Vegan Tiramisu

5 from 1 vote

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The most delicious vegan tiramisu recipe featuring homemade vegan ladyfingers layered with creamy dairy-free mascarpone.

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.

A square serving of tiramisu cake on a plate. You can see the layers of ladyfingers, marscapone cream filling and cocoa powder on top.

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.

Recipe 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.

Ingredient Notes

All the ingredients for vegan tiramisu recipe gathered in bowls and containers. Each ingredient is labelled with text. Find the ingredient list in the recipe card on the corresponding blog page.

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

Before you start making the ladyfinger batter, line 1 large or 2 smaller baking sheets that will fit in your fridge with parchment paper.

Raw cashews soaking in water a glass bowl.
Cover cashews with boiled water.

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

Dry baking ingredients like flour, baking powder, baking soda, salt and cornstarch mixed together in a glass mixing bowl.

Step 1: Mix together the cornstarch, flour, salt, baking powder and baking soda in a bowl until well combined. Set this aside for now.

White sugar and a piece of butter in a glass mixing bowl.

Step 2: 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.

A chunky butter mixture in a glass mixing bowl with some vanilla.

Step 3: 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.

A creamed butter and sugar mixture in a glass mixing bowl with some flour added on top of it, ready to be mixed together.

Step 4: Add half of the flour mixture to the butter mixture and cream briefly to mix it in.

Creamy cake batter beaten together in a glass mixing bowl.

Step 5: Add the almond milk and the remaining flour and use the hand mixer to beat until combined, smooth and somewhat fluffy.

20 raw ladyfingers piped onto a baking tray lined with parchment paper.

Step 6: 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. 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.

20 homemade baked ladyfingers on a baking tray lined with parchment paper.
Bake ladyfingers 15 minutes.

Step 7: 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”

Cashews blended into a creamy but slightly grainy mixture in a food processor.

Step 1: 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.

Tofu and powdered sugar blended into a creamy mixture in a glass mixing bowl.

Step 2: 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.

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.

A cream cheese-like beige cream in a glass mixing bowl.

Step 3: 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

Whisking together coffee and dark rum in a small glass bowl.

Step 1: 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.

Ladyfingers layered over marscapone filling in a square baking pan.

Step 2: 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.

Marscapone cream cheese spread in an even layer in a square baking pan.

Step 3: Spread about half of the remaining mascarpone mixture over the first layer of ladyfingers then add another layer of dipped ladyfingers on top.

A layer of golden brown ladyfinger cookies on a layer of creamy marscapone in a square baking pan.

Step 4: Add another layer of dipped cookies, again breaking them as needed to make an even layer.

Marscapone cream cheese spread in an even layer in a square baking pan of tiramisu cake.

Step 4: 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!

Overhead view of an Italian tiramisu dusted with cocoa powder in a square pan.

Step 5: Add a dusting of cocoa powder over just before serving. Create a nice even layer of cocoa powder covering the whole cake. You can also add finely grated chocolate if you like.

Half of a vegan tiramisu in a pan so you can see the layers of ladyfingers and cream filling.

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

  1. 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.
  2. 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.
  3. 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.
A square of tiramisu on a spatula being transferred from a pan to a small serving plate.

FAQs

Can you freeze tiramisu?

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.

What size dish should I use?

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.

How do you keep tiramisu from being soggy?

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.

How long does tiramisu have to sit before eating it?

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.
Square of tiramisu cake on a plate. You can see the layers of ladyfingers, cream filling and cocoa powder on top.
5 from 1 vote

Vegan Tiramisu

By: Deryn Macey
This tiramisu features fluffy ladyfinger sponge dipped in spiked coffee and layered with mascarpone-style cream for the ultimate vegan dessert! 
Prep: 20 minutes
Cook: 15 minutes
Chill Time: 4 hours
Total: 4 hours 35 minutes
Servings: 9
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Ingredients 

For the Ladyfingers

  • 2 cups all-purpose flour, 250 g
  • 1 ½ tsp cornstarch
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 5 tbsp plant-based butter, softened, 80 g
  • ½ cup sugar, 115 g
  • 1 tsp vanilla extract
  • 1/4 cup aquafaba (liquid from a can of chickpeas), 60 mL
  • 1/4 cup almond milk, 60 mL

For the “Cream” Filling

  • 1 ¾ cup raw cashews, 230 g
  • 1/2 cup almond milk, at room temperature, 120 ml
  • 1/3 cup maple syrup, 80 ml
  • 1/3 cup coconut oil, melted, 80 ml
  • ¼ tsp salt
  • 2 tbsp lemon juice, 30 ml
  • 200 g silken tofu or soft tofu
  • 2 tbsp powdered sugar

Coffee Soaking Liquid

  • 2/3 cup espresso or very strong coffee, cooled, 150 mL
  • 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. 
 

Nutrition

Serving: 1piece, Calories: 436kcal, Carbohydrates: 52g, Protein: 8g, Fat: 28g, Sodium: 223mg, Fiber: 2g, Sugar: 21g
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4 Comments

    1. I typically use refined coconut oil for recipes like this. You can use either but unrefined will have a stronger coconut flavour!