Adapted from Arman’s The Big Man’s World® tiramisu cake recipe, and Ania’s Lazy Cat Kitchen coffee frosting.



  • 3 cups high-quality all-purpose flour
  • 2 cups raw brown sugar, or 1- 1 1/4 cups of honey or maple syrup
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract or 1 vanilla pod, seeds scraped
  • 2 teaspoons apple cider vinegar
  • 1/2 cup + 2 tablespoons of butter, ghee or any neutral flavoured oil
  • 2 cups water

Coffee syrup

Coffee ‘buttercream’ (make it a day ahead if you can!)

  • ½ cup honey or maple syrup
  • 2 teaspoons FS or Bulletproof coffee brewed
  • 1½ teaspoons vanilla extract or 1 vanilla pod, seeds scraped
  • 2 tablespoons refined coconut oil, melted butter or ghee
  • 2 cups raw cashews, soaked overnight (if you have forgotten to soak them, pour boiling water over the cashews and steam for 30 minutes before draining).
  • 2-4 tablespoons of milk or plant milk*

Dust the cake to decorate

  • 1/4 cup cocoa powder


  1. Preheat the oven to 180C/350F. Grease two 8-inch/20cm cake pans and set aside.
  2. Prepare the cake. In a large mixing bowl, mix your dry ingredients until combined. Add the wet ingredients and mix until a it is a smooth batter.
  3. Distribute the cake batter evenly amongst the two cake pans. Bake for 25 minutes, or until a skewer comes out clean. Remove from the oven and let the cakes cool completely on a cooling tray.
  4. Prepare the syrup. Whisk together the coffee with the honey until combined.
  5. Prepare the coffee ‘buttercream’: Put honey/maple syrup, coffee, vanilla extract and melted coconut oil/ghee at the bottom of a blender. Add approximately one quarter of the drained cashews (discard the water) and blend until a nice smooth consistency.
  6. Continue to blend the cashews until super smooth, quarter by quarter. If your blender is getting stuck and breaking air pockets that form under the mixture of the surface with a spatula does not help, add a touch of milk or plant milk.* This should help your blender churn the thick mixture. Refrigerate the ‘buttercream’ for a few hours.
  7. Slice the two cakes in half. Assemble the cake by placing the first cake on a flat surface. Spread a generous layer of the coffee syrup over the top completely. Add a heaping 1/4 cup portion of the frosting and spread over the syrup. Place the next slice of cake on top. Repeat with the syrup layer, followed by the frosting layer. Repeat until you have a four layered cake. Spread the remaining frosting all around and on top of the cake. Sift cocoa powder all over it.


* Add milk or plant milk - but no more than 2 tbsp of thin milk (like almond) or 4 tbsp of thick, full fat coconut milk.