The Best Vegan Tiramisu You Can Make at Home

If you’ve ever dreamt of a luscious Italian dessert without the dairy and eggs, this vegan tiramisu is your answer. Made from espresso-soaked vanilla cake ladyfingers and a richly creamy vegan mascarpone crafted from cashews and silken tofu, this dessert is indulgent yet approachable.

Whether you’re new to vegan baking or an experienced cook, you’ll find this recipe straightforward and incredibly rewarding, much like our guide to making an easy vegan blackberry cobbler. Plus, it’s ideal for preparing ahead and impressing guests any time of year.

Why This Vegan Tiramisu Stands Out

This tiramisu recipe combines three layers of delight: light vanilla cake ladyfingers soaked in bold espresso, a smooth and decadent vegan mascarpone filling, and a dusting of rich cocoa powder. Unlike traditional tiramisu loaded with dairy and eggs, this version is completely plant-based yet fools even non-vegans with its authentic texture and flavor, just like our creamy vegan carbonara with crispy tofu pancetta.

It’s surprisingly easy to master, from making the cake strips to blending the mascarpone and assembling the dessert. Its suitability for all occasions — from holiday dinners to birthdays — plus the ability to prepare in advance, makes it a versatile crowd-pleaser.

The mascarpone is made with both cashews, prized for their creamy texture and protein content, and silken tofu, which adds structure without overpowering flavor. This thoughtful combination ensures a luscious filling that’s stable yet light.

Ingredient Spotlight

Understanding the key ingredients helps you appreciate why this recipe works so well.

• Raw cashews: These provide healthy fats and a buttery texture when blended, contributing to the mascarpone’s creaminess. Nutritionally, as highlighted by research from Healthline, cashews add protein and minerals like magnesium and iron, supporting overall health.
• Silken tofu: This acts as a neutral base to give body and stability to the mascarpone without making it taste like tofu — it blends smoothly for that classic creamy mouthfeel.
• Espresso: Strong coffee gives the cake strips that signature bold flavor, crucial for balancing the sweet mascarpone.
• Vanilla cake ladyfingers: These are made from scratch with simple vegan ingredients, offering a soft, sponge-like texture that soaks up the espresso perfectly.

Step-by-Step Instructions for Vegan Tiramisu

Follow these steps for perfect results.

1. Make Vanilla Cake Ladyfingers

   • Preheat your oven to 350°F (175°C).
   • Whisk together all dry ingredients: all-purpose or gluten-free flour, cornstarch, baking powder, salt, and sugar.
   • Add wet ingredients: canola or melted coconut oil, unsweetened soy milk, apple cider vinegar, and vanilla extract. Mix gently until just combined to keep the cake light and fluffy.
   • Pour the batter into a greased 10×15 inch sheet pan and bake for 25-30 minutes (or 40 minutes if using a 9×13 inch pan). Test doneness with a toothpick.
   • Let cool completely, then trim edges, cut the cake lengthwise in half, and then further cut into 1.5-inch wide strips for ladyfinger replacement.

2. Prepare the Vegan Mascarpone

   • Soak raw cashews in boiling water for 5-60 minutes to soften.
   • Drain and blend cashews with silken tofu, sugar, refined coconut oil, vanilla extract, and salt until completely smooth and creamy.
   • Chill the mascarpone in the fridge while you prepare the espresso soak.

3. Mix the Espresso Soak

   • Combine freshly brewed espresso or strong coffee with optional coffee liqueur and sugar.
   • Stir until the sugar dissolves.

4. Assemble the Tiramisu

   • Spread a thin layer of mascarpone on the bottom of your serving dish.
   • Quickly dip each cake strip in the espresso mixture (avoid soaking too long to prevent sogginess) and layer them in the dish.
   • Spread half the mascarpone over the cake layer.
   • Repeat with another espresso-dipped layer, then top with the remaining mascarpone.
   • Cover and refrigerate for at least 4 hours, preferably overnight, for flavors to meld and the filling to set.
   • Just before serving, dust the top generously with unsweetened cocoa powder using a fine sifter.

Nora’s Tips for Perfect Vegan Tiramisu

• Use fresh espresso or the strongest coffee you can get for the best flavor impact.
• Don’t over-soak the cake strips; a quick dip and lift maintains the right texture.
• Use refined coconut oil to keep the mascarpone flavor neutral; unrefined may impart a coconut taste.
• Chill the mascarpone thoroughly before assembling to help it firm up.
• If you don’t have cashews or have allergies, the original recipe also works well with vegan cream cheese alternatives (see FAQ).
• For a gluten-free version, substitute with quality gluten-free all-purpose flour for the cake.
• Prepare the tiramisu 1-2 days ahead for the best texture and flavor melding.
• Leftover cake strips make delicious snacks dipped in pumpkin spice lattes or rolled into cake pops!

Troubleshooting Common Issues

Here are solutions for common problems you might encounter:

• Mascarpone too runny? Ensure cashews are well soaked and use refined coconut oil. Also, chill mascarpone long enough to firm up.
• Cake too dry or crumbly? Avoid overmixing the batter and check oven temperatures. Substitute with gluten-free flour carefully as some blends absorb more moisture.
• Ladyfingers too soggy? Dip cake strips quickly in espresso and avoid letting them sit soaked.
• Coconut oil solidifies in mascarpone? Use melted and slightly cooled refined coconut oil for smoother blending.

Following these tips can help take your vegan tiramisu from good to perfect!

Answers to Your Vegan Tiramisu Questions

Is tiramisu vegan?
Traditional tiramisu contains dairy and eggs. This version replaces those with plant-based ingredients without sacrificing flavor or texture.

What about coffee liqueur substitutes?
Dark rum works well. For alcohol-free options, simply omit the liqueur.

Can it be gluten-free?
Yes, using a quality gluten-free all-purpose flour in the ladyfinger cake works perfectly, a method supported by specialty sites like Gluten-Free Palate.

Can I make tiramisu ahead?
Definitely. It tastes best after chilling 1-2 days. Store it covered in the fridge.

How to store leftovers?
According to food site The Spruce Eats, you should keep the tiramisu covered in the fridge for up to 5 days. It can also be frozen, though the texture is best when fresh.

Are there allergy-friendly alternatives?
If you can’t have cashews, vegan cream cheese or a tofu-only recipe can be used, with a slight change in flavor and texture.

These answers come from extensive experience and community feedback ensuring your success!

Complete Recipe Card

Conclusion

This vegan tiramisu is a delightful plant-based take on a classic dessert, offering a luscious and creamy experience without any animal products. Its layers bring a perfect balance of bold espresso flavor, soft cake texture, and rich mascarpone creaminess.

With the clear step-by-step instructions, expert tips, and troubleshooting guidance included, even beginner bakers can confidently make this impressive dessert to wow guests or enjoy as a special treat. Best of all, it keeps well and tastes even better after resting, making it perfect for any gathering or cozy night in.