If you thought you would never eat Tiramisu again since going vegan, Think again!
Vegan Tiramisu recipe is going to change your vegan life forever!
Light and creamy rum scented mousse and coffee, rum and Kahlua soaked sponge cake layers.
**Kahlua is not vegan but Kamora is! read more at the end after the recipe!
My choice in rum for desserts has always been Meyers Dark Rum * not sponsored
However I have also used Bacardi Gold and Mount Gay Rum from Barbados and all worked great and tasted delicious!
Whatever brand you go for just make sure it is a dark rum, not white and it is of good quality since you will notice the quality in the final result if you cheap out here.
Classic authentic Tiramisu is made with a good amount of alcohol so to omit it would be a disservice to the recipe
Alternatively you could use a non alcoholic rum instead *not sponsored and omit the coffee liquor for the syrup altogether or just use more coffee
As for the actual “cheese” part of the recipe, I was actually skeptical that I would be able to pull it off
Since traditional Tiramisu is made with mascarpone cheese and has a very distinct flavor profile to it.
By using vegan cream cheese in place of the mascarpone and the coconut whipping cream we have a major score!
Since this is a NoBake recipe any vegan cream cheese you like the most will be great!
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.
For more Tiramisu recipes click the links below!
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)
- Vegan Whipped Cream 1 cup whipped volume
- Xanthan gum ½ teaspoon
For the Syrup:
- First prepare the cake layers by greasing 2- 8" square pans and line them with parchment paper
- Combine the flax meal with the hot water and let stand for about 5 minutes to thicken
- Add the vinegar to the soy milk to sour
- Sift the flour with the baking powder and salt
- Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed
- 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
- Add about 1/3 of the flour to the creamed mixture then add half of the soured milk
- Add another 1/3 of the flour and then the remaining sour milk
- Add the last amount of flour and mix just to combine evenly.
- 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.
- 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.
- Remove from heat and add the coffee granules then the Kahlua.
- Prepare the tiramisu cream by first whipping the coconut cream to medium peaks.
- Next combine the sifted confectioners sugar with the vegan cream cheese in a mixing bowl and mix smooth
- Slowly add the rum while mixing to combine well
- Fold in the coconut whipped cream and xanthan gum and mix smooth
- Refrigerate while you prepare the casserole dish and cake layers
- Trim the cake layers to fit the 8" X 8" casserole dish and soak the first layer with half of the coffee syrup
- 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
- 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
It turns out that 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.
This is definitely not considered vegan and since Kahlua company has verified that one of their sources for the sugar is indeed using animal bone char, this can no longer be used in 100% vegan desserts
But fear not!
Kamora Liquor is a vegan alternative that is not only cheaper but packs the same punch as Kahlua!
So be sure to pick up a bottle of Kamora liquor for all your coffee dessert creations!