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.
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.
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!
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!
Ingredients
- 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
Instructions
- Preheat the oven to 180C.
- Mix all the dry ingredients in a bowl. In another bowl, combine all the wet ingredients.
- 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.
- Pour the batter into a baking pan - estimated size 30x20cm.
- Bake it for ~20 minutes until the top is slightly golden.
- Let it cool.
- 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.
- Prepare the coffee syrup by mixing all ingredients, then let it cool.
- Now, using a food processor, blend together all the ingredients for the vegan mascarpone, until creamy.
- Place the sponge cake layer on a pan. Generously pour over the coffee syrup, to cover the layer evenly.
- Top the vegan tiramisu base with the “mascarpone” cream. Sift it with cocoa powder and transfer it to the fridge.
- Serve after cooling completely.
Nutrition Information
Yield
8Amount Per Serving Calories 591Total Fat 41gCarbohydrates 46gProtein 9.7g
Sab
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.
Olena
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
Katie
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!
Jocelyne
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! :)
Nina
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.
Ruxandra
Wednesday 13th of June 2018
Thank you, Nina! :D So happy to hear you liked it! You're welcome!