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:
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 layers soft homemade ladyfingers soaked in coffee with rich, fluffy vegan mascarpone cream and a dusting of cocoa. Creamy, coffee-infused, and perfect for making ahead, it’s a little slice of dessert heaven!
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Ingredients
For the Vegan Ladyfingers
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 1 cup plant-based milk, (such as oat or soy)
- ½ cup neutral oil
- 3 tablespoons lemon juice or apple cider vinegar
- 2 teaspoons vanilla extract
For the Vegan Mascarpone Cream
- 1 cup raw cashews, softened if needed (see notes)
- ½ cup plant-based milk, (such as oat or soy)
- 3 tablespoons agave or maple syrup
- 1 teaspoon vanilla extract
- 1 can (13.5 fl oz / 400 ml) premium full-fat coconut milk, chilled overnight
For the Coffee Soak
- ½ cup espresso, cooled (or ¾ cup very strongly brewed coffee)
- ¼ cup water, if using espresso
- 2 tablespoons coffee liqueur, optional
For Dusting
- 1 tablespoon cocoa powder
Instructions
Make the Vegan Ladyfingers
- Preheat the oven: Preheat your oven to 350°F (180°C). Lightly grease an 8 × 12-inch (20 × 30 cm) or 9 × 13-inch (23 × 33 cm) baking pan and line with parchment paper, leaving some overhang for easy removal.
- Mix the dry ingredients: In a large bowl, whisk together the flour, white sugar, baking soda, and salt.
- Add the wet ingredients: Pour in the plant-based milk, oil, apple cider vinegar or lemon juice, and vanilla extract. Stir until just combined. A few small lumps are fine.
- Bake and cool: Pour the batter into the prepared pan and spread evenly. Bake for about 20 minutes, until lightly golden and a toothpick inserted into the center comes out clean. Let cool completely.
- Cut the ladyfingers: Lift the cooled cake out of the pan using the parchment paper. Use a long serrated knife to cut into strips about 1 inch (2.5 cm) wide. Cut shorter pieces as needed to fit your assembly dish.
Make the Vegan Mascarpone Cream
- Blend the cashew cream: Add the cashews, plant-based milk, agave or maple syrup, and vanilla extract to your blender. Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
- Whip the coconut cream: Scoop the thick, hardened cream from the chilled coconut milk into a large bowl, leaving the watery liquid behind. You should have about ¾–1 cup (180–240 ml) of thick cream. Whisk until smooth and fluffy, using a hand mixer if the cream is too stiff to whisk easily.
- Combine the creams: Gently fold the blended cashew mixture into the whipped coconut cream until evenly combined.
Assemble the Tiramisu
- Prepare the coffee soak: Stir together the cooled espresso, water, and coffee liqueur, if using. If using strongly brewed coffee instead of espresso, omit the water.
- Layer the ladyfingers: Arrange half of the ladyfinger strips snugly in a single layer in a 9-inch (23 cm) square glass or ceramic baking dish.
- Add the coffee and cream: Spoon half of the coffee mixture evenly over the ladyfingers, allowing it to soak in. Spread half of the vegan mascarpone cream evenly overtop.
- Repeat the layers: Arrange the remaining ladyfingers over the cream, then add the remaining coffee mixture and mascarpone cream. Smooth the top.
- Chill: Cover and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to develop and the layers to set.
- Finish and serve: Just before serving, sift the cocoa powder evenly overtop. Cut into 9 servings and enjoy!
Notes
Soften the cashews: If using a high-powered blender, you can skip soaking. Otherwise, cover the cashews with water and soak overnight in the fridge, or boil for 10 minutes until tender. Drain and rinse well before blending.
Homemade vegan ladyfingers: These soft, cake-style ladyfingers use a simplified version of my Best Vegan Vanilla Cake. They soak up the coffee beautifully and create soft, creamy layers.
Coconut milk: Use premium full-fat canned coconut milk or coconut cream that firms up when chilled. I like Thai Kitchen Premium Coconut Milk. Refrigerate overnight, then scoop out only the thick cream, leaving any watery liquid behind. You should get about ¾–1 cup (180–240 ml), and anywhere in that range works! If using canned unsweetened coconut whipping cream or heavy coconut cream or heavy coconut cream, measure out a full 1 cup (240 ml) of thick cream. Avoid light coconut milk and carton coconut milk beverages.
Coffee: Use espresso diluted with water as directed, or very strongly brewed coffee without added water. Choose coffee you enjoy drinking, as its flavor comes through in the finished dessert. For an alcohol-free version, simply omit the coffee liqueur.
Make it over two days: On day one, bake the cake, prepare and refrigerate the coffee, chill the coconut milk, and soak the cashews if needed. Once cooled, cover the cake. On day two, cut the ladyfingers, make the cream, and assemble. Refrigerate for at least 3 hours before serving, or overnight for the best flavor and texture.
Storage: Store covered in the refrigerator for up to 3–4 days. Dust with cocoa powder just before serving.
Nutrition
Serving: 1 serving (recipe makes 9 servings) | Calories: 522kcal | Carbohydrates: 58g | Protein: 8g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Sodium: 403mg | Potassium: 296mg | Fiber: 2g | Sugar: 31g | Vitamin A: 155IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 3mg
⭐ 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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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!