Looking for an easy and delicious vegan tiramisu recipe? Our simple recipe uses a good quality store-bought vegan cream cheese so it's nut and soy free, yet so tasty, that everyone will want the recipe!
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Wondering what you'll need to make a vegan tiramisu? Here's a look at some of the ways we substituted conventional, non-vegan ingredients with vegan equivalents.
- Plant-Based Milk: Use your favorite plant-based milk in the cake. We like to add a touch of coconut cream to the filling to thin it out.
- Mascarpone Cheese Substitute: We recommend Violife vegan cream cheese, as it tastes very good on its own and has a wonderfully creamy texture.
- Butter Substitute: Instead of using butter in the filling, we use coconut oil. Be sure to use it in its solid state rather than liquid.
How to Make
Gather the ingredients for the vegan tiramisu. We'll be using homemade vegan cake instead of store-bought ladyfingers.
- Whisk together the dry ingredients, then stir in the wet ingredients. Using a whisk will help break up any lumps.
- 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.
3. Blend the vegan mascarpone ingredients together in a stand mixer or food processor.
4. Let it harden in the freezer for 15 minutes.
5. Let the cake cool completely, then slice off the edges and cut the cake in half. Slice each half into strips.
6. Now, it's time to assemble the tiramisu. Dip half of the cake strips in the espresso/Kahlua mixture, then lay them in a layer in an 8x8 or 9x9-inch pan with tall sides.
7. 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.
8. 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.
Many recipes use silken tofu, a pureed cashew mixture, or vegan cream cheese. We'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.
Yes, the authentic version does contain dairy. In this recipe, however, we'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.
Italy! 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.
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.
- 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.
More Cakes You'll Love
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For the Cake
For the Vegan Mascarpone
For the Espresso
- 1 ¼ cup espresso
- 5 tablespoons Kahlua
For the Garnish
- 2 tablespoons cocoa powder
- Preheat the oven to 350 F. Lightly grease an 11 x 15 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.
Our vegan tiramisu was originally published on November 20, 2020.