Looking for more fancy vegan desserts? Check out my Vegan Cheesecake, Vegan Chocolate Cake, Vegan Fruit Tart, and Vegan Creme Brulee. Homemade Vegan Tiramisu is far from your average dessert. This classic Italian dessert layers espresso-soaked ladyfingers with luscious and creamy vegan mascarpone before it’s topped with cocoa powder. Elegant and delicious, it’s the best vegan dessert to enjoy after indulging in an Italian-inspired feast (such as Vegan Baked Ziti) or a vegan holiday dinner. Feeling a little overwhelmed by all of the components and layers? I promise you this vegan Italian wonder is actually very fun to make and only uses simple, easy ingredients! Soft, fluffy, decadent, and creamy, you’ll be dreaming of a second slice before you’re done with your first!
Why you’ll love this vegan tiramisu
3 layers of decadence – Espresso-dipped ladyfingers are layered with vegan mascarpone and topped with cocoa powder to leave you with a dessert you’d never guess was dairy and egg-free. A surprisingly easy and impressive dessert – From the vanilla cake strips to the dairy-free mascarpone to assembling, even beginner bakers can master this easy vegan tiramisu recipe! Perfect for any occasion – Treat yourself to a slice of tiramisu after Christmas dinner, after a vegan Italian feast (hello Vegan Alfredo and Caesar Salad), at a birthday party or whenever your sweet tooth wants.
How to make vegan tiramisu
Find the complete recipe with measurements in the recipe card below. To make the vegan ladyfingers, whisk the dry ingredients in a large bowl before pouring in the wet ingredients. Mix until just combined. Pour the batter into your prepared cake pan and bake until a toothpick inserted in the center comes out clean. Set the cake aside to cool completely, then cut off the edges. Cut the cake in half lengthwise and then into 1 1/2-inch-wide strips. Set aside. Don’t waste any leftover cake strips. Dip them in a pumpkin spice latte or tea, enjoy them as a fun snack, or use them to make Vegan Cake Pops! Next, make the vegan mascarpone by blending the soaked cashews with the rest of the mascarpone ingredients until very smooth. Refrigerate until it’s time to assemble the cake. For the espresso mixture, stir the espresso, coffee liqueur, and sugar together in a small bowl. Set aside. No espresso maker at home? Use brewed espresso from your favorite coffee shop, strong coffee, or decaf coffee instead. Just make sure you like the flavor of what you use! To start assembling the vegan tiramisu, add a thin layer of vegan mascarpone to the bottom of a baking dish. Tip: Tiramisu should chill for at least 4 hours in the fridge, although leaving it overnight will give you the best results. The next day, dust the top of the cake with an even layer of cocoa powder (a sifter makes this very easy). Slice and enjoy!
Frequently asked questions
