Vegan Tiramisu

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5 from 106 votes
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This vegan tiramisu recipe is an Italian delicacy! Featuring layers of delicate sponge cake soaked in coffee syrup, vegan mascarpone, and a dusting of cocoa powder, it’s sure to be the highlight of your night!

vegan tiramisu.

When my family and I want to go all out with our Italian feasts, we’ll usually start the night with Tuscan white bean soup or eggplant meatballs, but we’ll always end on this vegan tiramisu. 

Inspired by my tiramisu cake, this vegan version is made with layer upon layer of rich flavor, all while being egg and dairy-free. 

Table of Contents
  1. What is tiramisu?
  2. Ingredients needed
  3. How to make vegan tiramisu
  4. Recipe tips and variations
  5. How to store leftovers
  6. More vegan dessert recipes to try
  7. Vegan Tiramisu (Recipe Card)

What is tiramisu?

Tiramisu is a classic Italian coffee-flavored dessert. It’s made up of sponge cake (or lady fingers) soaked in coffee syrup (or coffee liqueur) and layered with mascarpone that’s been whipped with sugar and eggs. It’s finished with a dusting of cocoa powder. 

For this vegan version, I used vegan sponge cake and whipped up a vegan mascarpone. As much as we love traditional tiramisu, we love our vegan version just as much, and here’s why:

  • No tofu. Most vegan tiramisu recipes use silken tofu to make the mascarpone, but I prefer the buttery flavor of blended cashews.
  • A pep in your step. Like my tiramisu cookies, this coffee-infused dessert will give you a little boost while satisfying your sweet tooth. 
  • Surprisingly easy to make. For how sophisticated this recipe is, you won’t believe how effortlessly it comes together. Even the prep time is kept to a minimum!
dairy free tiramisu.

Ingredients needed

The ingredient list may look lengthy, but I promise, it’s largely made with pantry staples. If you’ve made any of my vegan desserts, then you likely have most of them on hand. Here’s what you’ll need for the cake layer:

  • Vanilla cake or ladyfingers. Make my vegan and gluten-free vanilla cake, or make vegan ladyfingers. Unfortunately, I’ve never found vegan ladyfingers at the store, but personally, I prefer the texture of cake anyway.

For the mascarpone:

  • Cashews. I recommend using raw, unsalted cashews since they will blend the smoothest and make a creamy base. 
  • Milk. I used unsweetened soy milk.
  • Maple syrup. To add sweetness and a pleasant caramel-y flavor. 
  • Coconut oil. For richness. You can also use vegan butter.
  • Vanilla extract. A must for all of my cake recipes!
  • Lemon juice. Essential acidity to hold the mascarpone together. You can also use apple cider vinegar, but I find its flavor a bit overwhelming. 
  • Canned coconut milk. Full-fat and chilled in the fridge. I used the hardened cream part, so you can reserve the liquid and use it in my coconut smoothie
  • Powdered sugar. To add sweetness and absorb moisture. 

For the coffee syrup:

  • Coffee. I highly suggest using cold brew, espresso, or instant coffee since those have a stronger coffee flavor.
  • Maple syrup. For sweetness. 

Extras:

  • Cocoa powder. For dusting.

How to make vegan tiramisu

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prepare the cake. Bake the cake as directed. Once out of the oven, let it cool, then slice into 1×2-inch slices and place the slices in a shallow bowl.

Step 2- Make the mascarpone. In a blender or food processor, add cashews, milk, maple syrup, coconut oil, lemon juice, and vanilla extract. Blend until smooth and creamy.

Step 3- Make coconut whipped cream. In a large mixing bowl, add the hardened cream portion from the coconut milk. Add powdered sugar and beat using a hand mixer until stiff peaks form. Gently fold through the cashew cream into the whipped coconut cream until combined. 

Step 4- Assemble. Grease an 8×8-inch baking pan or baking dish. Spread a thin layer of the mascarpone mixture on the bottom using a rubber spatula. Next, pour coffee syrup over the cake slices and let them soak for 10 seconds. Place a single layer of sliced cake, then another layer of mascarpone. Repeat once more before spreading the top with the remaining mascarpone. 

Step 5- Refrigerate, garnish, and serve. Refrigerate the tiramisu for 2 hours or overnight. Once set, dust with cocoa powder and serve. 

how to make vegan tiramisu.

Recipe tips and variations

  • Save yourself a few steps. If I’m short on time or ingredients, I’ll use softened vegan cream cheese instead of cashews and fold in store-bought coconut whipped cream. 
  • Add alcohol. I made this tiramisu with no alcohol, but if you’d like to add some, use coffee liqueur in place of regular coffee or use half coffee and half golden rum, marsala wine, or amaretto. 
  • Make it without caffeine. Simply use decaffeinated coffee, and you’ll have a caffeine-free dessert in no time. 
  • Don’t worry about overbaking the cake. Even if it’s crumbly, it’ll soften beautifully once it’s soaked in the coffee. 
  • Add more coffee. For an even stronger coffee flavor, swap the vanilla extract for coffee extract. 

How to store leftovers

To store: Leftover tiramisu can be stored, covered, in the refrigerator for up to 5 days. 

To freeze: Store leftover tiramisu in a freezer-safe container and freeze for up to 2 months. I like to wrap the slices in between sheets of parchment paper to prevent sticking. Let the tiramisu thaw overnight in the fridge before enjoying.

dairy free tiramisu recipe.
vegan tiramisu recipe.

More vegan dessert recipes to try

sugar free tiramisu

Vegan Tiramisu

5 from 106 votes
This vegan tiramisu recipe is an Italian delicacy! Featuring layers of delicate sponge cake soaked in coffee syrup, vegan mascarpone, and a dusting of cocoa powder, it’s sure to be the highlight of your night!
Servings: 12 pieces
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients 
 

For the mascarpone

For the coffee syrup

  • 1 1/2 cups coffee chilled
  • 1 tablespoon maple syrup optional

Other

Instructions 

  • Prepare your sponge cake as directed. Once cooled, slice into 1 x 2-inch slices and place in a shallow bowl.
  • In a blender or food processor, add your cashews, almond milk, sugar free syrup, coconut oil, lemon juice and vanilla extract. Blend until smooth and creamy.
    cashew cream
  • In a large mixing bowl, add the hardened cream portion from the cans of the coconut milk. Reserve the excess liquid for another use. Add your powdered sugar and beat using a hand mixer until flufy.
  • Gently fold through the cashew cream into the whipped coconut cream until combined.
  • Put together your tiramisu. Grease an 8 x 8-inch baking dish. Using a rubber spatula, spread out a thin layer of the mascarpone on the bottom. Next, pour the coffee syrup over the slices of cake. Place a single layer of the sliced cake, before adding another layer of the mascarpone. Repeat once more, before spreading the top with the remaining mascarpone.
    tiramisu
  • Refrigerate the tiramisu for at least 2 hours, or overnight. Once set, dust with cocoa powder.

Notes

TO STORE: Leftover tiramisu can be stored, covered, in the refrigerator for up to 5 days. 
TO FREEZE: Store leftover tiramisu in a freezer-safe container and freeze for up to 2 months. I like to wrap the slices in between sheets of parchment paper to prevent sticking. Let the tiramisu thaw overnight in the fridge before enjoying.
 

Nutrition

Serving: 1servingCalories: 130kcalCarbohydrates: 5gProtein: 3gFat: 12gSodium: 17mgPotassium: 131mgFiber: 3gVitamin C: 1mgCalcium: 20mgIron: 1mgNET CARBS: 2g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 106 votes (105 ratings without comment)

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Comments

  1. 5 stars
    My daughter’s and I were eating sugarfree, dairy free, and carbfree for a month .With a few tweaks we were able to enjoy this delicious treat! Thanks so much for doable recipes!

  2. Can I use something in place of the coconut ingredients? I am highly allergic to coconut and all of its byproducts.

  3. Hey
    Just clarifying
    Your vanilla cake is 172 kcal and tiramisu is 130 kcal how can this be ? I mean if I make your vanilla cake for the tiramisu and add the vegan mascarpone won’t the calories be more ?

    1. We use the nutritional calculator provided in the recipe card. It’s all an estimation so if you feel like it could be different or you need to stick to strict calorie counting, you’d be best to plug it into another calorie calculator for confirmation. Enjoy!

  4. Hello!

    Saw the recipe called for Keto maple syrup,But I can’t find the same,So what would be the bestest Keto Alternative??
    Also if I want to Make 1Kg cake in round shape what would be the correct Size of Tin?
    Do you Use/Prefer Silicon or Alumunium Tin?
    And do we still need to freeze overnight,If we directly buy Tin which states Coconut Cream and Not Milk?

    Thank you

    1. I haven’t tried another keto syrup, you can use maple syrup or agave nectar, but those are not keto.

      I haven’t tried this as a 1kg cake, so you’ll need to experiment and see.