Vegan Tiramisu Recipe: The Ultimate Coffee Lover’s Delight

Indulge in the sumptuous flavors of this vegan tiramisu, a year-round dessert that’s perfect for coffee enthusiasts. This exquisite recipe combines airy sponge cake ‘fingers’, luscious cashew and coconut-based vegan mascarpone, and a tantalizingly spiked coffee infusion. What’s more, it’s gluten-free, eggless, and dairy-free, making it a delightful option for those with dietary restrictions.

Course: Dessert
Cuisine: Italian
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 9
Author: Michaela Vais

Equipment:

  • Blender

Ingredients:

Vegan Vanilla Cake (see notes)

Dry Cake Ingredients:

  • 2 1/4 cups (225 g) oat flour (gluten-free if needed)
  • 3/4 cup (150 g) granulated sweetener of choice
  • 3/4 cup (120 g) rice flour (white)
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt

Wet Cake Ingredients:

  • 1 cup (240 ml) plant-based milk
  • 1/2 cup (120 g) applesauce
  • 3 tbsp (60 g) oil
  • 1 tbsp vinegar
  • 2 tsp vanilla extract

Vegan Mascarpone:

  • 2 13.5 oz cans coconut milk, chilled overnight (or 270 ml vegan whipping cream)
  • 3 tbsp powdered sugar (or powdered Erythritol)
  • 1 1/2 cups (225 g) raw cashews, soaked
  • 1/2 cup (120 ml) plant-based milk
  • 4 tbsp (80 g) maple syrup or liquid sweetener of choice
  • 1 1/2 tsp vanilla extract
  • 1 pinch of salt

Other Ingredients:

  • 1 1/4 cups (300 ml) strong coffee, room temperature
  • 2 tbsp coffee liqueur
  • Cocoa powder for dusting

Instructions:

Vanilla Cake:

  1. Preheat the oven to 360°F (180°C) and line two 8″ (20 cm) or 9″ (23 cm) square baking pans with parchment paper or lightly grease.
  2. In a bowl, combine all dry cake ingredients.
  3. Process wet ingredients in a blender, then mix with dry ingredients until just combined.
  4. Divide batter into prepared pans and bake for 20-25 minutes until a toothpick comes out clean. Let cool.
  5. Cut each cake in half and slice into strips resembling ladyfingers.

Vegan Mascarpone:

  1. Scoop solid cream from chilled coconut milk into a mixing bowl, discard coconut water.
  2. Add powdered sugar and beat until light and fluffy. Refrigerate.
  3. Blend soaked cashews, plant-based milk, maple syrup, vanilla extract, and salt until smooth.
  4. Gently fold cashew cream into whipped coconut cream.

Assembly:

  1. Combine chilled coffee with coffee liqueur in a bowl.
  2. Dip one side of cake slices into coffee mixture and layer in a baking dish.
  3. Spread half of the mascarpone cream over the cake layer.
  4. Add another layer of soaked cake slices and top with remaining mascarpone cream.
  5. Cover with plastic wrap and refrigerate for 3 hours or overnight.
  6. Dust with cocoa powder before serving.

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