Author: This post for my 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!
Let's do some quick math to break down just what Vegan Tiramisu is:
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 vegan 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, vegan tiramisu 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:
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 Vegan 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 the Vegan Tiramisu:
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 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.
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Vegan Tiramisu
This Vegan Tiramisu has layers of soft vanilla cake soaked in espresso and coffee liqueur, topped with a rich and fluffy cashew coconut cream. It’s creamy, coffee-infused, and perfect for making ahead!
Servings:
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Ingredients
For the cake:
- 1 recipe Vegan Vanilla Cake, (cake only, no frosting)
For the espresso mixture:
- ½ cup espresso or very strong coffee, cooled
- 2 tablespoons coffee liqueur
- water, (as needed)
For the cream layer:
- 1 cup raw cashews
- ½ cup plant-based milk, (such as oat, soy, or almond)
- 3 tablespoons agave or maple syrup
- 1 teaspoon vanilla extract
- 1 can (14 oz / 400 ml) premium coconut milk or coconut cream, chilled overnight
- 1 tablespoon cocoa powder, for dusting
Instructions
Make the cake:
- Prepare the cake batter: Make one recipe of Vegan Vanilla Cake batter. Instead of baking it in two round cake pans, divide the batter evenly between two lightly greased 9-inch (23 cm) square baking pans. You do not need the frosting for this recipe.
- Bake the cakes: Bake according to the vanilla cake recipe for 22–28 minutes, until lightly golden and a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- Cut the cakes: Once cooled, cut each cake into rectangular pieces about 1 inch (2.5 cm) wide and 3–4 inches (8–10 cm) long. They don't need to be perfect. You'll arrange these pieces snugly in the dish to create the cake layers.
Make the espresso mixture:
- Mix the espresso: Add the cooled espresso and coffee liqueur to a measuring cup. Add enough water to make ¾ cup total. Set aside.
Make the cream layer:
- Soften the cashews: Add the cashews to a small pot, cover with water, and boil for about 10 minutes until softened. Drain and rinse with cold water.
- Blend the cashew cream: Add the softened cashews, plant-based milk, agave or maple syrup, and vanilla to a blender. Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
- Whip the coconut cream: Open the chilled coconut milk and scoop the thick, hardened coconut cream into a large bowl, leaving the watery liquid behind. Beat the coconut cream until soft and fluffy,
- Finish the cream: Gently fold the blended cashew mixture into the whipped coconut cream until evenly combined. Refrigerate until ready to assemble.
Assemble the tiramisu:
- Layer the cake: Arrange the cake pieces snugly in a single layer in an 8 x 12-inch (20 x 30 cm) or 9 x 9-inch (23 x 23 cm) glass or ceramic baking dish. For best results, use glass or ceramic rather than metal.
- Add the espresso and cream: Spoon half of the espresso mixture evenly over the cake, then spread half of the cream mixture on top.
- Repeat the layers: Add another layer of cake strips, followed by the remaining espresso mixture and cream. You may have a few extra cake strips, depending on the size and shape of your dish.
- Chill: Cover and refrigerate for at least 3 hours, or overnight for the best texture.
- Finish and serve: Just before serving, sift the cocoa powder evenly over the top. Keep leftovers covered in the refrigerator.
Notes
Coconut milk: Use a premium full-fat coconut milk or coconut cream that becomes firm when chilled. Before buying, give the can a shake. If you hear a lot of liquid sloshing around, it may be too thin to whip well. I like Thai Kitchen Premium Coconut Milk.
Alcohol-free option: Omit the coffee liqueur and use additional espresso or strong coffee instead. Add enough to make ¾ cup total espresso mixture.
Nutrition
Serving: 1serving (recipe makes 18 servings) | Calories: 268kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 255mg | Potassium: 69mg | Fiber: 1g | Sugar: 21g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon Appetegan!
Sam.
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Jade says
This recipe looks great! I'm planning on making this for my fiance's birthday this weekend and am really excited about it. If I don't have coffee liqueur, what would be a good alternative? Thinking of substituting it with a mixture of espresso, sugar, and vanilla
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jade! Yes, that should work! Since the recipe only uses 2 tablespoons of coffee liqueur, you can simply replace it with a little extra espresso or strong coffee and add a touch of sugar and vanilla if you’d like. Just make sure you still end up with ¾ cup of espresso mixture total. I hope your fiancé loves the tiramisu, and happy birthday to them!
Allison says
delicious, it was a hit for my fiance's birthday
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So glad it was a hit, Allison! 😊 What a lovely birthday dessert.
Beth says
Hi Sam, you mentioned that the coconut milk is essential, but are there any other options? Would it be possible to substitute silken tofu for example and add some coconut extract? Just trying to avoid the saturated fat in coconut milk. Thanks for your thoughts on this!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Beth! Silken tofu could work but it will change the flavor and texture quite a bit. I haven’t tested it myself so I can’t guarantee results 😊
Miss P says
By Premium Coconut Milk, do you mean the coconut alternative to milk (like soya, oat etc) or the stuff that comes in cans and that is used in Asian/Caribbean cooking?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Miss P! It’s the canned coconut milk used in cooking, not a carton milk alternative 😊