Gretchen's Vegan Bakery

Vegan Tiramisu

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If you thought you would never eat Tiramisu again since going vegan, think again!

My Vegan Tiramisu recipe is going to change your vegan life forever!

Vegan Tiramisu

Light and creamy rum scented mousse with coffee and rum soaked sponge cake layers.
Vegan Tiramisu

 

Classic authentic Tiramisu is made with a good amount of alcohol so to omit it would be a disservice to the recipe

Alternatively though you could use a non alcoholic rum instead and omit the coffee liquor for the syrup altogether or just use more coffee *not sponsored

 

FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS TIRAMISU CLICK HERE

Vegan Tiramisu

Notes for Success

Use any vegan cream cheese brand you like since this is a no bake recipe in place of the mascarpone

Like any Tiramisu recipe it will get better as it sits so I would advise to make this one day ahead of time before serving.

Whatever brand you go for just make sure it is a dark rum, not white and it is of good quality
Because you will notice the quality in the final result if you cheap out here.

Kahlua is no longer classified as 100% vegan due to the processing of the sugar.
As with most sugar here in the USA it is put through a bleaching process using animal bone char.

However Kamora Liquor is a vegan alternative that is not only cheaper but packs the same punch as Kahlua! *not sponsored

Tiramisu Cupcakes

Yield: 12 portions

Vegan Tiramisu

Vegan Tiramisu
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes

Ingredients

For the Vanilla Sponge Layers:

For the Tiramisu Cream:

For the Syrup:

  • Granulated Sugar ½ cup (100g)
  • Water ½ cup (120ml)
  • Instant Coffee Granules 2 teaspoons
  • Coffee Liquor ¼ cup (60ml) *see notes

for the optional garnishes

Instructions

  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 1/3 of the flour to the creamed mixture then add half of the soured milk
  8. Add another 1/3 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

Notes

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

© Gretchen

 

Reader Interactions

Comments

  1. Susie

    Hi Gretchen,

    How strong is the rum flavour in the tiramisu cream? I was wondering if I could use 60ml of rum instead of 120ml but I don’t know how it would affect the flavour.

    I have used a few of your recipes and they have always been a hit. Thank you for the wonderful work! I hope you get better soon.

    Lots of love and support,
    Susie

    • Gretchen

      it doesn’t seem to get “stiff” while whipping, but what I LOVE about it, is that is gets stiff as it sits in the fridge! Its amazing! (i made this without the xanthan and its just as stiff as when I used it)

  3. Petrouchka Hulsbosch

    Hi Gretchen I followed you back in the crumbboss days. Now recently I’m transitioning into the vegan lifestyle and I was thrilled when I found out that you’re vegan too and share your vegan recipes. I know that you have the best recipes and I always get so many compliments when I bake one of your (non-vegan) recipes!!

    Now my problem is: I tried to make this vegan vanilla sponge cake and when it came out of the oven it looked fine and it smelled great. I waited to let the cake cool down before unmolding it. When I tried unmolding it the cake totally broke down into pieces. I than decide to make crumbles and use that for the tiramisu later, I think that will be fine because it tasted SO GOOD, it was moist, fluffy, airy… But for next time I really like to know what went wrong. The only thing I can think of is the vegan butter that is maybe not binding enough, I used the Alpro brand (I think it only exist in Europe) it is a soy based butter and the package says “baking and roasting” and it also specifies good for cakes. Can I maybe add whipped aquafaba for binding the batter?

    I know it is difficult for you to solve problems from far away but I hope you can help me?

    Thank you very much!!

    • Gretchen

      HI Great news! Thankyou and I’m thrilled to have you back here with me! GO VEG! LOL

      I doubt it is the vegan butter, but maybe more that it needed parchment paper lining?
      I just made this last night as a matter of fact and it came out really great, but I did use parchment paper lining in the pan.
      If you used the flax meal like I state in the recipe you really shouldnt have any trouble, I find that Aquafaba in cake recipes make them gummy (and Im not a fan of gummy cake)
      And it doesnt bake very well (the whipped up version of AF that is) it is very heat sensitve and the foam will collapse in the oven

      • Petrouchka Hulsbosch

        Yes I forgot to mention, I used parchment paper in the baking tray. But it’s not just unmolding. Just by going through the cake with my hands it became crumbles really easily. With normal cake I have to “grind” the cake in between my fingers to make crumbles, with this one just taking “the cake” in my hands it became crumbles.

        Maybe xanthan gum will make it bind more?

        Thank you !!

        • Gretchen

          Hmm, odd. I wonder if its the flour you are using? Its hard to say since I really didn’t have this problem, if anything I wish my cake would crumble a bit more LOL (Since I have a boyfriend who prefers “drier” style cakes, he doesn’t always love my “super moist cakes recipes”)

  4. Lisa Burwell

    Hi,
    I’ve tried several ways but I can’t get the recipe to print most times. On occasion (though I don’t know why)
    It will print but this annoying ad for Hawaii blocks part of the text!

    Please help!

    Lisa B.

    • Gretchen

      Really? Hmm. Im not sure, but I use my desktop for everything, not my phone. I assume you are too since you are trying to print it?
      can you click the ad off before you hit print? (I apologize for ads, but it is the only way I get paid to make these videos, host my website and pay for the cost of ingredients 🙁

      • Julie Brooks

        Absolutely amazing recipe! I made it exactly as written for my daughter’s birthday. She was ecstatic! I’ve had no luck with baking vegan cakes until now. Thank you Gretchen!

  5. Nicholas

    What do you think about using a meringue instead of the whipped coconut? I have looking at some dairy ones and they tend to do a whole egg whip and then fold in the mascarpone. It would lead to lighter texture. Possibly reducing aquafaba to a pretty thick consistency (or your agar stabilztion) to replicate that style meringue. Thoughts?

  6. Amber Middlebrook

    Very good. All i had for rum was captain. Wholly booze-y! Woohaaa,. i used the vegan cream cheese recipe for your baking book and it turned out great! The last time i had TIRAMISU was in Italy.

  7. Lisa

    Do I need to refrigerate the coconut whipping cream before whipping? If I do will it whip better? Thanks.

  8. John

    Gretchen, i love that you have great vegan recipes. Please, please leave your non vegan site up for those of us who those of us that still enjoy those recipes, please.

  9. Ana

    Hello Gretchen! I’m excited to make this recipe but in my country there are no vegan cream cheeses. Do you know if i can replace it for something else? Or if it works with a homemade cream cheese? If so, would you recommend a homemade vegan cream cheese made from tofu or nuts? Thanks!

    • Gretchen

      Hi Ana! I have not tried it with homemade cream cheese! I’m sorry! I’m not quite sure if it would work, as I have dabbled in homemade butter (and using it in recipes with disastrous results 🙁
      I know the homemade butters & cream cheeses are great for spreads and such, but when it comes to whipping them into other ingredients I have had nothing but trouble 🙁

  10. Taylor

    Vegan for a bit over 10 years, and while I’ve tried/made other renditions of vegan tiramisu before, this one hits the mark on all points: decadent, but not overpoweringly sweet; boozy, but only to the point that it complements the coffee and cream; the ‘mascarpone’ is creamy, but not a nougat consistency, and most importantly, balances the sugar content of the cake.

    I subbed Grind Espresso Shot for the Kahlua (it’s a bit less sweet, with a bit more coffee richness, having been blended with espresso), and made half a cup of homemade espresso for the syrup, rather than utilizing coffee granules, but otherwise stuck to the recipe. I’m a bit of a coffee-head…

    Anyway, I made this for my partner’s birthday, and am just waiting for her to get home to surprise her with it. She thinks she’s getting chocolate-peanut-butter mug brownies this evening, but I sneaked away from work early to make this beauty. I may have, uh, done some sampling during the baking process. For purposes of quality assurance, of course.

    Thank you for building an excellent tiramisu recipe, and for sharing it with the world. Also, thanks for the measurements in grams; it helps in getting things as precise as possible.

    Much appreciation from Alaska

  11. Ali

    Hi Gretchen, I want to make this but was wondering if the coconut whipped cream could be swapped for the Soya whipped cream from your black forest cake, or would this not work? Also would Tia Maria be ok instead of Kahlua? Purely because that is the coffee liqueur I already have in the house!

      • Ali

        Thank you – I’m guessing I would only need half the batch of the soya whipped cream from your black forest cake recipe to use in this recipe, does that sound about right?

  12. Ash

    Hi Gretchen! Thanks for posting this recipe, I am so excited to try it! I have a question about an ingredient: I was looking for coconut whipping cream but could not find it. I did find something called coconut cream, which I think is just an entire can of the stuff you get on top when you refrigerate a can of coconut milk. But I am not sure. Do you know if that’s right, or if it is something else that will not whip up? Thanks so much!

    • Ash

      As an update, in case this is useful for anyone else: at the least TJ’s coconut cream seems to work just like coconut milk, except that the resulting liquid is more opaque. It definitely does not yield any more solid stuff after 24 hours refrigeration, and I think it has a stronger coconut flavor than full fat coconut milk. That said, the solid formed on top after refrigeration still whips up into stiff peaks. So, seems to work, but is not more cost effective.

  14. Mallory

    Hi! I’m hoping to make this recipe for my roommate, but she hates coconut. Do you have any recommendations for a different way to make the tiramisu cream?

  15. Louise

    This is an absolute stunner!!! I make this for occasions and my guests rave about it. I put it together in a trifle stand and it looked gorgeous as well as tasting AMAZING!!!!!!!

  16. Ioanna

    Hey Gretche!!
    I saw this recipe on Youtube and I am dying to try it. However getting xantham gum is a bit tricky here, will cream of tartar work as a stabiliser (i assume that’s what it’s for). Have you used it in coconut cream bases?

  17. Jennyfer

    If I wanted to transform this into a full on 3 layer cake do you think if I left out the rum in the tiramisu cream would it become thicker and become more suitable for frosting and piping like your black forest cake? What are your thoughts and recommendations? I use to work at a wholefoods bakery and used to make a 3 layer tiramisu cake with a Cream cheese/ mascarpone whipped cream. I tried veganizing this at home using Miyoko’s whipped cream recipe and adding 8oz of Tofutti cream cheese but the consistency was not suitable for frosting even after being chilled over night like you recommended. Should I have added more coconut oil or Xanthan gum to thicken it up ?

    • Gretchen

      hi! yes you could do that, just using the whipping cream recipe (OR the Silk Brand Whipped Cream I found at the store is a TIME saver & hassle free!) I also was not too crazy about the Miyoko’s recipe, which is why I offer the soy milk version here. I’ll admit (a year+ later though) they are all quick finicky and now that i found the Silk Brand *not sponsored!! I will be using that from now on, it’s foolproof, easy & affordable! STABLE TOO!

    • Verity

      Thank you so much for making the most amazing vegan tiramisu recipe!
      The only thing I missed since going vegan almost 5 years ago and now I have a go to tiramisu recipe and it’s totally my favourite!
      I can’t thank you enough. It’s now a Christmas tradition 🙂

  18. Dianne

    I am so excited to make this for my daughter. She is hosting a vegan Italian dinner. In the video, there is a dark (coffee?) piping holding the espresso beans. I didn’t see this in the recipe. What is it? I think it takes it over the top and would love to try!

  19. Collin

    Sadly, those lovely Trader Joes Chocolate Covered Espresso Beans are unfortunately not vegan. 🙁
    Like most shiny candies, they’re covered in confectioner’s glaze, which is beetle juice (secretions from the lac beetle). That glaze can’t be made vegan – but some candies like Skittles use other glazes like carnauba wax to get shiny.
    I hope you can consider adding a note about this.
    Love this recipe though!! Thanks Gretchen!

  20. jillian

    Hi Gretchen, have just run into your site on Pinterest and looking forward to trying your recipes. I do not use soy milk, but make my own almond milk and cashew milk, also oat milk…would this be an ok sub in your recipes? Thanks.

    • Gretchen

      Hey! Great! Welcome & Thank you! Yes any plant milk will do!

      *Unless you mean for the whipped cream recipe specifically? This is a tricky recipe that seems to only work with pure soy milk~ however I should probably revisit that nowadays with all the great plant milk alternatives now available since the creation of that recipe!

  21. Sasha

    Made this for the 4th time tonight! Tonight I made it gluten-free using a store-bought GF pound cake, but otherwise have made it strictly as the recipe states. It’s perfect! I brought it to my boyfriend’s surprise birthday party once and now all my friends request it for every occasion. The best part is that the recipe makes enough for a personal-sized tiramisu as well as the 8×8. You know, for quality control.

  22. Leslie

    Fantastic recipe. I couldn’t find the canned coconut whipping cream and didn’t have time to wait for canned coconut milk to chill, so I used So Delicious Lite Cocowhip and thinned it out just a little bit with soy milk (about 1/4 cup), using this also eliminated the need to buy xanthan gum. I also prefer my tiramisu cake layers to be a little moister, so the next time I will make at least a third more of the syrup.

    Thanks for the great recipe!

  23. María Cristina Sabaté Pérez

    Hi Gretchen, thank you for this Tiramisú, it’s one of my favourites.
    Just one question, the Fray Angélico, the traditional liquer for Tiramisú, is it vegan “friendly”?
    Thanks, best regards
    Cristina ❤️

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