Wednesday, January 28, 2009

Eggless Tiramisu Cake

Special thanks to Anjali and Amman for allowing me to share this recipe. I just discovered their blog, Vegetarian Gastronomy, last week and I must say they are both quite talented. Great eggless and vegan recipes. They also provide a gluten-free option for this recipe (see notes below). Click here to read the story behind the recipe (adapted from - very sweet!

Photo Courtesy of Vegetarian Gastronomy

Makes 12 servings of cake



1 (18.25 oz.) package moist white cake mix (Betty Crocker Super Moist works well)
1 tbsp vegetable oil (use instead of eggs to make the cake mix)
1 tsp instant coffee powder
1/4 cup coffee
1 tbsp coffee flavored liqueur


1 (8 oz.) container mascarpone cheese
1/2 cup confectioners' sugar
2 tbsp coffee flavored liqueur


2 cups heavy cream
1/4 cup confectioners' sugar
2 tbsp coffee flavored liqueur


2 tbsp unsweetened cocoa powder
1 (1 oz.) square semi-sweet chocolate

  1. Pre-heat oven to 350 degrees. Prepare 3 (9") pans. Cut wax paper into a circle and layer the bottom of each pan. Lightly oil the wax paper. This is so that the cake does not stick in the pan and comes out clean.
  2. Prepare the cake mix according to package directions (note: add an extra tablespoon of oil instead of the eggs). Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
  3. Bake in the preheated oven for 20-25 minutes (or until toothpick inswerted into the center of the cake comes out clean). Let cool in pan for 10 minutes, then turn it upside down onto a wire rack and cool completely. Peel wax paper off the bottom of the cake.
  4. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
  5. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoon coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
  6. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
Cake Assembly:
  1. Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture.
  2. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling.
  3. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top.
  4. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake.
  5. Garnish with chocolate curls or chocolate chips. Refrigerate at least 30 minutes before serving.
  • To make the chocolate curls: Use a vegetable peeler and run it down the edge of the chocolate bar.
  • For a gluten-free version, use gluten-free yellow cake mix instead of package white cake mix from any whole foods, jimbos, or other food specialty grocery store. I've made it for my brother before using gluten-free cake mix + some extra oil instead of the eggs and it turned out good.

1 comment:

Anonymous said...

Thats amazing! I'm definately going to try this one out later on. I love Tiramisu and now I can eat it guilt-free. Thanks, keep them coming.