Recipes
Velvety Vegan Tiramisu
Espresso-soaked sponge, cloud-soft cashew cream and a veil of cocoa. An alcohol-free vegan love letter to tiramisu, made for slow, delicious spoonfuls.
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A soft yes to something decadent
There is something about coffee and cream together that feels like a little invitation to stop everything. The bitter cocoa, the tender sponge, the way the spoon slips through those layers. Mmmm. I would make this for a table of people I love, and absolutely save a slice for myself.
A homemade egg-free sponge takes the place of ladyfingers, and cashew cream folded with whipped coconut cream brings the richness. This alcohol-free vegan version of the Italian dessert has all those lovely coffee-and-cocoa layers, without dairy mascarpone.
Pleasure without pretending
Cashews and soy milk contribute some plant protein, but this is a rich dessert, not a high-protein breakfast. Coconut cream and coconut oil are high in saturated fat. We can be honest about that without making pleasure something to apologize for.
I like fresh berries alongside for their brightness, fiber and vitamin C. Enjoy a portion that feels good to you, and keep nourishing meals across your day. This dessert is not a dependable source of B12, calcium or every nutrient a vegan body needs.
Give those layers a night together
Chill the coconut cream cans the night before so the firm cream separates, and use only that firm part for whipping. Let the cake and syrup cool completely before layering. Then let the finished tiramisu rest overnight, the flavor and texture need that quiet time.
It is a little project, beautiful soul, but most of the magic is simply patience. Decaffeinated coffee works if you prefer less caffeine. Krystal x
The recipe
Velvety Vegan Tiramisu
- Serves
- 12
- Prep
- 90 minutes
- Cook
- 22 minutes
- Chill
- 8 hours
Ingredients
- Sponge: 330 g all-purpose flour, 300 g granulated sugar, 1½ teaspoons baking soda and ¾ teaspoon salt
- Sponge: 360 ml soy milk, 3 teaspoons vanilla extract, 120 ml neutral oil and 1 tablespoon white vinegar
- Cashew cream: 262 g raw cashews, 120 ml maple syrup and 80 ml melted coconut oil
- Cashew cream: 120 ml almond milk, ½ teaspoon vanilla extract and ¼ teaspoon salt
- Whipped cream: 600 ml firm coconut cream scooped from cans chilled overnight, liquid left behind
- 30 g powdered sugar
- Coffee syrup: 100 g granulated sugar, 120 ml water, 2 teaspoons instant coffee and 60 ml brewed coffee, cooled (regular or decaf)
- Unsweetened cocoa powder, for dusting
Method
- Before starting, chill enough coconut cream cans overnight to obtain 600 ml firm cream; brands vary. Heat the oven to 180°C (350°F) and line a 10 × 15-inch baking pan with parchment.
- Whisk the flour, sugar, baking soda and salt. Add the sponge's soy milk, vanilla, oil and vinegar and mix just until combined. Spread in the pan and bake about 20 minutes, until a tester comes out clean. Cool completely.
- Blend all cashew-cream ingredients until completely smooth, scraping down as needed. A high-powered blender helps; with a less powerful blender, soak the cashews overnight in the fridge, drain and allow extra soaking time.
- Whip the cold, firm coconut cream until fluffy, then beat in the powdered sugar. Gently fold it into the cashew cream.
- Boil the syrup's sugar and water for 2 minutes. Remove from the heat, stir in the instant coffee and brewed coffee, and cool completely.
- Cut the cooled sponge into pieces to make two layers in a 9 × 9-inch dish, filling gaps with cake pieces. Place half the cake in the dish, spoon over half the syrup and spread with half the cream. Repeat with the rest.
- Cover and refrigerate overnight, about 8 hours, until set. Dust with cocoa through a fine sieve before serving. The sponge cooling and advance coconut-can chilling are additional to the active prep time.
Notes & storage
Contains wheat, soy and tree nuts. Use coconut cream that separates when chilled, not a carton of coconut drink. Coconut oil helps the cream set; omitting it changes the result.
Check all plant milks and sugars meet your vegan preferences. This version contains coffee but no coffee liqueur.
Store covered in the refrigerator for up to 4 days, subject to ingredient use-by dates. Freezing is not recommended for this texture.
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