The Best Gluten Free Tiramisu Cake

From Pascha's Kitchen

The Best Gluten-Free Tiramisu Cake – Made with Pascha Chocolate

For full recipe ingredients and directions, scroll to the bottom of the page.

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At Pascha Chocolate, we believe everyone deserves to enjoy indulgent desserts, no matter their dietary needs. That’s why we’ve created The Best Gluten-Free Tiramisu Cake, a completely gluten-free, dairy-free, and allergen-free version of the classic Italian dessert. Featuring layers of rich espresso-soaked cake, creamy coconut-based mascarpone, and a dusting of Pascha Organic Dark Chocolate, this recipe brings you all the decadence—without the allergens.

Why You’ll Love This Tiramisu Cake

Gluten-Free & Dairy-Free: A deliciously inclusive take on the classic tiramisu.
Made with Pascha Chocolate: Our organic, allergen-free chocolate takes this dessert to the next level.
Rich & Creamy: Indulgent layers of espresso-soaked cake and a light, creamy filling.
Easy to Make: Simple ingredients and steps make this a go-to for any special occasion.

What’s Inside? The Key Ingredients

For the Gluten-Free Cake Base:

Gluten-free flour blend – Ensures a light and fluffy texture.
Coconut sugar – A refined sugar alternative with a deep caramel flavor.
Dairy-free milk (oat, almond, or soy-free options like coconut or rice milk) – Adds moisture and richness.
Espresso or strong brewed coffee – Classic tiramisu flavor in every bite.
Vanilla extract – Enhances the natural sweetness of the cake.

For the Dairy-Free Mascarpone Filling:

Coconut cream – A luscious, dairy-free alternative to traditional mascarpone.
Maple syrup – Adds a touch of natural sweetness.
Pascha Organic 70% Cacao Dark Chocolate – Finely grated for an authentic chocolate finish.

How to Make The Best Gluten-Free Tiramisu Cake

Preheat your oven to 350°F (175°C). Grease and line a cake pan.
Prepare the Cake Layers: Combine gluten-free flour, baking powder, and salt. In a separate bowl, mix coconut sugar, dairy-free milk, and vanilla. Gradually combine wet and dry ingredients.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake completely, then slice it into even layers.
Prepare the Dairy-Free Mascarpone: Whip coconut cream with maple syrup and a touch of vanilla extract until light and fluffy.
Assemble the Tiramisu Cake:
- Place one cake layer on a serving dish.
- Brush generously with espresso.
- Spread a layer of dairy-free mascarpone.
- Repeat for remaining layers.
Dust the top with finely grated Pascha Organic Dark Chocolate for an authentic tiramisu finish.
Chill for at least 2 hours before serving to allow flavors to meld.

Why Choose Pascha Chocolate?

Pascha Chocolate is crafted for purity, quality, and allergen-free indulgence. We create premium organic, vegan, and gluten-free chocolate so you can enjoy rich, decadent desserts worry-free.

Perfect Pascha Chocolate Pairings for This Recipe:

70% Cacao Dark Chocolate – Deep, bold chocolate notes that complement espresso perfectly.
85% Cacao Bitter-Sweet Chocolate – For those who love intense dark chocolate flavor.
55% Cacao Semi-Sweet Chocolate – A balanced sweetness for a milder tiramisu experience.

Storage & Serving Tips

Store in the refrigerator for up to 5 days for the best flavor.
Serve chilled for a firm texture, or let it sit at room temperature for 10 minutes for a softer bite.
Dust with extra Pascha Chocolate before serving for an extra chocolatey finish.

Full Recipe

Prep: 60 Minutes
Bake: 30 Minutes
Yield: 1 Cake (14 slices)

Ingredients

Cake:

2/3 cup Vegan Butter
1-1/4 cup Organic Cane Sugar
1/2 cup Vegan Sour Cream, Room Temperature*
1 tsp Pure Vanilla Extract
2 cups Gluten-Free Baking Blend
2 tsp Baking Powder
1 tsp Fine Sea Salt
1/2 tsp Baking Soda
1/2 tsp Xantham Gum (Omit if GF Flour Blend has It)
3/4 cup Vegan Milk, Room Temperature
1/2 - 1 cup Espresso or Strongly Brewed Coffee, Room Temperature
1 bar Pascha 70% Cacao Organic Dark Chocolate with Arabica Coffee

Coconut Whip Cream:

2 cans Coconut Cream, well-chilled (see step 10)
1/4 cup Icing Sugar (optional)
1 tsp White Vinegar

Directions

Preheat the oven to 350ºF and prepare two 8 inch round cake pans with non-stick baking spray and parchment paper.
In the bowl of a stand mixer and with the flat beater attachment, cream the butter and sugar on high for 5 minutes.
Add in the sour cream and vanilla extract and mix on high for another 2 minutes.
Add in the flour, baking powder, salt, baking soda, and xanthan gum and turn the mixer on low.
As the mixer is on low, slowly pour in the milk and allow the batter to mix until just combined. Be careful to not overmix the batter. Scrape the sides of the bowl when necessary.
Divide the cake batter evenly into the two prepared cake pans and bake for approximately 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the cake edges begin to pull away from the cake pans.
Allow the cake layers to cool for 10 minutes and then invert them on a cooling rack to fully cool.
Place the fully cooled cake layers back into the cake pans and with a fork, skewer, or knife poke holes all over the top of both cake layers.
Depending on how strong of a coffee flavor you desire, evenly pour ¼ - ½ cup of espresso or strongly brewed coffee over each cake layer and allow to soak in. Set the cake layers aside as you prepare the coconut whip cream.
Chill the canned coconut cream overnight in the fridge. This is crucial to making fluffy coconut whip cream. Do not shake the can to mix. A well-chilled bowl and beater will also help.
Chill the canned coconut cream overnight in the fridge. This is crucial to making fluffy coconut whip cream. Do not shake the can to mix. A well-chilled bowl and beater will also help.
Add in the icing sugar (optional) and white vinegar and mix on high until smooth and fluffy. This should only take approximately 1-2 minutes. Scrape down the sides of the bowl when necessary. Over-whipping will cause the coconut cream to revert back to liquid.
Use the coconut whip cream right away or immediately place in the refrigerator.
Top one layer of coffee soaked cake with half of the coconut whip cream and spread evenly to the edges of the cake.
Top the coconut whip cream with a healthy dose of Pascha 70% Cacao Organic Dark Chocolate with Arabica Coffee Bar shavings.
Remove the remaining cake layer from the pan and gently place on top. Repeat steps 14 and 15.
Slice and serve immediately or place in the refrigerator. Enjoy!
Leftover cake slices should be stored in an airtight container in the refrigerator for up to 4 days.

*Plain or vanilla vegan yogurt can be used in place of the vegan sour cream.

Recipe, Photo’s and Video by @cakedbykatie
Music credit - Breeze by MBB