Tiramisu Mini Cakes

Tiramisu Mini Cakes

Coffee AND cake... a match made in heaven! These snack size, mini cakes will impress the masses, they are a definite crowd pleaser - light, fluffy and coffee-y, topped with everyones favourite cream cheese icing!



  • 2 cups gluten-free flour
  • 1 cup almond meal
  • 1/4 cup coconut sugar
  • 1 sachet Beforeyouspeak Performance Coffee - Unsweetened
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla essence
  • Salt
  • 2 eggs
  • 1/3 cup coconut oil
  • 1/3 cup honey
  • 1 cup almond milk

Coffee Soak

Icing (Optional)

  • 200g light cream cheese
  • 50g icing sugar


  1. Preheat your oven to 180 C and grease mini loaf trays.
  2. In a large bowl, whisk together the melted coconut oil and honey. Add the eggs and milk; Combine.
  3. Fold in the flour, almond meal, coconut sugar and coffee. Add the baking powder, baking soda, and vanilla. Bake for 20-30 minutes.
  4. Meanwhile, prepare the coffee soak by dissolving the coffee into 200ml of water. Mix and set aside.
  5. Prepare the frosting by beating the ingredients together.
  6. Once the cakes are cool, cut them in half horizontally. Place the first layer of the cake at the bottom and using a brush, soak the cake in the coffee syrup – do not overdo it or the cake will be too soggy. 1-2 tablespoons per layer is ideal
  7. Add an even layer of the cream cheese frosting then place the corresponding layer on top. Repeat for all mini cakes. Let set in the fridge for 15-20 minutes.
  8. Pipe the frosting on the topmost layer of the cake and dust with cocoa powder or extra coffee. Enjoy!