Vegan Classic Tiramisu
Indulge in the decadence of a timeless dessert with this Vegan Classic Tiramisu, a plant-based twist on the Italian favorite that’s every bit as rich and satisfying. Fluffy layers of homemade vegan sponge cake are soaked in bold espresso and optional coffee liqueur, then blanketed with a luscious almond-based mascarpone cream. Light, airy vegan whipped topping and a dusting of cocoa powder complete this show-stopping dessert. Perfect for entertaining or an everyday treat, this recipe is surprisingly simple, requiring just 30 minutes of prep and an overnight chill for flavors to deepen. Dairy-free, egg-free, and irresistibly indulgent, this tiramisu is proof that you can have luxury and compassion on the same plate.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 180 milliliters Almond milk
- 1 teaspoon Apple cider vinegar
- 100 grams Brown sugar
- 1 teaspoon Vanilla extract
- 60 milliliters Vegetable oil
- 240 milliliters Brewed espresso or strong coffee
- 60 milliliters Kahlua or other coffee liqueur (optional)
- 400 grams Vegan mascarpone
- 100 grams Powdered sugar
- 240 milliliters Vegan whipped cream
- 2 tablespoons Cocoa powder
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the almond milk and apple cider vinegar, then add in the brown sugar, vanilla extract, and vegetable oil. Mix until well combined.
Gradually add the wet ingredients into the dry ingredients, stirring until a smooth batter forms.
Spread the batter evenly on the prepared baking sheet and bake in the preheated oven for about 15 minutes or until a toothpick inserted comes out clean.
Remove the cake from the oven and let it cool completely before cutting it into strips that will fit in your serving dish.
In a shallow bowl, combine the brewed espresso or strong coffee with the Kahlua. Dip each strip of cooled sponge cake quickly into the coffee mixture and layer them at the bottom of a rectangular dish.
In a medium-sized bowl, beat together the vegan mascarpone and powdered sugar until smooth and creamy. Gently fold in the vegan whipped cream until well combined.
Spread half of the mascarpone mixture over the first layer of coffee-soaked sponge strips.
Repeat the layering process with more soaked sponge strips and the remaining mascarpone mixture.
Smooth the top layer and generously dust with cocoa powder.
Refrigerate the tiramisu for at least 4 hours, preferably overnight, before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
3657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.7 g | 279% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 34.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2596 mg | 113% | |
| Total Carbohydrate | 392.8 g | 143% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 259.4 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 564 mg | 43% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1592 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
