vegan tiramisu

Wow your friends with this decadent vegan tiramisu. With velvety creamy layers and rich espresso you won’t believe this indulgent dessert is vegan.

Vegan Tiramisu Recipe by Tasty

all-purpose flour

cornstarch

baking powder

baking soda

salt

unsalted vegan butter, softened

vegan sugar

aquafaba, liquid chickpeas

vanilla extract

almond milk

nonstick cooking spray, for greasing

cashews

water, cashews

maple syrup

unrefined coconut oil, melted

lemon juice

oz full-fat coconut milk,

sugar

fl oz espresso, room teperature

water

dark rum

cocoa powder,

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Make the ladyfingers: In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a separate medium bowl, cream together the butter and sugar with an electric hand mixer until fully combined. Add the aquafaba and vanilla and beat for 2-3 minutes, until light and fluffy. The mixture may look broken, but will come together once the dry ingredients are added.

Add ½ of the flour mixture to the wet ingredients and beat until just combined. Scrape down the sides of the bowl and add the almond milk. Beat until combined. Add the rest of the dry ingredients and beat until smooth.

Line 2 baking sheets with parchment paper and grease with nonstick spray.

Transfer the batter to a piping bag fitted with a ½-inch round tip or a zip-top bag with a corner snipped off. Pipe the ladyfingers onto the prepared baking sheets, spacing at least 1½ inches apart. Each cookie should be 2¼ inches long and ¾ inch wide. You should have 50-55 total.

Chill the piped cookies in the refrigerator for 30 minutes.

Bake the ladyfingers for 13-15 minutes, until the edges are light brown. Let cool completely.

Make the vegan mascarpone: Add the cashews to a medium heatproof bowl and pour in enough boiling water to cover by 1 inch (2.5 cm). Let soak until slightly plumped and softened, about 10 minutes. Drain.

Add the cashews, almond milk, maple syrup, coconut oil, salt, vanilla, and lemon juice to a blender. Blend until smooth. Set aside.

Scoop the solid layer from the cans of chilled coconut milk into a large bowl. Discard the liquid or save for another use. Add the powdered sugar and beat with an electric hand mixer until light and fluffy, 2-3 minutes.

Using a rubber spatula, fold the blended cashew mixture into the whipped coconut milk.

Make the soaking liquid: In a shallow bowl, combine the espresso, water, and rum. Alternatively, replace the espresso and water with 1½ cups (360 ml) of brewed coffee cooled to room temperature.

Assemble the tiramisu: Spread about a ½ cup (65 grams) of the mascarpone in the bottom of an 8-inch square baking dish. Quickly dip a ladyfinger in the espresso mixture and place on top of the cream. Repeat with more ladyfingers to cover the cream, 16-18 total. Carefully spread about 1 cup (130 grams) of the mascarpone over the ladyfingers, then add another layer of ladyfingers, another layer of cream, and a final layer of the remaining ladyfingers. Spread the remaining mascarpone cream on top.

Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or overnight.

Before serving, uncover the tiramisu and lightly dust the top with cocoa powder.

https://vid.tasty.co/output/127987/landscape_480/1553290638

This vegan tiramisu is rich and decadent and insanely delicious. It's perfect as a make-ahead dessert option and the only tiramisu recipe you'll ever need. 

Vegan Tiramisu

(300 grams) White Sugar

1 and 1/2 tsp Baking Soda

Salt

tsp Vanilla Extract

(120 milliliters) Canola Oil (or Vegetable Oil)

Tbsp White Vinegar

(262 grams) Raw Cashews*

(120 milliliters) Maple Syrup

(80 milliliters) Melted Coconut Oil

(120 milliliters) Almond Milk

(30 grams) Powdered Sugar

(100 grams) White Sugar

(120 milliliters) Water

tsp Instant Coffee

(60 milliliters) Kahlua

Cocoa Powder (Unsweetened)

Prepare your vanilla sheet cake

. Preheat the oven to 350°F (180°C). Spray a 10&#215;15 half sheet baking pan with non-stick spray and line the bottom with parchment paper.

Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt.

Add soy milk, vanilla extract, oil and vinegar and mix into a batter. Don&#8217;t overmix.

Transfer to your prepared baking pan and smooth it out into the corners.

Bake for 20 minutes or until a toothpick inserted into the center of the cake comes out clean.

Prepare your cashew mascarpone

While your sheet cake is baking prepare your mascarpone.

Add the cashews, syrup, coconut oil, salt, vanilla and almond milk to the blender and blend. Transfer the mascarpone to a bowl and set aside.

Prepare your whipped cream

. Remove the cans of coconut cream from the fridge, being careful not to shake. Open them and scoop out only the hard cream that has risen to the top into the bowl of an electric mixer, leaving the water behind. Starting at slow speed, increase speed until your cream is whipped to medium peaks (see notes)*. Add in the powdered sugar and whip again.

Fold the whipped coconut cream into the cashew mascarpone. Place into the fridge.

By this time your sheet cake should be ready, let that cool on a wire cooling rack.

Prepare your coffee syrup

. Add the sugar and water to a saucepan and heat, stirring all the while until boiling.

Once boiling, allow to boil for 2 minutes (time it) and then remove from the heat. Dissolve the coffee granules in the kahlua before adding to the sugar syrup and mixing in. Allow to cool before using.

Assemble the tiramisu

. When the cake has cooled and the coffee syrup has cooled cut the sheet cake to fit the bottom layer of a square 9&#215;9 dish and pour over half the coffee syrup.

Add half the cashew mascarpone cream mix on top and smooth it down into a smooth layer.

Cut the remaining half of the cake to fit the next layer (it&#8217;s okay if you don&#8217;t have one piece but rather have to cut the cake into a few pieces to fit) and pour over the remaining half of the coffee syrup.

Add the remaining half of the cashew mascarpone cream mix and smooth it down.

Place into the fridge to set for 2-3 hours or overnight to let the flavors soak in. Cut into slices and enjoy.

This Gluten-Free Vegan Tiramisu is aromatic, super creamy and much healthier than the traditional version!&nbsp;

Gluten-Free Vegan Tiramisu

60 g coconut oil ((or sub olive or vegetable oil))

200 ml unsweetened almond milk

apple cider vinegar (* (ensure gluten-free if necessary))

maple syrup ((or sub any other sweetener))

150 g ground almonds (almond meal) (**)

flour

baking powder ((ensure gluten-free if necessary))

bicarbonate of soda (baking soda)

coffee (,

liqueur of choice (to taste (ensure vegan/gluten-free if necessary))

800 g tins of full-fat coconut milk (***)

Cocoa powder (, for dusting)

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).

Once melted, add the milk to the same bowl along with the vinegar, maple syrup and ground almonds.

Sift in the flour, baking powder and bicarbonate of soda.

Mix well, adding a tiny splash more milk if it’s looking too dry.

Transfer mixture into a square baking tin lined with baking paper (I used a 23cm/9inch square baking tin).

Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean.

Leave the sponge in the tin to cool completely before cutting.

For the cake:

Measure out the coffee in a jug and mix in the liqueur.

For the coffee mixture:

You’ll need to keep your tins of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!

Open the tins upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies).

Place the thick, creamy part into a bowl.

Add the lemon juice, maple syrup and vanilla extract.

Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy.

For the mascarpone:

Cut the sponge in half both ways, then cut each square into three, so that you end up with 12 rectangular-shaped sponges.

Use a chopping board to carefully slice each rectangular sponge in half horizontally.

Lay half of the sponge rectangles along the bottom of a large baking dish (I used a 25cm/10inch by 22cm/8.5inch dish).

Carefully spoon half of the coffee mixture over the sponges until absorbed completely - you will get more precision using a spoon to do this.

Spread half of the mascarpone over the sponges.

Lay the rest of the sponges on top of the mascarpone and carefully spoon over the remaining coffee mixture.

Top with the remaining mascarpone and finish with a fine dusting of cocoa powder.

Keeps well covered in the fridge for up to a day.

To assemble:

This Gluten-Free Vegan Tiramisu is aromatic, super creamy and much healthier than the traditional version! It’s the best crowd-pleasing dessert for easy entertaining!
Full recipe: https://www.rhiansrecipes.com/gluten-free-vegan-tiramisu/

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This much healthier version of tiramisu is a super easy dessert to prepare and it&#039;s dairy-free, vegan, and gluten-free. The preparation doesn&#039;t require any cooking or baking. It makes a nice dessert that is much lower in calories and fat compared to traditional tiramisu.

Easy No-Bake Silken Tofu Tiramisu

instant coffee

Tbsp water

60 gr oats (old-fashioned

600 gr silken tofu (drain off liquid)

80 gr sugar (you can use keto-friendly sweetener too)

tsp vanilla extract

Cocoa powder

sweetened or unsweetened coconut flakes or coconut chips

Mix instant coffee with hot water. Pour this over to the oats and let them soak when you prepare the rest

Prepare the base layer:

Drain off liquid from the tofu if any. Put the tofu and the rest of the ingredients for tofu layer in a blender and whiz until smooth and creamy. Have a taste to see if the mixture is sweet enough for your taste. You can always add more sugar/sweetener and give it a brief whiz again after adding more

Prepare the tofu layer:

Get 4 cups/bowls/ramekins with about 6 oz capacity. Portion out the oats into each one as equally as you can. Next, portion out the tofu mixture into each one and smooth the top. Let them chill in the fridge uncovered for at least 4 hours (I know, this part sucks. I wish I could eat right away)

Assembling:

When ready to serve, dust with some cocoa powder and top with some coconut flakes or chips if you want. Tuck in :)

Serving:

This can be kept in the fridge for about 2-3 days. Cover with a cling wrap and keep in the fridge. The longer you keep, the &quot;watery&quot; it will be. I do not recommend freezing as it will change the texture and makes it grainy

Storing:

This vegan tiramisu is an egg free and dairy free take on the classic Italian dessert! The vegan mascarpone tastes even BETTER than the original!

Soy Milk

Apple Cider Vinegar

Vegan Butter

Sugar

Vanilla Extract

+ 2 Tablespoons Pastry Flour

Baking Powder

Baking Soda

Freshly Brewed Coffee (cooled)

Kahlua

Raw Cashews (no need to soak)

Agave Nectar

Coconut Oil (Melted)

seed Vanilla Bean Pod

Espresso (cooled)

Preheat oven to 175 degrees celsius. Grease and line a 8x6 inch cookie sheet with baking paper. Set aside.

Whisk Soy Milk and Apple Cider Vinegar in a bowl set aside for 5 minutes to curdle. Sieve the Pastry Flour, Baking Powder and Baking Soda into a bowl. Set aside.

In another bowl, whisk Vegan Butter, Sugar and Salt till light and fluffy, about a minute. Whisk in the Vanilla Extract.

Alternate whisking in the Soy Milk mixture and dry ingredients, starting with 1/3 of the dry and ending with the last third of the dry mixture.

Spread mixture out onto prepared cookie sheet and bake for 20 minutes, or until cooked through. It's okay if you over bake it slightly, it doesn't make a difference.

For the sheet cake

Mix Coffee, Kahlua and Sugar together till the sugar has dissolved. Set aside.

Soaking Syrup

In a high speed blender, combine Cashews, Agave, Coconut Oil, Salt, Vanilla and Soy Milk. Blend thoroughly until smooth and silky.

Divide mixture into half. For Vanilla, use first half of mixture and thoroughly whisk in extra 1/4 cup Soy Milk and 1 tablespoon Coconut Oil. Set aside.

For Coffee Cream, blend second half of Mascarpone mixture with Kahlua and Espresso.

Vegan Mascarpone Filling

:To assemble, have ready a tiramisu dish or individual ramekins/glasses. Cut a piece of sheet cake to fit the bottom of your ramekin or glass. Dip in Soaking Syrup for just a second or two and place into the bottom of your vessel.

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The most viewed vegan tiramisu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Tiramisu Recipe by Tasty

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The most viewed vegan tiramisu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine