Vegan Tiramisu Recipe
By Loving It Vegan
🔪Prep Time: 30 minutes
For the Vanilla Sponge Cake:
2 and 2/3 cups All Purpose Flour (330g)
1 and 1/2 cups White Granulated Sugar (300g)
1 and 1/2 tsp Baking Soda
3/4 tsp Salt
1 and 1/2 cups Soy Milk (360ml) or Almond Milk
3 tsp Vanilla Extract
1/2 cup Canola Oil (120ml) or Vegetable Oil
1 Tbsp Distilled White Vinegar
For the Vegan Mascarpone:
1 and 3/4 cups Raw Cashews (262g)
1/2 cup Maple Syrup (120ml)
1/3 cup Coconut Oil (80ml) Melted
1/4 tsp Salt
1/2 tsp Vanilla Extract
1/2 cup Almond Milk (120ml)
For the Whipped Cream:
2 and 1/2 cups Canned Coconut Cream (600ml) hardened cream only from 2 14-ounce cans, chilled overnight in the fridge
1/4 cup Powdered Sugar (30g)
For the Coffee Syrup:
1/2 cup White Granulated Sugar (100g)
1/2 cup Water (120ml)
2 tsp Instant Coffee Powder
1/4 cup Coffee Liqueur (60ml)
Sprinkle Cocoa Powder Unsweetened
1Prepare your vanilla sheet cake. Preheat the oven to 350°F (180°C). Spray a 10×15 half sheet baking pan with non-stick spray and line the bottom with parchment paper.
2Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt.
3Add soy milk, vanilla extract, oil and vinegar and mix into a batter. Don’t overmix.
4Transfer to your prepared baking pan and smooth it out into the corners.
5Bake for 20 minutes or until a toothpick inserted into the center of the cake comes out clean.
6Prepare your cashew mascarpone. While your sheet cake is baking prepare your mascarpone.
7Add the cashews, syrup, coconut oil, salt, vanilla and almond milk to the blender and blend. Transfer the mascarpone to a bowl and set aside.
8Prepare your whipped cream. Add the coconut cream (separated hardened cream at the top of 2 chilled cans) to the bowl of a stand mixer, leaving the watery parts behind. Starting at slow speed gradually increase speed until the cream is whipped. Add the powdered sugar and whip again.
9Fold the whipped coconut cream into the cashew mascarpone. Place into the fridge.
10By this time your sheet cake should be ready, let that cool on a wire cooling rack.
11Prepare your coffee syrup. Add the sugar and water to a saucepan and heat, stirring all the while until boiling.
12Once boiling, allow to boil for 2 minutes (time it) and then remove from the heat. Dissolve the instant coffee in the coffee liqueur before adding to the sugar syrup and mixing in. Allow to cool before using.
13Assemble the tiramisu. When the cake has cooled and the coffee syrup has cooled cut the sheet cake to fit the bottom layer of a square 9×9 dish and pour over half the coffee syrup.
14Add half the cashew mascarpone cream mix on top and smooth it down into a smooth layer.
15Cut the remaining half of the cake to fit the next layer (it’s okay if you don’t have one piece but rather have to cut the cake into a few pieces to fit) and pour over the remaining half of the coffee syrup.
16Add the remaining half of the cashew mascarpone cream mix and smooth it down.
17Sprinkle cocoa powder on top.
18Place into the fridge to set for 2-3 hours or overnight to let the flavors soak in. Cut into slices and enjoy.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.