Vegan Tiramisu made with a homemade vegan sponge cake soaked in coffee, coconut whipped topping, and chocolate shavings. Simply irresistible. You don't feel like making your own vegan sponge cake? Just use ladyfingers!
Vegan Tiramisu
Stop what you're doing. Right now. Stop what you're doing and come check this out. Because whether you're a vegan or simply want to keep your diet as "clean" as possible, your life is about to get just a little bit easier... and a whole lot sweeter.
Just a few weeks ago, as we were trying to come up with new vegan dessert recipes, we both had the same idea. We wanted to veganize one of our favorites: Tiramisu. An ambitious task, that's for sure. Because trying to recreate the creaminess and texture of Mascarpone cheese and egg yolks? Not easy at all. Not to mention trying to make fluffy, spongy vegan ladyfingers!
We figured the best thing we could use to make the cream was some kind of whipped topping. Not exactly the same as Mascarpone of course, but pretty close texture-wise. Instead of ladyfingers, we came up with a super simple recipe for a vegan sponge cake. So that was it, we got it!
Except, we didn't. Turns out the hardest task of all, was finding kosher, "clean" vegan whipped topping. Sounds kind of crazy, doesn't it? Everything we found either had some kind of dairy ingredient or was filled with chemicals.
Until out of the blue, I stumbled upon a Facebook post from VegNews magazine, "introducing" the latest product from So Delicious: CocoWhip. A coconut-based, clean, vegan whipped topping.
I had to laugh. Seriously, what are the odds??
We had to get our hands on some of it. And as soon as we did, courtesy of our friends at So Delicious, boom! Vegan tiramisu, done.
Now, if you think of all the super simple dessert recipes that, like us, you've always avoided because they call for whipped topping, you'll understand why we're so excited about this product. And once you try it, we guarantee you'll be too.
Enjoy!
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
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Vegan Tiramisu
- Total Time: 50 mins
- Yield: 10 servings 1x
- Diet: Vegan
Description
Vegan Tiramisu - home made vegan sponge cake,whipped topping, chocolate and coffee. Need we say more??
Ingredients
For the Vegan Sponge Cake, you can use store-bought lady fingers instead
- 1 cup plus 2 tablespoon self-rising flour ( See Note 1 on how to make self-rising flour at home)
- ½ cup granulated sugar
- 2 tsp baking powder
- Pinch of salt
- 1 cup unsweetened plant-based milk, lukewarm
- ¼ cup coconut oil, melted
- 2 tbsp apple cider vinegar
- 1 ½ tsp natural vanilla extract
For the Tiramisu
- 1- 8x8 vegan sponge cake - Don't want to make your own sponge cake? Just use ladyfingers instead.
- 1 cup strong brewed coffee
- 1 tbsp coffee liqueur (or to taste)
- 1 tbsp whiskey (or to taste)
- 1 container vegan whipped topping, thawed (here we used So Delicious CocoWhip)
- 1 container vegan light whipped topping, thawed (here we used So Delicious CocoWhip Light)
- 1 tsp natural vanilla extract
- Unsweetened cocoa powder and chocolate shavings to garnish the tiramisu
Instructions
To make the vegan sponge cake
- Preheat oven to 350F. Lightly grease a nonstick 8x8 baking pan
- In a large bowl, combine flour, sugar, baking powder, and salt
- In a small bowl, combine lukewarm coconut milk beverage, melted coconut oil, vinegar, and vanilla. Mix well and slowly pour into flour mixture. Mix until just combined (do not overmix!)
- Pour batter into baking pan and bake at 350F for 30-35 minutes
To assemble the vegan tiramisu
- Cut the cake into 3 strips. Slice each strip in half, lengthwise, so you have a total of 6 strips
- Combine coffee, coffee liqueur, and whiskey in a wide bowl
- Combine both whipped toppings in a large bowl. Add vanilla and fold until they are both well combined
- Have a 6x8x2 glass pan ready. Soak 3 cake strips in the coffee mixture and place them at the bottom of the pan. Top with about ⅔ of the whipped topping mixture. Soak the remaining 3 strips of cake in the coffee mixture, place on top, and cover with the rest of the whipped topping mixture.
- Top with cocoa powder and chocolate shavings
- Refrigerate until ready to serve
Notes
- 1 cup self-rising flour is made by combining 1 cup all-purpose unbleached flour, 1 ½ teaspoon baking powder, and ¼ teaspoon salt.
- Please note that depending on the temperature of your kitchen, the whipped topping might melt a little faster. If it becomes too liquid, once the tiramisu is ready freeze it for 30 to 45 minutes then transfer it to the refrigerator
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Raw
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 266
- Sugar: 22.6
- Sodium: 56
- Fat: 12.5
- Saturated Fat: 10.3
- Unsaturated Fat: 1.4
- Trans Fat: 0
- Carbohydrates: 33.5
- Fiber: 0.4
- Protein: 3
- Cholesterol: 0
Keywords: kosher, parve,
Vegan Sponge Cake
- Total Time: 40 mins
- Yield: 1- 8x8 cake 1x
- Diet: Vegan
Description
Vegan tiramisu
Ingredients
- 1 cup plus 2 tablespoon self rising flour
- ½ cup granulated sugar
- 2 tsp baking powder
- Pinch of salt
- 1 cup unsweetened coconut milk beverage, lukewarm (here we used So Delicious )
- ¼ cup coconut oil, melted
- 2 tbsp apple cider vinegar
- 1 ½ tsp natural vanilla extract
Instructions
- Preheat oven to 350F. Lightly grease a non stick 8x8 baking pan
- In a large bowl, combine flour, sugar, baking powder and salt
- In a small bowl, combine lukewarm coconut milk beverage, melted coconut oil, vinegar and vanilla. Mix well and slowly pour into flour mixture. Mix until just combined (do not overmix!)
- Pour batter into baking pan and bake at 350F for 30-35 minutes
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Keywords: kosher,
Judee@ Gluten Free A-Z Blog says
You guys come up with the best ideas. I make so many of your recipes! Love this one. Thanks
Vicky & Ruth says
Thank you so much!So glad our recipes are helpful. This one has definitely been a hit!!
Yuri Volpin says
Prep time 10 min, Cooking time 30 min, Eating time 5 min. It was so good that I couldn't stop until the very last crumb 🙂
★★★★★
Vicky & Ruth says
Glad you liked it Yuri. We'll have more things coming your way very soon 🙂
Yosef {This American Bite} says
I like the sound of this. I haven't eaten tiramisu in years.
Kristin says
How early can this be made in advance? I was hoping to make it the night before our Christmas Eve dinner...do you think it would hold up that long?
Vicky & Ruth says
You can make it in advance and store keep it in the freezer. Two hours before you want to serve it take the tiramisu out and out it in the fridge.
Andrew says
Too heavy. Have to reduce the oil by at least half.
Elaine says
Greetings! If I’m using lady fingers instead of the sponge cake, would I use six? Please advise on how to use since I’m not sure if they need cutting, etc. Thank you!
Vicky and Ruth says
The ladyfingers should cover the whole bottom of the pan, plus another layer. The number of ladyfingers will depend on the size of the pan that you are using to make the tiramisu. Let us know if you have any more questions.