• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Savor the Flavour

  • Recipes
  • About Us
  • Services
  • Contact
    • Privacy Policy/Disclaimer
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Spring Recipes
  • Coronation Recipes
  • Recipes
  • About Us
  • Shop
  • Services
  • Contact
×

Home » Dessert » Cakes

Vegan Tiramisu

Published: Nov 20, 2020 · Modified: Aug 22, 2022 by Emma · This post may contain affiliate links, which can earn us a commission.

56 shares
Jump to Recipe Print Recipe

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!

If you love this recipe, you definitely need to try our vegan gingersnaps and sticky toffee pudding!

slice of vegan tiramisu on a white plate

Jump to:
  • Ingredients
  • How to Make
  • Recipe FAQs
  • Variation
  • Expert Tips
  • Recipe
  • Comments

Want to see our latest recipes?  Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.

Ingredients

glass bowls of ingredients for vegan tiramisu

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.

whisking cake batter and baking it in a pan
  1. Whisk together the dry ingredients, then stir in the wet ingredients.  Using a whisk will help break up any lumps.
  2. 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.
blending the vegan mascarpone mixture

3. Blend the vegan mascarpone ingredients together in a stand mixer or food processor.

4. Let it harden in the freezer for 15 minutes.

cutting and soaking the cake strips in espresso

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.

building the tiramisu and serving it on a white plate

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.

Recipe FAQs

What would be a suitable substitute for mascarpone for a vegan dessert?

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.

Does tiramisu have dairy in it?

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.

Which country created tiramisu?

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.

Is there real alcohol in tiramisu?

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.

Variation

  • 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.

Expert Tips

  • 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

  • Treacle Sponge Pudding
  • Coffee Cupcakes with Mocha Buttercream
  • Banana Mug Cake
  • Lemon Pudding Cakes

If you liked this recipe and found it helpful, give it some love by sharing!

Follow us on Pinterest, Instagram, YouTube, Twitter, and Facebook for more crave-worthy recipes!

The pleasure of a 5-star review would be greatly appreciated!

Recipe

person holding a forkful of vegan tiramisu

Vegan Tiramisu

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!
5 from 2 votes
Print Pin FavoriteSaved! Rate
Course: Cake
Cuisine: Italian
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 12 slices
Calories: 581kcal
Author: Brooke & Emma

Ingredients
 

For the Cake

  • 2 ½ cups all-purpose flour + 2 tablespoons
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ cup granulated sugar
  • ½ cup light olive oil
  • 1 ½ cups almond milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract

For the Vegan Mascarpone

  • 16 ounces vegan cream cheese, 2 pk of Violife
  • ½ cup granulated sugar
  • ¼ cup coconut oil
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 2-4 tablespoons coconut cream, optional

For the Espresso

  • 1 ¼ cup espresso
  • 5 tablespoons Kahlua

For the Garnish

  • 2 tablespoons cocoa powder

Equipment

  • 11 x 15 inch pan
  • mixer
  • Wire rack

Instructions

Vegan Cake

  • 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.

Assembly

  • 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.

Notes

  • 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.

Nutrition

Calories: 581kcal (29%)Carbohydrates: 79g (26%)Protein: 9g (18%)Fat: 26g (40%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 435mg (19%)Potassium: 925mg (26%)Fiber: 4g (17%)Sugar: 38g (42%)Vitamin C: 1mg (1%)Calcium: 103mg (10%)Iron: 3mg (17%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

Tried this Recipe? Tag us Today!Mention @savortheflavourblog or tag #savortheflavour!

Our vegan tiramisu was originally published on November 20, 2020.

« Vegan Ramen with Vegetables
Vegan Stir Fry Sauce »

Reader Interactions

Comments

  1. Beth

    November 21, 2020 at 8:03 pm

    5 stars
    The soft texture is laced with espresso. It is velvety and melts in your mouth. I like how the cocoa powder on top gives it a lush look and a hint of chocolate. This tiramisu is perfect with a nice cup of coffee. It was very interesting to try this vegan version!

    Reply
    • Emma

      November 21, 2020 at 8:04 pm

      So glad that you enjoyed it, Beth!

      Reply
  2. Alex

    November 21, 2020 at 8:01 pm

    5 stars
    This dessert is rich, creamy, and delectable! The cake is divine. The cream layer is slightly sweet and tastes amazing. I love tiramisu!

    Reply
    • Emma

      November 21, 2020 at 8:04 pm

      That's wonderful to hear, Alex! Thank you!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

two ladies smiling

Welcome to our kitchen! We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. As self-taught cooks and bakers, we love to inspire you to cook from scratch with real food! Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts.

More about us →

logos of companies and newspapers

Celebrate Easter with Spiral Ham

spiral ham on a platter

Easter Recipes

  • Italian Easter Pie
  • Cucumber Sandwiches
  • Easy Challah Recipe
  • Virgin Strawberry Daiquiri
  • Perfect Roast Turkey
  • Panera Bread Lemon Drop Cookies

Popular Posts

  • Copycat Chick-fil-A Kale Crunch Salad
  • Blue Lagoon Mocktail
  • Hurricane Mocktail
  • Avocado Lime Ranch - Chick-fil-A Copycat
  • Homemade Cuban Bread (Pan Cubano)
  • Panera Bread 10 Vegetable Soup

Footer

↑ back to top

About

  • About Us
  • Work with Us
  • Press

Connect

  • Contact Us
  • Sign Up for Newsletter
  • Services

Other

  • Privacy Policy
  • Accessibility

As an Amazon associate, we may earn a commission from qualifying purchases.

Copyright © 2017-2023 Savor the Flavour