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.