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Gluten-Free Tiramisu (Dairy-Free)

  • Author: Felicia Lim
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Gluten Free


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!


Units Scale

Tiramisu Base:

Coffee Drizzle:

  • 3/4 cup hot coffee
  • 2 tablespoons sugar

Cream Filling:



  1. Preheat and Line: Preheat the oven to 350F and line an 8”x12” baking tray with parchment paper.
  2. Separate the Egg Whites and Yolks: Start by separating the yolks from the whites.
  3. Cream Yolks with Sugar: In a large mixing bowl, add the 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 Egg 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 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: Infuse the small cake cubes in the coffee.
  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, 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.


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 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 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

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