Vegan Tiramisu
The most delicious vegan tiramisu recipe featuring homemade vegan ladyfingers layered with creamy dairy-free mascarpone.
About this Recipe
If you love traditional tiramisu but are looking for a dairy-free version made without eggs, this is the recipe for you! Perfect for holidays and for impressing your guests, this beautiful layered cake is always a hit.
The recipe features coffee-soaked vegan ladyfingers layered with a creamy vegan mascarpone and topped with a dusting of cocoa powder.
While vegan tiramisu isn’t the quickest recipe to make (though most of that is waiting time!) overall it’s pretty easy and effort is well worth the result.
Fortunately, it’s the perfect recipe to make ahead of time and even better made in advance so the cream can firm and flavours can meld together for the most delicious flavour and texture.
Serve this beautiful cake for holidays and special occasions like Thanksgiving, Christmas, Easter, Mother’s Day or even wedding and baby showers.
It’s wonderful for any occasion, sure to impress your friends and family and no one will guess it’s made without dairy or eggs!
Quick Highlights
- Vegan (dairy-free & eggless).
- Decadent mascarpone filling
- Elegant Christmas dessert.
- Impress your friends and family!
- For the coffee lovers!
- Make it with or without rum.
- Fairly easy to make but there is some waiting time.
- Ideal to make in advance.
What is tiramisu?
Tiramisu is classic Italian cake that translates to “pick me up” and features vanilla cake soaked in espresso and rum and topped with custard-like mascarpone and cocoa powder.
Ingredient Notes
This section covers the best ingredients for vegan tiramisu and any possible substitutions. You’ll find the complete ingredient list with amounts in the recipe card at the end of the post.
Ladyfinger Ingredients
- Flour: Use all-purpose flour. The recipe has not been tested with any other flour. If you’re confident with making gluten-free substitutions, a 1:1 gluten-free baking flour blend should work.
- Cornstarch: This acts as an egg in this recipe. You should be able to substitute arrowroot starch though it hasn’t been tested.
- Baking Powder & Baking Soda: The recipe calls for both baking powder and baking soda. Make sure your ingredients are active and you use the right amount of each (1 tsp baking powder, 1/2 tsp baking soda).
- Butter: Use your choice of plant-based butter. Vegan butter is fairly common in well-stocked grocery stores and usually found with the dairy butter. If you’re not vegan, you can use regular butter.
- Sugar: Use a vegan-friendly sugar such as organic cane sugar if needed. If not, you can use any granulated white sugar.
- Aquafaba: This is the liquid found in a can of chickpeas. Open any can of chickpeas and strain off 1/4 cup or 60 g of the liquid. Reserve the chickpeas for another use.
- Milk: You can use any non-dairy milk such as almond milk, cashew milk or soy milk.
Mascarpone Ingredients
- Cashews: Use plain, raw cashews with no added oil or salt.
- Milk: Any dairy-free milk is suitable.
- Maple Syrup: Use pure maple syrup or substitute agave syrup or another liquid sweetener.
- Coconut Oil: I can’t recommend a substitution for the coconut oil as it helps to firm the cream.
- Lemon: You’ll need a fresh lemon or about 2 tbsp of lemon juice.
- Silken Tofu: You can use soft silken tofu or regular soft tofu.
- Powdered Sugar: Sometimes called icing sugar. Do not substitute a granulated sugar or you’ll have a grainy texture.
Other Ingredients
- Coffee: Use espresso or very strong coffee, at room temperature or cold.
- Rum: This is optional. Use dark rum, if using. Rum essence or rum extract added to taste would work for rum flavour without the alcohol, or you can just omit the rum entirely for an alcohol-free cake.
- Cocoa Powder: Any variety of cocoa powder or raw cacao powder is suitable.
Step-by-Step Photos
Let’s review how to make vegan tiramisu with step-by-step photos for visual reference. You’ll find the full written and printable recipe in the recipe card below.
I’d recommend reviewing these steps before you make the recipe so you know exactly what you’re doing and when! When you’re ready to make the recipe, use the recipe card at the end of the post.
Before You Start
Before you start making the ladyfinger batter, line 1 large or 2 smaller baking sheets that will fit in your fridge with parchment paper.
You’ll also want boil some water then pour it over the cashews in a bowl to get them soaking. Once that’s done, you can begin on the ladyfingers.
Quick Note: If you don’t have a high-speed blender or powerful food processor, I would consider soaking the cashews for at least 8 hours up to overnight. The longer they soak, the smoother and creamier your “cream cheese” will be.
Part 1: Make the Ladyfingers
Mix the Dry Ingredients
Mix together the cornstarch, flour, salt, baking powder and baking soda in a bowl until well combined. Set this aside for now.
Cream Butter and Sugar
In another larger bowl, use a hand-held electric mixture to cream the plant-based butter and sugar briefly until fully combined, about 1 minute.
Add Vanilla and Aquafaba
Add the vanilla and aquafaba and continue creaming for another 3 minutes, until light and fluffy. If the mixture doesn’t come together into a cream, it will when we add the flour mixture.
What is aquafaba? Aquafaba is the liquid in a can of chickpeas. Open any can of chickpeas and strain off 1/4 cup of the liquid to use in the recipe. Save the chickpeas for another use.
Add Flour & Milk
Add half of the flour mixture to the butter mixture and cream briefly to mix it in.
Add the almond milk and the remaining flour and use the hand mixer to beat until combined, smooth and somewhat fluffy.
Pipe the Ladyfingers
Add the ladyfinger batter to a piping bag with a round tip or a large ziplock bag with a small hole cut in one corner.
Pipe the ladyfingers onto the prepared baking sheets, leaving about 1-inch of space around each one. You should get about 25-30 ladyfingers.
Place the baking sheets into the fridge to chill for 30 minutes. After 20-25 minutes, start preheating the oven to 350 F.
Quick Tip: If you don’t have something to pipe the ladyfinger batter, you can shape the batter into ladyfingers by hand. Each cookie should be roughly 1-inch wide and 2-2.5-inches long.
Bake the Ladyfingers
Bake the ladyfingers in the preheated oven for 15 minutes until the edges are light golden brown and slightly crispy. Remove from the oven and set aside on the pans to cool.
Part 2: Make the “Mascarpone”
Blend Cashew Cream
Drain the cashews and add them to a high-speed blender or strong food processor with the almond milk, maple syrup, melted coconut, salt and lemon juice. Blend until very smooth.
Quick Note: Be sure to use at room temperature milk or it could cause the coconut oil to solidify. If your milk is cold, warm briefly in the microwave to bring to room temperature.
Cream Tofu & Sugar
In a large mixing bowl, use a hand-held electric mixer to cream the tofu and powdered sugar until light and fluffy, about 3-4 minutes.
Combine Cashew and Tofu Creams
Add the cashew mixture from the food processor to the tofu mixture in the bowl and fold them together using a rubber spatula until fully combined. Set this aside for now.
Part 3: Assembling the Tiramisu
Mix Coffee & Rum
Whisk the coffee and dark rum together in a small bowl. If you’re not using rum or rum essence, just add the coffee to a bowl for dipping.
Add Cream & Ladyfingers
Spread about 1/2 cup of the cream mixture into the bottom of a 9×9-inch pan.
Start dipping the ladyfingers into the coffee mixture and placing on the cream in the pan until you cover the layer of cream on the bottom.
You might have to cut or break some of the ladyfingers to evenly fill the bottom of the pan.
Spread about half of the remaining mascarpone mixture over the first layer of ladyfingers then add another layer of dipped ladyfingers on top.
Finally, spread the remaining mascarpone cream over the ladyfingers.
Transfer the tiramisu to the fridge to chill for at least 4 hours, preferably overnight. You could technically eat it right away but it’s really much better to wait!
Dust with Cocoa Powder
We did it! The last step to to add a dusting of cocoa powder just before serving.
If you like you can also add piped dollops of plant-based whipped cream before adding the cocoa powder for a pretty effect.
Create a nice even layer of cocoa powder covering the whole cake. You can also add finely grated chocolate if you like.
Cut your beautiful cake into 9 portions and serve.
You could create more than 9 servings if you like, they’ll just be a little smaller. It could make as many as 16 small square of tiramisu.
Tips for Success
- Measuring: Use a kitchen scale to measure the ingredients according to the listed weights. This is the best way to ensure success with this recipe! Cup measurements vary greatly.
- Dusting: Do not dust the tiramisu until just before serving. If you do it ahead of time the cocoa powder seeps into the cream and you’ll lose the powdery look.
- Prepare: Make sure you read the entire recipe and go over the step-by-step photos so you’ll know exactly what you’re doing once you start!
Notes
- You can make the tiramisu in individual serving in ramekins or glasses. Continue layering in each serving until you use everything up. You may have to break up the ladyfingers depending on the size of your serving dishes.
- If you don’t have a piping bag or ziplock back to pipe the ladyfingers, you can roll the batter into a ball then take little bits and shape them by hand.
FAQs
Yes. Prepare and assemble the recipe as written, then cover well and freeze for up to 3 months. Thaw the tiramisu in the fridge overnight and then dust with cocoa powder before serving.
The tiramisu can be assembled in a 9×9-inch baking dish as written or prepared in pretty glasses or ramekins to make individual servings. How many it makes will depend on the side of each container.
You could also use a 9×13-inch glass baking dish but the cake will be a bit thinner. An 8 or 9-inch deep round pan or springform pan would also work.
To avoid a soggy tiramisu, don’t let the ladyfingers sit in the coffee liquid. Quickly dip or brush with a pastry brush and then add to the tiramisu.
The tiramisu is best prepared the day before or at least 4 hours before serving. Though it will keep in the fridge for 3-4 days, I wouldn’t recommend making it more than 1 day in advance for the best texture.
Storing & Making Ahead
- To save time, brew the coffee and bake the ladyfingers ahead of time and allow them to cool overnight.
- To save time, you can use store-bought ladyfingers if you don’t want to make your own. Any vanilla sheet cake recipe cut into “fingers” would work for the ladyfingers.
- The cashews can be soaked in advance up to overnight. You can soak them covered at room temperature or in the fridge.
- Tiramisu is even better served the next day, so feel free to make it in advance and chill in the fridge until serving.
- Fridge: The tiramisu will keep for up to 4 days in the fridge. It’s fine if you’ve already added the cocoa powder but it’s preferable to store the cake before dusting with cocoa.
- Freezer: If you’re freezing the whole cake, wrap tightly in the pan with plastic wrap. If you’re freezing leftover pieces, transfer to a freezer bag or airtight container. Freeze up to 3 months. Thaw overnight in the fridge.
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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Vegan Tiramisu
- Prep Time: 20 mins
- Cook Time: 15 mins + 4 hours
- Total Time: 4 hours 35 minutes
- Yield: 9
- Category: Dessert
- Cuisine: Italian
- Diet: Vegan
Description
This tiramisu features fluffy ladyfinger sponge dipped in spiked coffee and layered with mascarpone-style cream for the ultimate vegan dessert!
Ingredients
For the Ladyfingers
- 2 cups (250 g) all-purpose flour
- 1 ½ tsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 5 tbsp (80 g) plant-based butter, softened
- ½ cup (115 g) sugar
- 1 tsp vanilla extract
- 1/4 cup (60 mL) aquafaba (liquid from a can of chickpeas)
- 1/4 cup (60 mL) almond milk
For the “Cream” Filling
- 1 ¾ cup (230 g) raw cashews
- 1/2 cup (12o mL) almond milk, at room temperature
- 1/3 cup (80 mL) maple syrup
- 1/3 cup (80 mL) coconut oil, melted
- ¼ tsp salt
- 2 tbsp (30 mL) lemon juice
- 200 g silken tofu or soft tofu
- 2 tbsp powdered sugar
Coffee Soaking Liquid
- 2/3 cup (150 mL) espresso or very strong coffee, cooled
- 3 tbsp dark rum, optional (substitute rum essence for alcohol-free)
- cocoa powder, for dusting
Instructions
- Prepare: Line 1 large or 2 smaller baking sheets that will be able to fit in your fridge with parchment paper.
- Soak Cashews: Bring a pot or kettle of water to a boil then pour it over the cashews in a heat-safe bowl and set aside to soak. The cashews can also be pre-soaked up to overnight (recommended if you do not have a high-speed blender or powerful food processor).
Make the Ladyfingers
- Mix Dry Ingredients: Mix together the cornstarch, all-purpose flour, salt, baking soda and baking powder in a bowl and set aside.
- Cream Butter and Sugar: In another bowl, cream together the plant-based butter and sugar using a handheld electric mixer until combined, about 1 minute. You can also use a stand mixer where the handheld mixer is noted.
- Add Aquafaba and Vanilla: Add the aquafaba and vanilla extract to the butter-sugar mixture and cream for about 3 minutes, until light and fluffy. Don’t worry if it doesn’t come together into a smooth mixture, it will when you mix in the flour.
- Combine Batter: Add half of the flour mixture into the creamed butter and sugar mixture and mix until just combined. Add the almond milk and the remaining flour mixture and beat until combined and smooth, about 30 seconds to 1 minute.
- Pipe Ladyfingers: Add the batter into a piping bag with a round tip or into a zip top bag with the corner cut off. Pipe the ladyfingers onto the baking sheets, leaving about 1-inch of space between each. You should get 25-30 ladyfingers. If you do not have a piping bag or ziplock back to pipe the ladyfingers, you can shape them with your hands. Each cookie should be roughly 1-inch wide and 2-2.5-inches long.
- Chill: Place the ladyfingers in the fridge to chill for 30 minutes.
- Preheat Oven: After 20-25 minutes of chilling time, start preheating the oven to 350℉.
- Bake: Bake the ladyfinger for 15 minutes, until the edges are golden and lightly crispy. Set aside to cool completely on the pan.
Make the Mascarpone Cream
- Blend Cashews: Drain and rinse the soaked cashews add them to a blender with the almond milk, maple syrup, coconut oil, salt and lemon juice. Blend until smooth. Set aside.
- Cream Tofu & Sugar: In a large mixing bowl, whip together the silken tofu and powdered sugar using a hand-held electric mixer until light and fluffy. About 3-4 minutes.
- Combine Cashew Cream & Tofu: Fold the cashew mixture into the tofu mixture in the bowl using a rubber spatula or wooden spoon. Set aside.
Prepare the Coffee Dip
- In a small bowl, whisk together the espresso and dark rum (if using). Set aside. If you’re not using rum, just add the coffee to a bowl for dipping.
Assemble the Tiramisu
- Add a Layer of Mascarpone: In a 9×9-inch square baking dish, spread ½ cup of the cashew cream mixture on the bottom in an even layer.
- Add Ladyfingers Layer: Quickly dip a ladyfinger into the coffee mixture and place on the cream in the pan. Repeat with more ladyfingers to cover the bottom of the pan. You may have to cut or break some ladyfingers to cover the cream in the bottom of the pan.
- Continue Layering: Spread about half of the remaining mascarpone mixture over the ladyfingers and then add a second layer of dipped ladyfingers. Spread the rest of the mascarpone cream over the ladyfingers and smooth it out.
- Chill: Refrigerate the tiramisu for at least 4 hours, but 24 hours is best.
- Dust with Cocoa Powder: Before cutting and serving, cover the cake with a dusting of cocoa powder. You can also add some milk or dark chocolate shavings if you like.
- Slice and Serve: Cut into 9 equal portions and serve.
Notes
Before you start, review all instructions and the photo step-by-step in the post above so you know how everything should look and have good idea of the process. The post above also covers possible substitutions and storing instructions.
I highly recommend using a digital kitchen scale to measure your ingredients according to the weights provided to ensure exact measurements. Cup measurements can vary greatly so weighs are the best way to ensure success!
The recipe makes 9 large servings of tiramisu but can also make 12 or 16 smaller squares.
Lightly adapted from Tasty.
Nutrition
- Serving Size: 1 piece
- Calories: 436
- Sugar: 21 g
- Sodium: 223 mg
- Fat: 28 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 8 g
What kind of coconut oil did you use, refined or unrefined? Thank you!
I typically use refined coconut oil for recipes like this. You can use either but unrefined will have a stronger coconut flavour!
Delish!
Thanks for trying it!
Sooo good. I wanted to do a test-run for Christmas after I saw you post it lol, and just try it because I love tiramisu and felt like a baking project. It was really good. Tasted like the real thing…well real cream cheese and all that. I’m not vegan but we have dairy allergies in our house so everyone can eat this. I’ll be making it again!