GlutenFreegan Tiramisu! Our January "pick-me-up"

There is a reason that the Italian "tiramisu" translates to "pick-me-up", "lift-me-up" or "cheer-me-up". At the end of a meal, at the end of an evening, when we are feeling sluggish or just tired, it is the the iconic Italian dessert that lifts spirits and energy levels. So what better treat to help boost us up in the post-holiday slump and energize us while the days are still so dark?

Unfortunately for many of us, this delicious and uplifting treat is laden with wheat, gluten, dairy and eggs. Indeed, while there are many variations and twists on this Italian classic, they all revolve around wheat-filled lady fingers, creamy-eggy custard or mascarpone cheese.

With just a few easy substitutions, we've created something which is equally light and tasty, and easier to make! We are delighted to present to you our light, creamy, caffeinated answer to the January blues: GlutenFreegan Tiramisu!

GlutenFreegan Luscious Tiramisu

Preparation time: 15 minutes

Baking time: 45 minutes

Chilling time: 3 hours

Total time: 4 hours

Servings: 12 (I used an 8 inch square dish but you can use any shaped dish you like, including pretty wine or martini glasses for individual portions)


For the cake layers:

  • 1pouch GlutenFreegan coffee cake mix

  • 150g dairy free spread

  • 200g caster sugar

  • 140g apple sauce

  • 60ml (2oz) water

  • 1 tbsp instant coffee (or more or less to taste)

  • 120ml (4oz) brandy (or preferred alcohol or water)

For the cream:​

  • 750ml cold coconut cream (ideally refrigerated overnight)

  • 100g icing sugar

  • 1tbsp instant coffee (or more or less to taste)

  • 60ml (2oz) water

  • cocoa powder to sprinkle on top

1) Bake the coffee cake in a 23cm/9in spring form cake tin as per the instructions on the back of the pouch. First preheat your oven to 180C/350F/Gas 4 and line the bottom of your tin with baking paper and grease the sides. Then cream together the dairy free spread and caster sugar, add the apple sauce to the sugar mixture and stir. Then add the coffee cake mix and water and stir together. Bake for 45 minutes or until the top is golden brown and a toothpick inserted into the middle comes out clean.

2) Leave the cake to cool completely.

3) To prepare the cream, whisk together the 750ml coconut cream and icing sugar until it's a light and fluffy consistency. It may be a little on the firm side but this is good! Dissolve 1tbsp instant coffee in 60ml water and then add the liquid to the whipped cream and whisk again. It will be a gorgeous caramel colour and a beautiful whipped cream consistency. Leave the cream in the refrigerator until the cake is entirely cooled.

4) Assembly time! This is very straightforward. Using a bread knife, slice the coffee cake in half horizontally. Trim the edges so it fits the size and shape of your desired dish - this doesn't need to be perfect! Then dissolve a tbsp instant coffee (or more to taste) in 120ml of brandy (or preferred alcohol or water). Pour half of the liquid all over the layer of cake. Then take half of your coffee whipped cream and generously slather it over the top of the soaked cake. Now, the same again! Trim down the other half of your cake so it fits your dish and put the second layer of cake on top of the cream. Soak the second layer with the remaining liquid and then top with the rest of the coffee whipped cream. Leave it as it is or finish your masterpiece with a sprinkling of cocoa powder. Leave it in the refrigerator for at least an hour before serving.

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