Vegan Tiramisu
Enjoy this amazing dairy-free version of the classic Italian dessert! This Vegan Tiramisu has all the creamy, coffee-soaked goodness of the original but is made completely plant-based with simple ingredients.
Ingredients
Vegan Mascarpone:
- 10.5 oz silken tofu
- 1/4 cup refined coconut oil
- 3 tablespoons + 1 teaspoon plant-based milk
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/3 cup agave syrup or maple syrup
Vegan Vanilla Cake:
- 2/3 cup gluten-free flour
- 1 teaspoon baking powder
- 1 1/4 tablespoons vegetable oil not coconut
- 2 tablespoons agave syrup
- 2 tablespoons water
Other Ingredients:
- 5 tablespoons strong coffee
- Cocoa powder for dusting
Instructions
Vegan Mascarpone:
- Melt the coconut oil.
- Pour it into a blender and add the rest of the ingredients.
- Blend until smooth.
- Pour into a container, cover with plastic wrap, and refrigerate while you prepare the sponge cake.
Vegan Vanilla Cake:
- Preheat the oven to 340°F (170°C).
- Mix the liquid ingredients separately from the dry ingredients, then combine them together.
- Spread the mixture onto a baking sheet, smoothing it out to a thickness of 0.4-0.6 inches (1-1.5 cm).
- Assembly:
Assembly:
- Place a bit of cream at the bottom of a glass.
- Break the sponge cake into pieces and place it on top of the cream.
- Drizzle a couple of spoons of coffee over the sponge cake.
- Add another layer of cream on top.
- Repeat several times.
- Cover the glasses with plastic wrap and refrigerate for several hours.
- Before serving, dust with cocoa powder and enjoy.
Notes
- Use extra-firm silken tofu for the best creamy texture
- Make your coffee extra strong for that classic tiramisu flavor
- Serve in clear glasses to show off the pretty layers
- Try adding a splash of coffee liqueur to the coffee (for adults only)
- The longer it sits in the fridge, the better it tastes - overnight is perfect
- For a fancy look, use a small sieve to dust the cocoa powder evenly
Tried this recipe?Let us know how it was!