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Vegan Tiramisu

Layers of vanilla sponge soaked in a coffee rum mixture and creamy vegan mascarpone. This decadent Italian inspired dessert is great for special occasions and dinner parties, leaving your guests asking ’is this really vegan?’ Enjoy!
Prep Time30 minutes
Cook Time30 minutes
Chill time4 hours
Total Time5 hours
Course: Dessert
Cuisine: Italian
Keyword: vegan
Servings: 6
Author: aveggiefeast

Ingredients

For the Ladyfingers

  • 230 mls unsweetened soy milk
  • 1.5 tsp lemon juice
  • 300 g plain flour sieved
  • 2 tbsp cornstarch
  • 2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 120 g caster sugar
  • 230 mls sunflower oil
  • 1 tsp vanilla bean paste / essence
  • 30 g cocoa powder

For the Vegan Mascarpone

  • 375 g vegan cream cheese
  • 175 g caster sugar
  • 2 x 400ml tins coconut milk 300g white cream only, chilled in fridge for minimum 2hrs *see notes
  • 1 tsp vanilla

For the Espresso mixture

  • 125 mls strong coffee ideally espresso
  • 3 tbsp dark rum optional

Instructions

  • Pre heat the oven to 350F/ 180C / 160C fan. Grease a 9x9 inch baking tin.
  • Make the vegan buttermilk by mixing the soy milk and lemon juice and then leave to one side.
  • In a mixing bowl, add the sieved flour, cornstarch, baking powder, baking soda, salt and caster sugar. Mix well and create a well in the centre. Pour in the vegan buttermilk, sunflower oil and vanilla.
  • Gently fold the mixture until just combined, then pour out into the square baking tin and smooth over with a spatula.
  • Bake for 30 minutes. The cake is ready when it is golden, springy to the touch and pulling away from the sides of the tin. Leave to cool for 25 minutes in the tin and then turn out onto a wire rack to cool completely.
  • Meanwhile make the vegan mascarpone. Add the vegan cream cheese, coconut milk (creamy white part only), sugar and vanilla to a large mixing bowl. Use an electric whisk to beat the mixture until light and creamy, approximately 2 minutes. Cover and leave to cool in fridge.
  • Mix the espresso and dark rum in a jug. Cut the vanilla sponge into rectangles approximately 1.5 inches wide.
  • Use an 8x8 cake dish with tall sides. Dip only one side of each sponge ladyfinger into the espresso mixture and place into the dish. Spread over half of the vegan mascarpone. Dip the remaining ladyfingers in coffee and layer onto the mascarpone. Finish with the remaining mascarpone. Place the dish in the fridge to chill for a minimum of 4 hours or overnight.
  • Remove from the fridge and finish with thick dusting of cocoa powder. Slice and enjoy immediately.

Notes

  • The tiramisu can be made the day beforehand and stored in the fridge if you want to save time.
  • If you’re in the UK, I recommend using Coconut Pride coconut milk as it is the most solid when chilled.