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You are here: Home / Recipes / Desserts and Patisserie / Vegan Tiramisu

Vegan Tiramisu

August 20, 2020 by hannahhossack 15 Comments

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Vegan tiramisu – this vegan version of the classic Italian dessert consists of vanilla cake fingers soaked with boozy spiked coffee which are layered with a smooth cashew cream and all topped off with a thick dusting of cocoa powder. It is rich, creamy and utterly irresistible!

A white dish of vegan tiramisu with a spoonful removed on a wire rack on a dark background dusted with cocoa powder.

Tiramisu is one of my all-time favourite desserts. It has been on my (long!) list of dishes to veganise for ages now and I finally got round to it.

It isn’t the easiest thing to make vegan as it traditionally uses ladyfinger biscuits as the base, which rely heavily on both whisked egg whites and yolks to create their structure.

The cream filling is made with mascarpone cheese and either whisked egg whites (and often yolks as well) or double cream. So basically traditional tiramisu consists almost entirely of eggs and dairy…

I decided against attempting to make vegan ladyfinger biscuits as I think that it would be impossible to create a version that was close enough to the original, and it would likely be a tempermental recipe that wouldn’t work for everyone.

Instead I went for the safer, easier option of baking a vanilla sheet cake, which I then sliced into fingers and baked again to dry them out a bit. Baking them twice means that they will be able to soak up the coffee mixture without becoming overly soggy.

For the cream I decided to go for a base of cashews and silken tofu as they are more neutral in flavour than coconut cream. I love coconut, but I really don’t want my tiramisu to taste like it!

This vegan tiramisu is rich, creamy and utterly delicious. It may not be exactly the same as the traditional version but it is pretty damn close and tastes so good that it really doesn’t matter.

A slice of vegan tiramisu on a black plate with a fork.

How To Make Vegan Tiramisu:

(For ingredients and full instructions see the recipe card below)

Start by baking the cake with which to make the sponge fingers. In a large bowl sift together plain flour, baking powder, bicarbonate of soda and salt.

In a jug whisk together caster sugar, oil, vinegar, water, vanilla extract and an optional dash of almond extract. I like a teeny hint of almond in this cake but you can omit it if you prefer.

Pour the wet ingredients into the dry and whisk until they are just combined. Don’t over-beat the batter as that can make the cake tough.

step 1 - making the cake batter

Pour the batter into a greased and lined 23 x 33cm / 9 x 13 in rectangular cake tin and spread it level. Bake until golden and a skewer inserted into the centre comes out clean.

Let it cool in the tin for 20 minutes then lift it out onto a wire rack and let it cool completely.

step 2 - baking the cake

Once the cake is cool, level the top if needed then use a sharp serrated knife to cut it into fingers. I sliced it in half lengthways then cut it into strips about 2 cm / 3/4 in wide.

Place the cake fingers slightly spaced apart on a couple of baking sheets and bake in a low oven for 30-40 minutes until they feel dry to the touch. They don’t need to be completely dried out but the outsides should feel dry. Let them cool on a wire rack then store in an airtight container.

step 3 - baking the cake fingers

To make the cream, soak some cashews in boiling water for at least half an hour to soften them. Drain them well and place in a blender or food processor with some lemon juice, melted refined coconut oil, non-dairy milk, caster sugar, silken tofu, vanilla extract and salt.

Blend until the mixture is extremely smooth. You may need to stop and scrape down the sides a few times. Pour the cream into a bowl, cover and place in the fridge for a couple of hours to firm up a bit. It should still be soft and spreadable but not runny.

step 4 - making the cream

To assemble the tiramisu, mix together cooled very strong black coffee or espresso, and rum, Tia Maria, brandy, amaretto or whisky (vegan Baileys would also work). Pour it into a shallow bowl that is wide enough to dunk the cake fingers into.

Dunk the cake fingers into the coffee mixture very briefly, no more than a second or they will become too soggy. I dunked mine for slightly too long.

Arrange them in an approx 25 x 18 x 7cm dish as you go, placing them close together to make one complete layer. You can cut some into smaller pieces as needed to fill in any gaps.

Spread half of the cream over the top of the cake layer, sprinkle with cocoa powder if you like.

Dip the remaining cake fingers into the coffee mixture one-by-one, arranging them on top of the cream layer as you go. Spread the rest of the cream over the top. (You may not need to use all of the coffee).

step 5 - assembling the tiramisu

Dust the top with cocoa powder, cover and refrigerate overnight.

Just before serving, dust the top of the tiramisu generously with more cocoa powder.

Close up of vegan tiramisu with a spoonful removed.

Top Tips For The Best Vegan Tiramisu:

For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

This vegan tiramisu needs to be made the day before you intend to serve it as it needs to chill in the fridge overnight for the cream to set. You can also make it over the course of a couple of days – the cake can be baked, sliced into fingers and baked again a few days in advance. Store it in an airtight container at room temperature.

The coconut oil in the cream is what helps it to set, there is no subsitute I’m afraid. Make sure that you use refined coconut oil, not virgin, otherwise the cream will taste like coconut.

You need to use firm silken tofu, NOT regular tofu. It is most commonly the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans. I use Mori-Nu or Clearspring. Make sure you drain off the excess liquid (no need to press it though).

For an extra boozy tiramisu you can swap a couple of tablespoons of the milk in the cream filling for your choice of alcohol.

For the alcohol you can use rum, whisky, Tia Maria, brandy, amaretto, Baileys Almande, marsala wine (check it’s a vegan one), sherry, cointreau, basically pretty much any kind of spirit you like really. Barnivore is a great site to check which drinks are vegan friendly.

The alcohol can be omitted if you want to make a virgin tiramisu.

This vegan tiramisu will keep (covered) in the fridge for about four days.

This recipe will serve 6 people generously, or 8 in small portions.

The cream may become a bit soft at warm room temperature so keep the tiramisu refrigerated until you are ready to serve it. (I stupidly decided to photograph it in the middle of a heatwave – dumb idea!).

Can I Freeze It?:

Yes. Prepare and assemble the tiramisu as per the recipe, then cover and freeze it for up to three months. Allow to defrost overnight in the fridge and dust with more cocoa powder before serving.

More Vegan Dessert Recipes:

Vegan chocolate mousse

Vegan lemon blueberry cheesecake

Vegan lemon tart

Vegan Bakewell tart

Vegan peanut butter chocolate tart

Vegan strawberry tart

Vegan steamed chocolate pudding

Vegan pumpkin pie

No-bake chocolate stem ginger tart

A white dish of vegan tiramisu on a dark background with a cocoa duster, dark chocolate and a brown cloth.

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

A slice of vegan tiramisu on a black plate with a fork.
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5 from 5 votes

Vegan Tiramisu

Vegan tiramisu – this vegan version of the classic Italian dessert consists of vanilla cake fingers soaked with boozy spiked coffee which are layered with a smooth cashew cream and all topped off with a thick dusting of cocoa powder. It is rich, creamy and utterly irresistible!
Course Dessert
Cuisine Italian
Keyword tiramisu
Prep Time 45 minutes
Cook Time 55 minutes
Chilling and Soaking Time 14 hours 30 minutes
Total Time 16 hours 10 minutes
Servings 6 people
Author Domestic Gothess

Ingredients

Cake:

  • 315 g (2+ ¾ cups) plain (all-purpose) flour
  • ¾ tsp salt
  • 1 ¾ tsp baking powder
  • ¾ tsp bicarbonate of soda (baking soda)
  • 250 ml (1 cup) water
  • 150 ml (½ cup + 2 Tbsp) neutral oil (I use sunflower)
  • 180 g (¾ cup + 2 Tbsp) caster or granulated sugar
  • 5 tsp cider or white wine vinegar
  • 1 Tbsp vanilla extract
  • ½ tsp almond extract (optional)

Cream:

  • 275 g (9 ¾ oz/1 + ¾ cups) raw cashews
  • 250 g (9oz/1 cup) firm silken tofu* excess liquid drained off
  • 1 Tbsp lemon juice
  • 120 ml (½ cup) melted refined coconut oil**
  • 80 ml (⅓ cup) unsweetened non-dairy milk
  • ¼ tsp salt
  • 100 g (½ cup) caster or granulated sugar
  • 2 tsp vanilla extract

Soaking Liquid:

  • 300 ml (1 + ¼ cups) very strong cooled coffee/espresso (if using coffee granules use 2-3 Tbsp plus 300ml boiling water)
  • 100 ml (6 Tbsp + 2 tsp) Tia Maria/rum/whisky*** (I like to use rum)
  • sifted cocoa powder for dusting

Instructions

  • You need to make the tiramisu the day before you want to serve it. Start by making the cake. Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease a 23 x 33cm / 9 x 13 in rectangular cake tin and line it with baking parchment.
  • In a large bowl sift together the plain flour, baking powder, bicarbonate of soda and salt.
  • In a jug whisk together the caster sugar, oil, vinegar, water, vanilla extract and almond extract (if using).
  • Pour the wet ingredients into the dry and whisk until they are just combined. Don’t over-beat the batter as that can make the cake tough.
  • Pour the batter into the prepared tin and spread it level. Bake for about 20 minutes until it is golden and a skewer inserted into the centre comes out clean.
  • Let it cool in the tin for 20 minutes then lift it out onto a wire rack and let it cool completely.
  • Once the cake is cool, preheat the oven to 140°C/120°fan/275°F/gas mark 1. Level the top of the cake if needed then use a sharp serrated knife to cut it into fingers. I sliced it in half lengthways then cut it into strips about 2 cm / ¾ in wide.
  • Place the cake fingers slightly spaced apart on a couple of baking sheets and bake for 30-40 minutes until they feel dry to the touch. They don’t need to be completely dried out but the outsides should feel dry. Let them cool on a wire rack then store in an airtight container.
  • To make the cream, soak the cashews in boiling water for at least half an hour to soften them.
  • Drain them well and place in a blender or food processor with the silken tofu, lemon juice, melted refined coconut oil, non-dairy milk, caster sugar, vanilla extract and salt.
  • Blend until the mixture is extremely smooth. You may need to stop and scrape down the sides a few times. Pour the cream into a bowl, cover and place in the fridge for a couple of hours to firm up a bit. It should still be soft and spreadable but not runny.
  • To assemble the tiramisu, mix together the cooled very strong black coffee or espresso, and your choice of alcohol. Pour it into a shallow bowl that is wide enough to dunk the cake fingers into.
  • Dunk the cake fingers into the coffee mixture very briefly, no more than a second or they will become too soggy. Arrange them in an approx 25 x 18 x 7cm / 10 x 7 x 2 ¾ in dish as you go, placing them close together to make one complete layer. You can cut some into smaller pieces as needed to fill in any gaps.
  • Spread half of the cream over the top of the cake layer and sprinkle over some cocoa powder if you like.
  • Dip the remaining cake fingers into the coffee mixture one-by-one, arranging them on top of the cream layer as you go. Spread the rest of the cream over the top. Dust the top with cocoa powder, cover and refrigerate overnight.
  • Just before serving, dust the top of the tiramisu generously with more cocoa powder.

Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
  • This vegan tiramisu needs to be made the day before you intend to serve it as it needs to chill in the fridge overnight for the cream to set. You can also make it over the course of a couple of days – the cake can be baked, sliced into fingers and baked again a few days in advance. Store it in an airtight container at room temperature.
  • *You need to use firm silken tofu, NOT regular tofu. It is most commonly the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans. I use Mori-Nu or Clearspring. Make sure you drain off the excess liquid (no need to press it though).
  • **The coconut oil in the cream is what helps it to set, there is no subsitute I’m afraid. Make sure that you use refined coconut oil, not virgin, otherwise the cream will taste like coconut.
  • ***For the alcohol you can use rum, whisky, Tia Maria, brandy, amaretto, Baileys Almande, marsala wine (check it’s a vegan one), sherry, cointreau, basically pretty much any kind of spirit you like really.
  • For an extra boozy tiramisu you can swap a couple of tablespoons of the milk in the cream filling for your choice of alcohol.
  • The alcohol can be omitted if you want to make a virgin tiramisu.
  • This recipe will serve 6 people generously, or make 8 small portions.

pinterest image

Filed Under: Baking, Desserts and Patisserie, Recipes, vegan Tagged With: vegan dessert

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Reader Interactions

Comments

  1. Mariette

    August 21, 2020 at 5:53 am

    5 stars
    Thank you so much for this lovely dessert option. Love your creativity.

    Reply
  2. Ells

    September 2, 2020 at 9:25 am

    5 stars
    Been following the blog for a while now, and I just had to leave a comment on this recipe! It’s delicious, moreish and you would never know silken tofu was in there, even my non vegan friends loved it, I’d highly recommend this tiramisu!

    Reply
  3. Jack

    November 8, 2020 at 12:49 am

    This looks amazing! Is there a substitute for the vinegar? The only vinegar safe for us to use is spirit vinegar due to allergies, thanks!

    Reply
    • hannahhossack

      November 8, 2020 at 1:17 pm

      Hi Jack, you can use lemon juice instead 🙂

      Reply
  4. Sue Cannon-Brock

    November 13, 2020 at 12:53 am

    5 stars
    This tiramisu is gorgeous. You need to spend some time in the preparation but oh my is it worth it! Thank you Domesticgothess. X

    Reply
  5. yeyu

    November 24, 2020 at 6:23 am

    5 stars
    hey ,I have tried that recipe twice , taste is amazing ! but not sure what is the right consistency, after the first step, its become like cookie , its dry and crumble , its hard to cut it and not make a mess, should I add more water ?

    Reply
    • hannahhossack

      November 25, 2020 at 8:45 am

      Hi Yeyu, sorry to hear that but I’m glad you enjoyed it anyway! It sounds like maybe the cake is slightly overbaked, it may not take as long to bake in your oven as it does in mine so start checking on it early and take it out when a skewer inserted into the centre comes out clean. You could also try leaving it in the tin until it has cooled completely to help it retain a bit more moisture. As with most vegan cakes it is a bit delicate so it will crumble a little no matter what; make sure you use a really sharp knife to slice it.

      Reply
  6. Maria

    November 29, 2020 at 8:25 pm

    5 stars
    Hey what can I substitute the alcohol with since I don’t consume any alcohol,any suggestions would be much appreciated.

    Reply
    • hannahhossack

      November 30, 2020 at 9:11 am

      Hi Maria, you could just leave it out and use a bit more espresso coffee instead, maybe add a tsp of vanilla extract.

      Reply
  7. Tina A

    December 19, 2020 at 2:23 pm

    We want to omit the cashews and use coconut cream in place of that. Any idea if it’ll work and how much I should use?

    Reply
    • hannahhossack

      December 20, 2020 at 9:28 am

      Hi Tina, I’m afraid that I haven’t tested it without the cashews or using coconut cream so I don’t know what ratio would work.

      Reply
  8. Nadine

    December 20, 2020 at 4:00 am

    Hi there, wondering if I could use coconut cream instead of cashews+coconut oil for the ‘mascarpone’

    Reply
    • hannahhossack

      December 20, 2020 at 9:30 am

      Hi Nadine, I’m afraid I haven’t tested it with coconut cream so I don’t know what ratio you would need to use. I think that it would be too soft without the coconut oil.

      Reply
  9. Freya

    December 26, 2020 at 2:09 pm

    5 stars
    Amazing! Made this on Christmas Eve for the following day and it was such a hit with the whole family, it tasted incredible. A nice and simple recipe to follow, and well worth the time it takes 🙂

    Reply
  10. Lucy

    March 2, 2021 at 9:08 pm

    5 stars
    Best vegan tiramisu ever! Even better than the non vegan version. Make this for your non vegan friends and they might just convert. So good!

    Reply

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