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4.29 from 7 votes

Eggless Tiramisu poke cake recipe – kid friendly & alcohol free.

A delicious kid friendly spin on the traditional Tiramisu recipe that is eggless, alcohol and coffee free.
Prep Time20 mins
Cook Time40 mins
6 hrs
Total Time1 hr
Course: Dessert
Cuisine: Italian
Servings: 18
Calories: 185kcal
Author: Khushboo


For the cake

  • 1 ¾ all purpose flour
  • 2 tablespoon cornstarch
  • teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1/3 cup cooking oil of your choice
  • 1 cup yogurt plain unflavored
  • ¼ cup Left Field Farms Non-GMO Sweet and Creamy Coffee Creamer
  • 2 tablespoon water
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract

For Mascarpone whipped cream frosting

  • 1 cup/ 8oz mascarpone cheese
  • 1 cup / 240 ml heavy whipping cream
  • ½ cup confectionary sugar
  • 2 teaspoon vanilla extract

For the Chocolate Pudding


  • ¼ cup or more unsweetened cocoa to dust on top *


For the vanilla cake base.

  • Pre heat the oven at 325 deg F.
  • Now prepare the pan by greasing a 7*11 glass pan with oil and dust it with flour. Keep aside.
  • Sift flour, cornstarch, salt, baking powder and baking soda in a big bowl.
  • In another bowl whip together yogurt, oil, sugar, creamer, water, vanilla extract until sugar is almost melted and everything is blended well.
  • Pour the liquid ingredients over dry ingredients and whip it until lump free .
  • Pour the batter onto the baking dish and bake on the middle rack for 30-32 minutes or until toothpick inserted in the center comes out clean.
  • As the cake is baking prepare the frosting and pudding.

For Mascarpone whipped cream frosting

  • Use a beater attachment or a spoon/ spatula for mascarpone cheese and sugar.
  • Use a electric whisk / balloon whisk attachment for whipping heavy cream.
  • In a bowl beat mascarpone and sugar with electric beater or with a spoon for a minute until the sugar blends well with the cheese.
  • In another bowl with an electric balloon whisk or in a stand mixer whip the heavy whipping cream, vanilla until it reaches soft peaks.
  • It will take around 10-12 minutes to do so, so be patient.
  • Once it reaches soft peaks scoop around ½ cup of cream and fold it with prepared mascarpone cheese sugar mixture.
  • Now add this mascarpone cheese mixture in the bowl of remaining cream and whip until stiff peaks. It will come together fairly quickly like in less than 30 seconds. Be careful to not over whip.
  • Refrigerate until use.

For the chocolate pudding.

  • Whisk all ingredients until lump free or blend it up in a blender until smooth.
  • Now cook the mixture on medium heat stirring and scraping the sides occasionally.
  • Once the mixture starts to simmer stir continuously to avoid sticking at the bottom of the pan.
  • The pudding is done once the mixture thickens and coats the back of the spoon well.
  • It will thicken more after cooling.
  • Total time to make pudding should be less than 6 -8 minutes.

Now assembling the cake

  • Once the cake is out of the oven let it sit for at least 10 minutes.
  • Now poke even holes with the back of a wooden spoon at equal intervals.
  • Let the chocolate pudding cool until its luke warm and not very hot.
  • Pour the pudding over the cake making sure it seeps in through the holes.
  • Refer to the pictorial above.
  • Let the cake cool down completely with the pudding before frosting it.
  • Place blobs of frosting all over the top of the pudding layer and spread it with back of a spoon or offset spatula.
  • Dust cocoa powder on the top to cove the entire top of the cake.
  • Refrigerate for 6 hours preferably overnight to let it set .


This recipe works for a 9” round or a 9” square pan too. If using metal pan , bake at 350deg F temperature.
You may choose to substitute unsweetened cocoa with coffee in the pudding if making for Adults only. You may use grated chocolate instead of cocoa.
You may choose to top the cake with grated chocolate instead of cocoa.
Follow the line up as mentioned for best time management – Bake the cake and simultaneously make the frosting first and then the pudding.
Make it a day prior to serving .
Storage-  This poke cake stays well in the fridge for upto 4 days.


Calories: 185kcal | Carbohydrates: 12g | Protein: 1g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 84mg | Potassium: 96mg | Sugar: 9g | Vitamin A: 290IU | Vitamin C: 0.3mg | Calcium: 62mg | Iron: 0.1mg