Milk - Raw cashews

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Persimmon
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1

Add all the dry ingredients to a bowl, mix really well

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Make the cake

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2

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.

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Add wet items

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3

Line a 8×8 inch or 9×9 inch brownie pan with parchment or grease and flour it really well. Pour this batter into the pan. Bake at 350 F.

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Bake the cake mixture

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4

Remove the cake from the oven, let it cool for 5 minutes then poke holes all over the cake. 

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Remove cake from oven

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5

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.

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Make coffee syrup

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6

Add all of the cream layer ingredients into a blender and blend until the cashews have broken down.

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Make the cream layer

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7

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.

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Cook the cream layer

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8

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.

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Freeze the cake

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9

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.

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Enjoy!

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