Seriously Good Vegan Tiramisu (Easier Than You Think!)
Craving classic tiramisu but keeping it vegan? This recipe delivers! Get rich, creamy, coffee-soaked layers using a simple sheet pan sponge method (no fiddly ladyfingers!). Surprisingly easy to make and perfect as a make-ahead plant-based dessert for any occasion.
Equipment
- 39 x 27 Baking Tray Just use one that will give you enough cake for two layers.
Ingredients
Cake Batter
- 240 ml soy milk
- 15 ml apple cider vinegar 1 tbsp
- 120 g vegan margarine‑style spread or butter
- 100 g caster sugar
- 240 g plain flour
- 1 tsp ≈4 g baking powder
- ¼ tsp salt
- 10 ml vanilla extract 2 tsp
Vegan “Mascarpone” Cream
- 500 g vegan cream cheese
- 80 g refined coconut oil melted
- 40 g maple syrup
- 70 g icing powdered sugar, sifted
Coffee Syrup
- 240 ml strong coffee or espresso
- 12 g cane sugar 1 tbsp
- 45 ml rum 3 tbsp, optional
Topping
- 7 g unsweetened cocoa powder 1 tbsp
Instructions
- Prep Oven & Tin: Preheat oven to 180°C (350°F). Grease and line a standard baking sheet with overhanging baking paper; grease the paper too.
- Make 'Buttermilk': Stir apple cider vinegar into soy milk; set aside.
- Cream Fat & Sugar: Whisk vegan butter/margarine and caster sugar until light and fluffy (stand mixer, hand whisk, or by hand).
- Add Wet Ingredients: Whisk in the 'buttermilk' mixture and vanilla extract until just combined (mixture may look slightly split).
- Add Dry Ingredients: Add flour, baking powder, and salt. Mix on low speed or fold gently until *just* combined – do not overmix.
- Bake Sponge: Spread batter thinly onto the prepared baking sheet. Bake for 12-15 minutes, or until a toothpick comes out clean.
- Cool & Cut Cake: Cool in tin for 10 mins, then turn out onto a wire rack to cool completely. Cut the cooled cake in half crosswise.
- Make Coffee Syrup: Dissolve brown sugar in hot, strong coffee. Let cool completely. Stir in rum, if using.
- Make 'Mascarpone': Whisk vegan cream cheese, melted refined coconut oil, and maple syrup until smooth. Add sifted icing sugar and whisk on high speed for 5-8 minutes until very light and airy, scraping down sides as needed.
- Assemble Layer 1: Place one cake half in your serving dish (trim/squish to fit). Brush evenly with half the coffee syrup. Spread half the 'mascarpone' cream over the top.
- Assemble Layer 2: Place the second cake half on top. Brush with the remaining coffee syrup. Spread the remaining 'mascarpone' cream evenly over the top.
- Chill: Cover the dish tightly and refrigerate for at least 2-3 hours, or preferably overnight, to set firmly.
- Serve: Dust generously with cocoa powder just before serving.
Notes
- Chill Time: Don't skip the chilling! Overnight allows the flavours to deepen and the cream to set properly.
- Cake Fit: Don't worry if the cake pieces don't fit perfectly in the dish – just arrange them to cover the base/layer. No one will notice!
- Mixing: Be careful not to overmix the cake batter once the flour is added, as this can make the sponge tough.
- Coconut Oil: Use refined coconut oil for the cream to avoid a coconut flavour. Ensure it's melted but not hot when adding.
- Booze: Dark rum is traditional, but Marsala wine, brandy, coffee liqueur, or even a flavoured rum work well. Omit for an alcohol-free version.
- Optional: Dust a little cocoa powder between the layers if you like an extra chocolate hit.
Nutrition
Calories: 618kcal | Carbohydrates: 54g | Protein: 8g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 2g | Sodium: 501mg | Potassium: 123mg | Fiber: 5g | Sugar: 25g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 3mg
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