This dreamy, creamy vegan tiramisu features espresso-soaked vanilla cake “ladyfingers,” a rich dairy-free mascarpone, and a dusting of cocoa. Elegant, indulgent, and ideal to prepare ahead of time.
Homemade vegan tiramisu is a delightful twist on the classic Italian dessert. Layers of espresso‑soaked vanilla cake strips replace traditional ladyfingers, while a smooth vegan mascarpone provides the same creamy, luxurious mouthfeel. Finished with a light dusting of cocoa powder, this dessert is sophisticated enough for a special occasion yet simple enough to make at home.
Why you’ll love this vegan tiramisu
- Three layers of decadence – Espresso‑dipped vanilla cake strips alternate with a velvety vegan mascarpone and finish with cocoa powder for a classic tiramisu experience without dairy or eggs.
- Surprisingly easy but impressive – The recipe uses straightforward ingredients and techniques, so even novice bakers can assemble an elegant dessert.
- Perfect make‑ahead dessert – Prepare the tiramisu a few hours or the day before serving to let the flavors meld and the cream set.
How to make vegan tiramisu
See the recipe card below for exact measurements and full details.
Make the vanilla cake “ladyfingers”: combine dry ingredients in a large bowl, whisk to mix, then stir in the wet ingredients until just combined. Pour the batter into a prepared sheet pan and bake until a toothpick comes out clean. Cool completely, trim the edges, then slice the cake lengthwise and cut into 1½‑inch strips to mimic ladyfingers.
Make the vegan mascarpone: soak raw cashews in hot water, drain, then blend with silken tofu, sugar, salt, vanilla, and melted refined coconut oil (or another solid fat) until very smooth. Chill the mixture so it firms up before assembling.
Prepare the espresso mixture: stir together strong espresso or coffee, optional coffee liqueur, and a little granulated sugar until dissolved. If you don’t have an espresso machine, use very strong brewed coffee or espresso from a café; the flavor of the coffee will shape the final dessert, so choose one you enjoy.
Assemble the tiramisu:
- Spread a thin layer of vegan mascarpone across the bottom of an 8×8‑inch pan or similarly sized dish.
- Quickly dip the cake strips into the espresso mixture (a few seconds each) and arrange a single layer over the mascarpone.
- Spoon and spread half of the mascarpone over the soaked cake, then add another layer of espresso‑dipped cake strips.
- Finish with the remaining mascarpone, smooth the top, and refrigerate.
Tiramisu benefits from chilling: allow at least 4 hours, though overnight gives the best texture and flavor. Just before serving, dust the top evenly with unsweetened cocoa powder using a sifter for a delicate finish. Slice and serve chilled.
Frequently asked questions
Traditional tiramisu contains mascarpone and eggs, but this version replaces those ingredients with a dairy‑free mascarpone made from cashews and silken tofu and uses egg‑free cake strips, making it fully vegan.
You can use dark rum or another favorite liqueur, or omit alcohol entirely for a kid‑friendly or alcohol‑free version. The recipe works well without it.
Swap the all‑purpose flour in the cake for a quality gluten‑free all‑purpose flour blend to make the entire dessert gluten‑free.
Yes. Assembled tiramisu is best when made 1–2 days ahead so the flavors meld. Keep it covered in the refrigerator and add the cocoa powder just before serving. You can also store cake strips and mascarpone separately until ready to assemble.
Cover and refrigerate leftover tiramisu or slices for up to 5 days. Portions can be frozen if desired, though texture may change slightly after freezing and thawing.
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 (or substitute melted coconut oil or vegan butter)
- 1 1/2 cups unsweetened soy milk (or other non-dairy milk)
- 2 teaspoons apple cider vinegar
- 1 tablespoon pure vanilla extract
Vegan Mascarpone
- 2 cups raw cashews (soaked)
- 2 (12‑oz) containers silken tofu
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1/2 cup melted refined coconut oil (or other neutral solid fat)
Espresso Mixture
- About 6 shots strong espresso or 1 cup strong brewed coffee
- 4 tablespoons coffee liqueur (vegan-friendly, optional)
- 3 tablespoons granulated sugar
To Finish
- 2 tablespoons unsweetened natural cocoa powder for dusting
Instructions
Make the vanilla cake ladyfingers
- Preheat oven to 350°F and grease a 10×15 inch sheet pan (a 9×13-inch pan also works; adjust bake time as needed).
- Whisk together flour, cornstarch, baking powder, salt, and sugar. Add oil, soy milk, apple cider vinegar, and vanilla. Stir until just combined—do not overmix.
- Pour batter into the prepared pan and bake 25–30 minutes (about 40 minutes if using 9×13). Check doneness with a toothpick.
- Cool the cake, trim the edges, cut in half lengthwise, then slice into 1½‑inch strips. Reserve any extra pieces for snacking.
Make the vegan mascarpone
- Bring 4 cups of water to a boil and pour over the cashews. Let soak 5 minutes up to 1 hour, then drain.
- Add drained cashews to a high‑powered blender with silken tofu, sugar, salt, vanilla, and melted coconut oil. Blend until very smooth and thick, scraping the sides as needed.
- Transfer to a bowl and refrigerate until ready to use.
Make the espresso mixture
- Stir together the espresso or strong coffee, coffee liqueur if using, and sugar until the sugar dissolves. Set aside.
Assemble
- In an 8×8‑inch pan or similar dish, spread a thin layer of mascarpone on the bottom. Dip cake strips into the espresso mixture briefly and arrange a layer over the mascarpone.
- Spread half of the mascarpone over the soaked cake, then repeat with another layer of dipped cake and the remaining mascarpone.
- Refrigerate for at least 4 hours, preferably overnight. Before serving, dust evenly with cocoa powder, slice, and serve chilled.
Notes
- To make this gluten‑free, use a reliable gluten‑free all‑purpose flour in the cake.
- Espresso gives the best flavor; if unavailable, use strong coffee you enjoy.
- Any neutral non‑dairy milk can replace soy milk if preferred.
- Melted coconut oil or vegan butter can substitute for canola oil in the cake.
- The alcohol is optional; omit it for a child‑friendly version or if you prefer no alcohol.
Nutrition
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