Raw Tiramisu Cake

Raw TiramisuCake

Sometimes you need a cake or dessert that has some wow factor, and this raw tiramisu cake has it all.

There is texture from the different layers, sweetness with a hit of coffee and it is decadent looking. A real crowd pleaser.

Don’t tempted to serve large slices unless you want your guests to be rolling out the door. It is  rich and dense, so it will easily serve twelve slices. Perfect for a large gathering of family and friends (I am thinking this cake might feature on my Christmas menu).

It is dairy-free and gluten-free so it can be enjoyed by all.

Raw Tiramisu Cake

Serves 12



  • 1+1/2 cups walnuts, soaked in a large jar of water 2 hours
  • 1/4 cup medjool dates
  • 1 teaspoon ground vanilla powder (available online)
  • 1/2 teaspoon fine sea salt
  • 1/4 cup raw dessicated coconut


  • 2+1/2 cups raw cashews
  • 1/2 cup macadamia nuts
  • 1/2 cup rice malt syrup (available online)
  • 3/4 cup coconut oil, gently melted
  • 1 Tablespoon lacuma powder (available online)
  • 1 teaspoon ground vanilla powder
  • 1/2 teaspoon fine sea salt
  • handful of puffed buckwheat (optional, available online)

Coffee layer

  • 1 shot of espresso coffee, cooled
  • 2 Tablespoons raw cacao powder
  • 2 Tablespoons rice malt syrup
  • 1 teaspoon ground vanilla powder



  1. Sprinkle the dessicated coconut into the bottom of a 6 inch springform pan.
  2. Blend the nuts in a food processor until fine. Add dates, vanilla and salt. Add another date if the mixture is too dry, it should hold together when pressed between your fingers.
  3. Press mixture into the pan, spreading evenly.
  4. Sprinkle buckwheat puffs on top. Set aside in the fridge.


  1. Place nuts into a food processor and blend until fine.
  2. Add rice malt syrup, coconut oil, lacuma powder, vanilla and salt. Blend until combined.
  3. Pour about 1/2 the mixture into the springform pan. Set aside in the fridge.

Coffee layer

  1. Add all the ingredients to the remaining filling mixture in the food processor.
  2. Blitz until just combined.
  3. Add the springform pan.
  4. Place in the freezer for 2 hours to set.
  5. Once set, carefully open springform tin and place on serving plate. Keep in the fridge until ready to serve. If frozen, remove from the fridge 1 hour before serving.

Time Saver Tip

  • Left over cake will kept in the fridge, covered, for 4-5 days.
  • You can also cut, freeze portions to defrost as needed.
  • Serve on its own or with fresh strawberries or cashew ice-cream.

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This Breakfast ebook is perfect if you’re looking for:

+ 20 gluten-free & dairy-free recipes
+ Nourishing smoothies, Juices, Breakfast & Brunch
+ An overview of smoothies vs juices
+ Time saver tips to set you up for success
+ A bonus printable shopping list to get you started.

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