Vegan Tiramisu
This is a building on recipes project so you will have to prepare the cake layers in addition to the actual Tiramisu recipe
Xanthan gum is a thickener, it is not imperative, but your cream may not thicken as well as mine did for slicing, however the taste will still be great , and you can spoon the dessert rather than cut slices as shown
Serves: 1 8" x 8" casserole
  • For the Vanilla Sponge Layers:
  • Ground Flax Seeds 4 tablespoons (32g)
  • Hot Water ½ cup (120ml)
  • White Vinegar 1 Tablespoon (15ml)
  • Soy Milk 1 cup (237ml)
  • Vanilla Extract 2 teaspoon (10ml)
  • Cake Flour 2½ cup (300g)
  • Granulated Sugar 1½ cup (300g)
  • Baking Powder 3½ teaspoons
  • Salt ½ teaspoon (3g)
  • Vegan Butter 12 Tablespoons (175g)
  • For the Tiramisu Cream:
  • Vegan Cream Cheese 2-8oz packages (454g)
  • Confectioner's Sugar 1 cup (120g)
  • Rum ½ cup (120ml)
  • Coconut Whipping Cream 1 can (15 fl oz)
  • OR 2 Cans Coconut Milk refrigerated overnight
  • Xanthan gum ½ teaspoon
  • For the Syrup:
  • Granulated Sugar ½ cup (100g)
  • Water ½ cup (120ml)
  • Instant Coffee Granules 2 teaspoons
  • Kahlua ¼ cup (60ml)
  • Cocoa Powder for garnish
  • Chocolate Covered Espresso Beans for garnish *optional
  1. First prepare the cake layers by greasing 2- 8" square pans and line them with parchment paper
  2. Combine the flax meal with the hot water and let stand for about 5 minutes to thicken
  3. Add the vinegar to the soy milk to sour
  4. Sift the flour with the baking powder and salt
  5. Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed
  6. Add the thickened flax paste while mixing on medium speed, scrape the bottom and sides of the bowl to incorporate evenly, add the vanilla extract
  7. Add about ⅓ of the flour to the creamed mixture then add half of the soured milk
  8. Add another ⅓ of the flour and then the remaining sour milk
  9. Add the last amount of flour and mix just to combine evenly.
  10. Divide the batter evenly among the 2 pans and bake in a preheated 350°F oven for approximately 25 minutes or until they are springy to the touch when you gently press the centers.
  11. While they are baking and cooling, prepare the simple syrup by combining the water & sugar together in a small sauce pot, bring to a boil then boil for 2 minutes.
  12. Remove from heat and add the coffee granules then the Kahlua.
  13. Prepare the tiramisu cream by first whipping the coconut cream to medium peaks.
  14. Next combine the sifted confectioners sugar with the vegan cream cheese in a mixing bowl and mix smooth
  15. Slowly add the rum while mixing to combine well
  16. Fold in the coconut whipped cream and xanthan gum and mix smooth
  17. Refrigerate while you prepare the casserole dish and cake layers
  18. Trim the cake layers to fit the 8" X 8" casserole dish and soak the first layer with half of the coffee syrup
  19. Spread half of the tiramisu cream over top, then add the next cake layer and the rest of the coffee syrup finishing with the remaining tiramisu cream
  20. Dust with cocoa powder and optional chocolate covered espresso beans and refrigerate until set, preferably overnight to allow all the flavors to meld together
Tiramisu must stay refrigerated and can be stored covered for up to 1 week.

The flavors develop over time so be sure to prepare the Tiramisu at least 1 day ahead from when you want to serve it
Recipe by Gretchen's Vegan Bakery at