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!
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!
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)
- Refined sugar-free
- Can be made nut-free
- Healthier than a store-bought version
- Low in fat
- 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
- 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
- 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!
- Read the blog post for ingredient swaps, recipe tips, and variations.
If you are using Pinterest, feel free to pin the following photo: