This gluten-free tiramisu is my favorite Italian dessert in a gluten-free version! Layers of fluffy coffee-infused cake intertwined with a rich creamy filling make a wonderful sweet treat for all coffee lovers, and it’s perfect for a special occasion such as Christmas, New Year’s or Easter! Totally dairy-free too!
Jump to:
- I Love Italy and Italian Food
- My Favorite Italian Dessert
- Why This Recipe Works
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Tiramisu (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Gluten-Free Italian Recipes We Love:
- Other Gluten-Free Desserts You’ll Love:
- Gluten-Free Tiramisu Recipe (Dairy-Free)
I Love Italy and Italian Food
Ever since visiting Italy for the first time in 2007, and then for the second time in 2014 when Juan and I did a road trip along the Amalfi Coast, and now that we currently live in Rome, I can say that the boot-shaped European country has won my heart.
From its stunning landscapes and picture-perfect views, to the relaxed and easy-going culture and way of life, Italy sure knows what a good life is.
But of course, no Italian experience is complete without mentioning the lipsmackingly delicious food (mamma mia!!), which is what people all over the world love.
From pasta swirling in tomato sauce, to thin crust pizza and creamy risotto, to almond biscotti and cornetti, Italian food is just a delight to the senses.
Get delicious GLUTEN-FREE recipes each week!
My Favorite Italian Dessert
Since I was a little girl and my Aunty Adeline and Uncle Eric introduced us to the world of Italian cuisine, I’ve loved tiramisu. I think it was probably the only dessert I ordered in Italian restaurants for the longest time.
Layers of cake soaked in aromatic coffee, intertwined with layers of sweet rich mascarpone cream, and sprinkled with a dusting of cocoa powder, the tiramisu dessert is just heavenly.
If you’re a big fan of anything with coffee flavor, then this classic Italian dessert is sure to be up your alley!
Traditional tiramisu is not gluten-free nor dairy-free, since it uses traditional ladyfinger biscuits which are made of wheat, and the mascarpone cheese is made with dairy.
Today I wanted to share a gluten-free and dairy-free version of this classic dessert so here we go!
Why This Recipe Works
- Simple Ingredients: The ingredients needed for making this gluten-free tiramisu cake are easily accessible from the local grocery stores (or you can get them easily online).
- Easy to Make: While the assembling of the tiramisu may take a while, bringing this cake together is really easier than it seems!
- Perfect for Dinner Party: Because this recipe makes tiramisu in individual portions, it’s the perfect dessert for preparing beforehand and serving after dinner!
- Totally Gluten-Free and Dairy-Free: The good news is that this tiramisu dessert recipe is 100% gluten-free and dairy-free (we’re making our own gluten-free sponge cake to substitute traditional wheat ladyfingers, plus we’re using vegan cream cheese and dairy-free heavy cream in place of mascarpone cheese). This means that even those with Celiac disease or gluten or lactose intolerances can enjoy this dessert recipe!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required to make this gluten-free tiramisu recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post!)
Recipe Notes + Substitutions:
- Almond Flour: I recommend using finely ground blanched almond flour for best results. Alternatively, if you don’t have almond flour, you can also use finely ground almond meal (here’s my recipe for homemade almond meal). Alternatively, if you are allergic to almonds, you may also use rice flour instead.
- Coconut Flour: A little coconut flour goes a long was as it absorbs a lot of liquid. I would not recommend substituting coconut flour with any other flour.
- Sugar: I used white sugar, but you can also use light brown sugar, dark brown sugar or even coconut sugar if you prefer. If you are diabetic or insulin-resistant, I recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and does not raise your blood sugar).
- Baking Powder: Since baking powder is the only leavening agent in this recipe, make sure you include it in! If you have Celiac disease or are gluten-intolerant, make sure to use certified gluten-free baking powder.
- Eggs: Eggs are necessary as a binder and to create the fluffiness of the cake layer. I have not tried this recipe without eggs, so I don’t know how it would turn out.
- Vegan Butter: To keep this recipe dairy-free, I’ve used vegan butter. You may also use coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, you may also use normal butter or ghee if you wish.
- Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use another non-dairy milk such as cashew milk, rice milk, soy milk or tigernut milk. Alternatively, if you are not lactose-intolerant, feel free to use normal milk instead.
- Coffee: You can either use freshly brewed coffee or instant coffee if you prefer.
- Vegan Cream Cheese: To keep this recipe dairy-free, I’ve used vegan cream cheese. However, if you are not lactose-intolerant, feel free to use normal mascarpone cheese instead).
- Dairy-Free Heavy Cream: To keep this recipe dairy-free, I’ve used dairy-free heavy cream. However, if you are not lactose-intolerant, feel free to use normal heavy whipping cream instead.
- Cocoa Powder: I like sprinkling unsweetened cocoa powder on top of the tiramisu. However, you may also use unsweetened cacao powder instead.
- Dark Chocolate: You can garnish the gluten-free tiramisu with dark chocolate chunks or chocolate shavings.
How to Make Gluten-Free Tiramisu (Step by Step):
1. Preheat and Line
Preheat the oven to 350F and line an 8”x12” baking tray with parchment paper.
2. Separate Eggs Whites and Yolks
Start by separating the yolks from the whites.
3. Cream Yolks with Sugar
In a large mixing bowl, add the raw egg yolks and cream them with sugar until they turn pale yellow and frothy.
4. Beat Egg Whites
In a different mixing bowl, add the egg whites and with the help of an electric mixer, mix the whites until soft peaks form.
(Note: Be careful not to over-mix the egg whites as they can deflate and lose the air bubbles).
5. Fold Beaten Whites into Yolk-Sugar Mixture
Incorporate the egg whites with the yolk-sugar mixture by folding them in gently with a spatula.
6. Whisk Dry Ingredients
In another mixing bowl and whisk the coconut flour, almond flour and the baking powder until combined.
7. Add Wet Ingredients
Add then the melted vegan butter, almond milk and the egg mixture, fold the mixture around until combined and you have a thick but homogeneous batter.
8. Pour Batter Onto Baking Sheet
Pour the mixture over the lined baking sheet, and smooth out the surface with a wet spatula.
9. Bake Until Golden Brown
Bake the batter for around 15 minutes or until the top turns golden brown, and a toothpick inserted in the middle comes out clean.
10. Let Cool Completely
Once baked, let cool completely before cutting the cake into small cubes (you should be able to get around 30-35 depending on size).
11. Dissolve Sugar in Coffee
Mix the sugar into the hot coffee.
12. Soak Cake Cubes in Coffee
In a shallow bowl, infuse the small cake cubes in the coffee until the cake cubes are completely soaked.
13. Whip the Cream Filling
In a clean mixing bowl, whip the dairy-free cream cheese and dairy-free heavy cream together using an electric whisk until firm.
14. Assemble the Tiramisu
In a glass or trifle bowl, create a single layer with the coffee-soaked cake cubes as a base, then top it with a layer of cream mixture, and then dust the top with cocoa powder. Repeat the process until reaching the top of the jar/glass.
Top the homemade gluten free tiramisu cake with chocolate chunks, or cacao nibs.
Dish by Dish Tips/Tricks:
- Make One Large Tiramisu: If you rather not make individual portions, feel free to prepare the gluten-free tiramisu in a small or medium-sized casserole dish instead.
- Use Decaf Coffee: If you’re not keen on the caffeine from the coffee, go ahead and use decaffeinated coffee instead.
- Use Store-Bought Gluten-Free Ladyfingers: If you want to make this recipe even easier, you can use ready-made gluten free lady fingers.
- Use Espresso Powder instead of Cocoa: Alternatively, you may also sprinkle the homemade tiramisu with espresso powder instead of cocoa powder for extra coffee taste.
Recipe FAQs:
To store, cover the gluten-free dairy-free tiramisu with plastic wrap and store in the refrigerator for up to 3 days.
Traditional tiramisu is not gluten-free nor dairy-free, since it uses traditional ladyfinger biscuits which are made of wheat (which contains gluten) and mascarpone cheese (which contains dairy). This means that most tiramisus are not safe for Celiacs or those with gluten intolerances unless specifically said to be gluten-free.
Gluten-Free Italian Recipes We Love:
- Crunchy Almond Biscotti (Gluten-Free, Dairy-Free)
- Gluten-Free Breadsticks (Dairy-Free, Vegan)
- Farinata Chickpea Flatbread (Gluten-Free, Vegan)
- Easy Pumpkin Gnocchi (Gluten-Free, Dairy-Free)
- Creamy Pumpkin Risotto (Gluten-Free, Dairy-Free)
Other Gluten-Free Desserts You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Print
Gluten-Free Tiramisu Recipe (Dairy-Free)
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This gluten-free tiramisu is my favorite Italian dessert in a gluten-free version! Layers of fluffy coffee-infused cake intertwined with a rich creamy filling make a wonderful sweet treat for all coffee lovers! Totally dairy-free too!
Ingredients
Tiramisu Base:
- 1/2 cup blanched almond flour
- 3 tablespoons coconut flour
- 3 tablespoons sugar
- 1/2 teaspoon baking powder
- 3 eggs, beaten
- 3 tablespoons unsalted vegan butter
- 3 tablespoons unsweetened almond milk
Coffee Drizzle:
- 3/4 cup hot coffee
- 2 tablespoons sugar
Cream Filling:
- 3/4 cup + 2 tablespoons vegan cream cheese
- 1 3/4 cup dairy-free heavy cream
Topping:
- 2 tablespoons unsweetened cocoa powder, for sprinkling
- Dark chocolate, for garnishing
Instructions
- Preheat and Line: Preheat the oven to 350F and line an 8”x12” baking tray with parchment paper.
- Separate the Egg Whites and Yolks: Start by separating the yolks from the whites.
- Cream Yolks with Sugar: In a large mixing bowl, add the yolks and cream them with sugar until they turn pale yellow and frothy.
- Beat Egg Whites: In a different mixing bowl, add the egg whites and with the help of an electric mixer, mix the whites until soft peaks form. (Note: Be careful not to over-mix the egg whites as they can deflate and lose the air bubbles).
- Fold Beaten Egg Whites into Yolk-Sugar Mixture: Incorporate the egg whites with the yolk-sugar mixture by folding them in gently with a spatula.
- Whisk Dry Ingredients: In another mixing bowl and whisk the coconut flour, almond flour and the baking powder until combined.
- Add Wet Ingredients: Add then the melted vegan butter, almond milk and the egg mixture, fold the mixture around until combined and you have a homogeneous batter.
- Pour Batter onto Baking Sheet: Pour the mixture over the lined baking sheet, and smooth out the surface with a wet spatula.
- Bake Until Golden Brown: Bake the batter for around 15 minutes or until the top turns golden brown, and a toothpick inserted in the middle comes out clean.
- Let Cool Completely: Once baked, let cool completely before cutting the cake into small cubes (you should be able to get around 30-35 depending on size).
- Dissolve Sugar in Coffee: Mix the sugar into the hot coffee.
- Soak Cake Cubes in Coffee: Infuse the small cake cubes in the coffee.
- Whip the Cream Filling: In a clean mixing bowl, whip the dairy-free cream cheese and dairy-free heavy cream together using an electric whisk until firm.
- Assemble the Tiramisu: In a glass, create a base layer with the coffee-soaked cake cubes, then top it with a layer of cream cheese filling before sprinkling with a cocoa powder. Repeat the process until reaching the top of the jar/glass. Top with chocolate chunks, or cacao nibs.
Notes
Almond Flour: I recommend using finely ground blanched almond flour for best results. Alternatively, if you don’t have almond flour, you can also use finely ground almond meal (here’s my recipe for homemade almond meal).
Coconut Flour: A little coconut flour goes a long was as it absorbs a lot of liquid. I would not recommend substituting coconut flour with any other flour.
Sugar: I used white sugar, but you can also use light brown sugar, dark brown sugar or even coconut sugar if you prefer. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and does not raise your blood sugar).
Baking Powder: Since baking powder is the only leavening agent in this recipe, make sure you include it in! If you have Celiac disease or are gluten-intolerant, make sure to use certified gluten-free baking powder.
Eggs: Eggs are necessary as a binder and to create the fluffiness of the cake layer. I have not tried this recipe without eggs, so I don’t know how it would turn out.
Vegan Butter: To keep this recipe dairy-free, I’ve used unsalted vegan butter. You may also use coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, you may also use normal butter or ghee if you wish.
Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use another non-dairy milk such as cashew milk, rice milk, oat milk or tigernut milk. Alternatively, if you are not lactose-intolerant, feel free to use normal milk instead.
Coffee: You can either use freshly brewed coffee or instant coffee if you prefer.
Vegan Cream Cheese: To keep this recipe dairy-free, I’ve used vegan cream cheese. However, if you are not lactose-intolerant, feel free to use normal mascarpone cheese instead).
Dairy-Free Heavy Cream: To keep this recipe dairy-free, I’ve used dairy-free heavy cream. However, if you are not lactose-intolerant, feel free to use normal heavy cream instead.
Cocoa Powder: I like sprinkling unsweetened cocoa powder on top of the tiramisu. However, you may also use unsweetened cacao powder instead. Alternatively, you may also sprinkle the homemade tiramisu with espresso powder instead of cocoa powder for extra coffee taste.
Dark Chocolate: You can garnish the gluten-free tiramisu with dark chocolate chunks, chocolate shavings or cacao nibs.
Storing: To store, cover the gluten-free tiramisu with plastic wrap and store in the refrigerator for up to 3 days.
- Prep Time: 20 mins
- Assembly Time: 25 mins
- Cook Time: 15 mins
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Keywords: gluten-free tiramisu
Hello Felicia,
Tiramisu is still Daddy’s favorite dessert and he will opt for this anytime whenever this is available. Now with your gluten-free version, he can enjoy this dessert with Juan whilst he is now in SG.
Have a lovely and blessed day ahead!
Mum
★★★★★
Yes! Tiramisu is always my favorite!