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 (like Kahlua), 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
Ingredients
Vegan Vanilla Cake (*see notes)
Dry Cake Ingredients:
- 2 1/4 cups (225 g) oat flour gluten-free if needed
- 3/4 cup (150 g) granulated sweetener of choice
- 3/4 cup (120 g) rice flour (I used white)
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
Wet Cake Ingredients:
- 1 cup (240 ml) plant-based milk
- 1/2 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 1/2 cups (225 g) raw cashews soaked (*see notes)
- 1/2 cup (120 ml) plant-based milk
- 4 tbsp (80 g) maple syrup or liquid sweetener of choice
- 1 1/2 tsp vanilla extract
- 1 pinch of salt
Other Ingredients
- 1 1/4 cups (300 ml) strong coffee room temperature
- 2 tbsp coffee liqueur (*see notes)
- Cocoa powder for dusting
Instructions
Vanilla Cake
- Preheat 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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Hi Ela,
I’m planning on making this as a surprise for my gluten, lactose and egg intolerant friend. How long do you think I can leave it in the fridge for? Is a week too long?
Yes, a week is definitely too long. I would make it a day ahead, max. two days. 🙂
Ok thank you!
Hi Ela!
How long should I refrigerate the vegan mascarpone before adding the cashew cream?
Thank you!
Hi Camila, just until you finish blending the cashew cream. 🙂
Thank you!
Wow! Just made this! Delicious! Love the filling! Used Schar gluten free ladyfingers instead of the cake part of the recipe to save time.
That’s awesome, Erin! I am so glad you liked it. 🙂
Hello Ela. can I omit or replace vinegar? I shouldn’t use it because of ebv virus.. Thank you for your response. Anyway I love your recipes! They are everyday inspiration for my cooking and baking. Thank you for that!
Hi Kate, you could use lemon juice instead. I am so glad you like my recipes! 🙂
Can the oil be left out or substituted with anything?
You could try cashew butter or almond butter, but the result will be different.
Hello!
I really want to make this this weekend, because it looks amazing! I was just looking at all the ingredients. I was wondering what kind of different oils i can use for the cake?
Hi Merle, any oil should be fine, like grapeseed oil or olive oil. 🙂
Hi Ella,
Can I use almond flour instead of oat and rice flour?
Hi Anna, no, almond flour won’t work. 🙂
Can anyone comment on the type of coffee liqueur used if we need it to be dairy and gluten free? Would the new baileys alamade (almond milk) be fine? Or does it have to be Kaluha?
Hí Gina, it doesn’t need to be Kaluha. I think Baileys Almande is fine. 🙂
Hello! Is the applesauce sweetened or unsweetened?
Hi Jo, it’s unsweetened. 🙂
Thank you! Where did you get your baking dish?
Hello! I’m planning to do the recipe but I have a problem. I could only find coconut milk with guar gum. Is it going to turn bad if I use this type of milk? Do you have any recommandations? Thanks!
Hi Mathilde, I am not sure, it might still work. If it gets firm in the fridge (the white part) then you can definitely use it. If it stays liquid then it won’t work. 🙂
Can I use regular applesauce or does it have to be unsweetened?
You can use regular applesauce, it will be just slightly sweeter. 🙂
Hi!
Can I replace the out flour with Green buckwheat flour?
Hi, I never tried that, so I am not sure. It might work just fine though. 🙂
Hello, is the applesauce a substitute for the typical egg ingredient? If so can I use eggs? How many eggs would that be
Also can I leave out the coffee liqueur I do not have any
Yes, that is no problem. 🙂
Hi Samantha, I think it should be fine to use 2 eggs. But please note that I obviously never tried it, since I am vegan. 🙂
How long should the coconut milk/powdered sugar mix refrigerate for?
Just until you finish blending the cashew nuts with the other ingredients. 🙂
Thank you!
You are welcome, Allison! 🙂
Wow this recipe was amazing! I was a bit worried the cream layer would taste too much like coconut but when it all came together it wasn’t coconut-y at all! Was very happy with how it turned out! I also used regular all purpose flour instead of rice and oat flour.
So glad you enjoyed the Tiramisu, Alex! And I am happy it turned out fine with regular all-purpose flour! Thanks for your great feedback. 🙂
Hi Ella,
Made this for our Christmas dessert and it was a hit even for those who are not vegan. I made a mistake and added the cashew nuts to the coconut cream too early, before creating a smooth mixture. The mixture became a bit crunchy, but it turned out well in the end it spite of this mishap. Great recipe. Thanks
I am so glad you liked it, Lenore! 🙂
Hi Ella,
Can I use walnuts instead of cashews?
Hi, that probably won’t work very well. Only cashews will make the cream super smooth, almonds might work too, but I never tried walnuts. 🙂
can I use tofu instead of cashews?
I never tried it in this recipe, but I think silken tofu should work fine. 🙂
Hi, I want to make it but, is it possible to put vegetal yogourt instead of applesauce?
I used to make my vegan cake with vegetal yogourt but do you think the result will be the same for this cake?
Thanks for your answer
Hi Virginie, I never tried yogurt in this recipe, but I think it should work fine. 🙂
Hi there, can we leave out the powdered sugar from the coconut cream? Is this for taste or for texture? Thanks! Also, how many would this cake serve just as a small portion? i.e. how far could you stretch it do you think?
Hi Ellen, it’s just for taste. You can leave it out, but then it won’t be sweet.
As mentioned in the post, it will make about 9 smaller portions. 🙂
Hi 😊 would it be possible to use coconut sugar instead of granulated sugar?
Hi Nele! Sure, that’s totally fine. 🙂
It’s so delicious! My mom said she can’t tell it’s vegan!! I am gonna make it again this weekend!
Hope you can create a recipe for Black forest cake.. one of my favorites!!
Thank you for the recipe!
That’s wonderful, Peony! I am so glad you both loved it. 🙂
I’m so excited to try this especially based on the good reviews!! I was wondering if there is a quicker way to cool the coconut milk though? I have canned milk but I didn’t realize it had organic guar gum and I just read that wasn’t okay although I already made the cake😭
Maybe you could use any other dairy-free whipped cream instead. I am not sure if the coconut milk with guar gum will work.
what’s applesauce? i live in brazil so i dont know.
You can make it yourself: Peel apples, cook in a pot with a little water and a little sugar (of choice). After 20 minutes puree with an immersion blender and you have applesauce.
Pure de maçã
hi ella, can i substitute the applesauce with olive oil or beetroot?
Hello, you can use 3 flax eggs (3 tbsp ground flax seeds mixed with 1/3 cup water) or about 1/3 cup olive oil (though I haven’t tried it). I wouldn’t recommend beetroot, as it will make the tiramisu pink. 🙂
Hi! Will flax eggs work? Or can I use regular eggs too? Also, should I use coconut cream (canned) or coconut milk (canned)? Can’t wait try!!
Hi, I think 3 flax eggs (3 tbsp ground flax seeds mixed with 1/3 cup water) should work fine. You can also use 1/2 cup (120 g) of mashed banana instead of applesauce. Coconut cream is probably even better. 🙂
Hola Ela se ve delicioso! Quería preguntar cual es la leche de coco, me puedes sugerir alguna? Es la lata de 400ml por ejemplo la que venden en DM?
Hi Ruth, any coconut milk in a can is fine. Do not use coconut milk from a box. 🙂
Hello! Excited to try this, funny question, I dislike coconut taste, I run into this a lot with vegan recipes, do you taste the coconut flavor or do you have another suggestion I could try? Thanks!
Hi! No, I don’t taste it, however, as mentioned in the recipe, you can use vegan whipping cream.
Delicious. I used raw , unsalted macadamia nuts as I cannot have cashews. Thank you!
Happy it turned out delicious! 🙂
Hi, this may be a silly question,
But if I am using all purpose flour do I still need to use rice flour as well? Or can I substitute both flours in the recipe with all purpose
Hi Alyssa, it should be fine to replace both flours with all-purpose flour. 🙂
This recipe is so delicious, it was very very difficult not to eat it all at once!
I made it half sized, into a single layer, and just used the whole cake instead of cutting it, it worked very well.
I will be making this again and again! Thank you!
Yay, that’s awesome! Thanks so much for your great feedback, Valerie. 🙂
Looks so delicious! Love tiramisu! 😍
Hello, I want to try this recipe, what can I add instead of rice flour?
Hello Alexandra, please read the ingredient notes in the blog post: “…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).”
This is amazing!! It tastes so so so good🤤🤩
We couldn’t wait for it to cool down so we can eat it all at once 😅🥰
Thank you for the recipe!🙏🏼 It turned out to be really amazing😁
I’m gonna try it again and again for sure🤗
Aww, that’s amazing! I am so glad you enjoyed it. Thanks for your fantastic feedback! 🙂
Hi! I can’t wait to try this. What is the ingredient (stabilizer) I should look to avoid when I buy the coconut milk? Also, should it be unsweetened coconut milk?
Hi Jav! Guar gum, xanthan gum & carboxymethyl cellulose are all stabilizers often used in coconut milk.
Yes, use unsweetened milk. 🙂
Hi I’m allergic to oats! What’s the next best gluten free flour I can use?
I would suggest buckwheat flour, quinoa flour, or sorghum flour. Hope this helps. 🙂
Hi Ela
This recipe looks fabulous but my son is allergic to cashews so what other nuts would you suggest I could use please?
Hi Laurel! Maybe soaked sunflower seeds or pine nuts would work. Otherwise, you can try vegan cream cheese as mentioned in the blog post and recipe notes. Hope this helps. 🙂
Hii, thanks for this great recipe, can’t wait to try it! Though, is there an alternative to applesauce? Can I use flaxegg?
Hey Shreya! I think 3 flax eggs (3 tbsp ground flax seeds mixed with 1/3 cup water) should work fine. You can also use 1/2 cup (120 g) of mashed banana instead of applesauce. 🙂
I really love you recipes Ela! They’re always so good. Two days ago I made this vegan tiramisu for my husband’s birthday. At first, I was a little nervous because he’s italian and he loves the original recipe with mascarpone and eggs, but this vegan tiramisu turned out so delicious that he actually told me he prefered this vegan version.
Thank you!
Wow, that is AMAZING! Thanks so much for sharing Claudia! I am so glad you and your husband loved it. 🙂