Vegan Red Berry Tiramisu Cake
Recipe type: Dessert
Serves: 1 2-layer 8-inch cake
For the Soak:
  • ⅓ cup amarreto
  • 1 tablespoon instant espresso powder
  • 2 tablespoons water
For the Cake:
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 ½ teaspoons baking soda
  • 1 teaspoon fine salt
  • 1 ½ cups soy, almond, or rice milk (I used unsweetened vanilla almond)
  • 1 cup canola oil
  • 4 teaspoons pure vanilla extract
  • ¼ cup apple cider vinegar
For the Raspberry Filling:
  • 1 12-oz bag frozen raspberries, dethawed
  • 1 pint strawberries, halved, quartered, and tops removed
  • 2 teaspoons cornstarch
  • 2 teaspoons vanilla extract
  • Pinch of salt
For the Frosting:
  • 3 tablespoons instant espresso powder
  • ¼ cup amaretto liquor
  • 2 tablespoons water
  • 1 tablespoon pure vanilla extract
  • 2 cups vegan shortening substitue
  • 6 cups powdered sugar, sifted
To make the Soak:
  1. Combine the ameretto, espresso powder, and water in a bowl until combine. Set aside.
To make the Cake:
  1. Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with cooking spray line with parchment and spray parchment, set aside.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
  3. In a separate large bowl, whisk together nondairy milk, oil, vinegar, and vanilla.
  4. Pour the wet mixture into the dry mixture and whisk until just combined.Do not overmix. It's okay if there are lumps in the batter.
  5. Bake for 18 to 25 minutes until the edges begin to brown and the center is still a little moist.
  6. Remove from the oven, let cool for 10 to 20 minutes in the pans before removing to cool completely. Pour the soak onto the two cake layers. Let the soak seep in. Refrigerate the cake in order to firm the layers up.
To make the Raspberry Filling:
  1. Combine the frozen raspberries and the fresh strawberries in a medium sauce pan over medium-high heat
  2. As the fruit starts to wilt, add the cornstarch, bring to a boil, and then reduce to a simmer
  3. Let the berry mixture simmer on low for 5 minutes, the mixture should then be a smooth, pourable consistency.
  4. Remove from heat and mix in vanilla and salt.
  5. Pour into a heat proof bowl, cover with plastic wrap and let cool in refrigerator until it sets up.
To make the Frosting:
  1. In a small bowl, whisk together the espresso powder, amaertto, water, and vanilla until the espresso has thoroughly dissolved
  2. In a stand mixer fitted with a paddle attachment, beat the shortening on a high speed, occasionally scraping the bowl down to prevent clumps from forming
  3. Reduce the mixer's speed to low and alternate adding the powdered sugar then the wet mixture, beating between each addition until incorporated (you may not need all of the wet mixture for the frosting).
  4. Scrape the bowl down, then turn the speed onto high, letting it beat for an additional 2 minutes until it is light and fluffy in appearance.
To assemble the Cake:
  1. Level off the cakes so each layer is flat.
  2. Gently apply a layer of frosting to the cake.Repeat with the second layer.
  3. Do a light crumb coating with the frosting on the outside of the cake and let the cake chill in the refrigerator for 15 minutes.
  4. Frost the cake with a final coat of frosting. Let the cake chill for a final 15 minutes. Garnish the top with a light dusting of cocoa powder and slices of fresh strawberries.
Recipe adapted from Chef Chloe
Recipe by Layer Cake Parade at