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–+ servings
Two slices of vegan tiramisu are arranged on a small ceramic plate. A fork cuts into one of the slices.
3.80 from 15 votes

How to Make Vegan Tiramisu

Author - Gena Hamshaw
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Prep Time: 2 days
Total Time: 2 days
Yields: 8 servings

Ingredients

For the cake

  • 1 1/2 cups unbleached all-purpose flour (210g; substitute an all-purpose, GF flour blend)
  • 2 tablespoons cornstarch (16g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 7/8 cup non-dairy milk (210ml; 3/4 cup + 2 tablespoons)
  • 1 tablespoon lemon juice
  • 7/8 cup cane sugar (170g; 3/4 cup + 2 tablespoons)
  • 1/3 cup avocado oil (80ml)
  • 1 teaspoon vanilla extract

For the cream

  • 2 1/2 cups raw cashews, soaked for at least two hours and drained (350g)
  • 16 ounces firm or extra firm silken tofu (455g)
  • 1/2 cup maple syrup (120ml)
  • 1 teaspoon vanilla extract
  • pinch salt

For assembly

  • 2 1/2 cups cold brew or cold brew concentrate (I love Dreamy Concentrate) (590ml)
  • 6 tablespoons coffee liqueur (90ml; substitute rum, brandy, or amaretto)
  • cocoa powder, for dusting

Instructions

Day 1: Prepare the cakes

  • Preheat your oven to 350F. Butter or spray two 8 x 8-inch square baking pans and line the bottoms with parchment paper. Add the flour, cornstarch, baking soda, baking powder, and salt to a large mixing bowl. Mix to combine. 
    F
  • In a separate mixing bowl, add the non-dairy milk and lemon juice. Allow them to sit for a few minutes. Then, add the sugar, oil or melted vegan butter, and vanilla extract.
    A glass bowl contains vegetable oil and other liquid ingredients.
  • Whisk the wet ingredients together until they're mixed.
    A liquid mixture of vegetable oil and non-dairy milk rests on a white surface.
  • Pour the wet ingredients into your dry ingredients. Use a spatula to fold everything together. Avoid any streaks of flour, but little clumps in the batter are OK.
    Cake batter has been prepared in a large, white mixing bowl.
  • Pour the batter as evenly as you can into the two cake pans. Use an inverted spatula to spread the batter; the layer of batter will be thin.
    Two square baking pans have been filled with a pale yellow cake batter.
  • Bake the cakes for 15-20 minutes, or until the cakes are golden brown at the edges and set in the center. Allow the sponge cakes to cool for 10 minutes, then remove the sponges from the pans and allow them to cool for another 30 minutes on cooling racks.
    Two square, yellow cakes have just been baked in the oven. They rest on a white surface.

Cut and dry the cakes

  • Cut each square cake in half.
    A square vanilla cake is being cut in half on a cutting board.
  • Turn the cake 90 degrees and cut it in half again, so that you have 4 even squares.
    A single sheet of square vanilla cake is being cut into four squares.
  • Continue cutting the cake in the same direction into 8 even rows. You should have 16 slices total. Repeat this step with the other cake. Leave the rectangular cake slices out, uncovered, for at least 4 hours and preferably overnight.
    A square cake has been cut into 16 rectangular slices.

Make the cream

  • Add the cashews, silken tofu, maple syrup, vanilla, and salt into a high-speed blender. Blend for 3-4 minutes, or until you have a thick, rich cream. Transfer this cream to an airtight container and refrigerate overnight, while the cake slices are drying.
    A creamy white mixture is being stirred with a white spatula.

Day 2: Assemble the tiramisu

  • Stir the cold brew concentrate and liqueur together in a medium sized mixing bowl. Quickly, dip each cake rectangle into the liquid mixture—the goal is to wet them, but not soak them.
    A rectangular slice of cake is being dipped in a coffee-based liquid mixture.
  • Allow any coffee drips to collect in the bowl before transferring the cake to the pan.  
    A slice of cake has been quickly submerged in a coffee mixture.
  • Arranged the dipped cake slices in a single layer along the bottom of your 8 x 8 dish.
    A square baking pan has been filled with 16 even pieces of cake.
  • Spread half of the cashew cream layer over the first layer of soaked cake strips. Use the inverted spatula to spread it over the cake in an even layer. Repeat with the other layer of cake strips and cream. Cover the dish with plastic wrap or a cloth food cover, then transfer it to the fridge overnight.
    A thick white cream is being spread over cake.

Day 3: Decorate and enjoy!

  • Uncover the square dish and sift cocoa powder over the top of the tiramisu in an even layer.
    A square dish of tiramisu is being dusted with cocoa powder.
  • Cut the tiramisu into servings (or scoop it out of the dish with a serving spoon) and enjoy!
    A creamy slice of vegan tiramisu is resting on a small white plate.