It’s a birthday bonanza in our household! Gav’s birthday weekend just wrapped up, and Austen’s is coming up next week. And since Gav is a self-proclaimed tiramisu connoisseur (seriously, the man knows his ladyfingers from his mascarpone), I knew I had to create a special mini-batch tiramisu cake for the occasion.
Now, here’s where my overthinking brain kicks in. I made the first iteration of this healthy tiramisu cake on Friday night, and while Gav happily devoured four slices, it wasn’t quite up to my standards. It wasn’t moist enough.
So, despite the fact that everyone else loved the cake, I decided to make a second, “more moistened” version on Saturday night. (Yes, I know, I’m a bit obsessive. But hey, when it comes to cake, I don’t mess around!)
Sunday morning rolled around, and we once again enjoyed tiramisu for breakfast. (Don’t judge – it’s low-sugar and high-protein!) My parents, who are visiting from Turkey, were also big fans of the cake. They didn’t think the two versions were all that different, but my overthinking brain was finally satisfied with the second iteration.
So, here I am, belly full of “breakfast tiramisu”, sipping my tea, and sharing the recipe for my “more perfect” creation. (Do as I say, not as I do, folks!)
The Small-Batch Advantage:
This recipe makes a small cake that’s perfect for a cozy celebration. It yields about nine slices, which is ideal for a small family or a gathering with a few friends. No need to worry about a giant cake taking over your fridge!
Birthday Magic:
This cake is perfect for birthdays, special occasions, or just a weekend treat. It’s easy to make, delicious, and sure to impress your guests.
This Small-Batch Tiramisu Cake is the perfect way to celebrate any occasion. It’s delicious, easy to make, and perfectly portioned for a guilt-free indulgence. So go ahead, give it a try! You won’t be disappointed. (And hopefully, your overthinking brain will be satisfied too!)
Small-batch Tiramisu Cake
Ingredients
Wet ingredients
- 1 egg, beaten
- 1/2 cup (nut) milk (120 g) I used unsweetened almond milk
- 1 tbsp oil (14 g) I used avocado oil
- 1/4 cup sugar (48 g)
- 1/2 tsp vanilla extract
Dry ingredients
- 1 cup flour, gf all purpose if desired (120 g)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Coffee mix
- 1 cup hot water
- 1 tbsp instant coffee
Cream mix
- 4 oz neufchatel cream cheese* in room temperature (112 g) sub regular cream cheese or mascarpone
- 1/4 cup greek-style yogurt (60 g) I use 2% Greek yogurt but all kinds should work
- 2-4 tbsp (nut) milk I used unsweetened almond milk
- 1/2 tsp vanilla extract
- 1/2 cup powdered sugar (60 g)
Dusting
- 1-2 tbsp cocoa powder
Instructions
- Preheat oven to 350F and line an 8×8 baking pan with parchment.
- Blend egg, milk, vanilla, sugar, oil together.
- Whisk together flour, baking powder, baking soda, salt.
- Fold the two until no big clumps of flour remains.
- Pour into baking pan and bake for 20 minutes until the cake is fully baked.
- While the cake is cooling, prepare the coffee liquid and the cream by beating the softened cream cheese (I used a hand mixer), beating in the yogurt, beating in the milk (use enough milk to make it pourable, I used 4 tbsp but this quantity will depend on how wet your yogurt is), and finally vanilla and sugar until smooth.
- When the cake has cooled, slice horizontally in two layers.
- Place first layer down, wet with the coffee liquid (you won’t need all of if, just enough to moisten the cake).
- Layer with half the cream. Repeat with the second layer, coffee, cream and dust with cocoa and shaved chocolate if you prefer.
- Let the cake set in the fridge for a few hours at least, ideally overnight. Slice and enjoy!
Notes
- Neufchatel is just a low fat cream cheese. You can use regular cream cheese if you don’t have access to neufchatel. For a similar macro profile use 3 oz regular cream cheese and increase yogurt by 2 tbsp. Or just use 4 oz cream cheese or mascarpone and don’t sweat it 🙂
Nutrition
Hope you love this one as much as we did!
Leave a comment/rating below and tag #plentysweet200 on instagram if you give it a try! I always love to see your versions!
PS. If you enjoy this blog, you should thank Gav for it. He has been the absolute hidden force behind all this, with his endless support, getting us a real camera setup, a light box, spotting me on the regular with Austen while I do silly things like carry around plates of food searching for the best spot of light in the house. Happy birthday my hunky Bulgarian with the massive heart, we’re beyond lucky to have you! <3
