This vegan tiramisu is the perfect year-round dessert for coffee lovers. Combining fluffy sponge cake ‘fingers’ with creamy cashew and coconut-based vegan mascarpone and finally the spiked coffee! Plus, this recipe is gluten-free, eggless, and dairy-free!
The Ultimate Boozy, Coffee Dessert
When I first turned vegan, creamy tiramisu was something I missed – a lot! The traditional version is packed with non-vegan or gluten-free friendly ingredients, including eggs and tons of dairy. I thought it just wasn’t meant to be- and now I regret ever waiting so long to try!
Over the years, I’ve satisfied my cravings for creamy desserts with the likes of this Peanut Butter Mousse and Vegan Chocolate Pie. I even made a vegan tiramisu style dessert before – this Gluten Free Tiramisu with Gingerbread and Brownies.
However, this time I’ve kept things classic with vanilla sponge’ fingers’, a creamy vegan mascarpone, and a spiked coffee sauce, all topped off with a dusting of cocoa powder.
This dairy free tiramisu is now void of any ingredients I can’t eat and yet definitely hits the spot! Even your dairy eating friends will be asking for seconds of this crowd-pleasing dessert.
A Great Make-Ahead Dessert
Though simple, there is a little forethought needed when making this dessert. I usually like to prep several elements the night before, including:
- Brewing the coffee (to cool overnight)
- Baking the cake (to cool overnight)
- Soaking the cashew nuts
- Placing the coconut milk cans in the fridge (to separate and harden)
If you get all those bits done the night before, then the remaining prep can be carried out in around 20-25 minutes, followed by the chilling time.
It might sound like a bit of a long process, but it’s so worth it, especially when each step is so simple! There is nothing quite like this creamy, cakey, coffee, spiked dessert, and you won’t feel like you labored over it either!
This Recipe Is:
- Dairy-free
- Egg-free
- Vegan (Plant-based)
- Gluten-free
- Coffee-Infused
- Can be made alcohol free
- Creamy and moist
- A great ‘make-ahead’ vegan dessert
How To Make Vegan Tiramisu Step-By-Step
As I said above, I’ll often prepare certain parts of this recipe the evening before. You can even spread the process out over two days or squeeze the majority into one. However, the cans of coconut milk must be placed in the refrigerator the night before.
For the full ingredients list, measurements, and nutritional information for this vegan tiramisu recipe, then find the recipe card below.
First, Prepare The Vanilla Cake:
Step 1: Preheat the oven to 360F/180C. Line two 8 or 9″ square baking pans with parchment paper or lightly grease with oil/vegan butter. Then, begin by adding all the dry cake ingredients to a bowl and whisk to combine.
Step 2: Process the wet ingredients in a blender/food processor. Then pour into the bowl of dry ingredients and whisk until just combined. Then, allow the batter to rest for five minutes.
Step 3: Divide the batter into the prepared baking pans and bake in the oven for between 20-25 minutes. Insert a toothpick to make sure it is cooked through (it can come out crumbly, but not wet). If you’re using just one pan, then the cooking time can increase to up to 35 minutes.
Step 4: Allow the cakes to cool completely before cutting each cake in half and then slicing into ‘ladyfingers’ by slicing every 1″ across, so each cake has around 16-18 ‘fingers.’
Next, Prepare The Vegan Mascarpone:
Step 1: Open the chilled cans of coconut milk and scoop out the solid cream into a large mixing bowl. Alternatively use 1 container/270ml vegan whipping cream). The remaining liquid in the can will work well in smoothies and bread batter etc. Add the powdered sugar or powdered Erythritol to the coconut cream.
Step 2: Use an electric hand mixer to beat the mixture until light, and fluffy. Then refrigerate immediately (the coconut cream will thicken in the fridge)
Step 3: Add the soaked cashews, plant-based milk, maple syrup, vanilla extract, and a pinch of salt to a blender and blend until completely smooth. You may need to pause to scrape down the sides of the jug a couple of times during the process.
Step 4: Gently fold the cashew cream into the whipped coconut cream using a spatula and set aside.
Then, Assemble The Vegan Tiramisu:
Step 1: Combine the chilled coffee and coffee liqueur (read notes for alternatives) in a medium-sized bowl.
Step 2: There are a few methods for adding the coffee to the cake. Because the cake is quite dry, submerging it in the coffee will make it too saturated. However, you can lightly press one side of the cake slice to the top of the coffee and remove it immediately.
Or use a brush to brush coffee over the cake pieces in the pan. If using a serving dish that is the same size as the ones that you baked the cake in then you can even leave the cake whole, prod it all over with a fork and then spoon over some coffee.
I used an 8″ square dish that gets slightly wider at the top. You could also use a 9″ square dish or a rectangular one around 10.5 x 6.6 and at least 3 inches in height.
Note* You can layer a thin layer of the mascarpone substitute to the baking dish first, though it may not produce as ‘clean’ slices as placing the cake first.
Step 3: Spread about half of the mascarpone cream over the cake slices and use a spatula to spread it into an even layer.
Step 4: Repeat the processes once more, with a further layer of coffee-soaked cake pieces and the remainder of the cream. You may have some leftover cake pieces that you can eat plain.
Step 5: Cover the pan with plastic wrap and allow to chill in the fridge for at least 3 hours or overnight. Then, finally, dust the tiramisu with cocoa powder, serve, and enjoy!
An Extra Step For Coffee Lovers
If you’re on the internet as much as I am (too much!), then chances are that you may have seen the Korean’ Dalgona latte’ trend (whipped coffee) earlier this year. I thought it could be a delicious addition to this dessert for any super coffee lovers.
Depending on the size of your dish, you’ll need 3-4 tablespoons each of instant coffee, granulated sugar (or Xylitol works even better and is refined sugar-free), and hot water.
Using a whisk (manual or electric), whisk into stiff peaks. As it whisks, it will expand and froth up.
You can then spread this thin Dalgona layer over the first layer of mascarpone (and if there’s any leftover, then you can make yourself a latte; win-win!). The foam itself is strong/bitter. However, when combined with the sweet cream and cake, it will be a coffee lover’s dream!
How To Serve
You can serve this dairy free tiramisu alone or along with some vegan ice-cream and/or fresh sliced strawberries.
If wanted, you could sprinkle some grated dark chocolate over the cacao powder too!
How To Store
Store any leftovers, covered, in the fridge for 3-4 days (if you manage not to eat it all within the first day!). I haven’t attempted to freeze this dessert before as it may affect the texture of the cashew cream. If you try, let me know how it goes in the comments.
Ingredient Notes and Variations
- For the cashews: Soak the cashews in cold water for at least 3 hours (or overnight) or in boiling water for 20-30 minutes. If you’re unable to eat cashews, then you could use vegan cream cheese – though I haven’t tried this, so I can’t guarantee the results.
- For the coffee: Use espresso or a strong brewed black coffee. Black coffee will be slightly less bitter.
- For the Liqueur: Use a coffee liqueur, rum, amaretto, or marsala wine (each will provide a unique flavor). Alternatively, a tablespoon of maple syrup with a few drops of rum flavoring will work.
- For an alcohol-free tiramisu, omit the booze and use extra coffee instead.
- If you’re not a fan of coffee or hoping to serve to kids, then you can omit the coffee entirely and use hot chocolate instead!
More Ingredient Notes:
- For the coconut cream: Particular brands of coconut milk will perform far better (in terms of separating and whipping), though this depends on where you live. I suggest keeping a couple of brands to hand if you haven’t had time to experiment. Avoid tins with stabilizers.
- You can use vegan whipping cream in place of the coconut milk if it’s available where you live.
- For the cake: This gluten free tiramisu used a combination of oat flour and rice flour to make the cake. However, you may be able to swap this for another gluten-free cake flour mix. Or use regular all-purpose flour or spelt flour (if you are not gluten-free).
- If you manage to find store-bought ladyfingers that fit your dietary needs, then feel free to use them in place of the cake.
- I love maple syrup; however, you can use any liquid sweetener– such as agave syrup, date syrup, rice malt syrup, etc.
Recipe Notes and Tips
- You can serve this creamy dessert in individual ramekins or glasses too. Either crumble the cake for a more ‘rustic’ look (and just pour over the coffee) or use circle cutters for a neatly layered tiramisu.
- This recipe will make 4 very generous portions, 6 medium, or 9 small portions.
- Allow the cakes to cool for a while before removing from the pan, as gluten-free cakes will remain quite crumbly/ beak apart easily, while warm.
If you give this vegan tiramisu recipe a try, I’d love a comment and recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.
Vegan Tiramisu
Video
Ingredients
Vegan Vanilla Cake (see notes)
Dry Cake Ingredients
- 2 ¼ cups (225 g) oat flour (gluten-free if needed)
- ¾ cup (150 g) granulated sweetener of choice
- ¾ cup (120 g) rice flour (I used white)
- 2 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
Wet Cake Ingredients
- 1 cup (240 ml) plant-based milk
- ½ cup (120 g) applesauce
- 3 tbsp (60 g) oil
- 1 tbsp vinegar
- 2 tsp vanilla extract
Vegan Mascarpone
- 2 13.5 oz cans coconut milk chilled overnight (or 270 ml vegan whipping cream)
- 3 tbsp powdered sugar (or powdered Erythritol)
- 1 ½ cups (225 g) raw cashews soaked (*see notes)
- ½ cup (120 ml) plant-based milk
- 4 tbsp (80 g) maple syrup or liquid sweetener of choice
- 1 ½ tsp vanilla extract
- 1 pinch of salt
Other Ingredients
- 1 ¼ cups (300 ml) strong coffee room temperature
- 2 tbsp coffee liqueur (*see notes)
- Cocoa powder for dusting
Instructions
Vanilla Cake
- You can watch the video in the post for visual instructions.Preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius) and line two 8" (20 cm) or 9" (23 cm) square baking pans with parchment paper or lightly grease with oil or vegan butter.
- Add all dry cake ingredients to a bowl and stir with a whisk.
- Process the wet ingredients in a blender or food processor and pour the mixture into the bowl of dry ingredients. Mix with a whisk until just combined. Let the batter rest for about 5 minutes.
- Divide the batter into the prepared baking pans and bake in the oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean (crumbly is fine, but not wet). If you have just one pan, the baking time will be longer, about 35 minutes.
- Let both cakes cool completely. Cut each cake in half, then slice each half into 8-9 strips about 1" wide (or a similar size as "ladyfingers"), so 16-18 strips per cake.
Vegan Mascarpone
- Open the chilled cans of coconut milk and scoop the solid cream into a large mixing bowl. Save the coconut water for a smoothie or discard it. Add the powdered sugar or powdered Erythritol.
- Use an electric hand mixer to beat the mixture until light and fluffy. Refrigerate.
- Add the soaked cashews, plant-based milk, maple syrup, vanilla extract, and pinch of salt to a blender and blend until completely smooth and creamy, scraping down the sides of the container if needed.
- Gently fold the cashew cream into the whipped coconut cream using a spatula. Set aside.
Assemble
- In a medium-sized bowl, combine chilled coffee with coffee liqueur.
- Lightly press one side of a cake slice to the top of the coffee and remove immediately or use a brush to brush coffee over the cake slices in the pan. Repeat with more cake strips to cover the surface. I used an 8" (20 cm) square dish that gets slightly wider at the top, you could also use a 9" (23 cm) square dish or a rectangular one around 10.5 x 6.6 (27 x 17 cm) and at least 3 inches (8 cm) in height.
- Spread about half of the mascarpone cream evenly over the cake strips. Add another layer of soaked cake slices, and top with the remaining mascarpone cream. You may have some leftover cake pieces that you can eat plain.
- Cover the baking pan with plastic wrap and place it in the refrigerator for 3 hours or overnight.
- Finally, dust with cocoa powder and serve. Enjoy!
Notes
- Vanilla Cake: You can use store-bought ladyfingers that fit your dietary needs, instead of making the cake. However, if you want to make the vanilla cake and are not gluten-free, you might be able to use regular all-purpose flour or spelt flour.
- Cashews: Soak cashews in cold water for about 3 hours (or overnight) or in boiling water for about 20-30 minutes. If you can't have cashews, you could try using vegan cream cheese to replace the cashews and the milk (I haven't tried it in this recipe though).
- Coffee liqueur: You can use rum instead, or use 1 tbsp maple syrup and add some drops of rum flavor.
- Read the blog post for ingredient subs, variations, pro-tips, how to make the tiramisu for kids, and step-by-step pictures.
- The total time does not include chilling time.
- Nutrition facts are just a rough estimate and calculated with Erythritol for a refined sugar-free version.
Nutrition information is an estimate and has been calculated automatically
Equipment
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I want to add that it freezes perfectly. Although you have to do it right after it’s done, cause believe me – it will be no leftovers 🙂 Ela, I already told you that but I will be forever grateful for this tiramisu
That’s so nice to hear, thank you for sharing! 😊 So happy you love the tiramisu that much. Thanks so much for your kind words! 💛
I love this recipe I do it always, even my friend he isn’t gluten free or vegan, asked me for the recipe.
now I found out that I have cashew intolerant, I can’t use cashews,
In the recipe you mentioned that we can substitute it with Vegan cream cheese, how much do we need, and is there other nut or bean that we can substitute cashews with?
Hi Rania! I’m so glad you enjoy the recipe and that your friend liked it too. 😊
Yes, you can replace the cashews with about 225 g (8 oz) vegan cream cheese.
You could also experiment with other options like blanched almonds (soaked and peeled) or sunflower seeds, blended very well. Just keep in mind that these alternatives may change the flavor slightly, since cashews are very neutral and naturally creamy.
Hi, I only get coconut milk and cream in 200ml.packs. I’m confused as to how much I need to use because I keep seeing fl.oz and grams, and I don’t know how to convert it😂
Hey Barb, here’s the simple version:
For the vegan mascarpone, the recipe calls for 2 cans of 13.5 oz coconut milk, which is about 400 ml per can.
So in total you need about 800 ml coconut milk.
Since your packs are 200 ml each, just use 4 packs of 200 ml coconut milk
(chill them overnight, then only scoop out the solid cream).
A couple of quick tips:
– Use full-fat coconut milk, not “light”
– You won’t use all the liquid, only the thick cream on top after chilling
– If one pack has a bit less cream, that’s totally fine.
I hope this helps. 🙂
What a wonderful reply. Thanks so much💕. will let you know how it turns out🙏
Aww, that’s so sweet, thank you 🥰
Yes please do, I’d love to hear how it turns out.
Could I substitute the rice and oat flour for all-purpose?
Yes, Richie. It’s actually mentioned in the recipe notes. I will copy and paste it for you:
Thank you! I saw it immediately after I had already posted the question! 😅
No worries at all. 🙂
I’m a gluten-free vegan and I crave tiramisu from time to time, so I was really happy to find this recipe.. I used Bob’s Red Mill 1:1 gluten free flour as well as coconut sugar for the cake, decaf coffee, and no alcohol. I had a small but deep baking dish to put the finished tiramisu in, so I used all of the cake and made 3 layers. I do not recommend that because the cream to cake ratio was off! Not enough cream! Next time, I will cut the cake recipe in half, cut thinner strips of cake, and just do 2 layers of cake/cream. This time, I soaked the cake strips in the coffee, but only about half-way. As a result, the cake, which is very dry to begin with, stayed too dry. I will definitely fully submerge the cakes in the coffee next time– they can take it! And I think the texture and flavor will be better that way. Also, I will probably not use coconut sugar again; it was my first time using it and it made the cake taste almost too much like coconut–it somehow overpowers the coffee flavor. All of that said, once I work out the kinks, this is going to be a recipe I make very often. Even with all of the minor issues I had, I really really liked it and I appreciate it! Thank you for this recipe!
Hi Kate! I love how thoughtfully you analyzed your first try — this kind of feedback is so helpful! 🙂
And yes, tiramisu is all about the cream-to-cake ratio. Three layers in a deep dish will definitely leave you short on cream, so two layers will give you that classic soft, creamy texture.
It sounds like you’re already super close to your perfect gluten-free vegan tiramisu, and I’m really happy you still enjoyed it despite the tweaks needed.
Can’t wait for your next round — it’s only going to get better from here! 🙂
Hello,
This recipe looks great! I want to make it in advance for a party. Do you think it would hold up well to freezing?
Thanks!
Hi Katie! 😊 You can definitely make this in advance, but I’d recommend freezing the cake and mascarpone separately rather than the assembled tiramisu.
Here’s what works best:
– Freeze the vanilla cake layers: Once baked and completely cooled, wrap them tightly in plastic wrap and then in a freezer bag. They’ll keep well for up to 2 months.
– Freeze the mascarpone cream separately: Place it in an airtight container and freeze for up to 1 month. Let it thaw in the fridge overnight and whisk again before assembling.
– Do not freeze the fully assembled tiramisu — freezing can cause the mascarpone layer to separate and become watery after thawing.
– You can assemble it 1–2 days before your party and keep it refrigerated. It actually tastes even better after chilling overnight!
Hi there!! Love this recipe tried it a few years ago. Planning to take this to my family this Sunday for Easter. I’m worried my Kmart blender won’t hold up to the cashews being blended so I want to make it earlier to confirm this – would the creme keep from Friday to Sunday? And is it ok to make the day before?
Hey! So glad you love the recipe and how awesome that you’re bringing it for Easter! 🥰
To answer your question:
Yes, the mascarpone cream will keep perfectly from Friday to Sunday if stored in an airtight container in the fridge. You can definitely make it a day (or two) ahead!
If you’re worried about your Kmart blender handling the cashews, making it on Friday is a great idea — that way, you can test it without stress. Just make sure the cashews are really well-soaked (or boiled for 20–30 minutes) so they blend easier.
Let me know how it goes
I loved everything about this except I found that when I folded the whipped coconut cream and cashew cream together, there were still lumps of coconut cream and I couldn’t make it 100% smooth. Any ideas on how I could fix this?
Hi Charlotte, is it possible that the lumps were from the cashews?
Hi Ela! no the cashew cream was smooth but because of the temperature difference and thickness of the whipped coconut cream some of it remained in small lumps throughout. Sort of similar to how icing can separate when using cold butter. I was thinking I could have let it all come to room temperature before mixing again?
Yes, I think that should work!
Hi,
How much rum should I add and when?
I don’t want to use coffee liqueur as it’s very sugary and I only use monk fruit.
I plan on using almond flour.
Thank you!
Hi Anne, add the rum (I would use 2-4 Tbsps or more if you like) at the instruction step one when you assemble the tiramisu: “In a medium-sized bowl, combine chilled coffee (rum) with coffee liqueur.”
I never tried the recipe with almond flour and I doubt it will work.
Hi again
So I just started baking the cake using 3 cups of all purpose flour as you suggested. My batter was too thick like a wet dough . Did I do anything wrong or is that how it’s supposed to be? It’s baking in the oven now .
Hello there
If I need to substitute oat flour (2 1/4 cups and rice flour(3/4cups) with all purpose flour, what’s the quantity of all purpose flour I should use? Is it 3 cups ( 2 1/4 cups +3/4 cups ) ?
Thanks
Hi Christina, yes 3 cups or 375 grams should be fine.
Is all purpose the same as plain (no self raising) flour? I’m planning the same with gluten free flour.
Yes, you’re absolutely right! All-purpose flour is the same as plain flour — both are without any raising agents (unlike self-raising flour). So if you’re using gluten-free plain flour, that’s fine for this recipe!
Made it a month ago and it was just perfect. We loved it also because the sugar content was less than other recipes I have seen for tiramisu
Question – have you or anyone tried just using coconut cream cans instead of coconut milk cans to make the mascarpone?
I haven’t tried it but it should be no problem to use coconut cream. 🙂
I have used coconut cream and seems to work well. I blend it or fold it in with the other wet ingredients.
That’s awesome, Emma! Thanks so much for your helpful feedback. 🙂
I screenshot this exact recipe, so I’ll have it forever! Its absolutely divine <3