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–+ servings
healthy vegan tiramisu de post

Vegan Tiramisu

A creamy vegan tiramisu built on a homemade cocoa sponge, a rich cashew-and-coconut "mascarpone", and a rum-laced coffee syrup. It looks and tastes just like the classic Italian dessert, with no eggs or dairy anywhere.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Choose Serving Size 6

Ingredients 

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
  • 3-4 drops 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 coconut oil melted
  • 2 Tbsp apple cider vinegar

For the syrup:

  • ½ cup strong coffee espresso
  • 2 Tbsp rum optional
  • 1 tsp maple syrup

For the topping:

  • 2 Tbsp cocoa powder for dusting

Instructions

  • Preheat the oven to 180°C (350°F).
  • Mix all the dry ingredients for the sponge in a bowl. In another bowl, combine all the wet ingredients.
  • Pour the wet ingredients into the bowl with the dry ingredients and whisk just until the batter comes together. Don't overmix it.
  • Pour the batter into a baking pan - estimated size 30x20cm.
  • Bake for about 20 minutes, until the top is slightly golden.
  • Let it cool completely.
  • Cut the sponge cake horizontally into two layers, as one whole cake would be too thick. You'll use just one layer here - save the other one for later. You can eat it for breakfast with some fruit and yogurt on top, or make another tiramisu. Store the extra layer in the fridge.
  • Prepare the coffee syrup by mixing all its ingredients together, then let it cool.
  • Make the vegan mascarpone: chill the can of coconut milk beforehand so the cream separates cleanly from the water, then scoop out only the thick cream. Blend it with the rest of the mascarpone ingredients in a food processor until smooth and creamy.
  • Place the sponge cake layer in a pan. Generously pour the coffee syrup over it, covering the layer evenly.
  • Spread the "mascarpone" cream over the soaked sponge. Sift the cocoa powder over the top, then transfer to the fridge.
  • Serve once it has cooled and set completely.

Notes

Plan ahead: the cashews need to soak overnight, and the assembled tiramisu needs several hours in the fridge (ideally overnight) to set properly. The sponge makes two layers but the recipe uses only one - keep the spare in the fridge for a second batch or for breakfast. Store the tiramisu covered in the fridge for up to 3 days, and dust with cocoa just before serving so the top stays velvety.