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Vegan Tiramisu

Here’s how you can make a delicious vegan tiramisu recipe from scratch! It looks and tastes just like the authentic Italian dessert. Give it a try! 

Did you know that tiramisu is a popular Venetian dessert recipe which literally means “cheer me up”! This awesome Italian dessert will surely lift up your spirit with its unique taste and flavor.

The Essential Italian Cookbook for Vegans

I recommend this cookbook!

It was quite a challenge to veganize it because I couldn’t find any vegan ladyfingers so I had to improvise. I made a vegan sponge cake instead and used it as a base.

vegan tiramisu

Mimicking the mascarpone cream was easy. Cashews are great for this and paired with the creaminess of coconut oil and full-fat coconut milk, the result was just as good as the authentic recipe.

The original shape of tiramisu was round, but you can make it in any shape you want. I wanted to make this vegan tiramisu recipe as easy as possible, so I baked the sponge cake base in a rectangular baking pan. If you can find vegan ladyfingers, you can simply skip the sponge cake base part and just use the vegan mascarpone cream recipe. It will be even easier to make!

Eat this vegan tiramisu cake cold, covered in cocoa powder. It’s a great dessert you’ll want to make again and again!

recipe vegan tiramisu

italian vegan tiramisu

Yield: 6-8

Vegan Tiramisu

healthy vegan tiramisu de post

Here’s how you can make a delicious vegan tiramisu recipe from scratch! It looks and tastes just like the authentic Italian dessert. Give it a try!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • For the vegan mascarpone:
  • 210g (1 ½ cup) raw cashews, soaked overnight
  • 6 Tbsp coconut milk, the cream kind - use only the cream
  • 4 Tbsp coconut oil
  • 4 Tbsp maple syrup
  • 1 tsp natural vanilla extract
  • a few drops of almond extract
  • For the base:
  • Dry ingredients:
  • 150g (1 ¼ cup) flour
  • 150g (¾ cup) coconut sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 Tbsp cocoa powder
  • ⅓ tsp salt
  • Liquid ingredients:
  • 160ml (⅔ cup) almond milk
  • 70g (⅓ cup) sunflower oil
  • 2 Tbsp apple cider vinegar
  • For the syrup:
  • 120ml (½ cup) strong coffee
  • 2 Tbsp rum
  • 1 tsp maple syrup
  • For the topping:
  • 2 Tbsp cocoa powder


  1. Preheat the oven to 180C.
  2. Mix all the dry ingredients in a bowl. In another bowl, combine all the wet ingredients.
  3. Then pour the wet ingredients into the bowl with the dry ingredients and whisk. Mix until the batter just comes together, don’t over mix it.
  4. Pour the batter into a baking pan - estimated size 30x20cm.
  5. Bake it for ~20 minutes until the top is slightly golden.
  6. Let it cool.
  7. Cut the sponge cake into two layers because otherwise, it will be too thick. We'll use just one layer and you can save the other one for later. Maybe eat it for breakfast with some fruits and yogurt on top or make another tiramisu later. Store the extra one in the fridge.
  8. Prepare the coffee syrup by mixing all ingredients, then let it cool.
  9. Now, using a food processor, blend together all the ingredients for the vegan mascarpone, until creamy.
  10. Place the sponge cake layer on a pan. Generously pour over the coffee syrup, to cover the layer evenly.
  11. Top the vegan tiramisu base with the “mascarpone” cream. Sift it with cocoa powder and transfer it to the fridge.
  12. Serve after cooling completely.

Nutrition Information



Amount Per Serving Calories 591Total Fat 41gCarbohydrates 46gProtein 9.7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

easy vegan tiramisu


Thursday 8th of August 2019

Is the coconut cream the solid fat taken from a can of coconut milk, or is it something different where the can labeled as "coconut cream"? I can't find the latter anywhere :(

Ruxandra Micu

Monday 7th of October 2019

Yes. :) I refrigerated a full-fat can of coconut milk and used only the cream part.


Thursday 9th of May 2019

The best tiramisu I've had and not because it's vegan. You really can't go wrong if following this recipy. Really good and extremity easy to make. Taste fantastic!!!

Ruxandra Micu

Wednesday 22nd of May 2019

Thank you, Olena! :D <3


Monday 25th of February 2019

This is a fantastic recipe. I made the cake with regular sugar and canola oil (since that is what I had on hand) in a 9x13 pan and did not cut the layer in half because I was afraid I'd ruin it if I tried to turn it out. Since I used a bigger pan, the cream part was a little thin in proportion to the cake, but it was still very, very good.

I will definitely make it again. It is just terrific. I am so glad I found this recipe.

Ruxandra Micu

Sunday 21st of April 2019

I am so glad you tried it! :) The cream part is the best!


Wednesday 2nd of January 2019

I make it for christmas. It was very good. I will make this recipe again soon. Is it possible to freeze it?

Ruxandra Micu

Tuesday 22nd of January 2019

Never tried freezing it, but you can try. Glad you liked it! :)


Saturday 12th of May 2018

This is an excellent recipe! And so easy, I followed it carefully except I didn't cut the cake in 2 layers since mine turned out quite thin. I also couldn't wait to soak the cashews overnight but only 5 hours so the mascarpone was a little grainy but still delicious. I think I'll put a little more rum in next time. My kids kept asking for more. It's so much nicer than dairy tiramisu. Thanks Gourmandelle for giving Vegans a taste of Italian heaven.


Wednesday 13th of June 2018

Thank you, Nina! :D So happy to hear you liked it! You're welcome!

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