Vegan Tiramisu Recipe

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This gluten-free vegan tiramisu is the perfect year-round dessert for coffee lovers. 

This dairy-free, eggless tiramisu combines fluffy sponge cake ‘fingers’ with creamy cashew and coconut-based vegan mascarpone, and coffee!

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Add all dry cake ingredients to a bowl and whisk. Process the wet ingredients in a blender and pour the mixture into the bowl of dry ingredients. Whisk. Let the batter rest for 5 minutes.

STEP 1

Divide the batter into two pans and bake in the oven for 20-25 minutes. Let both cakes cool. Cut each cake in half, then slice each half into 8-9 strips about 1" wide, so 16-18 strips per cake.

STEP 2

Open the chilled cans of coconut milk and scoop out the solid cream into a large mixing bowl. Add the powdered sugar or powdered Erythritol to the coconut cream.

STEP 3

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 4

Add the soaked cashews, plant-based milk, maple syrup, vanilla extract, and a pinch of salt to a blender and blend until completely smooth.

STEP 5

Gently fold the cashew cream into the whipped coconut cream using a spatula and set the bowl aside.

STEP 6

Combine the chilled coffee and coffee liqueur in a medium-sized bowl. Then lightly press one side of the cake slice to the top of the coffee and remove it immediately.

STEP 7

Spread about half of the mascarpone cream over the cake slices and use a spatula to spread it into an even layer. Repeat the processes once more.

STEP 8

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!

STEP 9

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You can serve this dairy-free tiramisu alone or along with some vegan ice cream and/or fresh sliced strawberries.