Vegan Tiramisu (Ladyfingers or Sponge Cake)

This vegan tiramisu features layers of ladyfingers soaked in espresso and amaretto, topped with a rich and ultra-creamy vanilla cream, then finished with a generous dusting of cocoa. The cream holds its shape perfectly for beautiful, clean slices. Vegan ladyfingers or sponge cake, both work wonderfully!

📝 Ingredients

• 20-24 vegan ladyfingers ((homemade or store-bought))
• 1 and 1/2 cup all-purpose flour ((or 1:1 gluten-free flour mix))
• 1/2 cup sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup + 2 tbsp unsweetened plant-based milk
• 1/2 cup oil
• 1 tsp vanilla extract
• 14 tbsp vegan butter
• 1 and 1/2 cup firm silken tofu ((at room temperature))
• 1 and 1/2 cup coconut cream ((at room temperature))
• 1 cup powdered sugar
• 1 tbsp vanilla extract
• 1 cup strong espresso
• 2 tbsp amaretto ((or Kahlua))
• 1/3 cup unsweetened cocoa powder

👨‍🍳 Instructions

1. 1--- Sponge Cake ---
2. 2Preheat the oven to 350 °F (175°C) and line a 16×12-inch (40×30 cm) baking sheet with parchment paper.
3. 3Whisk the dry ingredients. In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and baking soda until well combined.
4. 4Pour in the wet ingredients. Next, add the plant-based milk, oil, and vanilla extract. Mix the batter with a wooden spoon until it is smooth.
5. 5Spread the batter. Transfer the batter to the prepared baking sheet and spread it into a thin, even layer of approximately 15×11 inches (38×28 cm).
6. 6Bake. Then, bake the sponge cake for 12 minutes, or until the top is golden-brown. Remove from the oven and allow it to cool completely. Then, cut it into strips of approximately 2×6 inches (5×15 cm). This will replace the ladyfingers.
7. 7--- Cream Layer ---
8. 8Melt the butter. Add the butter to a small saucepan and melt it over low heat. Allow it to cool down. Important: the butter should be melted but not hot.
9. 9Blend all of the ingredients. Pat the firm silken tofu dry using several sheets of kitchen paper towel. Try to remove as much moisture as possible. Transfer it to a blender and add the coconut cream, powdered sugar, vanilla extract, and melted butter. Blend until smooth and set aside. Note: The cream will be very liquid at first. It’s completely normal! It will firm up as it cools down.
10. 10--- Assemble ---
11. 11Gather a 10.5" x 7.5" baking dish.
12. 12Dip the ladyfingers (or sponge cake). Working with one at a time, quickly dip the ladyfingers (or sponge cake) into the coffee dip. Just 1/2 second is enough. Then, transfer to the baking dish. Arrange them tightly so they cover the full bottom. Do not hesitate to break some or align a row vertically to cover the whole area.
13. 13Top with the cream. Pour half of the cream (about 2 cups) over the ladyfingers and spread it into an even layer.
14. 14Dust with cocoa powder. For extra chocolate flavor, dust the cream with 2-3 tbsp of cocoa powder using a fine-mesh sieve. This step is optional.
15. 15Repeat with another layer of ladyfingers. Dip the remaining ladyfingers into the espresso and arrange them tightly on top of the cream into a single layer.
16. 16Top with the remaining cream. Pour the remaining 2 cups of the cream over the ladyfingers and spread it into an even layer.
17. 17Refrigerate. Cover the baking dish with plastic wrap and chill overnight in the refrigerator. Right before serving, dust with cocoa powder, cut into portions, and enjoy!
18. 18You can store this tiramisu in the refrigerator for up to 5 days.