Tiramisu Cake No Eggs Or Butter

In need of more impressive layered cakes? Try my death by chocolate cake, opera cake, and black forest cake next. If you’re addicted to all things coffee (hello, me!) and need an eye-catching cake, make my tiramisu cake. Inspired by my classic tiramisu recipe, I kept the warming coffee, cocoa, and buttercream taste. The only difference? I swapped the lady fingers for a delicate and satisfying sponge cake.

Why I love this recipe

Egg and dairy-free. Though you’d never guess by how light and fluffy it is! Easier than tiramisu. While no doubt delicious, classic tiramisu is notorious for being time-consuming. My cake, on the other hand, comes together in only 30 minutes. Easy to modify. Use decaf coffee to make it caffeine-free, or add a splash of Marsala wine to give it a true tiramisu flavor. Fit for any occasion. It’s easy and gorgeous enough to make as birthday cakes and weekend celebrations.

Ingredients needed

All-purpose flour. Sifted to remove any clumps. Use gluten-free flour if needed, but make sure it has xanthan gum. If it doesn’t, add ¼ teaspoon. Sugar. Use white sugar, brown sugar, or both. I used white sugar to keep the cake light in color. Baking soda. Works with the vinegar to give the cake rise and fluffiness. Don’t swap it for baking powder as it won’t have the same effect. Salt. Just a pinch of salt to amplify the other flavors. White vinegar. To help the cake rise. Apple cider vinegar also works. Pure vanilla extract. A must for any good cake! Oil. Use a neutral-flavored oil, like canola oil or vegetable oil. Water. To mix the batter. I also tested the recipe with unsweetened almond milk and I didn’t notice much of a difference texture-wise.

For the coffee soak:

Instant coffee. I just mixed instant coffee with water, but you can also use a single shot of espresso. Powdered sugar. Adds sweetness and thickens the syrup. Try not to use granulated sugar, or else it will be too thick and difficult to spread.

For the coffee frosting:

Coffee granules. Use instant coffee as it’s less bitter and will dissolve with the milk. Warm milk. I used unsweetened almond milk, but any milk works. For a creamier frosting, feel free to use heavy cream or heavy whipping cream. Butter. Standard or dairy-free. Powdered sugar. Sift this first to keep the frosting smooth. Vanilla extract. Another must for frosting. Cocoa powder. To dust the cake.

How to make tiramisu cake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 180C/350F and line two 8-inch cake pans with parchment paper. Step 2- Make the cake batter. In a large mixing bowl, mix the dry ingredients until combined. Add the wet ingredients and mix until a smooth batter remains. Step 3- Bake. Pour the cake batter evenly into the two cake pans. Bake for 25 minutes or until a toothpick comes out clean. Remove from the oven and let the cakes cool completely. Step 4- Make the syrup. Whisk together the coffee and powdered sugar. Step 5- Make the frosting. Whisk together the coffee granules and the warm milk. Pour the mixture into a large bowl, add the remaining frosting ingredients, and beat until smooth. Step 6- Assemble. Slice the cakes in half. Place the first cake on a flat surface. Spread a generous layer of coffee syrup on top. Add ¼ cup of frosting and spread over the syrup. Place the next cake slice on top and repeat until all layers are used. Spread the remaining frosting on the top and sides of the cake and dust with cocoa powder.

Arman’s recipe tips

Save time. Use a stand mixer to whip the cake batter and frosting. Use a different-sized pan. If you have a 9-inch cake pan, reduce the baking time to 18-20 minutes. Save the extra frosting. The recipe will make more frosting than you think you’ll need, but the extra is for frosting the sides and top of the cake.

Storage instructions

To store: Store leftover tiramisu cake slices in an airtight container in the fridge for up to one week.

Make a double-layered cake. Cut the ingredients in half. Make a coffee mascarpone frosting. Swap the milk for softened mascarpone cheese. Add alcohol. If you’re okay with using alcohol, you can give the cake a more authentic flavor by adding 1-2 shots of Marsala wine, brandy, or coffee liqueur to the syrup. Make tiramisu cupcakes. Pour the batter into a cupcake tin lined with cupcake liners and bake for 18-20 minutes.

To freeze: Keep the cake in a freezer-friendly container and freeze for up to six months.