This post for Vegan Tiramisu is sponsored by Breville who I love for their amazing espresso machines. I now get to enjoy fancy coffee shop quality espresso drinks from the comfort of my home. Every morning is the best morning!
Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven.
That's what you're looking at right there in that photo. Vegan Tiramisu where have you been all my life!?
Good thing I was meeting my friends shortly after preparing this dessert because vegan tiramisu and I can't be in the same room alone together without a close encounter.
This classic Italian dessert is traditionally made with ladyfinger cookies (not vegan), layered with a custard made of mascarpone cheese (not vegan), egg yolks (not vegan), and whipped cream (not vegan). So when I made this tiramisu and brought it to my vegan friends (one of whom is Italian), let's just say that they were pleased. Very, very pleased. Like, unbelievably, give me more, murmured yums in between bites pleased. ~Brushes imaginary dust off of shoulders~ thankyouverymuch.
Now, I'm not gonna lie, this isn't the easiest of desserts that you can whip up in a rush. BUT it is something you can totally do in steps, and even start a couple of days ahead if you prefer. All of the layers could be made ahead of time, and then you can assemble, and pop it in the fridge to set overnight. So when it comes to the special event you are serving this at, everything is done, all that's left to do is dig in and be prepared to taste espresso cake heaven.
Let's just take a moment to talk about my love of Breville . My old espresso machine died a while back, and as I'm someone who goes to bed thinking about how excited I am for coffee in the morning, this was very, very sad. My old espresso machine worked well for a very long time, and I originally stole it from an ex-boyfriend (oops) so it didn't owe me any favours, but it was still a sad day.
So when Breville was eager to work with me in the espresso range of things, I was jumping up and down fist pumps in the air, dancing in the kitchen, excited about it! I'm so, so thrilled to be the proud owner of the incredibly fancy shcmancy Barista Express. ❤️❤️❤️
Oh, how I love the Barista Express, let me count the ways:
- The Barista Express has all you need in one handy dandy compact machine, including an espresso grinder, steamer, tamper, and hot water tap.
- You can adjust all of the settings to meet your own preferences, no matter how picky you are!
- THEN you just tap a button to grind, then tap another one to make espresso, making it so incredibly easy for the best espresso.
- I don't know how the team at Breville does it, but this machine always makes a gorgeous crema. (Which is the foamy bit on the top of the espresso). It's perfect every time!
Yeah, the love is deep, and the love is real.
Now let's get to making this espresso infused Vegan Tiramisu! Omnomnom.
To make the ladyfingers: make two batches of The Best Vegan Vanilla Cupcakes, (that's enough to make 24 cupcakes) and instead of making cupcakes, divide the batter into two lightly greased 9" square baking pans. Bake until lightly golden and a toothpick comes out clean in the center.
Let the cakes cool completely then slice into fingers about 1" wide. You should get about 18 to 20 fingers out of each pan.
To make the espresso sauce: add the espresso and coffee liqueur to a measuring cup, and fill with water until you have ¾ cup of liquid.
To make the cream layer: first, soften the cashews by putting them in a medium pot and covering with water. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water.
Add the cashews to a blender along with the non-dairy milk, agave, and vanilla extract. Blend until completely smooth stopping to scrape down the sides as needed.
Open the can of well-chilled premium coconut milk and scrape out just the hardened coconut cream leaving behind any coconut water. Add the cream to a mixing bowl and beat until it softens and becomes fluffy.
Lightly fold in the cashew mixture. If not using right away, store in the fridge until ready to use.
To assemble the tiramisu: In an 8" x 12" or 9"x 9" dish line up the ladyfingers in a single layer. Spoon over half of the espresso sauce, then spread over the cream mixture.
Repeat with another layer of ladyfingers, the remaining espresso sauce and remaining cream. (You might have several ladyfingers left over which makes perfect treats for eager snackers or for dipping into coffee.) Cover and put in the fridge to set for a minimum of 3 hours or overnight.
To serve: put the cocoa powder in a fine sieve and sprinkle over the top of the tiramisu. Store any leftover tiramisu in the fridge.
Common Questions:
- Can you freeze vegan tiramisu? Yes. Tiramisu can last in a freezer for approx. 3 months if you wrap the tiramisu well with both plastic wrap and foil. This will prevent freezer burn. To thaw, take out of the freezer and put in the refrigerator overnight.
- How long does tiramisu last? Homemade tiramisu can last for up to three days if in an airtight container and stored in the refrigerator.
Vegan Tiramisu
Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven.
Servings: 18
Calories: 322kcal
Ingredients
For the ladyfingers cake:
- 1 recipe The Best Vegan Vanilla Cake (enough to make 24 cupcakes or a 2-layer 9" cake), see instructions
For the espresso sauce:
- 4 shots of espresso (or very very strong coffee)
- 2 tablespoons coffee liqueur
- water
For the cream layer:
- 1 cup raw cashews
- ½ cup non-dairy milk (such as soy or almond)
- 3 tablespoons agave or maple syrup
- 1 teaspoon vanilla extract
- 1, 14oz can premium coconut milk or coconut cream , chilled in the fridge overnight
- 1 tablespoon cocoa powder
Instructions
To make the ladyfingers:
- Make The Best Vegan Vanilla Cake, but instead of making round cakes, divide the batter into two lightly greased 9" square baking pans. Bake for 22 - 28 minutes until lightly golden and a toothpick comes out clean in the center. *Don't make the frosting as that isn't needed for the tiramisu.
- Let the cakes cool completely then slice into fingers about 1" wide. You should get about 18 to 20 fingers out of each pan.
To make the espresso sauce:
- Add the espresso and coffee liqueur to a measuring cup, and fill with water until you have ¾ cup of liquid.
To make the cream layer:
- First, soften the cashews by putting them in a medium pot and covering with water. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water.
- Add the cashews to a blender along with the non-dairy milk, agave, and vanilla extract. Blend until completely smooth stopping to scrape down the sides as needed.
- Open the can of well-chilled premium coconut milk and scrape out just the hardened coconut cream leaving behind any coconut water. Add the cream to a mixing bowl and beat until it softens and becomes fluffy. Lightly fold in the cashew mixture. If not using right away, store in the fridge until ready to use.
To assemble the tiramisu:
- In an 8″ x 12″ or 9″x 9″ dish tightly line up the ladyfingers in a single layer. Spoon over half of the espresso sauce then spread over the cream mixture. Repeat with another layer of ladyfingers, the remaining espresso sauce and remaining cream. (You might have several ladyfingers left over which makes perfect treats for eager snackers or for dipping into coffee.) Cover and put in the fridge to set for a minimum of 3 hours or overnight.
To serve:
- Put the cocoa powder in a fine sieve and sprinkle over the top of the tiramisu. Store any leftover tiramisu in the fridge.
Notes
For the whipped coconut it's important to buy coconut cream or premium coconut milk. Not all coconut milks are alike. To tell if your coconut milk is rich enough, do the shake test, shake it and listen. If lots of liquid is sloshing around, that’s not a good brand for this recipe. If you hear no liquid or very little liquid then it’s probably higher in fat and would work well. One reliable brand is Thai Kitchen Premium Coconut Milk.
Nutrition
Calories: 322kcal
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
Bon Appetegan!
Sam.
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sara says
Hi Sam 🙂 Any chance you know how many cups is the cream layer content? 2? more? Thanks so much!
Sherina says
Purely because that cream is amazing! I couldn’t be bothered making cake so I used vegan biscuits (cookies). I used biscoff and a vegan “nice” biscuit. It turned out pretty nice
isabelle says
Okay so for starters, this was absolutely delicious – everyone in my household loved it. The weird thing (and the only reason I'm giving four stars, even though this was definitely my fault) was that it turned blue. I have no idea how but there must have been some weird reaction between the espresso/booze mixture and the coconut cream. I did use rum instead of coffee liquor, as the internet said was allowed, but everything else in the recipe was kept the same. I assembled it the night before and then when I took it out of the fridge after dinner the next day, where the cream touched cake, had turned bright blue. I thought it was mold at first LOL. Either way, it was really funny and all my non-vegan fam members thought it was delicious.
Sara says
Sammmmm OMG! A little backstory here: I'm Italian born and raised in Rome. My mother isn't but she lived in Rome for 29 years. Tiramisu is a staple of Roman cuisine. We went vegan 4 years ago: Mom was 74 yo and I was 42 yo. Mom always said the one thing she sorely missed was tiramisu. Every vegan restaurant we tried didn't do a good job at recreating it: either too heavy, too grainy, too mushy, too "coconutty" and then...came Sam. I surprised Mom last night by making your recipe and we were just blown away. I actually did it the real Italian way and let it "rest" for 24 hrs before serving it. My friend (who is not 100% vegan yet) said it was INCREDIBLE and the best vegan dessert he had ever had. GRAZIE MILLE for giving us back tiramisu! E' buonissimo! Much love, Sara and Carole
Sam Turnbull says
Aww thanks for sharing Sara! I love that story so much!!!! 🙂
Sara says
Hi Sam, is it ok to use an 8 inch pan instead of 9 inch? Thanks! Newbie cook here 🙂
Tanya says
I'm planning an Italian-themed course meal for Valentines day this year since we're stuck in lockdown. Very excited to make this! Just wanted to comment that according to Barnivore, Kahlua is not vegan now, due to the sugar brand they use. They mentioned wanting to fix this so they may call it vegan, but can't find any news since!
Julia says
OMG this was so so good!!! In my opinion, (as a vegan) it tasted even better than non-vegan tiramisu! All my non-vegan friends and family also loved it, saying that it was as good as regular tiramisu!!!
Thank you so much for this recipe!
Julia says
Worked perfectly!
Jamie says
Overall I really liked this! Couldn't get the coconut cream to whip (my fault because I didn't refrigerate), so had to use cocowhip, but the strangest thing is that the tiramisu turned green after a night in the fridge. I see others had this issue too! It's a bit of a bummer because it's kind of off putting. At least it tasted the same!
I definitely would have soaked the cake in a lot more of the espresso mixture. It was far too subdued for my taste so that was a bit disappointing. Next time I'll probably dunk them briefly.
Otherwise it was delicious. The vanilla cake is amazing and easy to make!
MB says
Mine turned green as well. Kind of a bummer since no one will likely eat it now. If it turns green everytime, I probably won't make this again.
Yulca says
I had to come back and comment a second time, because this recipe is so versatile! I've used it (all without coffee)
a) with your chocolate cake instead of vanilla, a raspberry-infused cream layer, and crumbled chocolate cookies on top;
b) with your pumpkin cake, plum jam instead of the coffee, and a pumpkin-infused cream layer with chocolate chunks and crumbled speculoos cookies on top;
c) and for New Year's it will be your vanilla cake, raspberry-infused cream layer, chocolate chunks and crushed cornflakes on top.
Always a HUGE hit, even with coconut hating hubby (he keeps requesting it :D)).
All the best for 2021, Sam!
P.S. Cookbook is pre-ordered, I can't wait.
Jessica says
Hi Sam! I’m making your tiramisu for Xmas Eve and was hoping to get it done today but the brand of canned coconut milk I usually use came out of the fridge (after a few days) not separated! Maybe it was a dud and I still have one day left to finish it up so I stuck another can in the fridge for tomorrow. BUT... if it doesn’t harden how can a salvage the recipe??!! Thanks
Sara G. says
Depending on the brand and how much fat content there is, there may be little/no hard cream on the top. This most likely won't work with low fat coconut milk.
Nicola S says
Thank you so much, this is AMAZING!!! I made it yesterday & left in the fridge overnight, just tried it & it is absolutely delicious! I soaked the cashews overnight as well as boiling them to soften. I can’t believe how well it came out, I would never guess it’s vegan! I used strong coffee, tesco own brand coffee liqueur & natco coconut milk & there wasn’t any hint of coconut flavour. Just lovely & creamy. Family also love it so will be our Christmas dessert ☺️
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Ashlee says
I’d love to make this for my birthday - how can I substitute the agave?
Vienna says
She said maple syrup. works great!
Ashlee says
Ah perfect thank you Vienna!
Chari says
This was absolutely delish. I made it for a dinner party for non-vegan friends and they were all raving. It is VERY rich. The cake recipe is also amazing and I will use ir for other recipes. It was just a tad too sweet for me, but I'm German and my American friends loved the level of sweetness.
Emma Wynn says
It's so amazing! I made the cake w/ only 3/4 cup sugar, as I don't have a big sweet tooth. It came out perfectly. Also, I used 100% white whole wheat flour for the cake and that also works great.
Johana says
Hello , amazing recipe I just want to know if I can sust the cashews for walnuts ? And coconut milk can be sust as well? Which option is better for the milk, ricotta cream cheese or coconut cream?
Thank you
Sophia says
This turned out so good! I made a couple substitutions. I didn't have espresso or coffee liqueur, so I substituted those for some very strong coffee mixed with a bit of rum and sugar. The coconut milk I bought did not separate overnight (don't use Goya!), and since I didn't have enough time to let another can chill, I bought a pack of silken tofu instead and combined it with the cashew cream in a food processor. The texture came out great, but I needed to add a little more maple syrup and vanilla extract to mask the tofu-y flavor. Will definitely be making this again!
V- says
This recipe is amazing! I made this on a whim using what I had available and based on prefereces:
I made it into a 3-layer cake and it stood! I used white whole wheat flour, and unsweetened vanilla yogurt in place of oil. For the vegan mascarpone, I used silken tofu instead of cashews. Then all I had was brandy so I used just 1 tbsp of that in the coffee.
Taste and texture were impeccable. This recipe now has a place in my favorites! Thank you! 🙂
La says
Hey! I'm currently making this recipe to serve tomorrow evening. I just wanted to know if I could top with cocoa today before placing in the fridge overnight or do you recommend adding just before serving?
So far the cakes are out of the oven and they smell amazingggg
Sam Turnbull says
You can do it ahead of time. Enjoy!
Riya Patel says
Hi! I don’t have any Kahlua at home, so could I just omit it from the recipe? Or do you have any ideas for a substitute? (Non alcoholic preferably) thank you!
Sam Turnbull says
Yes, you can omit, maybe up the espresso a bit 🙂
Emma says
Question! I’m aiming to make this tomorrow.
I have one of those isi Whip Making machines - it creates a nice , fluffy coconut whip- and i don’t need to separate the water from the fat for this. Could I use it in place of the coconut cream? And would I then just... blend the cashews in to that? Sorry if this doesn’t make make Innis typing on my phone and it’s risky to go back up and look at the recipe at this point! (Phones...)
Looks awesome- can’t wait to make it!
Peony says
I opened a can of coconut milk, the cream portion is about 3/4 can, liquid is only 1/4 can, I think different brands have different content of coconut fat, so I wasn’t sure about the amount. do you mind to weight the cream part in gram next time you make it? It will be very helpful:) thank you so much!
Cynthia says
Hi! Excited to make this ! What brand espresso liqueur did you use ? Thank you
Sam Turnbull says
I use Kahlua 🙂
Myrthe says
Thank you so much for sharing your recipe! It was absolutely delicious and super creamy.
At first, I thought the creamy mixture was too runny, but after a night in the fridge, it became the perfect creamy texture and consistency of regular tiramisu.
I'm planning on making your tiramisu recipe again tonight, hence my second visit to your website 🙂
Love from the Netherlands
Sam Turnbull says
Wonderful!! So thrilled you enjoyed it so much, Myrthe 🙂
Vivian says
Fantastic recipe as usual. So fun to make, and so delicious! I didn’t have khalua and used dark rum instead.
Sam Turnbull says
Wonderful!
Dharma says
Helllp! Hosting an Italian dinner party & tiramisu would be the perfect dessert...but I’m deathly allergic to nuts, so cashews are a firm “no”...is there any other way to make this?
Sam Turnbull says
You could substitute blanched almonds if you can eat them, or try doubling the coconut instead. ENjoy!
Kiki says
Can I replace the cashews in the cream with firm or silken tofu? I have a silken tofu has has tiramisu on the packaging!
Sam Turnbull says
I haven't tried it so I'm really not sure of the result.
Lani says
I have a few questions:
Can I replace the coconut cream with KiteHill Ricotta
What is the volume of an espresso shot? Can I replace it with King Arthurs Espresso powder? How much additional liquid would I need?
Elizabeth Stotlemeyer says
How did you get "marscapone" white in the picture? Mine is light brown :/
Sam Turnbull says
Did you perhaps accidentally add the cocoa powder to the cream layer? If not, then it could be due to your particular cashews. I find boiling them and rinsing them well helps remove the browness.
Efraim says
"divide the batter into two lightly greased 9" square baking pans"
Am I missing something? In the video, it looks like you have used one 9" square baking pan.
I thought about getting this but now I am not sure I need two or one.
Sam Turnbull says
The two cake pans are for making the vanilla cake into ladyfingers. You can see both the pans at 2:09 in the video. Then you assemble the tiramisu in one pan. Enjoy!
Swagata says
Anyone in search of a vegan tiramisu recipe- look no further! This turned out brilliant at one go. I couldn't be happier knowing I have a vegan alternative for one of my favorite desserts. My family and I could not really tell the difference between a vegan tiramisu and a non vegan one. I know that because I tried them together! However, I've yet to find a vegan cream cheese cheesecake that replicates as effectively the dairy one though. Any suggestions on recipes ?
Sam Turnbull says
Thanks so much, Swagata! I have a classic vegan cheesecake recipe in my cookbook. I also have pumpkin cheesecake, and red velvet cheesecake bites here on the blog. Enjoy!
Yuli says
Hiya, I might be late to the party but Sam's cheesecake recipe in her Fuss-free vegan is to die for, seriously!!
We had a whole cheesecake between the 2 of us in less than 24h. When I took the first bite I was like "noooo, it can't be [vegan]"! If you watched Hotel Transylvania, you will know about the "zing" moment, well that's what I had with Sam's cheesecake. Such a keeper!
Rasika says
OH. EM. GEE. This recipe is ah-maaazing!! I made this for the hubs’ birthday today and my entire (non-vegan) family gave it rave reviews. I’m a total newbie when it comes to baking and your recipe was so easy to follow. Flawless recipe. 10/10 for the looks and the taste! Bravo, Sam! I am now going to stalk all your recipes. 🙂 Thank you so much!!
Sam Turnbull says
Haha!! Amazing!! 🙂
Caroline says
Do you have to use the coconut milk?
Sam Turnbull says
It makes the whipped cream portion of the recipe, so you could alternatively purchase a vegan whipped cream.
Kerri says
Sorry to post again, I have a question. So I’m buying ingredients and and I have found sweetened condensed coconut milk, would that be a good replacement for the coconut milk? Its vegan, has 4.5 grams of fat and comes in cans of 11.6 ounces. Has anyone used it baking?
Sam Turnbull says
No that wouldn't be a good substitute. That is more like a syrup. Stick with regular canned coconut milk. Enjoy!
Lani says
Wow, finally a Vegan tiramisu that actually tastes like tiramisu! Used to be my absolute favourite dessert and I’m so happy to be able to have it again.
Sam Turnbull says
Yay! Thrilled you enjoyed it, Lani!
Pau says
Made this for my boyfriend's birthday and it turned out AMAZING! I am a totally amateur baker so this is a big hit.
My blender is not really good so for not having to deal with semi-smooth cashews, I used silken tofu instead (worked out perfectly!). It didn't seem vegan at all and everyone was thrilled! We finished it the same day!
Thanks for this great recipe!
Sam Turnbull says
Haha, awesome! Thrilled you enjoyed it so much 🙂
Kerri says
Great recipe, I love how clear you wrote the directions. I plan on making this for Christmas. It’s my moms most favorite dessert and since she’s gone vegan, she never gets to have it. I will post again once I’ve made it. Thanks again for posting it!
Sam Turnbull says
You're most welcome, Kerri! Enjoy!
Vanessa says
This looks amazing, I love tiramisu but its not very vegan friendly. Definetly going to have to try this! I wish they sold vegan tiramisu in stores, one day 🙂
Sam Turnbull says
Homemade is always better anyways 🙂
Kerri says
This tiramisu is, hands-down, the most impressive dessert I've made - thank you so much for the excellent recipe! I've already made this 5 times since discovering the recipe in June. Easy, creamy, perfectly boozy and not too sweet - man, this is good!
Sam Turnbull says
Wow that's so amazing, Kerri!! Thrilled you love it so much 🙂
Kiril says
Thank you so much for this recipe! This was delicious and so light I'm afraid I ended up eating a lot more than my fair share (whoops). I'm not entirely vegan though I try to stick to a plant-based diet as much as possible and I have to say this was truly guilt-free not only in the sense of containing no animal products but also because of the significantly lower fat content compared to regular tiramisù. Definitely a keeper!
Sam Turnbull says
Amazing! So very happy you enjoyed it so much, Kiril! It really is too easy to eat 🙂
Anna says
I just made it last night! It's INCREDIBLE. Thank you so much for sharing the recipe!
Sam Turnbull says
You're most welcome, Anna! Thrilled you enjoy it so much 🙂
Linda says
Hi Sam, I'm planning on making this soon, it looks absolutely divine. I have two questions though: Do you taste the coconut in the cream layer? My family really doesn't like it when desserts have even just a slightly coconut-y taste to it. And also, I can't seem to find any coconut milk that "passes" your shake test (i live in Austria). Now i bought a can that has 60 % coconut (flesh) in it and hope that it'll work. They do sell coconut cream tho, but I don't know how much I should use of it when it says "a 14 oz can", because it is sold in packets, not in cans. Do you know if that coconut milk will work or if I should rather go for that coconut cream? Any help would be great appreciated!
Greetings from Austria <3
Sam Turnbull says
Hi Linda, some people say they can taste the coconut in this and other say they can't. The reviews are always delicious tho 🙂 This is the coconut milk I like to use for this recipe, so perhaps you can find one with similar fat content and it will work well. The coconut cream in packets will not work. Enjoy!
Alena says
Hey Linda! (:
I also live in Austria and I can recommend the denree Kokosmilch. Usually more than half of the can is pure cream!
I'm not a huge fan of the brand in general (countries of origin etc.) but some products and the Denns organic supermarkets are awesome! (They have veeeeryy nice discount offerings. ;D )
Have you tried the recipe? I'm very curious about your opinion! (: "Coconutish" deserts sometimes have a very odd taste to me..
And Sam! ((: I'm so very happy and grateful for what you do!! ♡ I enjoy your YouTube Videos a lot and now I've finally found my way here (and subscribed! ♡). Now I can bathe in even more deliciousness. ^-^
Sam Turnbull says
Haha! Amazing! So happy you love my content, Alena 🙂
Leanne says
I am not a vegan, but I hosted a dinner party that included one vegan guest. My challenge was finding a dessert idea that suited the occasion but was respectfully vegan. OMG! This dessert is fabulous for anyone, including me! Absolutely delicious! After studying the recipe and comments, I opted to give it a go. I followed the recipe with 2 exceptions. Based on previous research, I soaked the raw cashews for 24 hours, rather than using the boiling method stated in this recipe. Getting the cashew butter totally smooth in the food processor was easy this way. Also, rather than coconut milk, I used coconut cream instead (canned Thai Coconut Cream). And because the available can size is not the 14 ounces called for, I used 2 cans of this cream. It whipped easily and when mixed with the flavored cashew butter, created the most luscious creamy dessert spread to put on the vanilla cake. Wow. My guests raved over the dessert and asked if they could take some home. I made this in a 8" x 12" dish, but I don't think I could get 18 servings out of this. Maybe it's because this turned out so light that guests asked for a large serving! This does take some time and planning, but this recipe is indeed a keeper. Thanks, Sam!
Sam Turnbull says
Wonderful! Thrilled you enjoyed it, Leanne, and so happy your guests loved it too 🙂
Tessa says
It turned out amazing!!! Everyone, including a lot of non-vegan friends and family, really loved it. Perfect for my 21st birthday dinner! The only thing that didn't go great during the recipe was the coconut fluff. Even though I bought bio organic 18% fat coconut milk and stored it in the fridge overnight, the coconut wasn't hardened at all and even watery. So I raced to the store and bought coconut cream, which was too hard at first, but after leaving the sachets in hot water for a minute, I threw it together with the watery coconut milk and a little hot water and it turned out pretty well and solid/fluffy. So the only con I have is that the quality of the cashew cream pretty much depends on the brand of coconut milk that you use, and that's not that reliable. Other than that: if you want to wow everyone you know with a vegan tiramisu, THIS IS THE ONE! (I mean it. I'm always pretty sceptical when it comes to veganized desserts, but this is amazing). Love from the Netherlands! PS Love that you can switch the measurements to the metric system!! Saves a lot of conversion websites lol.
Sam Turnbull says
Oh wonderful! So happy you were able to fix the problem, Tessa, and I'm thrilled you loved it so much 😀
Tessa says
I specifically bought 18% fat bio organic coconut milk, since I live in The Netherlands and couldn't get the brand you recommended. I just opened it after a night of chilling, but it's still super watery and not at all hardened. I put the fattest part in a Tupperware tray and put it in the freezer, but I'm not sure how to fix this since I'm serving the dish tonight. Any tips? Or should I just let it be watery?
Sam Turnbull says
Hmm that's weird. Sometimes if there are added ingredients to the coconut milk it won't firm up as it should. I wouldn't recommend using the watery coconut milk as it might make the cake soggy. If possible, I would try a different brand next time. Sorry I can't be more help!
Crisse says
I also live in australia
Crisse says
Hi!!!!!!! Id loveeee to try this but im a sober vegan, so no alchi for me, what can i use inplace of coffee liquer?
Sam Turnbull says
Just more espresso would work well. Enjoy!
drora kemp says
I am not vegan and I don't think I'm lactose intolerant but I always hated dairy products - I mean, I will taste a teaspoon of butter in a cookie and will not swallow it. Can't get near pizza parlors or stores that sell croissants (the smell!). I had never tasted cheesecake until a vegan version came up (although I made a few of them for my husband and son) and have never had Tiramisu until now. Will make it for this weekend.
My question - have you ever heard of the Israeli or jewish version of non-dairy whipping cream? It does contain some hydrogenated fat, but if it's only used once in a long while it's not so terrible - or is it?
Thanks for the recipe - drora.
Sam Turnbull says
Hi drora! Nope, I've never heard ot that. I'm not an expert on nutrition, I just make delicious vegan food, so if it's vegan, I say go for it!
Beth says
My mom uses the kosher non dairy whip your talking about. She Is vegan and loves baking with it, she makes the most incredible strawberry “cream” pie using the creamer. I wish it was available nationwide. I’m making this tiramisu for her, it’s the one thing she hasn’t figure out how to make. Woohoo!
Hazel says
Love all your desserts Sam,Just wondering if you have a recipe for vegan rum balls?
Sam Turnbull says
Not yet! But I will add it to my idea list 🙂
Maria says
I tried it and it was great!
I was wondering how long does it last in the fridge before it goes bad?
Or for how long can I keep it in the fridge. (It’s only my boyfriend and I and we don’t eat sweets everyday).
Sam Turnbull says
I would say 3 - 4 days in the fridge. Glad you enjoyed!
Leanne says
I wish that I could give this a higher rating as my expectations were high. However, despite using the best coconut cream and attempting several "fixes" the cream portion never came together, It began to separate and I couldn't get it to be anything more than a clumpy mess of liquid. So disappointing! and an expensive fail!
The cake tasted nice though.
Sam Turnbull says
Sorry, your coconut didn't work, Leanne. Different brands of coconut cream yield very different results. I recommend buying several different brands and seeing which one works best. I like T & T brand here in Canada.
Leanne says
Sam,
While I did use a high fat, high quality organic coconut cream the first time I decided to give this recipe another try. As I am also in Canada, I took a look for the T&T brand that you referenced and was able to find it(and it is actually less expensive than other premium brands...bonus!). The second attempt at this recipe was spot on! I did change one other element. I soaked my cashews overnight instead of using the boiling method. This yielded much better results when processing the cashews. I am new to vegan recipes so it has been a lot of trial and error. I am not a vegan myself but have a client for an upcoming wedding where all food and dessert is to be vegan. I am hoping to come up with a half dozen "standards" that can be successfully be translated to vegan recipes. If you have any suggestions they would be greatly appreciated! Thanks, Leanne.
Sam Turnbull says
Glad you enjoyed! I'm not sure what you mean by "standards" but you can see all of my vegan recipes here. Enjoy!
Leanne says
Sorry, standards just refers to the staple non vegan desserts that you usually see. Tiramisu, cheesecake, cupcakes, squares etc. I service wedding dessert bars so I am trying to provide vegan dessert options similar to my non vegan dessert menu. Thanks again for replying! I will be sure to check out your other recipes.
Parker Lindner says
Wonderful recipe. I'm not vegan but I am lactose intolerant. I used store bought lady fingers and the rest of the recipe. Made 10 servings and did the calculations: 219 calories per serving.
Sam Turnbull says
So happy you enjoyed it, Parker 🙂
Jewel says
This Vegan Tiramisu is luscious! Minor note: the yellow cake did not remove from the pan w/ ease.. Made again.. TIP:: this time lined the pan w/ parchment paper and worked well! Thank you for this scrumptuous recipe!
Sam Turnbull says
So happy you enjoyed! 🙂
Luisa says
Dear Sam,
I live in Germany and here we don't have ounces. When put into an ounces-to-gram converter it says that 1,19 ounces account to roughly 33 grams, that would be about two table spoons of coconut cream?! That can't be right? Do they even sell coconut cream in so tiny a can in Canada?
Please help, I'm confused and hungry.
Cheers Luisa
Sam Turnbull says
19oz is 539 grams. Hope that helps!
Tiffany says
Hi I am trying this recipe this weekend and I wondered if the 19 oz can is a misprint? or maybe they just don't make them like that here in the states? I always use Coconut cream for whipped cream and it only comes in 13 oz cans here!
Sam Turnbull says
Hi Tiffany, it's not a misprint. That's how all the coconut milk comes here in Canada. So you might need a little more than one can. Enjoy!
Cynthia says
Oh my goodness, this recipe is amazing!! My boyfriend and I have nearly demolished it in only 4 days. He couldn’t even tell it was vegan!
While it is several steps,you were right in that each one was pretty easy. (The cake recipe alone was so simple and delicious!)
(For any non-coffee drinkers out there: I bought a bottle of cold brew coffee to use instead of going to a coffee shop for espresso shots. It worked great! And now I can give the rest away to someone who’ll actually drink it.)
Thanks so much for this incredible recipe, Sam!!
Sam Turnbull says
You're most welcome! I'm so happy you love the recipe so much, Cynthia 🙂
Melissa says
Hi!
Just wondering if I can make this ahead and freeze it for a few days? Thanks
Sam Turnbull says
I believe it should freeze just fine. Enjoy!
Suzanne says
This was positively FANTASTIC. I did make a few changes, however the cashew cream ROCKS!!
Sam Turnbull says
Yay!!! SO happy you enjoyed it, Suzanne 🙂
Isabella says
Hello Sam! 🙂 I really want to make this recipe but my husband isn't ok with the use of vegetable shortening. Would it be acceptable to use vegan butter in it's place? Also, I wanted to say I recently rediscovered your blog and it's so simply and lovely! Cheers.
Sam Turnbull says
Awww thank you so much!!! No vegetable shortening is used in this recipe, so you must have been looking at a different recipe 🙂
Isabella says
Ahh, I must have mistaken this for one of your cupcake recipes. Whoops! You're welcome and thanks for responding anyway.
Heidi says
This recipe sounds great and tons of great reviews but my son is allergic to nuts. We often substitute sunflower seeds for cashews in recipes and it works pretty well. Do you think this would work or do you have another suggestion for a substitute for the cashews?
Sam Turnbull says
I've never tried sunflower seeds in this recipe, but it might work fine, although it might be a slightly funny colour. I know blanched almonds or macadamia nuts work so I can't see why sunflower seeds wouldn't. Hope that helps a little!
Sarah says
This is a brilliant recipe! I made it tonight for my non-vegan parents and we all loved it. It’s just like “the real thing”. The perfect tiramisu
Sam Turnbull says
Wonderful!! So happy you loved it, Sarah 🙂
Lara says
Hey! This recipe looks amazing. We don't like coffee, unfortunately. Could I somehow incorporate cocoa instead? Any ideas? Thanks!
Sam Turnbull says
Tiramisu is traditionally a coffee-based dessert, so I think you would have better luck following a dessert recipe that is already coffee free rather than trying to adapt this one. There are lots of desserts here. Enjoy!
sophie says
Hi, maybe a decaffeinated instant coffee would work?
thanks for your recipe, I look forward to try it tomorrow for a birthday treat:)
Sam Turnbull says
Happy birthday!!
Yulca says
Served it (as the only dessert) to a lot of omnivores & some vegetarians at a BBQ yesterday - a huge hit, also with the kids.
Left out the liqueur and simply used a 3/4 cup of strong espresso in total (without adding any water).
Easily yielded 20 portions, it really is quite filling.
Easy to prepare despite a busy week at work (Wednesday: cake, Thursday: assembly, Friday: BBQ) & even coconut-hating hubby had to admit that it tasted great and had no distinct coconutty taste.
Thank you once more!
Sam Turnbull says
So awesome!!! Thrilled you and everyone enjoyed it so much, Yulca 🙂
Ali says
Thanks so much for the recipe, Sam! I’m making it now as it looks and sounds so yummy. A couple of questions, though: do I just throw out the water left behind in the can of coconut milk or can I make use of it for something else? Also, I can’t imagine 18 servings coming out of a 9” x 9” pan, unless you’re serving a bunch of dieters! I could see 9 servings at the very most in such a small pan.
Sam Turnbull says
Hi Ali! You can use the leftover water in a smoothie or add it to a soup if you like. I think you will find the Tiramisu very rich and you may be surprised by how many people it will serve but by all means, take a larger serving if you prefer! 🙂
Joan says
Hi, a friend of mine just made this and loved it! I would like to make it but, as several others, have issues getting canned coconut cream or milk that's thick enough. I have 2 options:
1. concentrated cream that you add water to turn it back to regular cream.
2. Coconut cream "cool whip" by SoDelicious.
Do you think either of these will work? If so, how much? I can't imagine that I would need 2 eight ounce containers of the coolwhip...it would also have sweetener in it so I don't know how that would play out. I'd really appreciate your expert opinion!
Sam Turnbull says
Hi Joan, you can always order coconut cream online so you know the recipe will work out just right. Otherwise, I would recommend the SoDelicious whip. I would reduce or eliminate the agave as I am sure it is already sweet. As for measurements, it's difficult to know as I haven't made it this way myself, I would add until the desired consistency is reached. Hope that helps.
Pamela Thompson says
Hi. My sister is allergic to everything with coconut in it. Is there anything I can substitute for this ingredient? Thanks
Sam Turnbull says
For this recipe, it's a little tricky as the coconut provides a fluffiness. If you can get your hands on a store-bought vegan whipped cream, that could work as a substitute. I am sure the cream would be sweeter than the coconut so you may want to reduce the agave to taste. Enjoy!
Cori says
Hey there I’m dairy free/gluten/almond free and wanted to know if there is a substitution or if (necessary) for the coffee liqueur? Thanks!!
Sam Turnbull says
Hi Cori, the coffee liquer is traditional in tiramisu, and adds another layer of coffee punch, but it should be fine to skip it. Enjoy!
cori says
do you think coffee extract or coffee flavor will work in place of liqueur?
cori says
also you said 19 oz can , I've managed to only find 13, could you mean 19 oz of the scrapped out coconut?
Sam Turnbull says
A 13oz can should work just fine. Enjoy!
Sam Turnbull says
Yes for sure. You just want a nice strong coffee taste so you can taste it in the cake. Enjoy!
cori says
thanks so much, trying it now as we speak!
Nicola Davis says
Tiramisu was the only dessert that I really missed after going vegan a year and a half ago. I made this for my family for Christmas day and honestly it was DELICIOUS! Even my family who are generally skeptical of vegan alternatives and are all baking enthusiasts themselves thought it was fab. I would definitely try adding more coffee to the sponge next time as it was a tiny bit dry and I like the sponge to be very soft and melty. Also for anyone whose coconut milk splits when they (admittedly) over whip it, just add it to the cashew mix anyway and I will still taste delicious!
Sam Turnbull says
Oh yay! So happy you and your family enjoyed it so much, Nicola! Let me know if there is anything else you miss since going vegan 🙂
Fiona says
This was AMAZING! I've never made Tiramisu before and it was far easier than I imagined it would be. I even made it gluten free (I used a mix of supermarket gluten free flour and home made buckwheat flour as I didn't have quite enough of the flour) and it was fine. I only made half the quantity as I didn't have 18 people to serve. I will certainly be recommending this recipe to anyone who needs tiramisu in their life! Thank you.
Sam Turnbull says
Wonderful! So happy you enjoyed it, Fiona 🙂
Christine says
Hello,
I made this for Christmas dessert. I was v. worried because I have only been a vegan for 3 years and haven't really got the hang of desserts. Also I've never made anything from this site before. Also I'm in the UK and ingredients and measurements don't always translate perfectly. Also I have a very fussy vegan husband.
Let me tell you, it tasted amazing! We loved it. He couldn't stop eating it (I caught him with his head in the fridge eating leftovers on the morning after Christmas day!). It was surprisingly easy to make too.
I'm now going through your back catalogue of recipes. Thank you so much. This really made our Christmas!
Sam Turnbull says
Woohoo!! Thrilled you both loved it so much! I have lots of desserts with rave reviews so I am sure you will enjoy many more 🙂
Joey says
Okay my Lady Fingers did NOT turn out like yours. They were super moist, dark, and falling apart, but they still tasted absolutely amazing. I used coconut oil instead of canola oil so maybe that's why? Either way, this Tiramisu was so much fun to make and DELICIOUS
Sam Turnbull says
So happy you loved it, Joey! Yes, coconut oil might be the problem, it has a very different texture than canola so it would cause some problems. Glad you enjoyed it!
Rebekah says
My non-vegan husband literally GOBBLED this up and couldn't stop raving about it! It is amazingly delicious and not overly sweet (a common problem with vegan desserts) - a huge hit in our house, thank you!
Sam Turnbull says
Hahaha! Love it!! So happy you and your husband loved it so much, Rebekah!
Meghan says
Tricking non-vegans into eating vegan desserts never gets old! This tiramisu nailed it. Can’t beat the cashew cream. Thanks for the lovely recipe!
Sam Turnbull says
Haha! So happy it stood up to the test!!
Hayley says
Hey Sam,
This recipe looks amazing and I plan to make it for my mums birthday. I was just wondering if you can sub the flour in the cake part for a gluten free blend? My sister is intolerant. I'm vegan so am familiar with that side of things but don't usually cook gluten free. Let me know if you've tried it or what your opinion is. Either way I'll let you know how it turns out for other readers who are interested.
Thanks a lot 🙂
Sam Turnbull says
Hi Hayley, I've never tried it and am not an expert in gluten-free baking but I have heard good things about Bob's Red Mill 1 to 1 flour. Hope that helps!
Galina Noskova says
Absolutely amazing taste! I can't believe it! I'm going to make it for all my family and friends! God bless your work!
Sam Turnbull says
Haha thank you so much, Galina! So happy you enjoyed it 🙂
Karen says
My friend Karen told me, you had to soak the cashews overnight for a better texture in the finished product. it's makes the recipe more enjoyable in the mouth
Sam Turnbull says
You can do that if you like, or you can just boil them for 10 minutes which gets the same results, just quicker.
Alexa says
l made this recipe and OMG I loved it! Kind of hard to believe its vegan. Will be definitely making this recipe for other potlucks. Thank you for the recipe!
Sam Turnbull says
You're most welcome, Alexa! Thrilled you love it so much 🙂
Lou says
Hey! I'm currently in the process of making this for a vegan potluck. I have coconut cream in two cartons of 200ml; would you use them both? Thanks for any advice!
Sam Turnbull says
Hi Lou, a 19oz can of coconut cream is about 560 ml, so it sounds like you might be a bit short, and want to open a 3rd can and measure to get the right amount. You mention it's in a carton, if you are referring to the dried coconut cream like this, that won't work. You need to make sure you have the fresh coconut cream in a can. Hope that helps!
sophie says
Hello,
I have a second question on this amazing looking tiramisu before I attempt to make it tomorrow, could we use coconut yogurt instead of coconut cream?
Sam Turnbull says
Hi Sophie! No coconut yogurt will not have the same result for this recipe.
Elke Speliopoulos says
I made this for a dinner for non-vegan neighbors and friends. Everyone loved it! However, I had made too much, and so we have been eating delicious leftovers for the past few days. The tiramisu is covered, but the bottom part where the coffee/liqueur dripped has turned an interesting color of dark green. The tiramisu has been in the refrigerator all along. It still tastes fantastic. I have no idea what happened. Any thoughts of chemical reactions?
Sam Turnbull says
So happy you enjoyed it, Elke! Green! That's bizarre. My guess is that you might have used a coffee that was on the lighter roasted side of things. Coffee beans are green before they are roasted, so if they are only lightly roasted they will retain some of their green colour. Perhaps some of the ingredients reacted over time and brought the green colour back...
Elke Speliopoulos says
I wish I had a chemist at hand! 🙂 At any case, we ate it all because it tasted soooooooooo delicious.
Sonja says
wow. this exact thing happened to our tiramisu.. but husband doubts that it's because of roasting (we do however have light roast coffee in our home only..) 😀 also wishing for a chemist here 😀
Sam Turnbull says
So weird!! I wonder why this happens to some batches and not others. Glad you enjoyed it!
Michelle says
I had the same thing happen. Like you, we ate and enjoyed it despite the weird colour, but it was like the liqueur had interacted with the "ladyfingers" and had turned green.
Sam Turnbull says
That is so bizarre! Has never happened to me. Not sure why....
Verónica says
Hi Sam!
I write you the other day in "the ultimate vegan chocolate cake" post because I wanted to make a gluten free cake... well I made it with wheat flour and it was amazing as always, but instead I made this tiramisu recipe.
I decided this was the gluten free desert I was going to make, as I didn't know how the cake was going to be (experimenting with new flours) I thought "the cake is going to be wet with the coffee and everything, so nobody will know if it is not perfect" hehehe
Well I have to say that I totally LOVE this recipe!!!! The taste was AMAZING!!! I am so happy because tiramisu is one of my favorite desserts EVER!!! Everybody loved it and I, as I read in one of the comments, ate the leftovers the morning after as breakfast too!!! YUMMMM
Sam Turnbull says
Yay! So happy you loved it so much, Verónica. Thanks for the lovely comment!!
Moira Guthrie says
I made this Mother's Day for my family (my sister just had a baby so it was her first mother's day!) and they all loved it. I was, of course, expecting it to be good as you have never steered me wrong before but this was sinfully amazing! I may have had tiramisu for breakfast every day for a few days. I had to take some to share to my coworkers lest I gain weight by living off my leftovers (small family). To anyone thinking of making this, it's definitely worth the time and effort!
Sam Turnbull says
Hahahaha! I definitely had tiramisu for breakfast when I made this too! Thrilled you loved it so much, Moira! Comment of the day 🙂
Michelle says
Thanks for this Sam! I'm planning on making this on our upcoming long May 2-4 weekend! How important is the coffee liqueur? It's not something I would normally buy. Can I just use extra strong coffee?
Sam Turnbull says
Hi Michelle, I think you can skip it, and just use more coffee and it should be fine. Enjoy! 🙂
Jerelin says
Awesome! Bumped up the coffe flavor (made a pot espresso on the stove and added it all for the right flavor). My hisband and friend really likes it. Thanks! P.S. There should be a link to show us how to use the leftover coconut water as not to waste it...
Sam Turnbull says
So happy everyone loved it! It depends on the kind of coconut milk you buy, as the one I usually use has barely any coconut water leftover. But you can always toss any leftovers into a smoothie, juice, or curry. Hope that helps!:)
Kim says
Can't wait to try this one Sam! Finally a recipe for tiramisu that includes a vegan version of ladyfingers. This is one of my favorite desserts and I can't wait to try your recipe for it! 🙂
Sam Turnbull says
Yay! Thanks so much, Kim! I hope you love it 🙂
Jay says
Hi Sam! Definitely looking forward to trying this recipe. One question from a fellow Canadian: What brand(s) of coconut milk/cream do you recommend? I've had varying results in other recipes. Thanks!
Katherine says
Hi jay! Just another Canadian her so I thought I'd reply. I've never had trouble with Thai Kitchen red can. Some of the stores around me also sell just coconut cream in a can, which works wonderfully and you get mostly cream with very little water in the bottom.
Sam Turnbull says
I agree with Katherine, Thai Kitchen is good. But since you're in Canada, if it's available to you I'm also a big fan of the T & T brand. It's almost all cream, barely any water left behind.
Jay says
Thank you both for the recommendations! I have bought Thai Kitchen previously and I think I have seen T & T here as well.