Vegan Tiramisu

Vegan Tiramisu Recipe

By Loving It Vegan

🔪Prep Time: 30 minutes

Ingredients

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)

For Decoration:

Sprinkle Cocoa Powder Unsweetened

Instructions

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.

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