This post may contain affiliate links. Please read our disclosure policy.
This vegan tiramisu features layers of ladyfingers soaked in espresso and amaretto, topped with a rich and ultra-creamy vanilla cream, then finished with a generous dusting of cocoa. The cream holds its shape perfectly for beautiful, clean slices. Vegan ladyfingers or sponge cake, both work wonderfully!
I’ve made matcha tiramisu and pumpkin tiramisu before, so it was about time I shared a classic vegan tiramisu!
My version is everything the original is known for: rich, creamy, yet light and airy. It has a subtle coffee flavor from the espresso-amaretto-soaked ladyfingers, a double dusting of cocoa powder, and a deliciously creamy vanilla “mascarpone” cream. You’re going to love this one!
🇮🇹 The Italian Classic Made Vegan
- Creamy and just firm enough. I’ve made traditional tiramisu before, and my problem was always the cream ending up too soft and almost liquid. Not anymore! The “mascarpone” cream here has the perfect texture: silky-smooth with a melt-in-your-mouth feel. Yet, it holds together well when you cut it into thick slices!
- Two options. Homemade ladyfingers or sponge cake, your choice! One is more traditional but a bit more time-consuming, while the other is easier and faster.
🍫 Ingredient Details
- Ladyfingers – Use homemade or store-bought ladyfingers, or make a sponge cake. The sponge cake recipe is in the recipe card at the bottom of this post, and the vegan ladyfingers recipe is here (you’ll need a double batch).
- Firm silken tofu – It makes the base of the cream. This is important: You must absolutely use FIRM silken tofu, not the regular kind. As the name suggests, firm silken tofu is firmer than regular silken tofu. You can find it in the refrigerated section of well-stocked Asian supermarkets.
- Coconut cream – For creaminess. You can buy cans of coconut cream or refrigerate full-fat coconut milk and scoop out the solid part on top. Discard the water.
- Vegan butter – Along with the coconut cream, it does two things: creates a richer consistency + helps the cream firm up once chilled.
- Powdered sugar – To sweeten the cream.
- Vanilla extract – Use high-quality store-bought vanilla extract or homemade vanilla extract.
- Cocoa powder – For dusting the tiramisu before serving. Use unsweetened cocoa powder.
- Espresso – To dip the ladyfingers or sponge cake. Use a strong espresso and allow it to cool completely.
- Amaretto – Optional. Amaretto adds a subtle almond flavor to the espresso dip. No amaretto? Use coffee liquor, also known as Kahlua.
📔 Pro Tips
- Do a very quick dip. 1/2 second per soak is enough. Over-soaked ladyfingers would dissolve and completely lose their texture. Keep in mind that they will continue to absorb the moisture from the cream overnight. Sponge cake, on the other hand, is a bit more forgiving if you soak it a bit longer.
- If you cannot find cans of coconut cream: Refrigerate two cans of full-fat coconut milk overnight. Then, scoop the solid part from the top and discard the water.
- Refrigerate overnight. It’s essential to allow the tiramisu to rest overnight in the refrigerator. The cream will have time to set, the ladyfingers/sponge cake will soften, and the flavors will merge.
- Dust with the cocoa powder before serving. For a visually appealing tiramisu, dust it with cocoa powder just before serving. If you let the cocoa powder sit for too long, it will absorb the moisture and turn darker. Note: There is now a specific cocoa powder called “Décor Cacao” by the brand Barry that remains dry over wet surfaces. That’s what I have used here, and I can confirm that the cocoa powder still looked as fresh after 3 days in the fridge.
🥣 Step-by-Step Instructions
Sponge Cake Version
Before starting, keep in mind that you have two options for the cake layer. You can use vegan ladyfingers (homemade or store-bought) for a more traditional result, or make a sponge cake for something simpler and faster.
Which option is better? It depends on your preference. The sponge cake holds its shape better when cut and yields cleaner portions. Ladyfingers soften more as they sit, but give you a texture closer to a classic tiramisu. Vân and I prefer the sponge cake version, as it has a bit more texture, but since ladyfingers are more traditional, I used them in the process shots below. One thing to note: the final photos show the sponge cake version since the layers were more aesthetic 😉
To make the sponge cake:
- Prepare the batter. In a mixing bowl, mix the flour, sugar, baking powder, and baking soda. Pour in the milk, oil, and vanilla extract and mix until smooth.
- Spread it on a baking sheet. Spread the batter on a baking sheet lined with parchment paper into an even rectangle of 15×11 inches (38×28 cm).
- Bake. Bake the sponge cake for 12 minutes or until golden brown. Let it cool, then cut it into strips of approximately 2×6 inches (5×15 cm) to replace the ladyfingers.
- Make the “mascarpone” cream. Add the firm silken tofu, coconut cream, powdered sugar, melted butter, and vanilla extract to a blender.
- Blend. Blend on high speed for about 15 seconds or until perfectly smooth. Set aside.
- Dip the ladyfingers (or sponge cake). Working with one at a time, quickly dip the ladyfingers (or sponge cake) into the coffee dip.
- Dip each just for half a second.
- Layer into a baking dish. Tightly arrange the ladyfingers inside the baking dish. Feel free to break some or align them vertically to cover the full bottom.
- Top with the cream. Pour half of the cream (about 2 cups) over the ladyfingers and spread it into an even layer.
- Dust with cocoa powder. Dust the cream with 2-3 tbsp of cocoa powder. This step is optional – I just like the extra cocoa flavor it brings.
- I suggest using a fine-mesh sieve to dust the cocoa powder into a very thin and even layer.
- Repeat with another layer of ladyfingers. Dip the remaining ladyfingers into the espresso and arrange them on top of the cream into a single layer.
- Again, do not hesitate to break some of the ladyfingers to cover the full baking dish.
- Top with the remaining cream. Pour the remaining 2 cups of the cream over the ladyfingers and spread it into an even layer.
- Refrigerate. Finally, transfer to the fridge and chill overnight. Right before serving, dust with cocoa powder and enjoy!
🍫 Individual Tiramisu Cups
You can easily assemble this tiramisu in individual ramekins rather than in a large baking dish. One batch of this recipe will yield approximately 6 individual ramekins, each 3 inches (7.5 cm) in diameter.
❄️ How To Store It
- To store: You can store this tiramisu in the refrigerator for up to 5 days.
- To freeze: Since the cream contains tofu, I do not recommend freezing this tiramisu. Its texture would be altered.
💬 FAQs & Troubleshooting
No. Silken tofu is already neutral in flavor, and once blended with coconut cream, vanilla extract, and vegan butter, you cannot taste it at all.
Yes, you can simply omit the amaretto. It adds depth, but your tiramisu will still taste great without it.
Yes. Use store-bought vegan gluten-free ladyfingers or make the sponge cake with a 1:1 gluten-free flour mix.
Two possibilities: 1) You used soft silken tofu instead of firm. The firm kind is essential here. 2) The coconut cream contained too much liquid. Only use the solid, thick part of the coconut cream. Here is a quick tip: refrigerate your cans of coconut cream/milk overnight, then scoop out the solid part on top and transfer it to a bowl. Allow the coconut cream to reach room-temperature before blending it with the other ingredients.
They were soaked for too long, or the coffee was too warm. A quick 1/2 second dip is enough.
The melted butter was too hot. Allow the butter to cool to room temperature before blending it with the other ingredients.
Save this recipe!
Enter your email below and I’ll send it to your inbox!
Plus, you will receive new recipes every week!
Vegan Tiramisu (Ladyfingers or Sponge Cake)
Equipment
Ingredients
Option 1: Ladyfingers
- 20-24 vegan ladyfingers (homemade or store-bought)
Option 2: Sponge Cake
- 1 and 1/2 cup (195 g) all-purpose flour
- 1/2 cup (100 g) sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup + 2 tbsp (150 ml) unsweetened plant-based milk
- 1/2 cup (120 ml) oil
- 1 tsp (5 ml) vanilla extract
Cream Layer
- 14 tbsp (200 g) vegan butter
- 1 and 1/2 cup (340 g) firm silken tofu (at room temperature)
- 1 and 1/2 cup (360 g) coconut cream (at room temperature)
- 1 cup (120 g) powdered sugar
- 1 tbsp (15 ml) vanilla extract
Coffee Dip
- 1 cup (240 ml) strong espresso
- 2 tbsp (30 ml) amaretto (or Kahlua)
For Dusting
- 1/3 cup (30 g) unsweetened cocoa powder
Instructions
Sponge Cake
- Preheat the oven to
350 °F (175°C) and line a 16×12-inch (40×30 cm) baking sheet with parchment paper. - Whisk the dry ingredients. In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and baking soda until well combined.
- Pour in the wet ingredients. Next, add the plant-based milk, oil, and vanilla extract. Mix the batter with a wooden spoon until it is smooth.
- Spread the batter. Transfer the batter to the prepared baking sheet and spread it into a thin, even layer of approximately 15×11 inches (38×28 cm).
- Bake. Then, bake the sponge cake for 12 minutes, or until the top is golden-brown. Remove from the oven and allow it to cool completely. Then, cut it into strips of approximately 2×6 inches (5×15 cm). This will replace the ladyfingers.
Cream Layer
- Melt the butter. Add the butter to a small saucepan and melt it over low heat. Allow it to cool down. Important: the butter should be melted but not hot.
- Blend all of the ingredients. Pat the firm silken tofu dry using several sheets of kitchen paper towel. Try to remove as much moisture as possible. Transfer it to a blender and add the coconut cream, powdered sugar, vanilla extract, and melted butter. Blend until smooth and set aside. Note: The cream will be very liquid at first. It’s completely normal! It will firm up as it cools down.
Assemble
- Gather a 10.5" x 7.5" baking dish.
- Dip the ladyfingers (or sponge cake). Working with one at a time, quickly dip the ladyfingers (or sponge cake) into the coffee dip. Just 1/2 second is enough. Then, transfer to the baking dish. Arrange them tightly so they cover the full bottom. Do not hesitate to break some or align a row vertically to cover the whole area.
- Top with the cream. Pour half of the cream (about 2 cups) over the ladyfingers and spread it into an even layer.
- Dust with cocoa powder. For extra chocolate flavor, dust the cream with 2-3 tbsp of cocoa powder using a fine-mesh sieve. This step is optional.
- Repeat with another layer of ladyfingers. Dip the remaining ladyfingers into the espresso and arrange them tightly on top of the cream into a single layer.
- Top with the remaining cream. Pour the remaining 2 cups of the cream over the ladyfingers and spread it into an even layer.
- Refrigerate. Cover the baking dish with plastic wrap and chill overnight in the refrigerator. Right before serving, dust with cocoa powder, cut into portions, and enjoy!
- You can store this tiramisu in the refrigerator for up to 5 days.
Notes
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
Wow, another tiramisu to try. I’ve made your matcha tiramisu and pumpkin tiramisu many times and loved them. Have to try this tmr when I get the coconut cream.