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Gluten free tiramisu without eggs! This recipe with gingerbread, vegan mascarpone, and chocolate is dairy-free, refined sugar-free, and can be made nut-free. A healthier creamy dessert for the whole family!
Gingerbread Tiramisu
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 tiramisu and I also LOVE gingerbread, therefore I combined both into a creamy vegan dessert!
This gluten free tiramisu is just perfect for Christmas, but you can also enjoy it all year round.
Creamy Chocolate Dessert
This isn’t an authentic/traditional dairy-filled tiramisu recipe with lots of eggs and mascarpone. I whipped up a vegan mascarpone with silken tofu, which turned out super creamy and delicious.
Plus, I made this eggless tiramisu even more special by adding chocolate to it! It contains a yummy dairy-free chocolate sauce and vegan brownies! In my opinion, the additional chocolate makes this tiramisu even tastier. You don’t have to include brownies, but if you love chocolate as much as I do, then go for it!
You can choose between the brownie recipes which I shared already on my blog, for example, these Healthy Vegan Brownies or these Vegan Sweet Potato Brownies.
Simple Steps To Assemble This Gluten Free Tiramisu:
Crumble some gingerbread into a jar:
Pour some vegan mascarpone 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 Eggless Tiramisu Is:
- Vegan (plant-based, dairy-free)
- Gluten-free
- Refined sugar-free
- Can be made nut-free
- Healthier than a store-bought version
- Low in fat
- Delicious
- Easy to make
How To Make It Nut-Free
Most vegan tiramisu recipes contain cashews, however, I used silken tofu which is pretty amazing in desserts. It will also add some plant-based protein to this tiramisu. Read the recipe tips below on how to make the recipe soy-free.
The gingerbread contains almond flour, however, you can use ground sunflower seeds or hemp seeds for a nut-free version.
How To Store
Store any leftovers, covered, in the fridge for 3-4 days, or freeze it for up to three months. When removing from the freezer, simply allow it to thaw for around 30 minutes before serving!
Recipe Tips & Variations
- I love maple syrup, but you can use any liquid sweetener for this dairy free tiramisu such as agave syrup, rice malt syrup, date syrup, etc.
- You can use regular soft tofu instead of silken tofu, however, the flavor is more potent. Please don’t use firm tofu though, as this won’t taste great.
- For a soy-free version, you can use either almond cream cheese, cashew cream (use about 1 1/2 cups soaked cashews) or coconut cream instead of the silken tofu. Keep in mind that the nutritional information will be affected, and the dessert will be higher in fat.
- Add a few spoons of coffee liqueur (like Kahlua), rum, marsala wine, or amaretto for additional flavor.
- You can layer this healthy tiramisu in an 8″ or 9″ square dish instead of using individual glasses.
Please leave a comment below if you make this gluten free tiramisu recipe. 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.
Gluten Free Tiramisu With Gingerbread
Ingredients
GINGERBREAD
Dry ingredients:
- 2 cups (180 g) oats ground into flour (gluten-free if needed)
- 1/2 cup (60 g) almond flour or ground sunflower seeds or hemp seeds for a nut-free version
- 3 tbsp (20 g) ground flax seeds or chia seeds
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground ginger
- 1/4-1/2 tsp ground cloves
- 1/4 tsp salt
Wet ingredients:
- 1 1/4 cup (300 ml) plant-based milk
- 1 large (120 g) banana mashed with a fork (or 1/2 cup applesauce)
- 1/3 cup (105 g) maple syrup or agave syrup
- 1 tbsp molasses (optional)
- 1 tsp vanilla extract
CREAM LAYER
- 14 oz (400 g) silken tofu firm (read the blog post for a sub)
- 1/3 cup (105 g) maple syrup or agave syrup
- 1/3 cup (80 ml) coconut milk canned
- 2 tsp vanilla extract
- 2 tbsp coconut oil melted
- 1/4-1/2 tsp instant espresso powder or 2-3 tbsp strong liquid coffee/espresso
- 1 pinch of salt
CHOCOLATE LAYER
- 4-5 tbsp cocoa powder
- 1/4 cup (80 g) maple syrup or agave syrup
- 1-2 tbsp coconut oil melted
- 1/4-1/2 tsp instant espresso powder
- 1 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 tin (or any other baking dish - 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 pan you use).
- To make the cream blend all ingredients together in your high-speed blender or food processor. If your silken 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 as pictured above in the blog post. Enjoy!PS: You might end up with some gingerbread and brownie leftovers which you can eat plain!
Notes
- Read the blog post for ingredient swaps, recipe tips, and variations.
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
Hi Ela!
I just tried this. First time ever working with silken tofu.
The gingerbread on it’s own is so delicious!!
Just a question: the recipe says 1/4-1/2 tsp instant espresso powder or 2-3 tbsp strong coffee.
I used 2-3 tbsp strong coffee powder, but maybe I was supposed to make the actual coffee first and then add 2-3 tbsp of that? So liquid coffee and not the powder?
Tastes good anyway 😀 But maybe important for me to know if I make this again, to do it right straight away.
Thank you again for all your recipes. They are always so clearly explained. You put so much effort and time in this but it is highly appreciated.
All the best!
Hello Elke! Aww, thank you so much for your sweet comment. I am very happy it came out delicious. Yes, I meant 2-3 tbsp of liquid strong coffee. I will make a note in the recipe. Thanks! 🙂
Kind regards,
Ela
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 🙂