This dreamy, creamy Vegan Tiramisu is made with espresso-soaked vanilla cake ladyfingers, rich and decadent vegan mascarpone, and topped with cocoa powder. It’s the type of dessert you dream about plus it can be made in advance.
Looking for more fancy vegan desserts? Check out my Vegan Cheesecake, Vegan Chocolate Cake, Vegan Fruit Tart, and Vegan Creme Brulee.
Homemade Vegan Tiramisu is far from your average dessert. This classic Italian dessert layers espresso-soaked ladyfingers with luscious and creamy vegan mascarpone before it’s topped with cocoa powder. Elegant and delicious, it’s the best vegan dessert to enjoy after indulging in an Italian-inspired feast (such as Vegan Baked Ziti) or a vegan holiday dinner.
Feeling a little overwhelmed by all of the components and layers? I promise you this vegan Italian wonder is actually very fun to make and only uses simple, easy ingredients!
Soft, fluffy, decadent, and creamy, you’ll be dreaming of a second slice before you’re done with your first!
Why you’ll love this vegan tiramisu
- 3 layers of decadence – Espresso-dipped ladyfingers are layered with vegan mascarpone and topped with cocoa powder to leave you with a dessert you’d never guess was dairy and egg-free.
- A surprisingly easy and impressive dessert – From the vanilla cake strips to the dairy-free mascarpone to assembling, even beginner bakers can master this easy vegan tiramisu recipe!
- Perfect for any occasion – Treat yourself to a slice of tiramisu after Christmas dinner, after a vegan Italian feast (hello Vegan Alfredo and Caesar Salad), at a birthday party or whenever your sweet tooth wants.
How to make vegan tiramisu
Find the complete recipe with measurements in the recipe card below.
To make the vegan ladyfingers, whisk the dry ingredients in a large bowl before pouring in the wet ingredients. Mix until just combined. Pour the batter into your prepared cake pan and bake until a toothpick inserted in the center comes out clean.
Set the cake aside to cool completely, then cut off the edges. Cut the cake in half lengthwise and then into 1 1/2-inch-wide strips. Set aside.
Don’t waste any leftover cake strips. Dip them in a pumpkin spice latte or tea, enjoy them as a fun snack, or use them to make Vegan Cake Pops!
Next, make the vegan mascarpone by blending the soaked cashews with the rest of the mascarpone ingredients until very smooth.
Refrigerate until it’s time to assemble the cake.
For the espresso mixture, stir the espresso, coffee liqueur, and sugar together in a small bowl. Set aside.
No espresso maker at home? Use brewed espresso from your favorite coffee shop, strong coffee, or decaf coffee instead. Just make sure you like the flavor of what you use!
To start assembling the vegan tiramisu, add a thin layer of vegan mascarpone to the bottom of a baking dish.
- Dip the ladyfinger cake strips in the espresso mixture and place on the bottom of the pan.
- Spread half of the vegan mascarpone on top, then add another layer of espresso-dipped cake pieces.
- Finish by spreading the remaining mascarpone over the top cake layer, then refrigerate overnight.
Tip: Tiramisu should chill for at least 4 hours in the fridge, although leaving it overnight will give you the best results.
The next day, dust the top of the cake with an even layer of cocoa powder (a sifter makes this very easy). Slice and enjoy!
Frequently asked questions
Classic tiramisu is an Italian layered dessert made from espresso-dipped ladyfingers, mascarpone cream, and cocoa powder. The traditional recipe is loaded with dairy and eggs, but luckily I have found a way around this!
Dark rum or another liquor will work. Or, if you’d like to make a kid-friendly/alcohol-free version, omit the liquor from the recipe. I usually omit it.
To make gluten-free vegan tiramisu, simply replace the all-purpose flour with a quality gluten-free all-purpose flour.
Yes, the assembled dessert is actually best when it’s made 1 to 2 days before serving! This way, all of the flavors have a chance to get to know each other and meld beautifully. Keep it covered in the fridge and don’t sprinkle the cocoa powder on top until it’s time to serve.
The individual layers are easy to store separately, too. Store the cake ladyfingers and cream in separate airtight containers or covered in plastic wrap in the fridge until you’re ready to assemble.
The leftover assembled tiramisu or individual slices should be covered and refrigerated for up 5 days. You can freeze some if needed.
The Best Vegan Tiramisu
Ingredients
Vanilla Cake Ladyfingers
- 2 1/2 cups all purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup canola oil
- 1 1/2 cups unsweetened soy milk
- 2 teaspoons apple cider vinegar
- 1 tablespoon pure vanilla extract
Vegan Mascarpone
- 2 cups raw cashews
- 2 (12-oz) containers Mori Nu Silken Tofu
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1/2 cup melted refined coconut oil
Espresso Mixture
- 6 shots strong espresso or coffee (about 1 cup)
- 4 tablespoons coffee liquor, vegan-friendly optional, I usually leave this out
- 3 tablespoons granulated sugar
To Finish
- 2 tablespoons unsweetened natural cocoa powder
Instructions
Make the vanilla cake ladyfingers
- Heat oven to 350 degrees F and grease an 10×15 inch sheet pan (9×13 inches would work if needed).
- In a large bowl, add the flour, cornstarch, baking powder, salt and sugar. Whisk well to combine.To the bowl with the dry ingredients, pour in the oil, soy milk, apple cider vinegar and vanilla extract. Mix with a large spoon until just combined, but be careful not to over mix the batter or your cake won't be soft and fluffy.
- Pour into the prepared pan and bake for 25-30 minutes. If using a 9×13 inch pan, it will need to bake for 40 minutes or so. Check with a toothpick to ensure it's cooked through in the middle.
- Let the cake cool, then cut off the edges of the cake. Cut the rest of the cake in half lengthwise and then into strips about 1 1/2 inches wide. You will have some leftover cake pieces, which are lovely to have with tea or as a fun snack. Set aside.
Make the vegan mascarpone
- Bring 4 cups of water to a boil (I use my tea kettle). Pour the hot water over the cashews and let soak for 5 minutes or up to an hour.
- Drain the cashews, discard the soaking water and add to a high powered blender with the rest of the mascarpone ingredients. Blend until very smooth, scraping the sides as needed. The mixture will be quite thick.
- Place in a large bowl and refrigerate until ready to use. (You could just leave it in the blender to refrigerate as well).
Make the espresso mixture
- In a small bowl, stir together the espresso or strong coffee, liquor (if using) and sugar. Set aside.
Assemble
- Get out an 8×8 inch pan or tall dish. Add a thin layer of mascarpone to the bottom of the dish. Dip the cake strips into the espresso mixture for a few seconds and place a layer in the bottom of the pan. Layer on half of the creamy mixture. Add another layer of espresso dipped cake pieces, then the rest of cream and refrigerate.
- Refrigerate for several hours or overnight if possible to let the cream firm up and the flavors to mingle.
- After chilling for several hours or overnight, dust with cocoa powder (I used a sifter for this). Slice and serve.
Notes
- Make the tiramisu gluten free by using gluten free all purpose flour in place of regular in the cake.
- Use espresso for best results, but if you can not, strong coffee is an okay substitute. Just make sure to use strong coffee with a flavor you like!
- May use another non-dairy milk in place of soy if you like.
- Melted coconut oil or vegan butter can be used in place of canola oil for the cake.
- I usually leave out the alcohol since my kids like tiramisu. You can use it, or not.
- UPDATE 2024 – After a lot of testing, I updated the recipe with an improved vegan mascarpone layer. If you are looking for the original recipe that used vegan cream cheese, you can find it here: Original Vegan Tiramisu. I very much prefer the new recipe though, plus many folks can’t find store bought vegan cream cheese so this new version is more accessible.
Can I omit the vinegar in the ladyfinger recipe?
You can if needed, or use lemon juice instead.
I used this recipe for my vegan partner and they loved it! I am planning to make it again for a special occasion, and I wonder if you’ve ever frozen the mascarpone mixture and if that changes the texture/taste.
I’m not sure I’ve frozen the mascarpone before, but it might work okay. It will probably taste better when made fresh though. I’m so glad they loved it!
I love all of Nora’s recipes! I made this and everyone loved it. I just wonder if there is a way to make the mascarpone cream a bit less heavy (add more of a whipped cream texture)? Perhaps less tofu and using cashew cream rather than cashews? Thanks!
I have tried other tiramisu recipes and nothing compared to this one- this was a hit with my vegan and non-vegan friends and family.
For the chocoholics in my life, how can I make the lady fingers chocolate?
Thank you, I’m so glad you like it! I bet you could replace 1/4 or 1/2 cup of the flour in the lady fingers with cocoa powder. Sounds delicious!
The chocolate version was AMAZING!!! I ended up using 1/2 cup cacao powder. The chocolate absorbed some of the coffee flavor so I actually preferred it more than the vanilla version. I highly recommend anyone to try this version 😁
Hi Kelsey. Thanks for getting back to me and letting me know how the tiramisu turned out using cocoa powder! The chocolate version does sound delicious! I appreciate your terrific review! Wishing you lots and happy cooking!
Can I use any silken tofu or does it have to be the specific brand you mentioned?
You can use a different brand if needed. I just find that the Mori-Nu tofu has a smoother, cleaner taste than silken tofu packed in water. I’ve never seen another brand like Mori-Nu that is vacuum packed.