by Christina Reeves
( )

Tiramisu Cake

Tiramisu Cake

Tiramisu Cake
Tiramisu Cream
Tiramisu Cake
Tiramisu Cake

Let your guests sink their teeth into the cloudy layers of cream, chocolate, and coffee, with this healthy twist on a classic tiramisu recipe! The best part is that (unlike regular tiramisu) it doesn't contain any allergens that could hurt your skin!

Substitutes: Eczema doesn't react well with high amounts of dairy or sugar, so in this recipe I used coconut milk instead of cheese and low-glycemic coconut sugar instead of regular sugar.

This recipe makes one large tiramisu cake, good for 8-10 people.


Note: Please review ingredients to check for your allergens.

1 boxed gluten free yellow sponge cake. (I used Kinnikinnick Gluten-free yellow cake mix)
To make the cake mix egg-free:

1 egg = two tbsp water, one tsp oil and two tsp baking powder.
(You can also use lady fingers, but make sure they don’t contain any allergens!)


6 cups of CHILLED full fat coconut milk (I used about 4 cans). Important: Place the can in the fridge 2-3 hours or overnight to chill.
1.5 cups of coconut sugar
1 tbsp vanilla
100g of dark chocolate (minimum 75%)
dash of salt
cocoa powder for dusting


1.5 cups strong coffee (if you don't want caffeine, use strong tasting decaf.)
6 tbsp coconut sugar


(If using lady fingers, skip this step)

Assemble the cake according to directions on the box.

For the cake I wanted a big rectangle tiramisu, so I used a square pan. You can use a round pan if you want a round one.

Place the cake batter evenly into 2 pans to bake; these will be the layers for your cake.

You can leave the cake to bake while you make the filling and coffee syrup, but remember to completely cool the cake before using it.


First, take the cooled cans of coconut milk out of the fridge. You’re only going to use the separated coconut cream.

Using an electric mixer, beat the chilled cream from the coconut milk until it becomes creamy and light, about 10-12 minutes. Add in the sugar, vanilla and salt, and beat until everything is rich and creamy.

Set aside in the fridge.

Coffee Syrup:

In a saucepan, stir together the coffee and sugar. Cook until the sugar dissolves, then remove from heat.


The fun part! Take your completely cooled cakes (or lady fingers) and start assembling them with layers of cream-cake-syrup-cream-chocolate.

I started with cream, then put the cake on top, brushed it with the coffee syrup, added more cream, and grated chocolate. Repeat until all your cakes and cream are done.

Dust with cocoa powder and add some grated chocolate for a garnish. Leave overnight or at least a minimum of 8 hours in order for it to soak up all the delicious flavors!

Happy eating!

Bio: Christina Reeves is the Author and Creator of The Flawless Program: a 30-day program focusing on gut health to permanently clear eczema. Her website ( gives insightful information for anyone looking to clear their skin, naturally and forever!

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