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: 18
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
Find it online:
https://itdoesnttastelikechicken.com/vegan-tiramisu/Scan the QR code for updates, tips, and to ask me any questions!
