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Vegan tiramisu with gingerbread
I hope you are enjoying your Christmas time. Everyone is baking cookies, decorating the Christmas tree, rushing to buy Christmas presents and trying to get into a festive mood. Me not so much, as I am not the biggest fan of cookies (or buying Christmas presents), however, I LOVE gingerbread, the taste, the smell is absolutely amazing. That’s why I made this vegan tiramisu with gingerbread. My recipe is not only plant-based but also gluten-free and relatively low in fat.
Vegan tiramisu recipe with brownies
I also added brownies to this vegan tiramisu because I simply love them and in my opinion, it makes this dessert even tastier. You don’t have to include brownies, the tiramisu will also taste great without them, but if you love chocolate as much as I do, then do it! You can choose between the brownie recipes which I shared already on my blog, for example, these best vegan brownies or these vegan sweet potato brownies.
Simple steps to assemble this vegan tiramisu:
Crumble some of the gingerbread into a jar:
Pour some of the cream over the gingerbread:
Crumble the brownies on top of the cream:
Add more cream, more gingerbread, and some chocolate sauce in between:
Add even more cream, and more brownies:
Finish with the last layer of cream and chocolate sauce:
Last step: Dust some cocoa powder on top and dive into it:
This vegan tiramisu is:
- Dairy-free
- Egg-free
- Refined sugar-free
- Plant-based
- Gluten-free
- Can be made nut-free
- Low in fat
- Delicious
- Easy to make
Can be made nut-free
Most vegan tiramisu recipes contain cashews, however, I used tofu which is pretty amazing in desserts. It will also add some plant-based protein to this delicious vegan tiramisu. If you have a soy allergy, but no nut allergy, then you can, of course, make this recipe with 1 1/2 cups of soaked cashews instead of tofu, however, the tiramisu will be higher in fat. If you have to avoid soy and cashews but can eat coconuts, then coconut cream (the thick cream part from 1-2 chilled cans of coconut) is also a great and delicious option.
Please leave a comment below if you make this vegan tiramisu. You can also make a photo of it and post it on Instagram (or send me a DM). If you tag me in the caption + photo with @elavegan and use the hashtag #elavegan I will gladly check out your post and leave a comment.
Vegan tiramisu with gingerbread and brownies
Ingredients
GINGERBREAD
Dry ingredients:
- 2 cups oats ground into flour (180 g)
- 1/2 cup almond flour (60 g) or ground sunflower seeds or hemp seeds for a nut-free version
- 3 tbsp ground flax seeds or chia seeds (20 g)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- Spice mix: 1 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp allspice, 1/2 tsp ground cloves
- 1/4 tsp salt
Wet ingredients:
- 1 1/4 cup plant-based milk (300 ml)
- 1 large banana (120 g), mashed with a fork (or 1/2 cup apple sauce for a banana free version)
- 1/3 cup maple syrup or agave syrup (105 g)
- 1 tbsp black strap molasses (optional)
- 1 tsp vanilla extract
CREAM LAYER
- 400 g silken tofu or regular tofu (firm) - read the blog post for a sub
- 1/3 cup maple syrup or agave syrup (105 g)
- 1/3 cup coconut milk canned (80 ml)
- 2 tsp vanilla extract
- 2 tbsp coconut oil melted
- 1/4-1/2 tsp instant espresso powder or 2-3 tbsp strong coffee
- pinch of salt
CHOCOLATE LAYER
- 4-5 tbsp cocoa powder
- 1/4 cup maple syrup or agave syrup (80 g)
- 1-2 tbsp coconut oil melted
- 1/4-1/2 tsp instant espresso powder
- pinch of salt
Instructions
- Start making the gingerbread (and brownies) first. For the gingerbread, transfer all dry ingredients to a bowl and whisk together the wet ingredients in a different bowl
- Pour the wet ingredients into the dry ingredients and whisk until combined
- Pour the batter into a muffin mold (or any other cake mold - it actually doesn't matter) and bake in the oven at 375 degrees F (190 degrees C) for about 25-35 minutes or until a toothpick comes out clean (the time depends on the mold you use)
- To make the cream blend all ingredients together in your high-speed blender or food processor. If your tofu isn't firm, you will need to use less coconut milk
- For the chocolate sauce, simply mix all ingredients in a small bowl with a whisk. If the sauce is too thick, add more maple syrup, if it's too thin add more cocoa powder
- Assemble the tiramisu in glass jars like pictured above in the blog post. Enjoy!PS: You might end up with some gingerbread and brownie leftovers which isn't a bad thing after all!
If you are using Pinterest, feel free to pin the following photo:
Can you leave out the oil?
Yes, but you should use cashew butter or almond butter instead. 🙂
Hi! My friend has a coconut milk allergy – how can I substitute for coconut milk in the cream layer? Thank you.
Hi Amy, you could use any other plant-based cream, for example, soy cream, oat cream etc. 🙂
Hi! I’m here because I saw your post about the protein-packed tiramisu on your Instagram account! I understand that you just add the chocolate protein powder to the chocolate layer, but you also mentioned on instagram a caramel layer – where would I find the recipe for the vegan caramel layer for the tiramisu?
Hi Meg, I tried it for the first time yesterday. In a pan I added a couple of tablespoons liquid sweetener (you can use maple syrup or agave syrup), then I added a few tablespoons peanut butter and a couple of tablespoons canned coconut milk. Mix everything with a whisk and bring to a boil. Let simmer for 5 to 10 minutes until it becomes thicker. I don’t have exact measurements but I hope this might be still helpful. 🙂
I don’t tolerate soy, do you have a suggestion for a tofu substitute?
Hi Lisa, the answer to your question is already described in the blog post:
“If you have a soy allergy, but no nut allergy, then you can, of course, make this recipe with 1 1/2 cups of soaked cashews instead of tofu, however, the tiramisu will be higher in fat. If you have to avoid soy and cashews but can eat coconuts, then coconut cream (the thick cream part from 1-2 chilled cans of coconut) is also a great and delicious option.”
Interesting version of tiramisu with lots of health benefits! Looks so delicious and I love the mix of ingredients. Perfect for any occasion or any day snacking!
Thanks dear 🙂
Ela, your photography is quite extraordinary! And I adore the step by step you show – I feel like I ate this, haha!
And it really is the most amazing chocolate dessert I have seen in a long time! Thank you for sharing, Dee xx
Awww, thank you so much, Dee! Such a flattering compliment my dear. I am glad you like my photography! 🙂
Wow, that is such a twist on tiramisu Ela! So many flavors going on, I bet it is one fantastic party in your mouth going on! I love gingerbread, love brownies and tiramisu is my all-time favorite dessert, the classic version, so this just all looks so amazing and delicious!
Thank you Brandi! Yes I thought why not make it special and add some brownies, haha. Happy new year to you 🙂
Thank you, Ela for this amazing recipe! I made it on New Years Eve together with some friends and we all really liked it! The gingerbread cake on its own is already super delicious but even better together with the cream and chocolate layers!
Thank you so much, Eva! I am super happy that you tried out my recipe and liked it. 🙂 Happy new year!
Silken tofu for a cream layer – that is so interesting and sounds amazing! I love that you combined two popular desserts into one – so yummy and unique. Beautifully presented too!
Thank you very much, Nisha! Happy new year to you 🙂
Oh wow – this tiramisu looks delicious! I will pin it to my Pinterest board right away!
Thanks so much! 🙂
Oh my! I know Christmas is over but I just may need to make these!
Awww thanks so much for stopping by, Maria! Yes, you can make them anytime of the year, they are always delicious. 😀
This must be the yummiest dessert ever! I’ve still never tried using silken tofu in desserts I’ll have to give it a shot!
Thank you so much, Jess! Definitely try it out and let me know if you like it 🙂