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Tiramisu Sheet Cake

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This cake has all the classic flavors of Tiramisu but in an easy-to-make sheet cake format. It features a soft vanilla sponge layered with coffee-soaked sponge fingers and topped with a rich, dairy-free mascarpone-style frosting.
Course Dessert

Ingredients

Vanilla Sponge:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup dairy-free buttermilk 1 cup plant-based milk + 1 tbsp vinegar
  • ½ cup vegetable oil or melted coconut oil
  • 1 cup dairy-free yogurt soy or coconut
  • 1 tsp vanilla extract

Coffee-Soaked Sponge Fingers:

  • 10-12 vegan sponge fingers or ladyfingers store-bought or homemade
  • 1 cup strong brewed espresso or coffee
  • 2 tbsp sugar optional

Mascarpone-Style Frosting:

  • 1½ cups dairy-free cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • ½ cup dairy-free whipped cream coconut or soy-based

Topping:

  • Cocoa powder for dusting
  • Chocolate shavings optional

Instructions

Prepare the Vanilla Sponge:

  • Preheat your oven to 350°F (175°C).
  • Grease and line a 9x13-inch baking pan with parchment paper.
  • In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  • In another bowl, mix the dairy-free buttermilk, vegetable oil, dairy-free yogurt, and vanilla extract until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  • Pour half of the batter into the prepared baking pan and spread it evenly.

Layer with Coffee-Soaked Sponge Fingers:

  • Dip the vegan sponge fingers into the brewed espresso, allowing them to soak up the coffee, but not become too soggy.
  • Arrange the soaked sponge fingers over the vanilla batter in the baking pan.
  • Pour the remaining vanilla batter over the top, spreading it evenly to cover the sponge fingers.

Bake the Cake:

  • Bake in the preheated oven for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and allow it to cool in the pan on a wire rack.

Brush with Espresso:

  • Once the cake is cooled, brush the top with any remaining espresso to enhance the coffee flavor.

Prepare the Mascarpone-Style Frosting:

  • In a large bowl, beat the dairy-free cream cheese until smooth.
  • Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
  • Fold in the dairy-free whipped cream until the frosting is light and fluffy.

Frost the Cake:

  • Spread the mascarpone-style frosting evenly over the cooled cake.
  • Dust the top with cocoa powder and sprinkle with chocolate shavings, if desired.

Serve:

  • Slice the cake into squares and serve.
  • Enjoy this indulgent and creamy Vegan Tiramisu Sheet Cake!

Notes

Tips for Making the Best Sponge:

  1. Use Buttermilk: The acidity in buttermilk helps break down gluten and proteins in cakes, making them more tender. For a dairy-free alternative, add vinegar to plant-based milk.
  2. Don’t Overmix: Overmixing the batter can lead to dense, tough, or deflated cakes. Mix until just combined.
  3. Use Room Temperature Ingredients: Room temperature ingredients bond together better, creating a seamless and even texture.
  4. Weigh Your Ingredients: Accurate measurements ensure the best results. Follow the exact recipe.
  5. Don’t Overbake: Bake the cake until just done to keep it moist and tender. Avoid rushing the process.