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:
- Refined sugar-free
- Can be made nut-free
- Low in fat
- 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
- 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
- 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: