Christina Learn how to make insanely delicious & Alcohol-Free Easy Vegan Tiramisu (with Gluten-Free Option) that is so light and fluffy. If you’re in a hurry and don’t have much time, but still want to enjoy gorgeous and decadent vegan tiramisu, THIS IS THE RECIPE FOR YOU! Enjoy, it will be ready in less than 1 hour!
Recipe based on the recipe from our cookbook & e-book ALL PLANTS called “TIRAMISU CAKE” but made super easy & quick!
This Easy Vegan Tiramisu is just like the traditional Italian dessert but made vegan and rather than using ladyfingers, we are baking a light and fluffy sponge. The sponge is cooled and then soaked in rich coffee. The frosting is light and fluffy, yet rich at the same time. It’s made with homemade vegan mascarpone, folded together with vegan whipped cream, and a bit of cacao powder.
We provide you with 2 options for the vegan vanilla sponge in this Easy Vegan Tiramisu, one containing gluten and the other one gluten-free. Both are fluffy, moist, soft, and insanely delicious. You decide which option you prefer!
Why a gluten-free option?
Quite a few of you have requested that we make more gluten-free recipes, so I thought it would be perfect to start experimenting with gluten-free flour.
This Easy Vegan Tiramisu’s vanilla gluten-free sponge was actually a little tricky to get right! We bought 3 different kinds of gluten-free all-purpose flour from the supermarket, and we were only satisfied with 1 of them (linked in the ingredients below!). One of the flours made the cake super gummy, dense, and not airy at all! It was a no-go!
Also, we noticed that the best results were achieved when mixing the dry and the wet ingredients slowly and gently and not for long. It’s very important to not overmix, as this will cause the cake to become gummy.
It’s also essential that you bake the sponge immediately. Once you have poured the batter into the cake pan, don’t take too long to place it in the oven, as this will cause the sponge to possibly become gummy. So make sure the oven it’s already preheated to the right temperature!
If you liked this recipe for Alcohol-Free Easy Vegan Tiramisu, check out our Vegan & Gluten-Free Salted Caramel Popcorn Cake, our Vegan Giant Chocolate Chip Skillet Cookie, our Autumn Vegan Chocolate Pie, our Luscious Vegan Forest Fruit Pie, or the rest of our Sweets recipes and Gluten-Free Recipes.
And… in case you missed it, we are so excited to announce that we have published our very first cookbook ALL PLANTS: The Food You Love, The Vegan Way, which includes over 150 satisfying recipes to feed all the members of your household (including your dogs!). It’s available internationally as a hardcover on Book Depository (with free delivery worldwide), Walmart, and in many other bookstores! Yay! Click here to learn more. You can also purchase it as a downloadable e-book (pdf) in our Store, and our Etsy Shop.
Alcohol-Free Easy Vegan Tiramisu (with Gluten-Free Option)
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Equipment
Ingredients
SPONGE containing gluten
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup raw sugar
- 1 tsp baking soda
- 1/2 tsp sea salt
Wet Ingredients
- 1 cup oat milk
- 2 tsp pure vanilla extract
- 1/3 cup canola oil
- 1 tbsp apple cider vinegar
GLUTEN-FREE SPONGE
Dry Ingredients
- 1 3/4 cups gluten-free all-purpose flour, the gluten-free flour blend we used already contained xanthan gum, check ingredients and if it doesn't contain any thickening agent, you'll need to add
- 3/4 cup raw sugar
- 1 1/2 tsp baking soda
- 1/3 tsp sea salt
Wet Ingredients
- 3/4 cup unsweetened soy milk
- 1 tbsp apple cider vinegar
- 1/4 cup aquafaba, the liquid inside a can of salt-free boiled chickpeas. Whip using an electric mixer with beaters, until foamy
- 2 tsp pure vanilla extract
- 1/2 cup canola oil
- 2 tbsp applesauce
COFFEE
- 3/4 cup espresso, chilled (add + or – depending on how strong you like it)
VEGAN MASCARPONE
- 1 cup cashews
- 1/4 cup agave syrup
- 3 tbsp refined coconut oil, melted
- 1/8 tsp sea salt
- 1 tsp pure vanilla extract
- 1/2 tsp lemon juice, freshly squeezed
- 1/4 cup oat milk
VEGAN WHIPPED CREAM
- 400 ml full-fat coconut milk, canned, refrigerated overnight (only extract solids!)
- 1/4 cup icing sugar
Or store-bought vegan whipping cream
- 400 ml @Schlagfix vegan whipping cream
Toppings
- 1 tbsp cacao powder, for dusting the surface
- Coffee beans, for garnish
Instructions
SPONGE containing gluten
- Preheat the oven to 356ºF/180ºC.
- Grease a 8-inch/20cm diameter cake pan with some canola oil.
- In a large bowl, combine all-purpose flour, raw sugar, baking soda, and sea salt.
- In a medium bowl, combine oat milk, vanilla extract, canola oil, and apple cider vinegar.
- Pour the wet ingredients into the bowl with the dry ingredients and mix well.
- Transfer the cake batter to the prepared pan.
- Bake on the middle rack of the oven for 30 minutes, or until a toothpick inserted in the centre of the cake comes out clean or with a few crumbs. Cool completely inside the pan.
- Slice into fingers about 1" wide and break each into 2-4 pieces.
GLUTEN-FREE SPONGE
- Preheat the oven to 356ºF/180ºC.
- In a bowl, combine the unsweetened soy milk with the apple cider vinegar, and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan "buttermilk".
- In a large bowl, combine the gluten-free all-purpose flour, raw sugar, baking soda, and sea salt.
- Line a 20 cm cake pan with parchment paper and lightly grease and coat it with some breadcrumbs. The breadcrumbs are important to get the cake layer to not stick to the pan and break when removing.
- After 10 minutes have passed, stir in the whipped aquafaba into the vegan "buttermilk". Add also the vanilla extract, canola oil, and applesauce, and whisk until combined.
- Pour the wet ingredients into the bowl with the dry ingredients and mix slowly and gently. Do not overmix, as this will cause the cake to become gummy.
- Make sure to tap the pan on the worktop to remove any air bubbles.
- Bake immediately. Once you have poured the cake batter into the cake pan, don't take too long to place it in the oven, as this will cause the cake to possibly become gummy.
- Place on the middle rack of the oven and bake for 25-30 minutes. Check with a toothpick or similar to see if it's ready. If not, keep checking every 5 minutes until it is! The toothpick should come out without any stickiness and maybe with a cake crumb or two stuck on it.
- Let the cake cool completely before removing it from the pan as it will become more sturdy and not break so easily.
- Slice into fingers about 1" wide and break each into 2-4 pieces.
VEGAN MASCARPONE
- In a high-speed blender, combine cashews, agave syrup, melted refined coconut oil, sea salt, vanilla extract, lemon juice, and oat milk, and blend until very smooth.
VEGAN WHIPPED CREAM
- Scoop the solids from the can of refrigerated coconut milk into a large bowl. Discard the liquid or save it for another use. Add the icing sugar and beat with an electric hand mixer until light and fluffy (about 3 minutes).
Or if using store-bought vegan whipping cream
- Make sure to have stored the vegan cream in the refrigerator for a few hours before using.
- Beat with an electric hand mixer until light and fluffy (about 3 minutes).
FROSTING
- Using a rubber spatula, fold the vegan mascarpone mixture into the vegan whipped cream, mixing well.
ASSEMBLY
- Arrange sponge pieces to cover the bottom of each glass.
- Pour the desired amount of coffee until all the pieces are nicely soaked.
- Dollop 3 tablespoons of the frosting.
- Repeat with layering sponge pieces, pouring coffee until nicely soaked, and more frosting, ending with a layer of frosting, creating 2 to 4 layers in total, depending on how tall your glasses are. Smooth out the surface using an offset spatula or the back of a knife.
- Using a sieve, dust the surface generously with cacao powder. Add a few coffee beans on top and refrigerate for a while before consuming, but there is NO NEED for overnight refrigeration! Enjoy this insanely delicious dessert!
Notes
- Cover the glasses tightly with cling film and store them in the refrigerator for up to 5 days.
Nutrition
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Made this tiramisu in cake form following the recipe from your cookbook. It was amazing! Love your cookbook! I made it for my son’s birthday and everyone loved it. Can’t wait to make these too! Thank you for what you do!