Vegan Tiramisu Recipe

I fell in love with this vegan twist on classic Italian tiramisu that uses coffee-dipped vanilla cake, boozy notes, and creamy cashew cream. Every bite bursts with smooth coffee flavor and indulgent details that feel both playful and decadent. It’s the perfect mix of comforting tradition and modern vegan flair.

I’ve been experimenting with vegan desserts for a while now and this vegan tiramisu caught my attention because it combines familiar flavors with healthier ingredients. I start with a vegan vanilla cake cut into finger like pieces, which i dip in a mix of one cup strong brewed coffee and 1/4 cup coffee liqueur.

The nutritional boost comes from the cashew cream, made by blending 2 cups of raw cashews (soaked for at least 4 hours), 1/4 cup coconut cream, 1/4 cup maple syrup, one teaspoon vanilla extract, a pinch of salt and 1/2 cup water to get the perfect consistency. This recipe not only brings the rich taste of the original but also offers good fats and protein, making it a healthier option.

I’ve picked up some tricks from sites like vegan tarifler and yemek pişirme ipuçları. Enjoy making this delightful, nutritious treat!

Why I Like this Recipe

I like this recipe because it gives a fun twist on a classic treat. I’m already a huge fan of vegan desserts and the way the coffee and cashew cream mix together really thrills my taste buds.

I also love how easy it is to put together. I mean, dipping the cake fingers into the coffee and then layering everything just works really well and doesn’t feel too over the top even though it’s super tasty.

Another reason I enjoy it is the boozy kick from the coffee liqueur. I enjoy that little extra burst of flavor which makes it feel grown-up and special.

Lastly, I really appreciate how the flavors meld together after a few hours in the fridge. By the time it’s served, it turns into this smooth, rich dessert that always makes me smile.

Ingredients

• Vegan vanilla cake: Provides carbs and fibre that make a light, flavorful base for the dessert.
• Raw cashews: Rich in protein and healthy fats that create a smooth, creamy texture in every bite.
• Maple syrup: Naturally sweet and boosts flavor without using refined sugars, keeping it balanced.
• Coconut cream: Adds richness and a tropical twist along with healthy fats its super yummy.
• Strong brewed coffee and coffee liqueur: They offer a bittersweet punch that really ties the flavors together.

Ingredient Quantities

• 1 vegan vanilla cake cut into finger-like pieces (about 9 x 5 inch pan or equivalent)
• 1 cup strong brewed coffee cooled to room temp
• 1/4 cup coffee liqueur (or your favorite booze, if you want extra kick)
• 2 cups raw cashews (soaked in water for at least 4 hours then drained)
• 1/2 cup water (adjust for your desired cream consistency)
• 1/4 cup coconut cream
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• A pinch of salt
• Unsweetened cocoa powder (for dusting on top)

How to Make this

1. Start by mixing the cooled brewed coffee and the coffee liqueur in a large shallow bowl until they’re well combined.

2. If your vegan vanilla cake isn’t already cut into finger-like pieces, slice it into pieces roughly the size of a finger then set it aside.

3. Quickly dip each cake finger into the coffee mixture – don’t soak them too long or they’ll turn mushy.

4. Meanwhile, blend your soaked cashews, water, coconut cream, maple syrup, vanilla extract and a pinch of salt in a high-speed blender until you get a smooth, thick cream. If it ends up too thick for your liking, add a bit more water to reach the right consistency.

5. In a serving dish, arrange a layer of the dipped cake fingers to cover the bottom evenly.

6. Spoon on a layer of the cashew cream over the cake fingers, smoothing it out with a spatula so every bite gets some of that rich flavor.

7. Add another layer of coffee-dipped cake pieces on top, then spread the remaining cashew cream over them evenly.

8. Sprinkle a generous dusting of unsweetened cocoa powder all over the top for that classic tiramisu look and taste.

9. Cover the dish with plastic wrap and let it chill in the refrigerator for at least 4 hours; overnight is even better for the flavors to meld together.

10. Once chilled, serve and enjoy this delightfully smooth and boozy vegan tiramisu with your favorite cup of coffee or tea.

Equipment Needed

1. Large shallow bowl (for mixing the brewed coffee and coffee liqueur)
2. Knife (to cut the vegan cake into finger-like pieces)
3. High-speed blender (for making the cashew cream)
4. Spatula (to spread the cream evenly)
5. Serving dish (to layer and assemble the tiramisu)
6. Measuring cups and spoons (to measure your liquids and dry ingredients)
7. Plastic wrap (to cover the dish while chilling)
8. Refrigerator (to let the tiramisu chill and set)

FAQ

• Q: Do I have to use strong brewed coffee?
  
  A: Yeah, you do. The strong coffee really helps to bring out the flavor of the tiramisu. If it’s too weak, the dessert might end up tasting bland.
• Q: How long do I need to soak the cashews?
  A: You should soak the cashews for at least 4 hours, but leaving them overnight works in a pinch too. This step is key for a smooth cream.
• Q: Can I adjust the water amount for the cream?
  A: Definitely. Start with 1/2 cup and add a little more if you want a thinner consistency. It all depends on how thick you like your cream.
• Q: Do I need to chill the tiramisu before serving?
  A: Yes, chill it in the fridge for a few hours. This gives the flavors time to meld together and the cake to properly absorb all the coffee and creamy goodness.
• Q: Can I substitute the vegan vanilla cake if I can’t find one?
  A: Sure, you can try a different type of vegan cake, but make sure its texture is light so it soaks up the coffee well. Otherwise, you might end up with a soggy mess.

Vegan Tiramisu Recipe Substitutions and Variations

• Vegan vanilla cake: You can swap it for a dairy-free sponge cake or even a homemade gluten free version if you can’t find one.
• Strong brewed coffee: If coffee isn’t your thing, try using a strong black tea or even decaf coffee; the flavor will be different but still tasty.
• Coffee liqueur: Instead of coffee liqueur, you can use a shot of dark rum or even a coffee extract mixed with a bit of extra sweetener.
• Raw cashews: If you dont have cashews on hand, soaked almonds or sunflower seeds can be a decent substitute, though the creaminess might change slightly.
• Coconut cream: If coconut cream is unavailable, full fat coconut milk reduced on the stove until thick works pretty well.

Pro Tips

1. When dipping the cake pieces in the coffee mix, you gotta be quick so they dont get all soggy – just a quick dip works best, trust me.
2. For the cashew cream, add the water slowly when blending so you can control how thick or runny you want it. If it’s too thick, just add a bit more water until it’s just right.
3. If you’re into a bolder coffee flavor, try using a really strong brew or letting the coffee cool completely before mixing with the liqueur so the flavors stand out better.
4. Let everything chill for at least 4 hours, and even overnight if you can, because thats when all the flavors really meld together and make the dessert extra yummy.