Vegan Tiramisu

January 22, 2021

Tiramisu is a coffee-flavored Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese, flavored with cocoa. The recipe has been adapted into many varieties of cakes and other desserts. The rich and decadent flavors in this Vegan Tiramisu will have you going back for seconds. It’s an uncomplicated recipe that can be done days ahead of time or all at once. Simple ingredients only! it’s the perfect dessert to serve after a vegan Italian feast or for a special occasion. Layer after layer of espresso-soaked cake, vegan mascarpone, and cocoa powder on top will have you rushing back for a second or third helping.

Vegan Tiramisu

servings: 12 SERVINGS

prep time: 30 MINUTES

cook time: 30 MINUTES

chilling time: 4 HOURS

total time: 5 HOURS

author: NORA TAYLOR from noracooks.com

course: DESSERT

cuisine: ITALIAN

INGREDIENTS:

VANILLA CAKE “LADYFINGERS”

CREAMY MIXTURE (VEGAN MASCARPONE):

  • ▢ (2) 8-ounce containers vegan cream cheese (16 oz total)
  • ▢ 1/2 cup granulated sugar
  • ▢ 1/4 cup coconut oil (use refined for NO coconut flavor)
  • ▢ 2 teaspoons pure vanilla extract
  • ▢ 1/2 cup full fat coconut milk, the white creamy part only
  • ▢ tiny pinch of salt

ESPRESSO MIXTURE:

  • ▢ 4-6 shots strong espresso or coffee (about 1 cup)
  • ▢ 4 tablespoons coffee liquor (I used Kahlua)
  • ▢ 3 tablespoons granulated sugar

TO FINISH:

  • ▢ 2 tablespoons cocoa powder, for dusting the top

INSTRUCTIONS:

MAKE THE VANILLA CAKE “LADYFINGERS:”

  • Heat oven to 350 degrees F and grease an 10×15 inch sheet pan (9×13 inches would work if needed).
  • In a large bowl, add the flour, cornstarch, baking powder, salt and sugar. Whisk well to combine.To the bowl with the dry ingredients, pour in the oil, soy milk, apple cider vinegar and vanilla extract. Mix with a large spoon until just combined, but be careful not to over mix the batter or your cake won’t be soft and fluffy.
  • Pour into the prepared pan and bake for 25-30 minutes. If using a 9×13 inch pan, it will need to bake for 40 minutes or so. Check with a toothpick to ensure doneness.
  • Let the cake cool, then slice into strips about 1 1/2 inches wide. You will have some leftover cake pieces, which are lovely to have with tea or as a fun snack. Set aside.

MAKE THE CREAMY FILLING (VEGAN MASCARPONE):

  • To a food processor (or blender), add the vegan cream cheese, sugar, coconut oil, vanilla, coconut milk and a tiny pinch of salt. Mix or blend until smooth, then place in the freezer for 15-20 minutes. It will firm up somewhat due to the coconut oil.

MAKE THE ESPRESSO MIXTURE:

  • In a small bowl, stir together the espresso or strong coffee, liquor and sugar. Set aside.

ASSEMBLE THE TIRAMISU:

  • Get out an 8×8 inch pan or tall dish. Dip the cake strips into the espresso mixture and place a layer in the bottom of the pan. Layer on half of the creamy mixture. Add another layer of espresso dipped cake pieces, then the rest of cream and refrigerate.
  • Refrigerate for several hours or overnight if possible to let the cream firm up and the flavors to mingle.
  • After chilling for several hours or overnight, dust with cocoa powder (I used a sifter for this). Slice and serve.

Tips for success:

  • A 9×13 inch sheet or cake pan will work for the cake recipe if you don’t have a 10×15.
  • Mix the cake batter until the wet ingredients are only just combined with the dry. Avoiding over mixing the batter will help the vanilla cake taste soft and spongy. Plus, the more spongy your cake, the easier it will soak up the espresso sauce.
  • Enjoy the leftover cake strips with a hot cup of tea or dip them in homemade vegan Nutella or whipped cream as a fun snack!
  • You can make this recipe for vegan tiramisu in steps a couple days ahead of time or all in one day. Make the vegan cream layer while the cake is baking, then leave it to set in the fridge while the cake is cooling. Once the espresso sauce is made and everything is cooled down, assemble the cake.

How to store leftover vegan tiramisu:

This vegan tiramisu cake is actually best when kept in the fridge overnight and served the next day! This way, all of the flavors have gotten to know each other and combined beautifully. Just make sure to only add the dusting of cocoa powder when it’s time to slice and serve the cake. Leftover tiramisu will stay fresh for two days when stored in the fridge. Any longer and the cake might become soggy and messy.


Nutrition:
serving: 1serving, calories: 516kcal, carbohydrates: 54g, protein: 6g, fat: 32g, saturated fat: 11g, sodium: 258mg, potassium: 186mg, fiber: 3g, sugar: 30g, vitamin a: 63iu, vitamin c: 1mg, calcium: 111mg, iron: 2mg

Notes:

  • All-purpose flour – Turn this recipe into a vegan gluten-free tiramisu by using gluten-free all-purpose flour in place of regular in the vanilla cake.
  • Soy milk – You can substitute the soy milk for any dairy-free milk in the cake.
  • Canola oil – Melted coconut oil or vegan butter can be used in place of canola oil in the cake.
  • Apple cider vinegar – To help your cake rise and level as it bakes. Regular white vinegar should work in its place.
  • Vegan cream cheese – I used Tofutti cream cheese, but Trader Joe’s, Miyokos and Daiya should all work in this recipe.
  • Sugar – Use cane or coconut sugar as an alternative.
  • Coconut oil – This is essential when the cream layer needs to firm up.
  • Coconut milk – Use full-fat canned coconut milk so you don’t miss out on any flavor in the cream layer of the tiramisu.
  • Espresso – As used in every traditional tiramisu recipe. Use your favorite espresso (I have this espresso machineand love it!) or even pick up a freshly brewed cup from your local coffee shop. A strong cup of coffee OR espresso can be used.
  • Coffee liquor – I used Kahlua, but dark rum would work as well. Leave the alcohol out of this recipe if kids will be eating the cake or you prefer not to use it.

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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