Gluten Free Dairy Free Hazelnut Tiramisu Cake

Originally posted February 25, 2019. Updated January 22, 2022.

A few years back, my friend who is both gluten and dairy free was requesting I make a tiramisu dessert for her birthday.  So, I whipped up this recipe inspired by tiramisu and it was a big hit! I've been thinking about this recipe ever since and decided it was definitely time to make it again. I hope you love it as much as we do!

Why You'll Love This Tiramisu Cake Recipe

• It's gluten free and dairy free!
• The cake comes out perfectly moist and soft (no one will guess it's gluten free).
• It uses a combination of dairy free cream cheese, vegan butter and coconut cream to mimic the marscapone cream that comes in tiramisu.

Ingredient List

For the cake, you will need the following ingredients:

• Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill 1:1 Flour when developing and testing my recipes.  You can use another flour blend of your choice, but the results may vary.  As always, weighing your flour will provide the best results.
• Hazelnut Flour - Again, I use Bob's Red Mill brand.  In this recipe it just gives a slight hazelnut flavor, especially nice if you enjoy a hazelnut coffee.
• Baking Powder
• Salt
• Sugar
• Vanilla
• Non-Dairy Milk - I use unsweetened coconut milk in the carton.  You can substitute with another non-dairy milk or regular milk in the same measure.
• Oil - I use light flavored olive oil.  You can use any other light flavored cooking oil.  Do not substitute for butter.  Because the cake is refrigerated, oil allows the cake to stay soft even when served cold.

For the syrup & frosting, you will need the following ingredients:

• Powdered Sugar
• Vegan Butter
• Vegan Cream Cheese
• Coconut Cream - This is the fat from a can of full fat coconut milk.  Refrigerate your unopened can ahead of time, then open and scoop out the separated fat on top.
• Espresso Powder
• Sugar

How to Make a Tiramisu Cake

• Step 1: Combine your gluten free flour, hazelnut flour, baking powder and salt in a medium size bowl.  Whisk together.
• Step 2: Beat oil and sugar on medium speed for 3 minutes until light.
• Step 3: Add the vanilla.
• Step 4: Add the eggs, one at a time, beating about 60 seconds between each addition.
• Step 5: Turn the mixer to the lowest speed and slowly add half of the flour mixture.
• Step 6: Add half of the milk.  Then the remaining flour.  Followed by the remaining milk.
• Step 7: Divide your batter into 3, 6-inch cake pans. (You can also make a 2-layer 8 inch cake or 24 cupcakes with this recipe).
• Step 8: Bake

How to Assemble and Decorate a Tiramisu Cake

• Once your cakes have baked and been removed from the oven, prepare the coffee syrup.  Both the cakes and syrup need to cool before soaking, otherwise the cake will just crumble apart.
• After everything is cooled, prepare your frosting.  I use cold ingredients, so the frosting stays pretty stiff.  It makes it easier to work with, especially because vegan butter melts so easily.
• Put a dab of frosting on your plate and then place the first cake layer down.  Dab the top with about ⅓ cup of the coffee syrup, making sure to get the whole top covered.  You can make multiple passes over the same area giving it time to soak in.
• Then place about ¼ of the total amount of frosting on the cake layer and work it into a smooth layer to the edges of the round.
• Place your second layer, repeat the soaking and the frosting as list above.  And again with a third layer if you're using one.
• If you find your frosting is getting a little soft, you can chill the whole cake and the remaining frosting in the refrigerator for about 30 minutes before proceeding.
• Use some of the remaining frosting to coat the sides of the cake, making a nice smooth layer.
• Then put the final bit of frosting into a piping bag and decorate the top.  This is optional of course, you can always just go with the basic cake frosting top.
• Sprinkle the outside with cocoa powder and serve!

Substitutions or Additions

• Gluten Free Flour Blend - If you prefer to use a brand other than Bob's Red Mill, you should weigh out 222g of flour.
• Hazelnut Flour - You can use another nut flour, such as almond flour in place of hazelnut.  The measure is 74g. 
• If you prefer not to use nut flour at all, increase the amount of 1-to-1 flour to 1 ¾ cups and increase the oil to ¾ cup.

How to Store Gluten Free Tiramisu Cake

Keep leftover cake in an airtight container in the refrigerator for up to 3 days.  I find the flavors of this cake actually improve over time and the moistness of the cake remains thanks to the coffee soak.

If you love hazelnuts, check out these great recipes!

Gluten Free Hazelnut Brownies

Gluten Free Stuffed Hazelnut Chocolate Chip Cookies

Gluten Free Hazelnut Dark Chocolate Chip Cookies

To pin this recipe for later, click the save button on any image in this post or the recipe card.  Please tag me @wellfedbaker on Instagram if you make this recipe!