This vegan tiramisu dessert recipe with chocolate cream is super easy, totally delicious and can be served either in a glass or in a classic casserole dish. Make it with or without coffee and alcohol (alcohol-free) and top it with fresh berries or cherries for the perfect delightful dairy-free dessert that will be loved by everyone!
Tiramisu is one of those classic recipes that can easily be made vegan and still tastes just as delicious as the original from Italy! Therefore a recipe for this delicious Italian dessert should not be missing here on my blog!
Honestly, I’ve wanted to photograph and post this recipe for ages, but for any reason, I never got around to it. Most of the time it was eaten faster than my camera could take a picture of it, haha! It’s just so versatile, perfect for any occasion and most importantly, it’s incredibly delicious!
What is Tiramisu?
Tiramisu is basically a popular Italian coffee-flavored dessert from Veneto, that’s traditionally made of ladyfingers (savoiardi) and a cream mixture of mascarpone, egg yolk, and sugar. The ladyfingers are first dipped in a mixture of cold espresso and an alcoholic beverage such as amaretto, marsala, or brandy. Then everything is alternately layered and finally dusted with cocoa powder before serving.
How do you make Tiramisu vegan?
1. Vegan cake instead of ladyfingers
I‘m not sure if there are store-bought vegan ladyfingers available, but I usually simply bake a vegan cake on the sheet and use it instead of the biscuits. My recipe for vegan vanilla cupcakes, for example, is absolutely perfect for this tiramisu because it’s quick and easy, fluffy like a traditional sponge cake, and yields the ideal serving size!
Of course, you can also bake another vegan cake of your choice, such as chocolate cake, marble cake, lemon cake, or whatever you love. Even leftover vegan brownies or other cake leftovers would work well. You can basically use almost any baked goods as long as you have something cake- or cookie-like in your tiramisu!
2. Non-dairy cream layer without eggs
For the tiramisu cream layer, you only need to beat vegan whipping cream with an electric hand mixer until fluffy. Next, stir together the soy quark or silken tofu, sugar and cashew flour until creamy and then fold it into the whipped cream. It‘s so simple and works perfectly even without eggs!
Why cashew flour?
The cashew flour makes the cream not only more stable but also richer in protein and even creamier. However, you could also use another nur flour or vegan protein powder of your choice or simply leave it out completely.
3. Dairy-free chocolate cream layer (optional)
Because the cream of this tiramisu is lightened with soy quark (silken tofu), I have also layered my dessert with a rich ganache-like chocolate cream made of coconut milk and chocolate. The whole combination tastes absolutely amazing, but if that’s too much chocolate for you, feel free to skip the chocolate layer.
How to make Vegan Tiramisu
Step 1: Bake your vegan cake
First, bake the fluffy sponge cake according to the recipe for my vegan vanilla cupcakes on a baking tray. Allow to cool and then cut out round circles with a glass. You can eat any cake leftovers as a snack or use them to make colorful cake pops – That’s up to you! If you want to serve your tiramisu in a casserole dish, cut the cake into strips like ladyfingers.
Step 2: Prepare the chocolate cream and coffee mixture
In the meantime, you can prepare the chocolate cream and coffee mixture according to the instruction stated in the recipe box below. However, these layers are just optional and can be left out or replaced by a fruit layer.
Step 3: Layer the Tiramisu
Now layer your vegan tiramisu. To do this, first, cover the bottom of your casserole dish or glasses with the sponge cake pieces and sprinkle lightly with the coffee mixture (optional). Then pour half of the chocolate cream on top and carefully spoon half of the cream on top. Repeat this process until the casserole dish or all glasses are filled. (Depending on the height of your glasses you could also assemble 3 layers).
Step 4: Garnish and enjoy!
Serve your chocolate tiramisu immediately or leave it in the fridge overnight for more flavor. Dust with cocoa powder before serving and decorate with fresh cherries, red currants, or other berries and fruits as desired. Enjoy!
This vegan tiramisu recipe is:
- Dairy-free (lactose-free)
- Can be made gluten-free
- Soft & fluffy
- Incredibly tasty
- Goes well with fresh fruit!
- The perfect dessert for kids and adults alike!
Looking for more easy vegan desserts that are perfect to serve in jars?
Here are some of my favorite no-bake recipes:
- Vegan Chocolate Mousse (with Aquafaba)
- Vegan Mango Mousse Dessert
- Caramel Cheesecake Mousse
- Vegan Lemon Tart
- Blackberry Mousse Tart
- Chocolate Mousse Pie
- Chocolate Cream Pie
- Summer Fruit Tart
- Vanilla Custard Tart
If you try this easy vegan tiramisu dessert recipe with chocolate cream, please leave me a comment and rating! And if you take a picture of your Italian dessert and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka, because I love to see your remakes! I hope you’ll enjoy it!
Vegan Tiramisu with Chocolate Cream and CherriesAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- 1 recipe vanilla cupcakes
- 3.5 oz dairy-free chocolate 70%, chopped
- 5.3 oz coconut milk full-fat, or another non-dairy cream
- 10.6 oz non-dairy whipping cream or coconut cream + 1 tsp cream of tartar
- 10.6 oz soy quark or silken tofu
- ⅓ cup sugar
- 3 tbsp cashew flour optional, *see notes
Coffee mixture (optional)
- ⅓ cup cold espresso or strong coffee
- 2-3 tbsp Amaretto
To garnish (optional)
- cocoa powder
- red currants
- Prepare the cake batter according to the recipe for my vanilla cupcakes. Then spread it thinly onto a baking sheet lined with parchment paper. Bake for approx. 20 minutes in a preheated oven at 356°F (180°C) top/bottom heat (please keep an eye on your cake to avoid overbaking. It is best to take a look after 15 minutes and please do not forget to do a chopstick test if it's done).
- Allow to cool and then cut out round circles using a glass or cut into strips like ladyfingers if you want to serve the tiramisu in a casserole dish. (Enjoy cake leftovers as a snack or use them to make cake pops).
- Bring the coconut milk to a boil in a saucepan. Then remove from the heat, add in the chopped chocolate, let it melt and stir until smooth. Set aside to cool.
- Beat the cold whipping cream in a mixing bowl with an electric hand mixer, adding in cream of tartar (if using), until fluffy and stiff peaks form. Set aside.
- In another mixing bowl, mix together the soy quark (or silken tofu), sugar and cashew flour (if using) until creamy (no need to rinse the beaters in between). Finally, gently fold in the whipped cream using a spatula.
Coffee mixture (optional)
- Stir together the cold espresso or coffee and Amaretto in a bowl.
Assemble the Tiramisu
- Cover the bottom of your casserole dish or glasses with cake pieces and sprinkle with a bit of the coffee mixture (optional). Then pour half of the chocolate cream on top and carefully spoon half of the cream mixture on top. Repeat this process until your casserole dish or all of your glasses are filled. (Depending on the height of your glasses you could also assemble 3 layers).
- Serve your tiramisu immediately or leave it in the fridge overnight for more intense flavor. Dust with cocoa powder before serving and decorate with cherries and red currants as desired.
- You can also bake a chocolate cake, marble cake, lemon cake, or use leftover brownies or other cake leftovers to make this tiramisu.
- The cashew flour makes the cream not only more stable but also richer in protein and even creamier. It can be substituted with other nut flour or vegan protein powder or can be left out completely.
- Please read the blog post above for further information on this recipe.
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):
This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.
Leave a Reply