- 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.
Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven.
- 1 recipe The Best Vegan Vanilla Cake (enough to make 24 cupcakes or a 2-layer 9" cake), see instructions
- 4 shots of espresso (or very very strong coffee)
- 2 tablespoons coffee liqueur
- water
- 1 cup raw cashews
- 1/2 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
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.
Add the espresso and coffee liqueur to a measuring cup, and fill with water until you have 3/4 cup of liquid.
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.
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.
Put the cocoa powder in a fine sieve and sprinkle over the top of the tiramisu. Store any leftover tiramisu in the fridge.
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
Did you make this recipe?
Tag @itdoesnttastelikechicken on Instagram and hashtag #itdoesnttastelikechicken.
Bon Appetegan!
Sam.
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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.
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.
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
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!
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
You can do it ahead of time. Enjoy!
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!
Yes, you can omit, maybe up the espresso a bit 🙂
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!
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!
Hi! Excited to make this ! What brand espresso liqueur did you use ? Thank you
I use Kahlua 🙂
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
Wonderful!! So thrilled you enjoyed it so much, Myrthe 🙂
Fantastic recipe as usual. So fun to make, and so delicious! I didn’t have khalua and used dark rum instead.
Wonderful!
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?
You could substitute blanched almonds if you can eat them, or try doubling the coconut instead. ENjoy!
Can I replace the cashews in the cream with firm or silken tofu? I have a silken tofu has has tiramisu on the packaging!
I haven’t tried it so I’m really not sure of the result.
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?
How did you get “marscapone” white in the picture? Mine is light brown :/
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.
“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.
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!
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 ?
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!
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!!
Haha!! Amazing!! 🙂
Do you have to use the coconut milk?
It makes the whipped cream portion of the recipe, so you could alternatively purchase a vegan whipped cream.
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?
No that wouldn’t be a good substitute. That is more like a syrup. Stick with regular canned coconut milk. Enjoy!
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.
Yay! Thrilled you enjoyed it, Lani!
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!
Haha, awesome! Thrilled you enjoyed it so much 🙂
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!
You’re most welcome, Kerri! Enjoy!
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 🙂
Homemade is always better anyways 🙂
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!
Wow that’s so amazing, Kerri!! Thrilled you love it so much 🙂
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!
Amazing! So very happy you enjoyed it so much, Kiril! It really is too easy to eat 🙂
I just made it last night! It’s INCREDIBLE. Thank you so much for sharing the recipe!
You’re most welcome, Anna! Thrilled you enjoy it so much 🙂
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
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!
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. ^-^
Haha! Amazing! So happy you love my content, Alena 🙂
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!
Wonderful! Thrilled you enjoyed it, Leanne, and so happy your guests loved it too 🙂
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.
Oh wonderful! So happy you were able to fix the problem, Tessa, and I’m thrilled you loved it so much 😀
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?
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!
I also live in australia
Hi!!!!!!! Id loveeee to try this but im a sober vegan, so no alchi for me, what can i use inplace of coffee liquer?
Just more espresso would work well. Enjoy!
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.
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!
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!
Love all your desserts Sam,Just wondering if you have a recipe for vegan rum balls?
Not yet! But I will add it to my idea list 🙂
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).
I would say 3 – 4 days in the fridge. Glad you enjoyed!
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.
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.
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.
Glad you enjoyed! I’m not sure what you mean by “standards” but you can see all of my vegan recipes here. Enjoy!
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.
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.
So happy you enjoyed it, Parker 🙂
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!
So happy you enjoyed! 🙂
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
19oz is 539 grams. Hope that helps!
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!
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!
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!!
You’re most welcome! I’m so happy you love the recipe so much, Cynthia 🙂
Hi!
Just wondering if I can make this ahead and freeze it for a few days? Thanks
I believe it should freeze just fine. Enjoy!
This was positively FANTASTIC. I did make a few changes, however the cashew cream ROCKS!!
Yay!!! SO happy you enjoyed it, Suzanne 🙂
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.
Awww thank you so much!!! No vegetable shortening is used in this recipe, so you must have been looking at a different recipe 🙂
Ahh, I must have mistaken this for one of your cupcake recipes. Whoops! You’re welcome and thanks for responding anyway.
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?
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!
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
Wonderful!! So happy you loved it, Sarah 🙂
Hey! This recipe looks amazing. We don’t like coffee, unfortunately. Could I somehow incorporate cocoa instead? Any ideas? Thanks!
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!
Hi, maybe a decaffeinated instant coffee would work?
thanks for your recipe, I look forward to try it tomorrow for a birthday treat:)
Happy birthday!!
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!
So awesome!!! Thrilled you and everyone enjoyed it so much, Yulca 🙂
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.
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! 🙂
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!
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.
Hi. My sister is allergic to everything with coconut in it. Is there anything I can substitute for this ingredient? Thanks
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!
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!!
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!
do you think coffee extract or coffee flavor will work in place of liqueur?
also you said 19 oz can , I’ve managed to only find 13, could you mean 19 oz of the scrapped out coconut?
A 13oz can should work just fine. Enjoy!
Yes for sure. You just want a nice strong coffee taste so you can taste it in the cake. Enjoy!
thanks so much, trying it now as we speak!
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!
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 🙂
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.
Wonderful! So happy you enjoyed it, Fiona 🙂
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!
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 🙂
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
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!
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!
Hahaha! Love it!! So happy you and your husband loved it so much, Rebekah!
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!
Haha! So happy it stood up to the test!!
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 🙂
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!
Absolutely amazing taste! I can’t believe it! I’m going to make it for all my family and friends! God bless your work!
Haha thank you so much, Galina! So happy you enjoyed it 🙂
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
You can do that if you like, or you can just boil them for 10 minutes which gets the same results, just quicker.
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!
You’re most welcome, Alexa! Thrilled you love it so much 🙂
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!
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!
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?
Hi Sophie! No coconut yogurt will not have the same result for this recipe.
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?
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…
I wish I had a chemist at hand! 🙂 At any case, we ate it all because it tasted soooooooooo delicious.
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 😀
So weird!! I wonder why this happens to some batches and not others. Glad you enjoyed it!
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.
That is so bizarre! Has never happened to me. Not sure why….
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
Yay! So happy you loved it so much, Verónica. Thanks for the lovely comment!!
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!
Hahahaha! I definitely had tiramisu for breakfast when I made this too! Thrilled you loved it so much, Moira! Comment of the day 🙂
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?
Hi Michelle, I think you can skip it, and just use more coffee and it should be fine. Enjoy! 🙂
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…
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!:)
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! 🙂
Yay! Thanks so much, Kim! I hope you love it 🙂
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!
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.
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.
Thank you both for the recommendations! I have bought Thai Kitchen previously and I think I have seen T & T here as well.