Vegan Tiramisu

This Vegan Tiramisu is a wholesome twist on the classic Italian dessert—rich, creamy, and entirely dairy-free. Made with a gluten-free espresso-soaked sponge and a smooth cashew-sesame cream. It’s layered to perfection and finished with a dusting of cacao. It’s the kind of dessert that feels indulgent but is made with nourishing, plant-based ingredients you can feel good about.

📋 Recipe

Jamie Raftery

Vegan Tiramisu

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A wholefood plant-based version of the classic Italian dessert. Layers of espresso-soaked gluten-free sponge are paired with a creamy vanilla cashew and sesame filling, and finished with a dusting of raw cacao. Decadent, dairy-free, and delightful.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Setting time 3 hours hrs

Total Time 3 hours hrs 50 minutes mins

Servings: 4 Portions

Course: Dessert

Cuisine: Italian

Calories: 651

Ingredients Equipment Method Nutrition Notes

Ingredients

 

MetricUS customary

 

1x2x3x?

Gluten-Free Espresso Sponge

• ▢ 60 g Rice flour
• ▢ 40 g Almonds - ground
• ▢ 30 g Tapioca flour
• ▢ 5 g Baking powder
• ▢ 1 g Baking soda
• ▢ 50 g Coconut sugar
• ▢ 0.5 g Sea salt
• ▢ 100 ml White sesame milk or other plant milk
• ▢ 60 ml Espresso room temperature
• ▢ 50 ml Coconut oil melted and cooled
• ▢ 1 tablespoon Apple cider vinegar

Espresso Soak

• ▢ 100 ml Espresso
• ▢ 10 g Coconut sugar optional

Tiramisu Cream

• ▢ 150 g Cashew soaked overnight and drained
• ▢ 120 ml White sesame milk or coconut milk
• ▢ 60 g Coconut yogurt thick
• ▢ 40 g Coconut syrup to taste
• ▢ 10 ml REAL Vanilla Paste or seeds from vanilla bean
• ▢ 30 ml Coconut oil melted and cooled
• ▢ 3 g Psyllium husk
• ▢ 40 ml Espresso
• ▢ 0.5 g Sea salt small pinch

Garnish

• ▢ 4 g Cacao powder to dust
• ▢ 10 g Cacao nibs carmelised

Equipment

• ▢
  Weighing scales
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  Mixing bowls
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  Whisk
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  Blender
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  Spatula
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  Baking tray
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  Parchment paper
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  Chefs knife
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  Coffee maker
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  Serving glasses
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  Cacao shaker for dusting
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  Microplane or grater

Method

 

Make the Gluten-Free Sponge

1. Preheat oven to 175–180°C. Line a shallow baking tray with parchment paper.
2. In a bowl, sieve the rice flour, tapioca flour, baking powder and baking soda with a strainer - whisk in the coconut sugar, almond flour, and salt.
3. In another bowl, whisk together sesame milk, espresso, melted coconut oil, and vinegar.
4. Pour wet mixture into dry ingredients and whisk until just combined. The batter should be quite loose.
5. Spread onto tray lined with parchment paper and bake for 20–22 minutes or until golden and springy.
6. Cool completely and refrigerate before slicing into squares or rounds - depending on your serving crockery.

Prepare the Espresso Soak

1. Stir coconut sugar into espresso until dissolved. Let cool.

Make the Tiramisu Cream

1. In a high-speed blender, combine all cream ingredients (except coconut oil)
2. Blend until smooth and creamy.
3. Pour in the coconut oil as the motor is running to get a smooth shiny cream,
4. Chill until ready to assemble.

Assemble the Tiramisu

1. Place one sponge layer into a serving glass or dish.
2. Spoon or brush generously with espresso soak - be generous!
3. Add a layer of tiramisu cream.
4. Add another sponge layer, soak again, and top with more cream.
5. Finish with a dusting of raw cacao powder and carmelised cacao nibs.

Nutrition

Serving: 160gCalories: 651kcalCarbohydrates: 62gProtein: 12gFat: 44gCholesterol: 0mgSodium: 239mgPotassium: 461mgFiber: 5gSugar: 21gVitamin B1: 0.2mgVitamin B2: 0.1mgVitamin B3: 3mgVitamin B5: 0.5mgVitamin B6: 0.2mgVitamin C: 2mgVitamin D: 0.2µgVitamin E: 0.4mgVitamin K: 13µgCalcium: 117mgCopper: 1mgFolate: 11µgIron: 3mgManganese: 1mgMagnesium: 164mgPhosphorus: 335mgSelenium: 10µgZinc: 2mg

Notes

Make Ahead:
This dessert tastes even better when made a day in advance. The flavors deepen, and the sponge softens beautifully.

Sponge Tip:
The sponge is intentionally moist and delicate. Be gentle when slicing and assembling to maintain the layers.

Cream Consistency:
If your tiramisu cream feels too loose, add a touch more psyllium husk and chill for 15–20 minutes. It will firm up nicely.

No Espresso Machine?
You can use a strong French press or stovetop coffee as a substitute for ristretto and espresso.

Flavor Variations:
Try infusing the espresso soak with a little cardamom or cinnamon.

Nut-Free Option:
Swap cashews for soaked sunflower seeds or silken tofu for a nut-free version (flavor will change slightly).

Serving Tip:
Serve in individual glasses or jars for an elegant, mess-free refined presentation.

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