Tiramisu Sheet Cake

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This cake doesn’t use eggs or dairy, but it still tastes just like your favorite Tiramisu! It’s super easy to make, too. The coffee-soaked ladyfingers mix with the vanilla batter as it bakes, creating bursts of espresso flavor in every bite.

Tiramisu Sheet Cake

Course Dessert


For the cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup strong brewed coffee cooled
  • 1/4 cup unsweetened applesauce acts as an egg substitute
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

For the coffee soak:

  • 1/2 cup strong brewed coffee
  • 1-2 tablespoons coffee liqueur optional

For the “mascarpone” frosting:

  • 1 1/2 cups raw cashews soaked in water for 4-6 hours or overnight
  • 1/2 cup coconut cream the thick part from a can of full-fat coconut milk
  • 1/4 cup maple syrup adjust to taste
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt

For dusting:

  • Cocoa powder


Prepare the cake:

  • Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
  • In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
  • In another bowl, mix together the vegetable oil, cooled brewed coffee, applesauce, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix until just combined.
  • Pour the batter into the prepared baking pan and spread it evenly.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and let the cake cool completely in the pan.

Prepare the coffee soak:

  • In a small bowl, mix together the brewed coffee and coffee liqueur (if using).

Prepare the “mascarpone” frosting:

  • Drain the soaked cashews and rinse them thoroughly.
  • In a food processor or blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and salt.
  • Blend until smooth and creamy, scraping down the sides as needed. Adjust sweetness to taste by adding more maple syrup if necessary.

Assemble the cake:

  • Once the cake has cooled, use a fork to poke holes all over the top of the cake.
  • Pour the coffee soak evenly over the cake, allowing it to soak in.

Frost the cake:

  • Spread the prepared “mascarpone” frosting evenly over the soaked cake.

Chill and serve:

  • Dust the top with cocoa powder.
  • Refrigerate the cake for at least 1-2 hours before serving to allow the flavors to meld together.
  • Slice and serve chilled. Enjoy your dairy-free and egg-free Tiramisu Sheet Cake!

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