Mini Tiramisu Sponge Cakes (Vegan)

These delicious Mini Tiramisu Sponge Cakes are the perfect dessert to share and are individually sized, with a moist and tender sponge, soaked in coffee and topped with whipped coconut cream and cacao powder.

These mini cakes are such a delicious dessert or afternoon tea treat to enjoy with friends or family. The fact they are individually portioned makes these so easy to prepare and serve and you get maximum satisfaction in every mouthful. The sponges are moist and tender, flavoured with coconut sugar and maca powder, which are then soaked in coffee and topped with whipped coconut yogurt or cream and the classic cacao powder dusting.

Why will I love these cakes?

These cakes are so good:

• Moist, tender, spongey and delicious
• Flavoured with coconut sugar and maca powder
• Soaked in espresso coffee
• Topped with whipped coconut yoghurt or cream
• Finished with the classic cacao powder
• Easy to make
• The batter comes together in one bowl
• Made with egg-free, dairy-free and vegan ingredients
• Nut-free with GF options
• A great dessert
• Also delicious for afternoon tea
• Individually portioned
• Made with better-for-you ingredients
• Like coconut oil and coconut sugar
• The whipped cream is also dairy-free
• Or use coconut yoghurt for a lighter option
• You can use decaf coffee
• Everyone will love them!

If you already love the sound of these cakes, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the cakes:

• Dairy-free milk: I use soya milk which just 2 ingredients or you can use oat, almond or coconut.
• Apple cider vinegar: mix this into the milk to curdle and form a buttermilk.
• Coconut sugar: from Naturale Bio adds a lovely rich caramel-like flavour and colour to these cakes.
• Coconut oil: this is from Naturale Bio and makes these cakes naturally dairy-free. You can also use olive oil.
• Dairy-free yoghurt: to make these moist and tender. I use Cocos Organic coconut yoghurt or NUSH plain yoghurt. Look for the really thick and creamy yoghurts with minimal ingredients.
• Vanilla extract: for flavour.
• Plain flour: to keep these moist and light. I have not tried these with GF flour but can imagine they will work, while using some xanthan gum (1/4 tsp).
• Raising agents: baking powder and bicarbonate of soda, for the rise.
• Maca powder: this adds a lovely caramel-like subtle flavour that is so delicious and also brings with it great hormonal benefits, too.
• Salt: for flavour.

And to serve:

• Espresso coffee: or strongly brewed coffee. Use decaf where needed.
• Thick dairy free yoghurt: as above, or use whipped coconut (or other dairy-free) cream).
• Cacao powder: to dust on top (you can also use cocoa powder).

Are these gluten-free and nut-free?

These are naturally nut-free and to make them GF, use a gluten-free flour blend that you know and trust – and check it contains xanthan gum or add ¼ tsp of your own.

How do I make these?

These are ready in a few steps:

• Mix the milk and vinegar: and allow to curdle for 5 minutes.
• Combine the wet ingredients: and whisk.
• Sift in the dry ingredients: and whisk again.
• Scoop into moulds and smooth over the tops: I used large muffin moulds.
• Bake in the oven for 23 minutes: or until well-risen and golden.
• Allow to cool for 10 minutes: and then slice off the tops if they have risen and remove from the tins.
• Invert onto plates and allow to cool slightly: so that the cream doesn’t run off.
• Whip up the cream and prepare the coffee: for the topping.
• Poke holes in the tops of the cakes: and pour over the coffee.
• Top with the cream and cacao: and enjoy.

How long will they last?

These are best enjoyed straight away once topped with cream but can be stored in the fridge in a sealed container for 2-3 days. To keep for later, once the cakes have been soaked with coffee, allow them to cool and then store in the fridge before topping with the cream to serve.

What other recipes can I try?

For more cakes and desserts:

• Spiced Sticky Toffee Puddings
• Chocolate Orange Tofu Cheesecakes
• Cinnamon Latte Tres Leches Cake
• Apple Cinnamon Fritter Cake
• Blackberry and Vanilla Cake

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Mini Tiramisu Sponge Cakes, so please let me know in the comments below and leave a star review above. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With tiramisu love x

p.s. this recipe was first made with Naturale Bio but this blog post is not sponsored.