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vegan tiramisu recipe.

Vegan Tiramisu

This vegan tiramisu is a dairy free and egg free take on the classic Italian dessert! It uses simple ingredients and a fabulously creamy and rich vegan mascarpone that tastes just like the original!
4.79 from 33 votes
Print Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American, Italian
Servings 12 servings
Calories 320 kcal

Ingredients
  

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 Tia Maria

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 vanilla bean pod seeded
  • 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 Tia Maria
  • 1/3 cup espresso cooled

Instructions
 

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 cooking sheet and bake for 20 minutes, or until cooked through. It's okay if you over bake it slightly.

For the soaking syrup

  • Mix coffee, Tia Maria and sugar together till the sugar has dissolved. Set aside.

For the 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 Tia Maria 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.

Notes

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. 

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 32gProtein: 6gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.02gSodium: 163mgPotassium: 228mgFiber: 2gSugar: 17gVitamin A: 295IUVitamin C: 3mgCalcium: 63mgIron: 2mg
Keyword tiramisu, vegan tiramisu
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