This vegan tiramisu is a refined, fine-dining inspired plant-based dessert made with layers of gluten-free espresso sponge, silky cashew-sesame cream, bold espresso and raw cacao. Designed with a professional chef's approach to flavor, texture and presentation, it brings restaurant-level elegance to a classic Italian dessert - without dairy, eggs or gluten.
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Traditional tiramisu is usually made with coffee-soaked sponge fingers, mascarpone, eggs, sugar and cocoa. This wholefood plant-based version keeps the spirit of the original while using nourishing ingredients such as cashews, sesame milk, coconut yoghurt, espresso and cacao.
It is rich, creamy, delicately layered and perfect for dinner parties, celebrations or any occasion where you want a dessert to impress.
What Is Vegan Tiramisu?
Vegan tiramisu is a dairy-free and egg-free version of classic tiramisu. Instead of mascarpone and eggs, this recipe uses soaked cashews, coconut yoghurt, sesame milk and vanilla to create a smooth plant-based cream.
The sponge is gluten-free, flavored with espresso, then layered with cashew cream and finished with cacao powder. After chilling, the layers soften beautifully, creating that classic tiramisu texture: creamy, delicate and deeply satisfying.
Why You'll Love This Vegan Tiramisu
This recipe is:
- 100% plant-based
- Dairy-free and egg-free
- Gluten-free
- Made with wholefood ingredients
- Rich, creamy and coffee-infused
- Perfect for making ahead
Unlike many vegan tiramisu recipes, this one uses a homemade gluten-free sponge rather than shop-bought biscuits. This gives you more control over the ingredients and creates a softer, more wholesome dessert.
A Wholesome Plant-Based Dessert
Dessert can be both joyful and nourishing. This vegan tiramisu recipe uses cashews for natural creaminess, cacao for depth, espresso for bold flavour and coconut yoghurt for a light tang.
Cashews provide healthy plant-based fats and help create a naturally smooth cream. Raw cacao adds a rich chocolate note, while espresso brings the unmistakable "pick me up" character that tiramisu is known for.
This is still a treat, of course, but one made with more care, less heaviness and no dairy or eggs.
How to Make Vegan Tiramisu
Follow our step-by-step guide on how to make this beautiful dessert.
Ingredients you will need...
1. Make the Gluten-Free Espresso Sponge
First, make the dry mix.
Preheat oven to 175-180°C. Line a shallow baking tray with parchment paper.
Next, make the wet mix and fold into the dry mix
2. Prepare the Espresso Soak
Stir coconut sugar into warm espresso until dissolved. Let cool.
3: Blend the Cashew-Sesame Cream
4: Caramelize Cacao Nibs
5: Layer the Vegan Tiramisu
6: Chill and Finish with Cacao
Tips for the Best Vegan Tiramisu
For the smoothest cream, soak the cashews overnight and use a high-speed blender. Chill the sponge before cutting so it holds its shape more easily. Do not skip the chilling time. Vegan tiramisu tastes best once the sponge has absorbed the espresso and the cream has had time to set.
For a stronger coffee flavor, use freshly brewed espresso. For a lighter version, use decaffeinated coffee or a mild cold brew.
Recipe Variations
For a nut-free version, try replacing the cashews with soaked sunflower seeds or silken tofu. The flavour and texture will be slightly different, but still delicious.
For extra warmth, add a pinch of cinnamon, cardamom or orange zest to the cream. For a more grown-up version, you can add a splash of coffee liqueur or baileys to the espresso soak.
Flavor Variations
Once you have mastered the base recipe, you can have some fun with these variations. The structure stays the same: soft sponge, flavorful soak, creamy filling, and a beautiful finish. Think of the original recipe as your foundation - then adapt it with matcha, Thai tea, or warming autumn spices.
1. Matcha Tiramisu
For a Japanese-inspired twist, replace the espresso soak with a light matcha syrup.
How to adapt it:
Whisk 2 teaspoons matcha powder with 100 ml warm water and 10 g coconut sugar until smooth. Use this in place of the espresso soak. You can also add ½ teaspoon matcha powder to the tiramisu cream for a pale green color and deeper tea flavor.
Finish with:
A light dusting of matcha powder, grated dark chocolate, or toasted sesame seeds.
Chef tip:
Do not use boiling water for matcha, as it can make it taste bitter. Warm water is your friend here - matcha likes gentle treatment.
2. Thai Tea Tiramisu
This is a beautiful Thai-inspired version with warm, creamy, aromatic notes.
How to adapt it:
Brew a strong Thai tea using 100 ml hot water and 1-2 tablespoons Thai tea leaves. Strain well, then sweeten with 10 g coconut sugar. Let it cool completely before using it as your sponge soak.
For extra flavor, replace the sesame milk or plant milk in the cream with coconut milk, and add a small pinch of vanilla or cardamom.
Finish with:
Cacao powder, toasted coconut, or finely grated dark chocolate.
Chef tip:
Thai tea has a strong personality, so keep the sweetness balanced.
3. Pumpkin Spice Tiramisu
This version is perfect for autumn, festive menus, or anyone who secretly wants dessert to taste like a cosy blanket.
How to adapt it:
Add 80-100 g pumpkin purée to the tiramisu cream, along with ½ teaspoon cinnamon, ¼ teaspoon ground ginger, a small pinch of nutmeg, and a tiny pinch of clove.
Keep the espresso soak as it is, or add a pinch of cinnamon to the coffee for a warmer flavor.
Finish with:
Cacao powder, cinnamon, toasted pecans, or caramelised cacao nibs.
Chef tip:
Pumpkin purée adds moisture, so chill the cream well before assembling. If it feels too loose, add a tiny extra pinch of psyllium husk and give it time to firm up.
FAQs
Traditional tiramisu is not vegan because it usually contains mascarpone cheese and eggs. This vegan tiramisu is completely dairy-free and egg-free, using cashews, coconut yoghurt and sesame milk to create a creamy plant-based filling.
Yes. This recipe uses a homemade gluten-free sponge made with ingredients such as rice flour, ground almonds and tapioca flour. If cooking for someone with coeliac disease or a serious gluten intolerance, always check that all ingredients are certified gluten-free.
Yes. Vegan tiramisu is actually better when made ahead, as the sponge needs time to absorb the espresso and soften into the cream. Chill for at least 3 hours, or overnight for the best texture and flavour.
Vegan tiramisu will keep well in the fridge for 3-4 days in an airtight container. The flavor often improves after the first day as the layers settle.
Yes. For a coffee-free version, replace the espresso with roasted chicory, cacao drink or a mild herbal coffee alternative. The flavor will be different, but you will still get a lovely layered dessert.
Healthy Dessert Recipe Ideas
Looking for more wholesome plant-based sweets? Try these nourishing dessert recipes next:
- Vanilla Tofu Cheesecake
- Chocolate Chia Seed Pudding
- Sweet Potato Brownies
- Vegan Key Lime Cheesecake
- Vegan Chocolate Cheesecake
This vegan tiramisu is rich, creamy and deeply comforting, with all the coffee-cacao goodness of the original and none of the dairy or eggs. It is a beautiful make-ahead dessert for plant-based entertaining, family meals or whenever you want something sweet with a little Italian-inspired elegance.
We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.
📋 Recipe
Valeria says
Looking good!
Can't wait to try it! 🙂
James says
Beautiful recipe. So indulgent!