Vegan tiramisu

Vegan tiramisu is a creamy sponge dessert with coffee and almond flavors. How to make vegan tiramisu? Check the simple recipe for dietetic tiramisu!

Vegan tiramisu is a unique interpretation of the classic Italian dessert, perfect for those seeking plant-based alternatives to traditional treats. Known for its creamy texture and rich coffee and liquor flavor, classic tiramisu captivates with its layered structure and delicate blend of tastes. Our vegan variant retains the essence of the original while introducing new, plant-based ingredients.
In this version, traditional components like mascarpone and eggs are replaced with coconut and soy milk, achieving a similarly creamy and satisfying structure. The vegan sponge, soaked in a strong coffee mixture, forms the base of the dessert, providing the right texture and flavor. A dusting of cocoa powder adds a characteristic finish and slight bitterness, balancing the sweetness of other ingredients.
Coconut tiramisu is a great choice for anyone looking to enjoy sophisticated desserts without animal products. It’s a dish that impresses with its flavor richness and elegant appearance, perfect for ending a special meal or as a refined snack.
Try this recipe and experience how extraordinary vegan tiramisu can be. Discover a simple recipe for vegan tiramisu!

Preparation time: 40 min + chilling time
Calories: 348
Protein: 6 g
Carbohydrates: 28 g
Fats: 26 g

Ingredients for vegan tiramisu:

• Coconut milk (coconut cream) nearly 1/2 cup (100g)
• Soy milk (soy drink) about 1/4 cup (50g)
• Flour (e.g., wheat or rice flour) 3 tablespoons (30g)
• Coffee 1/4-1/2 cup (80-120g)
• Dark cocoa 1 teaspoon (5g)
• Calorie-free sweetener (e.g., erythritol) 5 tablespoons (50g)
• Baking powder 1/2 teaspoon (2g)
• Baking soda
• Almond flavor extract
• Salt

Preparation of vegan tiramisu:

Step 1: In a bowl, combine plant-based milk, a pinch of salt, and half of the sweetener. Stir until the sweetener is dissolved.

Step 2: In a separate container, mix flour, baking powder, and a pinch of baking soda thoroughly.

Step 3: Combine the contents of both vessels, stirring well to achieve a smooth, lump-free mixture. Transfer the batter to a small, oven-proof dish or a baking mold (about 10 cm in diameter) lined with baking paper. Bake in a preheated oven at 180°C (356°F) for about 20-30 minutes or until the sponge’s top is brown. Prepare the remaining ingredients while baking.

Step 4: In a container, mix coconut milk, the rest of the sweetener, and a little almond extract. Stir well and chill in the refrigerator. Prepare a portion of strong coffee and let it cool.

Step 5: Cool the sponge, then cut it into small pieces fitting the size of the serving dish. Soak the sponge pieces in coffee.

Step 6: Layer the soaked sponges and cream alternately in the serving dish.

Step 7: Sprinkle cocoa on top of the dessert and chill in the refrigerator to set.

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