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vegan tiramisu

Vegan Tiramisu

Crazy Vegan Kitchen
This vegan tiramisu is an egg free and dairy free take on the classic Italian dessert! The vegan mascarpone tastes even BETTER than the original!
5 from 16 votes
Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American, Italian
Servings 12 servings
Calories 248 kcal


For the vanilla sheet cake

  • 1/2 cup Soy Milk
  • 1 teaspoon Apple Cider Vinegar
  • 4 tablespoons Vegan Butter
  • 1/8 teaspoon Salt
  • 6 tablespoons Sugar
  • 1 teaspoon Vanilla Extract
  • 1/2 cup + 2 Tablespoons Pastry Flour
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda

For the soaking syrup

  • 3/4 cup Freshly Brewed Coffee cooled
  • 3 tablespoons Sugar
  • 3 tablespoons Kahlua

For the vegan mascarpone

  • 1 3/4 cup Raw Cashews no need to soak
  • 1/3 cup Agave Nectar
  • 1/3 cup Coconut Oil Melted
  • 1/4 teaspoon Salt
  • 1 seed Vanilla Bean Pod
  • 3/4 cup Soy Milk

For the vanilla cream

  • 1/4 cup Soy Milk
  • 1 tablespoon Coconut Oil Melted

For the coffee cream

  • 1 tablespoon Kahlua
  • 1/3 cup Espresso cooled


For the sheet cake

  • Preheat oven to 175 degrees celsius. Grease and line a 8x6 inch cookie sheet with baking paper. Set aside.
  • Whisk Soy Milk and Apple Cider Vinegar in a bowl set aside for 5 minutes to curdle. Sieve the Pastry Flour, Baking Powder and Baking Soda into a bowl. Set aside.
  • In another bowl, whisk Vegan Butter, Sugar and Salt till light and fluffy, about a minute. Whisk in the Vanilla Extract.
  • Alternate whisking in the Soy Milk mixture and dry ingredients, starting with 1/3 of the dry and ending with the last third of the dry mixture.
  • Spread mixture out onto prepared cookie sheet and bake for 20 minutes, or until cooked through. It's okay if you over bake it slightly, it doesn't make a difference.

Soaking Syrup

  • Mix Coffee, Kahlua and Sugar together till the sugar has dissolved. Set aside.

Vegan Mascarpone Filling

  • In a high speed blender, combine Cashews, Agave, Coconut Oil, Salt, Vanilla and Soy Milk. Blend thoroughly until smooth and silky.
  • Divide mixture into half. For Vanilla, use first half of mixture and thoroughly whisk in extra 1/4 cup Soy Milk and 1 tablespoon Coconut Oil. Set aside.
  • For Coffee Cream, blend second half of Mascarpone mixture with Kahlua and Espresso.

To assemble

  • :To assemble, have ready a tiramisu dish or individual ramekins/glasses. Cut a piece of sheet cake to fit the bottom of your ramekin or glass. Dip in Soaking Syrup for just a second or two and place into the bottom of your vessel.
  • Top with a layer of Vanilla Cream and dust with Cocoa Powder. At this point, freeze for 10 minutes.
  • Once out of the freezer, top with a layer of Coffee Cream. Freeze for 10 minutes.
  • Repeat process once more - soaked cake, vanilla cream and coffee cream - freezing cream layers for 10 minutes before continuing.
  • Once complete, dust the tops of you Tiramisu with cocoa powder and leave in the fridge for at least 4-6 hours to firm up before eating.


TO STORE: Tiramisu should always be stored in the refrigerator, completely covered. It will keep well for at least a week.
TO FREEZE: Place leftover tiramisu into a sealable container and store in the freezer for up to 6 months. 


Serving: 1servingCalories: 248kcalCarbohydrates: 31gProtein: 6gFat: 12gSaturated Fat: 2gTrans Fat: 1gSodium: 154mgPotassium: 192mgFiber: 2gSugar: 16gVitamin A: 237IUVitamin C: 1mgCalcium: 42mgIron: 2mg
Keyword tiramisu, vegan tiramisu
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