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! 

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

5.0 from 5 reviews
Vegan Tiramisu
Prep time
Cook time
Total time
Serves: 6-8
  • For the vegan mascarpone:
  • 1½ 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:
  • 1¼ cup flour
  • ¾ cup coconut sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 Tbsp cocoa powder
  • ⅓ tsp salt
  • Liquid ingredients:
  • ⅔ cup almond milk
  • ⅓ cup sunflower oil
  • 2 Tbsp apple cider vinegar
  • For the syrup:
  • 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.
easy vegan tiramisu

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I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet. Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > < and contact me!

12 Comments on “Vegan Tiramisu”

  1. 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 🙁

  2. 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!!!

  3. 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 9×13 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.

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

  5. 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.

  6. Made this today and it was just perfect! I used the other layer for some ice cream sandwiches. My whole family loved it! Thank you!

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