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gluten free tiramisu cake

Gluten Free Dairy Free Hazelnut Tiramisu Cake

This amazing layer cake inspired by tiramisu, will have you asking for just one more slice!
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour 30 minutes
Servings: 8
Calories: 744kcal

Ingredients

For the cake

  • 1 ½ C Gluten Free 1-to-1 Flour Blend (222g) I use Bob's Red Mill
  • C Hazelnut Flour
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • ½ C Olive Oil
  • 1 ¼ C Sugar
  • 4 Eggs room temperature
  • 1 tsp Vanilla
  • ½ C Non-Dairy Milk room temperature

For the coffee syrup

  • ½ C Water
  • ½ C Sugar
  • 1 Tbsp Espresso Powder

For the frosting

  • 8 oz Vegan Cream Cheese cold
  • ½ C Vegan butter cold and cut into cubes
  • ¼ C Coconut Cream see note below
  • 2 C Powdered Sugar sifted
  • 2 Tbsp Cocoa Powder for dusting the top of the cake

Instructions

For the cake

  • Grease 3 x 6-inch cake rounds and then line with parchment paper. Set aside.
  • Combine gluten free flour, hazelnut flour, baking powder and salt in a medium sized bowl. Whisk together.
  • In the bowl of a stand mixer, combine oil and sugar. Beat on medium speed for 3 minutes. Scrape down bowl.
  • Add the vanilla and beat for 60 seconds.
  • Add the eggs, one at a time beating for about 60 seconds between each addition. Scrape down the bowl, ensuring all ingredients have been combined.
  • Turn the mixer to the lowest speed. Add half of the flour mixture. Once it is nearly incorporated, add half of the milk. Repeat with the remaining flour and then the remaining milk.
  • Give your bowl a scrape to make sure everything has been mixed in.
  • Divide the batter between 3 x 6-inch cake rounds. Let batter rest while you preheat the oven.
  • Preheat oven to 350 degrees.
  • Once oven is preheated, bake the cake layers for 28-30 minutes, until they begin to pull away from the sides and the tops spring back when gently poked.
  • Remove from oven and cool 15 minutes in the pan. Then turn out onto a wire rack to cool completely. If your cakes have domed on top, put the domed side down on the wire rack, they will flatten a little on their own while cooling.

For the coffee syrup

  • While the cake is baking, prepare your coffee syrup. Combine the sugar and water in a small saucepan and place over medium high heat.
  • Cook for about 5 minutes until the sugar is completely dissolved. Then stir in the espresso powder. Once dissolved, remove the syrup from the heat.
  • Cool the syrup while the cake is cooling. Do not apply to the cake until both are completely cool or the cake will crumble.

For the frosting

  • While your cake is cooling, prepare the frosting as follows
  • Combine vegan butter, vegan cream cheese and coconut cream in the bowl of a stand mixer. Beat on medium speed until smooth, about 3 minutes. Scrape down the bowl.
  • Add the sifted powdered sugar to the creamed butter mixture and mix on low until it's combined. Once all the dry ingredients have been incorporated, turn the mixer to high speed and beat for 5 minutes.
  • Keep refrigerated until ready to assemble cake.

To assemble the cake

  • Place a dab of frosting at the center of your cake plate to hold the cake in place. Then put the first layer of cake on top of it.
  • Soak the cake with 1/3 cup of the coffee syrup, giving it time to soak in. You can cover the same area multiple times until your portion of syrup is used up.
  • Add 1/3C of the frosting on top of the soaked cake layer. Spread the frosting to the edge of the round.
  • Repeat the steps above for the 2nd and 3rd layers of the cake.
  • If your frosting becomes too soft at any time or your cake begins to squish around, place both in the refrigerator for about 30 minutes before proceeding further.
  • Use a portion of the remaining frosting to coat the sides of the cake. And then if you wish to decorate the top with dollops as shown in the photo, place the remaining frosting in a piping bag fitted with a 2A tip and create dollops by squeezing a larger blob of frosting and then pulling up to create a small pointy tip.
  • Dust the top of the cake with cocoa powder.
  • Serve immediately or store in the refrigerator.

Notes

Place an unshaken can of full fat coconut milk in the refrigerator a few hours before baking.  The coconut cream from the frosting will be scooped from the solid portion in the top of the chilled coconut milk.
This recipe makes a 3 layer, 6-inch cake OR a 2 layer 8-inch cake OR 24 cupcakes
Nutrition Facts
Gluten Free Dairy Free Hazelnut Tiramisu Cake
Amount per Serving
Calories
744
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
15
g
Cholesterol
 
82
mg
27
%
Sodium
 
494
mg
21
%
Potassium
 
123
mg
4
%
Carbohydrates
 
96
g
32
%
Fiber
 
5
g
21
%
Sugar
 
75
g
83
%
Protein
 
9
g
18
%
Vitamin A
 
716
IU
14
%
Vitamin C
 
1
mg
1
%
Calcium
 
136
mg
14
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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