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!
Servings: 9
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
Find it online:
https://itdoesnttastelikechicken.com/vegan-tiramisu/Scan the QR code for updates, tips, and to ask me any questions!
