VEGAN TIRAMISU

This Vegan Tiramisu is rich, decadent, and flavorful. It is layered with homemade cake fingers soaked with boozy espresso, creamy filling, and topped with a dusting of cocoa powder. Dairy-free and egg-free.

Vegan tiramisu on a plate

THIS TIRAMISU IS:

  • vegan
  • dairy-free
  • egg-free
  • tofu-free
  • cashew-free
  • creamy
  • rich
  • decadent
  • easy to make
  • with homemade cake fingers
  • one of the best desserts

Homemade tirammisu in a plate with a teaspoon

WHAT YOU NEED TO MAKE HOMEMADE VEGAN TIRAMISU

You need the following ingredients to make this tiramisu (the exact measurements are in the recipe card below):

  • Granulated sugar – You can also use cane sugar or coconut sugar.
  • Sunflower oil – You can substitute it for any oil, such as canola, olive, or coconut oil.
  • Unsweetened plant-based milk – Use any plant-based milk of your choice, such as almond, oat, soy, or cashew milk. Make sure it has room temperature.
  • All-purpose flour – Sift the flour to avoid lumps. You can also use plain spelt flour.
  • Cornstarch – improves the texture of the cake fingers.
  • Baking powder and baking soda
  • Sea salt
  • Coconut cream – Creamy part of full-fat coconut milk chilled in the fridge overnight.
  • Vegan sour cream – Make sure it has room temperature. You can use vegan cream cheese instead.
  • Brewed espresso – or use strong coffee.
  • Maple syrup – sweetens the espresso. Optional ingredient.
  • Dark rum – adds more flavor. You can also use Marsala or brandy.
  • Cocoa powder – for the topping.

Equipment you need:

  • Baking pan – approx. 17×11 inches (43x27cm)
  • Parchment paper
  • Two large bowl
  • Whisk or hand mixer
  • Cooling rack
  • Shallow bowl – It should be wide enough to dunk the cake fingers into it.
  • Baking dish – approx. 9”x7”x2” (23x16x5 cm)
  • Silicon spatula
  • Sifter
Ingredients for the cake fingers
Ingredients for the cake fingers

HOW TO MAKE VEGAN TIRAMISU

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 355°F (180°C) and line an approx. 17”x11” (43x27cm) baking pan with parchment paper. Set aside.

2. Step: Make cake fingers batter

In a large bowl, using a whisk, combine sugar and oil. Add in almond milk and whisk to combine. Then add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of salt and mix until just combined.

How to make homemade vegan ladyfingers - steps

3. Step: Bake cake fingers

Transfer the batter to the lined baking pan and spread it evenly. Bake for about 17 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely. Once cooled, slice the cake into about 4”x1” (10x3cm) strips. You should yield 21 cake fingers. Set aside.

Batter in lined baking pan before baking

Cake in the pan after baking

Cut the cake into 21 strips

4. Step: Make the creamy filling

In a large bowl, using a hand mixer or whisk, cream coconut cream and sour cream until creamy and combined. Add sugar and mix to combine. Store in the fridge until ready to use.

Creamy mixture in a large bowl

5. Step: Make espresso mixture

In a shallow bowl, mix espresso, maple syrup, and dark rum.

Espresso mixture in a shallow bowl

6. Step: Assemble the tiramisu

Dip the cake fingers into the espresso mixture (be careful not to soak it too much) and place a layer in an approx. 9”x7”x2” (23x16x5 cm) dish. Layer on half of the creamy mixture on top. Add another layer of espresso dipped cake fingers, and then the rest of the creamy mixture. Smooth it on top and dust it with cocoa powder.

How to assemble tiramsu - steps

7. Step: Let chill in the fridge

Place the dish into the fridge overnight to let the cream firm up.

Creamy vegan tiramisu on a small plate

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE TIRAMISU?

Store the leftovers in the fridge in an airtight container or wrap the dish well with aluminum foil.

HOW LONG DOES HOMEMADE VEGAN TIRAMISU LAST?

Homemade tiramisu will last for up to 4 days in the fridge.

CAN I FREEZE TIRAMISU?

To freeze the tiramisu, wrap the dish with plastic wrap and then with aluminum foil. It can be frozen for up to 3 months. Before serving, let thaw in the fridge overnight.

Close up of slice of tiramisu

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

 

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery

Vegan tiramisu on a plate

VEGAN TIRAMISU

Plantiful Bakery
This Vegan Tiramisu is rich, decadent, and flavorful. It is layered with homemade cake fingers soaked with boozy espresso, creamy filling, and topped with a dusting of cocoa powder. Dairy-free and egg-free.
Prep Time: 20 mins
Cook Time: 17 mins
Total Time: 37 mins
Course: Dessert
Cuisine: Italian
Servings: 8 servings
Calories Per Serving: 518 kcal

Ingredients
  

Cake Fingers:

  • 135 g (2/3 cup) granulated sugar
  • 120 ml (1/2 cup) sunflower oil (or canola oil)
  • 120 ml (1/2 cup) unsweetened almond milk, room temperature (or any plant-based milk)
  • 200 g all-purpose flour
  • 2 tbsp cornstarch
  • 2 tsp baking powder
  • ½ tsp baking soda
  • pinch sea salt

Creamy Mixture:

  • 250 g coconut cream (creamy part of full-fat coconut milk chilled in the fridge overnight)
  • 400 g vegan sour cream (or cream cheese - room temperature)
  • 120 g granulated sugar

Espresso Mixture:

  • ¾ cup brewed espresso cold
  • 2 tbsp maple syrup (optional)
  • 2 tbsp dark rum*

Decoration:

  • 2 tbsp cocoa powder

Instructions

  • Preheat the oven to 355°F (180°C) and line an approx. 17”x11” (43x27cm) baking pan with parchment paper. Set aside.
  • In a large bowl, using a whisk, combine sugar and oil. Add in almond milk and whisk to combine. Then add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of salt and mix until just combined.
  • Transfer the batter to the lined baking pan and spread it evenly. Bake for about 17 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely. Once cooled, slice the cake into about 4”x1” (10x3cm) strips. You should yield 21 cake fingers. Set aside.
  • In a large bowl, using a hand mixer or whisk, cream coconut cream and sour cream until creamy and combined. Add sugar and mix to combine. Store in the fridge until ready to use.
  • In a shallow bowl, mix espresso, maple syrup, and dark rum.
  • Dip the cake fingers into the espresso mixture (be careful not to soak it too much) and place a layer in an approx. 9”x7”x2” (23x16x5 cm) dish. Layer on half of the creamy mixture on top. Add another layer of espresso dipped cake fingers, and then the rest of the creamy mixture. Smooth it on top and dust it with cocoa powder.
  • Place the dish into the fridge overnight to let the cream firm up.
  • Slice and serve!

Notes

* Rum: You can also use Marsala or brandy.

Storing:

Store the leftovers in the fridge in an airtight container or wrap the dish well with aluminum foil. It will last for up to 4 days.
Please read my blog post above for tips and helpful information.

Nutrition

Calories: 518kcal
Keyword all-purpose flour, almond milk, cocoa powder, coconut cream, cream cheese, espresso, maple syrup, oven, rum, sour cream

Nutrition Facts

Serving: 1 / Calories: 518kcal / Total Fat: 29,1g / Saturated Fat: 14,7g / Cholesterol: 0mg / Total Carbohydrate: 60,7g / Fiber: 1,5g / Sugar: 35,7g / Protein: 3,4g / Sodium: 247mg / Iron: 1,5mg

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