Vegan Matcha Tiramisu

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5 from 2 votes

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This vegan matcha tiramisu is out of this world! It consists of a moist matcha sponge cake layered with a fresh and light vanilla cream! It’s not overly sweet, easy to make, and entirely plant-based! Fans of matcha, you are going to love this one!

Ramekin filled with layers of vanilla cream and matcha sponge cake.

Two desserts I could never get tired of are tiramisu and pretty much anything matcha. From matcha panna cotta to matcha ice cream, I’m a true fan. So I thought, why not bring them together into one ultimate dessert: matcha tiramisu! And this one might just become my new favorite!

In this recipe, I replaced the ladyfingers with a sponge cake and the coffee and cacao powder with matcha. The result is a super-fresh and creamy dessert with a delicate, vegetal flavor.

Update: Some readers mentioned that the cream turned out too runny or that the matcha flavor in the sponge cake was not strong enough. We always take your feedback seriously, so I went back to the kitchen and re-tested this recipe several times. Both the sponge cake and the vanilla cream have been completely reworked, and this version is now more flavorful, with the cream being thick and creamy. I also took the chance to reshoot all the photos and add plenty of step-by-step shots to guide you along the way. Hope you will enjoy this improved version!

❤️ Why It’s a Must-Try

Delicate matcha flavor.

Matcha lovers, you’re in for a treat! I’ve infused this tiramisu with matcha in three delicious ways: the sponge cake is infused with it, then dipped in a sweet matcha soak, and finally, the tiramisu is dusted with even more matcha powder before serving for a vibrant green finish and a boost of flavor!

The result is a matcha tiramisu that has those bright and vegetal notes without being overpowering or bitter.

Rich and velvety vanilla cream.

The second component of this dessert is the vanilla cream, which is prepared with three key ingredients: firm silken tofu, coconut cream, and melted butter. Together, they create an ultra-creamy, velvety-smooth cream that practically melts in your mouth, yet holds its shape perfectly in the tiramisu. Not runny, not too firm – just the right texture, loaded with fresh notes of vanilla!

Approachable. Even for beginners.

Unlike traditional tiramisu, which requires making the ladyfingers (because vegan ones are almost impossible to find at the supermarket), this recipe calls for a simple sponge cake that’s baked on a baking sheet. Trust me, it makes the whole process so much faster!

You can have this tiramisu ready in just about 45 minutes (plus the chilling time) with just 12 simple ingredients.

Oh, don’t worry, you don’t have to make individual portions. I’ll also show you how you can turn it into a large, family-style casserole!

📘 What Is Tiramisu

Tiramisù is a classic Italian dessert that consists of ladyfingers dipped in coffee and layered with mascarpone cream. It is then sprinkled with cacao powder and served chilled. The origin of Tiramisu remains unclear, but it is believed to have emerged around 1960.

My matcha tiramisu is obviously far from the authentic version, and just draws inspiration from it.

🧈 Ingredient Notes

Ingredients like flour, vanilla extract, coconut cream, and matcha powder.

All-purpose flour

To keep things simple, I went with all-purpose flour for the sponge cake.

Gluten-free option: If you prefer a gluten-free version of this recipe, feel free to use a 1:1 gluten-free flour blend.

Sugar

To sweeten both the sponge cake and the vanilla cream.

I usually prefer using refined sugar-free options, but for this recipe, they just don’t work. Substitutes like coconut sugar or maple syrup alter the taste, color, and texture too much. That’s why this sponge cake calls for granulated white sugar, and the cream works best with powdered sugar.

Matcha

You will need matcha powder for two preparations. First, to flavor the sponge cake itself, and second, to make the matcha dip. The sponge cake gets a quick soak in this dip to add moisture and boost the matcha flavor.

Note: Keep in mind that the quality of your matcha will significantly impact the flavor of your tiramisu. Cheap matcha will yield either no flavor or a bitter one, so I highly recommend opting for a quality matcha here. Preferably ceremonial grade matcha for optimal taste and color.

Baking powder and baking soda

To help the sponge cake rise.

Oil

I add oil to the sponge cake batter to add moisture and tenderness. Use a neutral oil, such as canola or grapeseed oil.

Plant-based milk

Use your favorite unsweetened plant-based milk. I went with soy milk, but you can use oat, almond, cashew, or rice milk. It doesn’t really matter.

Vanilla

For floral and gourmand notes. The higher the quality of your vanilla extract, the better. I recommend using either a high-quality store-bought vanilla extract or homemade vanilla extract.

Firm silken tofu

Firm silken tofu forms the base of the vanilla cream, giving it structure and a pleasantly thick texture.

Can you taste the tofu in this dessert? Nope, it’s completely undetectable!

Heads-up! There is a difference between regular silken tofu and firm silken tofu. The latter, as the name suggests, is firmer than regular silken tofu. You must absolutely use FIRM silken tofu for this recipe. Otherwise, your cream will be too thin.

Where to buy: You can find firm silken tofu in the refrigerated section of most well-stocked supermarkets and Asian grocery stores.

Coconut cream

Coconut cream, combined with silken tofu, helps the vanilla cream thicken once chilled. It also brings creaminess and richness.

Note: Don’t use coconut milk for this recipe. You need coconut cream. You can buy it in cans, or chill a can of full-fat coconut milk in the fridge and scoop out the solid top layer – that’s the coconut cream.

Alternative: For a slightly tangy cream, you can substitute thick coconut yogurt for the coconut cream. Make sure that the yogurt is made from coconut cream (it should be thicker than Greek yogurt). Otherwise, the texture won’t be right and might turn out too runny.

Butter

In my initial tests, I didn’t use any butter, and although the vanilla cream tasted good, it lacked richness and felt a bit flat. Adding melted butter gives the cream a richer, silkier mouthfeel.

🍽️ Ramekins or Baking Dish: Your Choice

Team mini portions or team family-style? This tiramisu works both ways! You can make it into cute individual ramekins or into a large dish for everyone to share.

Ramekins: Simply follow the recipe as is to make 3 individual ramekins + 2 small extras using the leftover sponge cake and cream.

Baking dish: Double the recipe and instead of cutting out rounds of sponge cake, cut rectangles of roughly 2×4 inches (5×10 cm). Dip them into the matcha dip and arrange them into a 10.5×7.5 inches (26.5x19cm) baking dish. Top with half of the cream and repeat the process one more time.

Quick warning: the baking dish option is more dangerous as it’s easier to keep going back for seconds!

🍵 How to Make It

This tiramisu recipe consists of two components: the sponge cake and the vanilla cream.

1. Make the sponge cake

  1. Dilute the matcha. Add the matcha powder to a small bowl. Pour in the two tablespoons of boiling water and whisk until the matcha is fully dissolved. Set it aside.
  1. Mix the dry ingredients. To a large mixing bowl, add the flour, granulated sugar, baking powder, and baking soda. Whisk until combined.
  1. Add the liquid ingredients. Next, pour in the plant-based milk, oil, vanilla extract, and diluted matcha. Whisk until smooth.
  1. Spread the batter into an even layer. Transfer the batter to the prepared baking sheet and spread it into an even rectangle, approximately 1/4 inch (0.6 cm) thick, using a spatula. Try to make it as even as possible.
  1. Bake. Bake for about 10 minutes or until the sides are just slightly golden brown. Remove from the oven and let it cool for 10-15 minutes.
  2. Cut out rounds. Use a cookie cutter the same size as your ramekins (mine were 3-inch / 7.5 cm) to cut out 6 rounds of matcha sponge cake. Set them aside while you prepare the vanilla cream.

2. Make the cream

  1. Melt the butter. Add the butter to a small saucepan and melt it over low heat. Allow it to cool down. The butter should be melted but not hot.
  2. Blend all of the ingredients. Add the firm silken tofu, coconut cream, powdered sugar, vanilla extract, and melted butter to a blender. Blend until smooth.

Note: The cream will appear very liquid at first. It’s completely normal! Thanks to the coconut cream and melted butter, it will firm up to reach the perfect consistency (slightly firmer while still super creamy) as it cools down.

3. Assemble

  1. Prepare the matcha dip. Add the matcha powder and sugar to a small bowl. Pour in the boiling water and whisk until the matcha is completely dissolved.
  1. Dip the sponge cake. Quickly dip a round of sponge cake (about 2 seconds) into the diluted matcha and transfer it to the bottom of a ramekin.
  1. Top with the cream. Pour 4-5 tablespoons of the vanilla cream onto the matcha sponge cake in the ramekin.
  1. Repeat. Repeat with another layer of sponge cake and a final layer of cream. You will end up with two layers of sponge cake and two layers of cream. Do the same for the other two ramekins.
  1. Refrigerate. Cover the ramekins with plastic wrap and transfer them to the refrigerator. Chill for at least 6 hours to allow the cream to thicken.
  2. Sprinkle with matcha! Just before serving, use a fine-mesh sieve to sprinkle matcha powder evenly over the top layer of cream. Serve immediately!
Vân Tips

This recipe yields approximately 3 ramekins of 3 inches (7.5 cm) in diameter. You will also end up with some extra matcha sponge (mostly scraps from cutting out the rounds) and a bit of vanilla cream. That’s enough to put together 2 more small ramekins. Just keep in mind that they won’t look quite as nice since the sponge cake layer will be made of scraps.

To do so, simply dip the scraps in the matcha dip and arrange them into the ramekins. Top with cream, another layer of scraps, and one final layer of cream. That’s it!

📔 Pro Tips

Ensure all of your ingredients are at room temperature.

Make sure that your firm silken tofu and coconut cream are at room temperature before blending the cream. If they are too cold, the melted butter will solidify, causing the cream to become grainy.

Don’t soak the sponge cake for too long.

A quick 2-second dip is enough for it to absorb moisture and the matcha flavor. Any longer, and the cake will become soft and start to fall apart.

Refrigerate overnight.

Be patient and let the tiramisu chill for at least 6 hours, preferably overnight. The vanilla cream will firm up after a few hours in the fridge, and the sponge cake will become even more tender.

Sprinkle with matcha powder just before serving.

I recommend sprinkling the matcha on top of the cream no more than 5 minutes before serving. If it sits too long, the matcha will start to darken and lose its vibrant green color.

Matcha tiramisu dusted with matcha powder in a small ramekin.

❄️ Storing

  • To store: You can store this tiramisu in the refrigerator for up to 4 days.
  • To freeze: This dessert does not freeze very well. I do not recommend freezing it as it alters both the taste and texture.

💬 Troubleshooting

My cream didn’t set. What went wrong?

Three possibilities.
1) You used the wrong type of silken tofu. It must absolutely be firm silken tofu.
2) You used coconut milk instead of coconut cream.
3) The tiramisu didn’t chill long enough. It needs at least 6 hours in the refrigerator for the cream to firm up.

The cream has a grainy texture. Why?

The cream was not blended long enough, or the powdered sugar was replaced with granulated sugar.

Why is my tiramisu bitter?

If your tiramisu tastes bitter, it is likely due to the use of a low-quality matcha powder. I suggest using a more premium matcha next time, preferably ceremonial-grade.

Why is the color of my sponge cake brown instead of vibrant green after baking?

This can also come from the quality of your matcha. High-quality matcha will give your sponge cake a bright green color, while a cheaper, culinary-grade matcha may turn it more brownish.

Matcha tiramisu in a ramekin with layers of sponge cake and vanilla cream.

If you are a fan of matcha, there is no doubt you are going to love this vegan matcha tiramisu! It’s not too sweet, infused with a bright and fresh matcha flavor, and so creamy!

Want to have tiramisu for breakfast? Check out my Tiramisu Pancakes!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Digging a spoon into a ramekin of matcha tiramisu.
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Matcha tiramisu in a glass ramekin.

Vegan Matcha Tiramisu

5 from 2 votes
Author: Thomas Pagot
This vegan matcha tiramisu is out of this world! It consists of a moist matcha sponge cake layered with a fresh and light vanilla cream! It's not overly sweet, easy to make, and entirely plant-based! Fans of matcha, you are going to love this one!
Prep Time : 30 minutes
Cook Time : 10 minutes
Resting Time : 6 hours
Total Time : 6 hours 40 minutes
Servings 3 ramekins

Ingredients

Sponge Cake

  • 2 tsp (6 g) matcha powder
  • 2 tbsp (30 ml) boiling water
  • 3/4 cup (90 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 5 tbsp (75 ml) unsweetened plant-based milk
  • 1/4 cup (60 ml) neutral oil
  • 1/2 tsp (2 ml) vanilla extract

Vanilla Cream

Matcha Dip

  • 2 tsp (6 g) matcha powder
  • 2 tsp (10 g) sugar
  • 1/2 cup (120 ml) hot water

Instructions
 

Sponge Cake

  • Preheat the oven to 325 °F(165°C) and line a baking sheet with parchment paper.
  • Dilute the matcha. Add the matcha powder to a small bowl. Pour in the two tablespoons of boiling water and whisk until the matcha is fully dissolved. Set it aside.
  • Mix the dry ingredients. To a large mixing bowl, add the flour, granulated sugar, baking powder, and baking soda. Whisk until combined.
  • Add the liquid ingredients. Next, pour in the plant-based milk, oil, vanilla extract, and diluted matcha. Whisk until smooth.
  • Spread the batter into an even layer. Transfer the batter to the prepared baking sheet and spread it into an even rectangle, approximately 1/4 inch (0.6 cm) thick, using a spatula. Try to make it as even as possible.
  • Bake. Bake for about 10-12 minutes or until the sides are just slightly golden brown. Remove from the oven and let it cool for 10-15 minutes.
  • Cut out rounds. Use a cookie cutter the same size as your ramekins (mine were 3-inch / 7.5 cm) to cut out 6 rounds of matcha sponge cake. Set them aside while you prepare the vanilla cream.

Vanilla Cream

  • Melt the butter. Add the butter to a small saucepan and melt it over low heat. Allow it to cool down. The butter should be melted but not hot.
  • Blend all of the ingredients. Add the firm silken tofu, coconut cream, powdered sugar, vanilla extract, and melted butter to a blender. Blend until smooth.
    Note: The cream will appear very liquid at first. It’s completely normal! Thanks to the coconut cream and melted butter, it will firm up to reach the perfect consistency (slightly firmer while still super creamy) as it cools down.

To Assemble

  • Prepare the matcha dip. Add the matcha powder and sugar to a small bowl. Pour in the boiling water and whisk until the matcha is completely dissolved.
  • Dip the sponge cake. Quickly dip a round of sponge cake (about 2 seconds) into the diluted matcha and transfer it to the bottom of a ramekin.
  • Top with the cream. Pour 4-5 tablespoons of the vanilla cream onto the matcha sponge cake in the ramekin.
  • Repeat. Repeat with another layer of sponge cake and a final layer of cream. You will end up with two layers of sponge cake and two layers of cream. Do the same for the other two ramekins.
  • Refrigerate. Cover the ramekins with plastic wrap and transfer them to the refrigerator. Chill for at least 6 hours to allow the cream to thicken.
  • Sprinkle with matcha! Just before serving, use a fine-mesh sieve to sprinkle matcha powder evenly over the top layer of cream. Serve immediately!
  • You can store this tiramisu in the refrigerator for up to 4 days.

Notes

Ensure all of your ingredients are at room temperature.

Make sure that your firm silken tofu and coconut cream are at room temperature before blending the cream. If they are too cold, the melted butter will solidify, causing the cream to become grainy.

Use the leftovers.

This recipe yields approximately 3 ramekins of 3 inches (7.5 cm) in diameter. You will also end up with some extra matcha sponge (mostly scraps from cutting out the rounds) and a bit of vanilla cream. That’s enough to put together 2 more small ramekins. Just keep in mind that they won’t look quite as nice since the sponge cake layer will be made of scraps.
To do so, simply dip the scraps in the matcha dip and arrange them into the ramekins. Top with cream, another layer of scraps, and one final layer of cream. That’s it!

Don’t soak the sponge cake for too long.

A quick 2-second dip is enough for it to absorb moisture and the matcha flavor. Any longer, and the cake will become soft and start to fall apart.

Refrigerate overnight.

Be patient and let the tiramisu chill for at least 6 hours, preferably overnight. The vanilla cream will firm up after a few hours in the fridge, and the sponge cake will become even more tender.

Sprinkle with matcha powder just before serving.

I recommend sprinkling the matcha on top of the cream no more than 5 minutes before serving. If it sits too long, the matcha will start to darken and lose its vibrant green color.
Course : Dessert, Sweets
Cuisine : Asian, Italian
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants

Note: This recipe was first released in October 2022 and updated with new process shots and detailed instructions in September 2025. You can see the older photos below.

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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.

Learn more ➜

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Hello.

I was looking for more matcha recipes and when browsing I just noticed this recipe and the one on “Japanesegreenteain” is nearly the same yet it does not credit you. You might want to contact them to let them know you are the creator and to credit you for it.

I am going to make this soon and will let you know how it turns out. Cheers, mate. 🙂

5 stars
I had problems with getting it out after dipping it in the matcha, but I ended up just putting the pieces as a layer. I used homemade corn milk and then xanthan gum to thicken to replace coconut cream/yoghurt. It all ended up great using a gluten-free AP flour blend. In the end, it all was still layered and set fine. Thank you for the recipe. 🙂

Can I make this In a 9×9 baking pan and if so should I double it? Thank you!

5 stars
Oh, this one is my favorite dessert. And, this is the best place to get great recipes.
Thank you, Thomas!