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Eggless Tiramisu Cake
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A dreamy, coffee-kissed eggless tiramisu cake that proves indulgence and simplicity can go hand in hand.
Why You’ll Love This Recipe
If you have ever wanted to enjoy the rich, indulgent flavors of a classic tiramisu without any eggs, you are in the right place! This Eggless Tiramisu Cake from Bake With Neetu brings together the bold depth of coffee and the creamy lusciousness of mascarpone in a dessert that feels truly luxurious.
Made with a light vanilla sponge and a whipped mascarpone cream that is completely egg-free, this cake is a wonderful treat you can feel good about sharing with your family and friends. The non-dairy whipping cream keeps it lighter on the stomach while the mascarpone provides a natural source of calcium and satisfying richness.
- ✅ Completely eggless and suitable for vegetarians who avoid eggs, so everyone at the table can enjoy a generous slice
- ✅ Uses non-dairy whipping cream which makes it a friendlier option for those who are sensitive to heavy dairy products
- ✅ The coffee soak is made from simple pantry staples with no artificial flavors, giving you authentic tiramisu taste the natural way
- ✅ No complicated techniques are needed here – this recipe is beginner-friendly and comes together beautifully even for first-time bakers
Ingredients You’ll Need
(Full measurements in the recipe card below)
CAKE BASE
- • 175g vanilla premix — quick eggless sponge
- • 3/4 cup water — binds the batter
- • 1 tbsp oil — adds moisture
COFFEE CREAM LAYERS
- • 1 cup lukewarm water + 3 tbsp instant coffee + 3 tbsp sugar — soaking syrup
- • 1 cup non dairy whipping cream — light fluffy base
- • 200g mascarpone cheese — rich creamy layer
- • 3 tbsp powdered sugar + 1 tsp instant coffee — flavours the cream
Substitutions
| Ingredient | Swap |
|---|---|
| mascarpone cheese | thick cashew cream cheese |
| non dairy whipping cream | coconut whipping cream |
| instant coffee | chicory coffee powder |
How to Make It — Step by Step
BAKE THE SPONGE
Mix premix, 3/4 cup water and oil into a smooth batter. Pour into a greased tin and bake at 180C for 20 to 25 minutes. Cool completely then slice into two layers.
MAKE COFFEE SYRUP
Dissolve 3 tbsp instant coffee and 3 tbsp sugar in 1 cup lukewarm water. Stir well and set aside to cool.
WHIP THE CREAM
Whip non dairy cream until soft peaks form. Fold in room temperature mascarpone, powdered sugar and 1 tsp instant coffee until smooth and fluffy.
ASSEMBLE THE CAKE
Place first sponge layer on a plate and soak generously with coffee syrup. Spread half the mascarpone cream on top. Add second layer, soak again and spread remaining cream over the top and sides.
CHILL AND SERVE
Dust cocoa powder over the top. Refrigerate for at least 4 hours. Slice and serve cold for the best tiramisu flavour.
Tips for the Best Result
Make sure your mascarpone cheese is at room temperature before whipping. Cold mascarpone can turn lumpy and will not blend smoothly with the whipping cream.
Let your coffee soak cool completely before brushing it onto the cake layers. A hot soak will make the cake soggy and cause the cream to melt.
Refrigerate the assembled tiramisu cake for at least 4 hours or overnight. This allows the layers to set and the flavours to come together beautifully.
How to Store
Frequently Asked Questions
Yes, you can use dairy whipping cream but make sure it is well chilled before whipping so it holds its peaks properly.
You can use thick cream cheese as a substitute, though the flavour will be slightly tangier than traditional mascarpone.
It depends on the vanilla premix you use. Choose a certified gluten free premix to make the full recipe gluten free.
Yes, you can skip the coffee and use warm water with a splash of vanilla extract as the soak for a coffee free version.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 175 grams of vanilla premixe
- → 3/4 cups if water
- → 1 tablespoon of oil
- → 1 cup Luke warm water
- → 3 tbsp of instant coffee
- → 3 tbsp of sugar
- → 1 cup non dairy whipping cream
- → 200 grams mascarpone cheese (room temperature)
- → 3 tbsp of powdered sugar
- → 1 tsp of instant coffee
Instructions
- 1. Mix premix, 3/4 cup water and oil into a smooth batter. Pour into a greased tin and bake at 180C for 20 to 25 minutes. Cool completely then slice into two layers.
- 2. Dissolve 3 tbsp instant coffee and 3 tbsp sugar in 1 cup lukewarm water. Stir well and set aside to cool.
- 3. Whip non dairy cream until soft peaks form. Fold in room temperature mascarpone, powdered sugar and 1 tsp instant coffee until smooth and fluffy.
- 4. Place first sponge layer on a plate and soak generously with coffee syrup. Spread half the mascarpone cream on top. Add second layer, soak again and spread remaining cream over the top and sides.
- 5. Dust cocoa powder over the top. Refrigerate for at least 4 hours. Slice and serve cold for the best tiramisu flavour.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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Give this Eggless Tiramisu Cake a try and let the creamy, coffee-kissed layers win over everyone at your table. Do not forget to share your beautiful creation and tag @bakewithneetu on Instagram so Neetu can celebrate your bake with you!
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