Go Back
+ servings
Vegan tiramisu on a plate

VEGAN TIRAMISU

No ratings yet
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
Diet: Vegan
Yield: 8 servings
Calories: 518kcal
Author: Plantiful Bakery

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
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!