Vegan Tiramisu

This vegan tiramisu is the perfect year-round dessert for coffee lovers. Combining fluffy sponge cake 'fingers' with creamy cashew and coconut-based vegan mascarpone and finally the spiked coffee! Plus, this recipe is gluten-free, eggless, and dairy-free!

📝 Ingredients

• 2 1/4 cups oat flour ((gluten-free if needed))
• 3/4 cup granulated sweetener (of choice)
• 3/4 cup rice flour ((I used white))
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 cup plant-based milk
• 1/2 cup applesauce
• 3 tbsp oil
• 1 tbsp vinegar
• 2 tsp vanilla extract
• 2 13.5 oz cans coconut milk (chilled overnight (or 270 ml vegan whipping cream))
• 3 tbsp powdered sugar ((or powdered Erythritol))
• 1 1/2 cups raw cashews (soaked (*see notes))
• 1/2 cup plant-based milk
• 4 tbsp maple syrup (or liquid sweetener of choice)
• 1 1/2 tsp vanilla extract
• 1 pinch of salt
• 1 1/4 cups strong coffee (room temperature)
• 2 tbsp coffee liqueur ((*see notes))
• Cocoa powder (for dusting)

👨‍🍳 Instructions

1. 1--- Vanilla Cake ---
2. 2You can watch the video in the post for visual instructions.Preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius) and line two 8" (20 cm) or 9" (23 cm) square baking pans with parchment paper or lightly grease with oil or vegan butter.
3. 3Add all dry cake ingredients to a bowl and stir with a whisk.
4. 4Process the wet ingredients in a blender or food processor and pour the mixture into the bowl of dry ingredients. Mix with a whisk until just combined. Let the batter rest for about 5 minutes.
5. 5Divide the batter into the prepared baking pans and bake in the oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean (crumbly is fine, but not wet). If you have just one pan, the baking time will be longer, about 35 minutes.
6. 6Let both cakes cool completely. Cut each cake in half, then slice each half into 8-9 strips about 1" wide (or a similar size as "ladyfingers"), so 16-18 strips per cake.
7. 7--- Vegan Mascarpone ---
8. 8Open the chilled cans of coconut milk and scoop the solid cream into a large mixing bowl. Save the coconut water for a smoothie or discard it. Add the powdered sugar or powdered Erythritol.
9. 9Use an electric hand mixer to beat the mixture until light and fluffy. Refrigerate.
10. 10Add the soaked cashews, plant-based milk, maple syrup, vanilla extract, and pinch of salt to a blender and blend until completely smooth and creamy, scraping down the sides of the container if needed.
11. 11Gently fold the cashew cream into the whipped coconut cream using a spatula. Set aside.
12. 12--- Assemble ---
13. 13In a medium-sized bowl, combine chilled coffee with coffee liqueur.
14. 14Lightly press one side of a cake slice to the top of the coffee and remove immediately or use a brush to brush coffee over the cake slices in the pan. Repeat with more cake strips to cover the surface. I used an 8" (20 cm) square dish that gets slightly wider at the top, you could also use a 9" (23 cm) square dish or a rectangular one around 10.5 x 6.6 (27 x 17 cm) and at least 3 inches (8 cm) in height.
15. 15Spread about half of the mascarpone cream evenly over the cake strips. Add another layer of soaked cake slices, and top with the remaining mascarpone cream. You may have some leftover cake pieces that you can eat plain.
16. 16Cover the baking pan with plastic wrap and place it in the refrigerator for 3 hours or overnight.
17. 17Finally, dust with cocoa powder and serve. Enjoy!