Gluten Free Pumpkin Tiramisu
This gluten free pumpkin tiramisu is the ultimate fall dessert – light, creamy, and full of warm pumpkin spice flavor. Instead of traditional ladyfingers, it’s made with a soft almond flour sponge cake that soaks up rich espresso (or strong coffee). Layered with a luscious pumpkin mascarpone filling and finished with a dusting of cinnamon or cocoa, it’s a dessert that tastes like autumn in every bite.
Servings: 12 servings
Calories: 467kcal
Ingredients
For the Cake Layer/Gluten Free Sponge Cake
- 2 cups almond flour
- 1/2 cup sweetener powdered
- 1/3 cups coconut flour
- 2 tsp baking powder
- 4 eggs large, room temperature
- 1/2 cup butter unsalted, melted
- 1 2/3 cups almond milk
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Coffee Syrup
- 1/2 cup espresso or strongly brewed coffee
- 2 tbsp dark rum or brandy
For the Pumpkin Mascarone Filling
- 2 cups mascarpone room temperature
- 1 cup heavy whipping cream
- 1/2 cup powdered sweetener
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
Garnish
- cinnamon or pumpkin pie seasoning
Instructions
Make the Cake Layer
- Preheat oven to 350°F / 180°C. Line a 9×13-inch sheet pan with parchment.
- In a large bowl, whisk together the eggs, almond milk, melted butter, and vanilla until frothy.
- Add almond flour, coconut flour, sweetener, baking powder, and salt. Stir until smooth – the batter will be slightly thick.
- Spread into the prepared pan, smooth the top, and bake for 15–20 minutes or until the edges are golden and the center feels firm. Cool completely before assembling.
Make the Pumpkin Mascarpone Filling
- In a large mixing bowl, beat mascarpone, pumpkin purée, sweetener, vanilla, cinnamon, and pumpkin pie spice until combined.
Assemble the Pumpkin Tiramisu
- Slice the cooled cake into 2 even layers. Place one layer on your serving dish and drizzle with half of the coffee syrup.
- Spread with half of the pumpkin mascarpone filling.
- Top with the second cake layer, brush with the remaining coffee syrup, and spread the rest of the filling evenly on top.
- Just before serving, dust generously with cinnamon or pumpkin pie spice.
Nutrition
Serving: 1serving | Calories: 467kcal | Carbohydrates: 10g | Protein: 10g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 135mg | Sodium: 211mg | Potassium: 165mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4310IU | Vitamin C: 1mg | Calcium: 194mg | Iron: 1mg | Net Carbs: 6g