This vegan tiramisu is light, fluffy, and packed with coffee-infused flavors! This delicious Italian dessert is made from scratch using simple ingredients.
It’s free from nuts and soy and can easily be made gluten-free!
Vegan Tiramisu
Tiramisu, which translates to “pick me up” is a famous coffee-infused dessert that originates in Italy.
Traditionally, tiramisu is a layered dessert that usually consists of ladyfingers dipped in coffee, then covered with creamy custard.
What you’ll need to make this vegan tiramisu
To make the ladyfingers, you’ll need simple pantry ingredients.
Dry ingredients:
- Flour – you can use a gluten-free mix if needed. Cornstarch
- Baking powder
- A pinch of sea salt
Wet ingredients:
- Plant milk – any plant milk will work, use rice or oat milk to keep this recipe free from gluten.
- Oil – any neutral oil will do.
- Sugar (yes, sugar is considered a wet ingredient)
- Vanilla extract
The custard layer is made in two steps. The first step consists of making a jelly-like mixture. Then combining the cooled-down jelly with coconut cream, and whipped aquafaba.
For the first step, you’ll need:
- Plant milk – any plant milk of choice!
- Agar-agar powder to help the custard have more body.
Step two:
- Coconut cream for creaminess.
- Aquafaba to get an airy and light texture.
- Vanilla extract for an extra boost of flavor.
- Sugar for sweetness.
Brewed coffee: to dip the ladyfingers.
Cocoa powder for dusting.
How to make vegan tiramisu
- First, make your ladyfingers by sifting dry ingredients in a mixing bowl.
Combine liquid ingredients in another bowl and add them to the dry ingredients. Combine everything into a dough. The dough should be thick and very sticky!
Transfer to a piping bag and pipe long straight shapes on a lined baking sheet.
Optional: sprinkle the ladyfingers with sugar before baking.
Bake the ladyfingers until lightly golden brown, then set on a cooling rack.
- Make the jelly by combining your plant milk with agar-agar in a saucepan. Bring it to a boil, then simmer for 3 to 4 minutes. Transfer your jelly to a bowl and refrigerate it until cold and thick.
- In a mixing bowl, add the aquafaba and whisk until stiff peaks. Add vinegar and sugar to the aquafaba and whip until the aquafaba is glossy and the sugar dissolves.
- When the agar-agar and plant milk mixture is cold, add it to a blender along with the coconut cream and blend until smooth.
- Add coconut cream and jelly mix to the whipped aquafaba. Gently fold using a silicone spatula. The aquafaba will deflate a little bit, but you should still get a light and fluffy texture.
- To assemble, dip your ladyfingers in cooled-down coffee for 5 seconds each and place in a shallow dish (or single-serve ramequins). Cover with half of the custard and repeat the process one more time.
- Finally, dust your tiramisu with unsweetened cocoa powder and refrigerate for at least 3 hours before serving.
Tips to make this tiramisu perfectly every time
- Make sure your brewed coffee is at room temperature. If the coffee is too hot, it will crumble the ladyfingers.
- Use a good coffee. Coffee is the principal flavor in this recipe, so make sure to use a good quality one!
- To get the perfect stiff peaks aquafaba, make sure your mixing bowl and whisk are completely oil-free. To do so, add a tablespoon of vinegar to a kitchen towel and wipe the surface of your mixing bowl, and whisk.
- When combining whipped aquafaba with coconut mixture, be gentle! DO NOT whisk vigorously, gently fold everything using a silicone spatula in a small circular motion.
- Make the ladyfingers the day before making the tiramisu, so it won’t take as long if making everything on the same day.
- You can use store-bought vegan ladyfingers and make this vegan tiramisu in less time! (It also works with digestive biscuits)
More vegan desserts you might want to try next
- Banoffee pie
- One-bowl cinnamon rolls
- Vanilla cupcakes with chocolate frosting
- Orange blossom saffron buns
What you might need to make this tiramisu:
If you tried this recipe or any other recipe on the blog please consider leaving a comment & rating below! Find me on Instagram @glowingblush or Pinterest for even more deliciousness!
This vegan tiramisu is light, fluffy, and packed with coffee-infused flavors! This delicious Italian dessert is made from scratch using simple ingredients. It’s free from nuts and soy and can easily be made gluten-free!
- 3 cup all-purpose flour (use gluten-free mix if needed)
- 1 cup cornstarch
- 3 tsp baking powder
- 1 1/2 cup plant milk of choice (use rice or oat milk to keep it free from nuts and soy)
- 1/2 cup coconut oil or any neutral oil
- 3/4 cup cane sugar
- 1 tbsp vanilla extract
- pinch of sea salt
- 2 cup plant milk of choice (use rice or oat milk to keep it free from nuts and soy)
- 1 1/2 tsp agar agar powder (see notes if using agar agar flakes)
- 2 1/2 cup coconut cream (from a chilled can of full-fat coconut milk)
- 1/4 cup aquafaba (chickpea cooking water or liquid from canned chickpea)
- 1/2 tsp vinegar
- 5 tbsp cane sugar (adjust sweetness if needed, use more sugar if you prefer)
- 1 tbsp vanilla extract
- 1 1/2 cup brewed coffee (cooled to room temperature)
- 2 tsp cocoa powder (for dusting)
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Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and set it aside.
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Sift your flour, cornstarch, baking powder, and a pinch of sea salt in a mixing bowl.
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Combine plant milk, oil, sugar, and vanilla extract in another bowl. Add liquid ingredients to the dry ingredients. Mix everything with a spatula until combined into a dough. The dough should be thick and very sticky!
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Transfer your dough to a piping bag with a small round tip and pipe long straight shapes on a lined baking sheet. Optionally you can sprinkle the ladyfingers with sugar before baking.
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Bake the ladyfingers for 15 to 20 minutes until lightly golden brown, then set on a cooling rack.
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Make a jelly by combining your plant milk with agar-agar in a saucepan. Bring it to a boil over medium-high heat. Once boiling, lower the heat and simmer for 3 to 4 minutes. Transfer your jelly to a bowl and refrigerate for 2 hours or until cold and firm to the touch.
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In a mixing bowl, add the aquafaba and vinegar and whisk using an electric mixer. Whip until the aquafaba reaches stiff peaks. To make sure, invert your bowl, the aquafaba should not slide. Add sugar gradually while whipping. Keep whipping until glossy and the sugar dissolves.
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Taste test for sweetness, add more sugar if needed keeping in mind that the coconut cream and the jelly mix aren't sweet.
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When the agar-agar and plant milk mixture is cold, add it to a blender along with the coconut cream and blend until smooth.
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Add coconut cream and jelly mix to the whipped aquafaba. Gently fold using a silicone spatula. Do not whisk vigorously!! The aquafaba will deflate a little bit anyway, but you should still get a light and fluffy texture.
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Dip your ladyfingers in cooled-down coffee for 5 seconds each and place in a shallow dish (or single-serve ramequins). Cover with half of the custard and repeat the process one more time.
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Finally, dust your tiramisu with unsweetened cocoa powder and refrigerate for at least 3 hours before serving.
- You can substitute all-purpose flour with gluten-free flour mix in a 1:1 ratio.
- If using agar agar flakes, use 1 1/2 tablespoons.
- Tiramisu can be kept in the fridge covered for up to 4 days!
Check out our other plant-based recipes
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