About this recipe
This vegan tiramisu cake is a version of the classic Italian dessert. This creamy and indulgent treat is made with plant-based products but is just as rich and satisfying as the traditional version.
The layers of light cashew cream, soaked sponge cake, and a hint of coffee and liqueur will transport your taste buds straight to Italy. And with a dusting of cocoa powder on top, this vegan tiramisu is the perfect ending to any meal.
However, let me warn you that this vegan tiramisu recipe takes a bit of time and many dishes to make. And if you are like me, you’ll use a lot of dishes, bowls, and spatulas. I do not have to worry; I know my GE profile Ultrafresh System dishwasher will take care of them.
What is tiramisu?
The original tiramisu is a popular Italian dessert made with ladyfingers, a whipped mixture of eggs, sugar, and mascarpone cheese, and often soaked in coffee and liqueur.
It is typically layered in a dish and chilled until firm, then dusted with cocoa powder or grated chocolate before serving. In Italian, the name “tiramisu” means “pick me up” or “cheer me up,” likely referring to the caffeine and alcohol in the dessert.
It is a beloved treat worldwide and is on the menus of many Italian restaurants. This is the vegan tiramisu cake recipe.
Why tiramisu cake
Tiramisu cake is a variation of the traditional tiramisu dessert made with spongey cake instead of ladyfingers. It typically consists of layers of sponge cake brushed with a mixture of coffee, sugar, and liqueur and a vegan sweet and light cashew cream.
The cake is decorated with cocoa powder and grated chocolate on top. Why tiramisu cake? It calls for staple pantry ingredients, and I can make it anytime; I crave it.
Ingredients for tiramisu cake
- Sponge cake
- Strong coffee or espresso
- A liqueur such as Marsala wine, Kahlua, or Amaretto (optional)
- Cashew cream (We could say it’s our vegan mascarpone)
- Cocoa powder or grated chocolate for dusting
How to make vegan tiramisu?
- Brew the coffee or espresso and let it cool. If using a liqueur, mix it with the coffee and sugar.
- Make the batter for the sheet pan cake in a large bowl or the bowl of your stand mixer. Bake until a toothpick is inserted and comes out clean.
- Blend the ingredients for the sweet cashew cream. For the best texture, use a high-speed blender.
- Let the cake cool, and remove the parchment paper and the edges. Cut the sheet pan cake into large pieces and place them in a trifle or baking dish. Brush this layer with the espresso coffee mix.
- Spread half of the cashew cream mixture over the cake. Repeat the process with another layer of soaked cake and the remaining cashew cream mixture.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight—best overnight.
- Before serving, dust the top of the cake with cocoa powder or grated chocolate. Cut into slices and enjoy!
Tips for the best vegan tiramisu
- Soak the cake with the coffee mixture through; it is where the flavor is.
- If you wish to make it without alcohol, add a splash of vanilla extract.
- I feel that the longer it stays in the fridge, the better.
- Do not over-mix the cake batter.
- A 10.5- x 7.5-inch baking dish works great for the tiramisu.
Vegan Tiramisu Cake
Equipment
- Espresso coffee maker
Ingredients
Coffee mix
- 3/4 cup espresso
- 2 tablespoons Marsala wine
- 2 tablespoons sugar
Cake
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 ½ cups of sugar
- 1 cup of vegetable oil
- 4 Tbsp apple cider vinegar
- 1 ½ cups almond milk
- 2 tsp vanilla extract
Cashew cream
- 1 cup raw cashews soaked for an hour
- 2 teaspoons vanilla
- 1 teaspoon lemon juice
- 2 tablespoons cane sugar
- 2/3 water
Decoration
- 2 tablespoons cocoa powder
- 1 oz dark chocolate
Instructions
Cake
- Prepare two quarter sheet pans or with cooking spray and line the bottoms with parchment paper.
- In a large bowl, mix the flour, baking powder, baking soda, salt and sugar.
- In a medium bowl mix the oil, almond milk, vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until thoroughly combined.
- Pour the batter into the prepared sheet pans and bake for 20-25 minutes or until a cake tester comes out clean.
- Set aside and let them cool completely.
Cashew cream
- Soak 1 cup of raw cashews in water for at least an hour, or up to overnight. This will soften the cashews and make them easier to blend.
- Drain and rinse the soaked cashews.
- In a blender or food processor, combine the soaked and drained cashews with 2 teaspoons of vanilla, 1 teaspoon of lemon juice, 2 tablespoons of cane sugar, and 2/3 cup of water.
- Blend the ingredients until smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor a few times. If the mixture is too thick, you can add a little more water, a tablespoon at a time, until you reach the desired consistency.
Assemble the Tiramisu
- Cut the sponge cake into small pieces, or tear them into bite-sized pieces.
- In a separate bowl, mix together the espresso, Marsala and sugar.
- To assemble the tiramisu, start by layering the sponge cake pieces into the rectangular baking dish.
- Using a pastry brush or spoon, lightly drizzle the espresso mixture over the sponge cake. Top with half of the cashew mixture.
- Repeat the layering process, ending with a layer of the cashew mixture on top.
- Dust the top of the tiramisu with cocoa powder and grated chocolate. Cover the dish with plastic wrap or aluminum foil and refrigerate for at least an hour or overnight.
- When you are ready to serve the tiramisu, cut it into squares or slices and serve.
Notes
- Use Kaluha or rum instead of Marsala wine.
- You could use instant espresso coffee
- Store the vegan tiramisu cover well and store it in the refrigerator. Tiramisu will keep for about 3-5 days in the refrigerator when stored properly.
- You could also use a stand mixer or a hand mixer to make the cake.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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