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Tiramisu Cake


For the cake:

  • 225 g Butter
  • 225 g Caster sugar
  • 225 g Gluten free self-raising flour
  • 4 Eggs
  • 2 tsp Baking powder
  • 4 tsp Coffee extract

For the icing:

  • 75 g Butter
  • 125 g Lactose-free cream cheese
  • 400 g Icing sugar
  • 2 tsp Coffee extract
  • Cocoa powder


  • Preheat the oven to 180 degrees Celsius or gas mark 4.
  • In a large bowl, cream together the butter and sugar. Add the eggs, then gradually fold in the flour, baking powder and coffee extract.
  • Pour the cake mixture into lined tins (in this case I used five of the 6" Wilton Easy Layer cake tins).
  • Bake for 15-20 minutes or until golden. Leave to cool on a wire rack.
  • Make the icing by mixing the icing sugar, butter, cream cheese and coffee extract together.
  • Begin by placing the first layer, covering with a layer of icing then dusting a covering of cocoa powder across it. Repeat this with the remaining layers, until you have a neat stack, sandwiched with icing and cocoa powder. Slice and serve.