Vegan Tiramisu
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.
Equipment
- Weighing scales
- Mixing bowls
- Whisk
- Blender
- Spatula
- Baking tray
- Parchment paper
- Chefs knife
- Coffee maker
- Serving glasses
- Cacao shaker for dusting
- Microplane or grater
Ingredients
Gluten-Free Espresso Sponge
- 50 g Coconut sugar
- 40 g Almonds - ground
- 0.5 g Sea salt
- 60 g Rice flour
- 30 g Tapioca flour
- 5 g Baking powder
- 1 g Baking soda
- 100 ml White sesame milk (or other plant milk of your choice)
- 60 ml Espresso (room temperature)
- 1 tablespoon Apple cider vinegar
- 50 ml Coconut oil (melted and cooled)
Espresso Soak
- 100 ml Espresso
- 10 g Coconut sugar (optional - to taste)
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)
- 3 g Psyllium husk
- 40 ml Espresso
- 30 ml Coconut oil (melted and cooled)
- 0.5 g Sea salt (small pinch)
Caramelize Cacao Nibs
- 40 g Cacao nibs
- 10 g Coconut sugar (or brown sugar)
- 0.5 g Sea salt
Garnish
- 4 g Cacao powder (to dust)
Method
Step 1: Make the Gluten-Free Sponge
- Preheat oven to 175–180°C. Line a shallow baking tray with parchment paper.
- In a bowl, add the coconut sugar, almond flour, and salt. Sieve in the rice flour, tapioca flour, baking powder and baking soda with - whisk to incorporate well.60 g Rice flour, 40 g Almonds - ground, 30 g Tapioca flour, 5 g Baking powder, 50 g Coconut sugar, 0.5 g Sea salt, 1 g Baking soda
- In another bowl, whisk together sesame milk, espresso, vinegar, and melted coconut oil.100 ml White sesame milk, 60 ml Espresso, 1 tablespoon Apple cider vinegar, 50 ml Coconut oil
- Pour wet mixture into dry ingredients and whisk until just combined. The batter should be quite loose.
- Spread onto tray lined with parchment paper and bake for 20–22 minutes or until golden and springy.
- Cool completely and refrigerate before slicing into squares or rounds - depending on your serving crockery.
Step 2: Prepare the Espresso Soak
- Stir coconut sugar into espresso until dissolved. Let cool.100 ml Espresso, 10 g Coconut sugar
Step 3: Make the Tiramisu Cream
- In a high-speed blender, combine all cream ingredients (except coconut oil)150 g Cashew, 120 ml White sesame milk, 60 g Coconut yogurt, 40 g Coconut syrup, 10 ml REAL Vanilla Paste, 3 g Psyllium husk, 40 ml Espresso, 0.5 g Sea salt
- Blend until smooth and creamy.
- Pour in the coconut oil as the motor is running to get a smooth shiny cream,30 ml Coconut oil
- Chill until ready to assemble.
Step 4: Caramelize Cacao Nibs
- Add the cacao nibs and brown sugar to a frying pan40 g Cacao nibs, 10 g Coconut sugar
- Heat gently, stirring all the time until fragrant, allow to cool.
- Transfer to a blender and blend until cacao nibs resemble breadcrumbs consistency.
- Season with a little sea salt for added flavor.0.5 g Sea salt
Step 5: Assemble the Tiramisu
- Place one sponge layer into a serving glass or dish.
- Spoon or brush generously with espresso soak - be generous!
- Add a layer of tiramisu cream.
- Add another sponge layer, soak again, and top with more cream.
- Finish with a dusting of raw cacao powder and carmelized cacao nibs.4 g Cacao powder
- Allow to set in the fridge for at least 3-4 hours, ideally overnight for best results.
Recipe 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.
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.
Nutrition Facts
Serving: 160gCalories: 712kcalCarbohydrates: 67gProtein: 13gFat: 48gCholesterol: 0mgSodium: 296mgPotassium: 461mgFiber: 6gSugar: 23gVitamin 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: 173mgPhosphorus: 335mgSelenium: 10µgZinc: 2mg
