Looking for an easy and delicious vegan tiramisu recipe? You're in the right place! This simple recipe uses a good quality store bought vegan cream cheese so it's nut and soy free. It's so tasty, your family and friends will ask for the recipe!
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Traditional tiramisu contains eggs, milk or cream, and mascarpone cheese. Since none of these ingredients are vegan, we'll have to substitute for this recipe. Fortunately, there's store bought vegan cream cheese that we can use instead of the mascarpone, and plenty of non-dairy milks to choose from for the cake.
The filling in this tiramisu recipe is made from vegan cream cheese, coconut oil, sugar, vanilla, salt, and a touch of coconut cream. I recommend Violife cream cheese, as it tastes very good on its own and has a wonderfully creamy texture. The coconut oil helps the cream mixture hold its shape. Only add enough of the coconut cream to make the mixture spreadable, as too much will make it runny.
Is tiramisu Italian?
Yes, it is! It originated in the province of Veneto or Friuli Venezia Giulia in the 1960s or 1970s. The traditional version is made from ladyfingers dipped in espresso, layered with a lightly whipped mascarpone mixture, and dusted with cocoa powder on top. Tiramisu is a light, refreshing dessert that tastes absolutely amazing, even if you don't like coffee or espresso.
Is there dairy in tiramisu?
Yes, the authentic version does contain dairy. In this recipe, however, I've substituted the milk for almond milk and the heavy cream for coconut cream. Feel free to use your favorite plant-based milk in the cake.
What can be used instead of mascarpone cheese in vegan tiramisu?
Many recipes use silken tofu, a pureed cashew mixture, or vegan cream cheese. I've opted for the store bought vegan cream cheese route, as it's the simplest. There's no need for a fancy blender, so you can whip up the filling in just a few minutes using a food processor or hand mixer.
Does tiramisu have alcohol in it?
Yes, many tiramisus do contain alcohol, with the most popular choice being a coffee liqueur, such as Kahlua. However, this dessert will still taste wonderful if you leave it out. If you're making this for pregnant ladies or children, be sure to make an alcohol-free version. We used 5 tablespoons or 2 ½ ounces of Kahlua for this recipe which serves 12 people so the alcohol content in each slice is small.
How to Make
Gather the ingredients for the vegan cake. We'll be using that instead of ladyfingers.
Whisk together the dry ingredients, then stir in the wet ingredients. Using a whisk will help break up any lumps.
Note, if you want this cake gluten free, use half blanched almond flour and half Bob's Red Mill 1 to 1 gluten free flour blend instead of the all purpose flour.
Pour the batter into a lightly greased and parchment lined 10x15-inch pan and bake at 350 F for 20 minutes, or until a toothpick inserted into the middle comes out clean.
Let the cake cool completely, then slice off the edges and cut the cake in half. Slice each half into strips.
Blend the vegan mascarpone ingredients together in a stand mixer or food processor.
You'll also need some espresso and coffee liqueur. (We used Kahlua). Mix these two ingredients together in a shallow dish.
Now, it's time to assemble the tiramisu. Dip half of the cake strips in the espresso mixture, then lay them in a layer in an 8x8 or 9x9-inch pan with tall sides.
Spread half of the vegan mascarpone mixture on top, then repeat the cake and cream layers with the remaining ingredients. There should be two layers of the cake.
Cover and chill the tiramisu for at least 4 hours, or overnight. Then, dust with cocoa powder, slice, and enjoy! For this photo shoot, the tiramisu chilled for 24 hours.
- To make this gluten free, substitute the all purpose flour for half blanched almond flour and half Bob's Red Mill 1 to 1 gluten free baking flour.
- Stir the cake batter gently to prevent it from getting tough. Don't overbake, or the cake will be too dry.
- Don't have an espresso machine? Use a Bialetti moka pot (affiliate) to make espresso, or French press to make strong coffee.
- Be sure not to add too much liquid to the mascarpone layer, or the tiramisu will be runny and gooey.
- Chill the tiramisu overnight for the best flavor.
Other Vegan Desserts You'll Love
Coffee Drinks to Serve with Tiramisu
- French Press Coffee
- Starbucks Flat White
- Non-Alcoholic Chocolate Mocha Martini
- Smoked Butterscotch Latte
- Salted Caramel Mocha
- Non-Alcoholic Irish Coffee
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This easy recipe for vegan tiramisu uses simple ingredients and is fun to make. This healthy version can be made gluten free if you want. Enjoy this amazing Italian dessert today!
For the Cake
- 2 ½ cups all-purpose flour + 2 tablespoons (315g)
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ cup granulated sugar (300g)
- ½ cup light olive oil (120 ml)
- 1 ½ cups almond milk (355 ml)
- 1 tablespoon apple cider vinegar (15 ml)
- 1 tablespoon vanilla extract (15 ml)
For the Vegan Mascarpone
- 16 ounces vegan cream cheese (450g) (2 pk of Violife)
- ½ cup granulated sugar (100g)
- ¼ cup coconut oil (60 ml)
- 2 teaspoons vanilla extract (10 ml)
- Pinch of salt
- 2-4 tablespoons coconut cream, optional (30-60 ml)
For the Espresso
- 1 ¼ cup espresso (295 ml)
- 5 tablespoons Kahlua (75 ml)
For the Garnish
- 2 tablespoons cocoa powder (10g)
- Preheat the oven to 350 F. Lightly grease a 11x15-inch pan and line the base with parchment paper.
- Whisk together the dry ingredients for the cake, then stir in the wet ingredients until blended. Use a whisk to get most of the lumps out of the batter, but be careful not to overmix or the cake will be tough. (For gluten free, use half blanched almond flour and half Bob's Red Mill 1 to 1 gluten free flour blend.)
- Bake at 350 F for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely on a wire rack. The cake can be made up to 2 days in advance, covered, and kept at room temperature until needed.
Mascarpone + Espresso Mixture
- For the vegan mascarpone, blend all the ingredients except the coconut cream in a food processor or with a mixer. If the mixture is too stiff to spread easily, add just enough coconut cream to thin it.
- Freeze for 20 minutes to firm up the mixture, stirring halfway through.
- Mix the espresso and Kahlua together in a shallow dish.
- Flip the cooled cake onto a cutting board lightly dusted with powdered sugar to prevent sticking. Trim off the edges of the cake with a serrated knife, then cut it in half lengthwise. Cut each half into strips about 1 ½ inches wide.
- Dip half of the cake strips in the espresso mixture and lay them in the bottom of a deep 8x8-inch or 9x9-inch pan. Spread half of the cheese mixture on top, then repeat with the remaining cake strips and mascarpone.
- Cover and refrigerate overnight, then dust with cocoa powder, slice, and serve. Leftover tiramisu will keep in the fridge for up to 4 days.
- To make this gluten free, use half blanched almond flour and half Bob's Red Mill 1:1 gluten free flour by weight, not volume.
- Handle the cake batter gently, or the cake will be tough. Bake it just long enough, or it will dry out.
- If you don't have an espresso machine, use a moka pot or French press to make strong coffee instead.
- Don't add a lot of coconut cream to the mascarpone layer, or the tiramisu will not hold its shape when cut.
- Category: Cake
- Method: Oven
- Cuisine: Italian
Keywords: vegan tiramisu, no cashews, mascarpone