If you love tiramisu, you are going to love this one. I’ve taken inspiration from the classic Italian dessert and turned it into a frozen raw cake, with three delicious layers that give you all those familiar coffee and cream flavours, but without needing an oven. It’s rich, decadent and incredibly creamy, and finished with a generous dusting of cocoa.

The base is my take on the traditional ladyfinger layer, using a combination of almond flour and oat flour mixed with coffee to create a soft, slightly crumbly base. On top is a rich coffee and chocolate cashew layer, followed by a smooth vanilla cream made with cashews and coconut. Once frozen and sliced, you get the most beautiful contrast between the layers, with just the right balance of coffee, chocolate and vanilla.

This is definitely more of an adult-style treat than what I normally share – I used decaf coffee in this recipe, so you still get that unmistakable tiramisu taste without the caffeine. You can also use regular instant coffee if you’re making it just for yourself or other adults.

If you want to make this cake suitable for little ones, it’s really easy to adapt. Simply swap the instant coffee in both the base and coffee layer for cacao or cocoa powder. You’ll still get that delicious chocolatey flavour throughout the cake, but without the coffee. I actually think this version is just as lovely, and it’s a great way to make one cake that the whole family can enjoy.

Like most of my raw cakes, this one is made with simple ingredients and doesn’t require any baking. Everything is blended, layered and left to set in the freezer, making it a great make-ahead dessert for when you want something a little special without spending hours in the kitchen.

I recommend taking the cake out of the freezer around 15–25 minutes before serving, depending on how firm your freezer is. This gives the layers time to soften slightly, making it much easier to slice while keeping that lovely creamy, frozen texture. Finish with a fresh dusting of cocoa just before serving, and you’ve got a beautiful raw tiramisu cake that looks just as impressive as it tastes.

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Raw Vegan Tiramisu Cake

Prep Time 15

Freezing time 4

Total Time 4 15

Servings 12

Suitable For 24+ months

Metric - US Customary Units

Ingredients

Coffee almond base

50 g oat flour
100 g almond flour
2 tbsp coconut oil (melted)
1 tbsp instant decaf coffee (dissolved in 1 tbsp hot water, OMIT for serving to kids and replace with cacao/cocoa)
2 tbsp maple syrup
Pinch sea salt (optional)

Coffee chocolate layer

150 g raw cashews (soaked in hot water for 10 minutes or cold water for 4 hours, then drained)
125 ml coconut cream
60 ml maple syrup
1 tbsp coconut oil (melted )
2 tbsp instant decaf coffee (dissolved in 1 tbsp hot water, reduce to 1 tbsp for a milder coffee flavour. OMIT for servign to kids and replace with cacao/cocoa)
1 tbsp cacao powder
Pinch sea salt (optional)

Vanilla cream layer

112 g raw cashews (soaked in hot water for 10 minutes or cold water for 4 hours, then drained)
125 ml coconut cream
1 tbsp coconut oil (melted )
60 ml maple syrup
2 tsp vanilla extract

To finish

1 tbsp cocoa powder (for dusting)

Instructions

NOTE: this recipe is more of an adult treat due to the coffee, we used decaf, however you can sub with cacao or cocoa to keep it completely kid friendly.
Stir together the base ingredients, and press the mixture firmly into the base of a lined cake tin or silicone mould, creating an even layer (we use a rectangular 1L mould). Then leave to the side while you make the remaining layers.
For the coffee layer, dissolve the instant decaf coffee in hot water. Add to a blender with the soaked cashews, coconut cream, maple syrup, melted coconut oil, cacao and salt. Blend until completely smooth and creamy, scraping down the sides as needed.
Pour the coffee mixture over the base and spread evenly. Return to the freezer while preparing the vanilla layer. Optional, if you want very distinct layers: place in the freezer for around 30–60 minutes, until the surface begins to firm up.
For the vanilla cream, add the soaked and drained cashews, coconut cream, melted coconut oil, maple syrup and vanilla to a clean blender. Blend until completely smooth and silky.
Pour the vanilla cream over the coffee layer and gently smooth the top. Dust the top generoudly with cocoa powder (you could also do this just before serving if you prefer). Place in the freezer for at least 4 hours, preferably overnight, until completely set.
Remove from the freezer and allow to soften slightly before slicing.

Storage

Store covered in the freezer for up to 2 months. Allow to soften at room temperature for 15–25 minutes before serving.

Notes

NOTE: this recipe is more of an adult treat due to the coffee, we used decaf, however you can sub with cacao or cocoa to keep it completely kid-friendly.