This Vegan Tiramisu is a creamy, coffee-infused delight—without eggs, dairy, or gluten! It’s made with soft vanilla sponge cake, a rich cashew-coconut mascarpone, and strong coffee with a hint of liqueur. Whether you’re a tiramisu lover or just craving a plant-based, gluten-free dessert, this recipe will impress!
☕ Vegan Tiramisu 🍰✨
Course: Dessert | Cuisine: Italian
Prep Time: 45 mins | Cook Time: 25 mins | Chill Time: 3+ hours
Total Time: 1 hr 10 mins (plus chilling) | Servings: 9
🛒 Ingredients
Vanilla Cake (or use store-bought ladyfingers)
📌 Dry Ingredients:
✔️ 2 ¼ cups (225g) oat flour (gluten-free if needed)
✔️ ¾ cup (150g) granulated sweetener of choice
✔️ ¾ cup (120g) rice flour (white)
✔️ 2 tsp baking powder
✔️ ¾ tsp baking soda
✔️ ½ tsp salt
📌 Wet Ingredients:
✔️ 1 cup (240ml) plant-based milk
✔️ ½ cup (120g) applesauce
✔️ 3 tbsp (60g) oil
✔️ 1 tbsp vinegar
✔️ 2 tsp vanilla extract
Vegan Mascarpone Cream
✔️ 2 cans (13.5 oz each) full-fat coconut milk, chilled overnight (or 270ml vegan whipping cream)
✔️ 3 tbsp powdered sugar (or powdered erythritol)
✔️ 1 ½ cups (225g) raw cashews, soaked (see notes)
✔️ ½ cup (120ml) plant-based milk
✔️ 4 tbsp (80g) maple syrup (or liquid sweetener of choice)
✔️ 1 ½ tsp vanilla extract
✔️ 1 pinch salt
For Layering & Decoration:
✔️ 1 ¼ cups (300ml) strong coffee, room temperature
✔️ 2 tbsp coffee liqueur (or rum; see notes for alcohol-free option)
✔️ Cocoa powder, for dusting
👩🍳 Instructions
1️⃣ Make the Vanilla Cake (or Use Store-Bought)
1️⃣ Preheat oven to 360°F (180°C) and line two 8” (20 cm) or 9” (23 cm) square baking pans with parchment paper.
2️⃣ In a large bowl, whisk together all dry ingredients.
3️⃣ In a blender, blend all wet ingredients until smooth. Pour into dry ingredients and whisk gently until combined. Rest for 5 minutes.
4️⃣ Divide batter evenly into baking pans and bake for 20-25 minutes (or 35 mins if using one pan).
5️⃣ Cool completely before cutting into ladyfinger-sized strips (~1” wide).
2️⃣ Make Vegan Mascarpone
6️⃣ Scoop out the solid coconut cream from the chilled cans into a bowl (save liquid for smoothies). Add powdered sugar and whip until fluffy using an electric mixer. Refrigerate.
7️⃣ Blend soaked cashews, plant milk, maple syrup, vanilla, and salt until smooth.
8️⃣ Fold cashew cream into whipped coconut cream gently using a spatula.
3️⃣ Assemble the Tiramisu
9️⃣ Mix coffee + liqueur in a shallow bowl.
🔟 Lightly dip cake strips into the coffee mixture (or brush it on). Layer in an 8” or 9” square dish.
1️⃣1️⃣ Spread half of the mascarpone cream evenly over the soaked cake strips.
1️⃣2️⃣ Repeat with another layer of soaked cake + mascarpone cream.
1️⃣3️⃣ Cover and refrigerate for at least 3 hours (or overnight).
1️⃣4️⃣ Dust with cocoa powder, slice, and enjoy! 🍰✨
🔎 Pro Tips & Notes
🔸 Make-Ahead: Best when chilled overnight for deeper flavors.
🔸 Gluten-Free Alternative: Use gluten-free ladyfingers or oat flour.
🔸 Alcohol-Free: Swap coffee liqueur for 1 tbsp maple syrup + 2 drops rum extract.
🔸 Cashew-Free: Try vegan cream cheese instead of cashews + plant milk (not tested).
🍽️ Nutritional Information (Per Serving)
📊 Calories: ~290 kcal
📊 Carbs: 32g
📊 Fat: 14g
📊 Protein: 6g
📊 Fiber: 2g
💕 Why You’ll Love This Vegan Tiramisu
✔️ Rich & Creamy – Tastes just like the classic version!
✔️ Coffee Lover’s Dream – Strong espresso flavor ☕
✔️ Gluten-Free & Dairy-Free – Perfect for all dietary needs
✔️ Make-Ahead Friendly – Gets better overnight!
Enjoy this delicious vegan tiramisu—the perfect plant-based dessert for any occasion! 🍰✨