Vegan Tiramisu

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!

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!

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. 

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.

More vegan dessert recipes to try

• White chocolate raspberry blondies– Soft and gooey bars studded with fresh raspberries and white chocolate chunks.
• No-bake fudge cookies– They’re my family’s favorite low-key healthy cookie!
• Biscoff cheesecake– You’ll never see cheesecake the same way again. 
• Peanut butter cookies– Made in one bowl and baked in under 12 minutes. 
• Snickers cake– Showstopping cake that’s surprisingly easy to make.