Tiramisu Sheet Cake
- Category: Dessert
Ingredients
Scale
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
Instructions
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!
