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)
- 1/2 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 1/2 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