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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 perfectly sweetened, easy to make, and plant-based! Fans of matcha, you are going to love this one!
📘 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 is still unclear, but it is said to have appeared around 1960.
My tiramisu is obviously far from the authentic version. I just got just inspired by it. Here, we will be replacing 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!
🍵 How to Make It
Preparing this matcha tiramisu will take you about 45 minutes (+ the chilling time) and requires just 10 ingredients. Here is what you will need:
- All-purpose flour – To keep things simple, I went with all-purpose flour for the sponge cake. If you want to make this recipe gluten-free, feel free to use a 1:1 gluten-free flour blend.
- Sugar – If you want the tiramisu to have a vibrant green color, use white sugar. Coconut sugar would darken it and would alter the matcha flavor.
- Matcha – While culinary-grade matcha will work, I highly recommend using ceremonial grade matcha for the best flavor.
- Baking powder and baking soda – To help the sponge cake rise.
- Oil – Use a neutral oil like canola or grapeseed oil.
- Almond milk – Or your favorite unsweetened plant-based milk.
- Vanilla – Obviously, the higher the quality of your vanilla extract, the better.
- Silken tofu – You can find silken tofu in the refrigerated section of most supermarkets and Asian grocery stores.
- Coconut cream – Do not use coconut milk. You want to use coconut cream for this recipe. You can also use coconut yogurt, but more on that later.
This tiramisu recipe consists of two components: the sponge cake and the vanilla cream.
Sponge cake
Whisk together all of the dry ingredients, then pour in the almond milk, oil, vanilla extract and whisk until smooth.
Line a baking sheet with parchment paper and spread the batter into an even layer. It should have a thickness of about 1/4-inch. Bake for about 12 minutes or until just slightly golden brown.
Once your sponge cake has cooled down for a few minutes, use a cookie cutter that has the same size as your ramekins to cut out 6 rounds.
Cream
For the cream, we are combining coconut cream and silken tofu to create a light and airy cream. The cream is rich and soft without being too runny.
Coconut cream brings structure and firmness, while the silken tofu helps make it lighter and less coconutty.
To make the cream, blend the silken tofu with powdered sugar and vanilla extract. Once smooth, whisk together the coconut cream and the silken tofu until fully combined.
Note: If you want a slightly tangy cream, I recommend using thick coconut yogurt instead of coconut cream. You want to use coconut yogurt made with coconut cream, the kind that is very thick.
To assemble:
- Dip a round of sponge cake into the prepared matcha dip for 1-2 seconds. Do not let it soak for too long.
- Arrange the sponge cake into the bottom of a ramekin.
- Top with 3-4 tablespoons of the vanilla cream.
- Repeat steps 1-3 one more time to get a total of two layers of sponge cake and two layers of cream.
- Refrigerate for at least 4 hours and sprinkle with matcha powder just before serving.
📔 Tips
- Use good quality matcha powder. If you want the best flavor, use ceremonial-grade matcha. Culinary grade won’t give you satisfying results and might end up giving you a bitter flavor.
- Sprinkle with matcha powder just before serving. If you let the matcha sit for a few minutes on top of the cream, it will start to turn darker, so I highly recommend doing this step right before serving.
- This recipe yields about three 2.5-inch ramekins or two larger ones.
- Be patient and let the tiramisu chill for at least 4 hours. The vanilla cream will thicken slightly after a few hours in the fridge, and the sponge cake will become even more tender.
💬 FAQ
Yes, you will have to double the recipe to fit an 8×5-inch dish.
It will keep for up to 3 days in the refrigerator.
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 these Tiramisu Pancakes!
🍮 More Delicious Vegan Desserts
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Vegan Matcha Tiramisu
Ingredients
Sponge Cake
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp matcha powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 7 tbsp unsweetened almond milk
- 1/4 cup neutral oil
- 1/2 tsp vanilla extract
Matcha Dip
- 1 tsp matcha powder
- 1/4 cup hot water
- 1 tsp sugar
Vanilla Cream
- 3/4 cup silken tofu
- 5 tbsp powdered sugar
- 1 and 1/2 tsp vanilla extract
- 3/4 cup coconut cream or thick coconut yogurt*
Instructions
Sponge Cake
- Preheat oven to
355 °F(175°C) and line a baking sheet with parchment paper. - To a large mixing bowl, add the flour, granulated sugar, matcha powder, baking powder, and baking soda. Add the almond milk, oil, and vanilla extract, and whisk until smooth.
- Transfer the batter to the prepared baking sheet and spread it into an even rectangle of about 1/4-inch thickness using a spatula. Try to make it as even as possible.
- Bake for about 12 minutes or until the sides are just slightly golden brown. Remove from the oven and let it cool for 10-15 minutes.
Vanilla Cream
- Add the silken tofu, powdered sugar, and vanilla extract to a blender or food processor. Process until smooth.
- Transfer to blended silken tofu to a bowl and add the coconut cream (or coconut yogurt), and stir until fully combined. Taste and adjust the sweetness to your liking.
To Assemble
- Prepare the matcha dip: add the matcha powder to a small bowl. Pour in the hot water and add the sugar. Stir to dissolve the matcha and sugar.
- Cut out 6 rounds of sponge cake using a cookie cutter. The rounds should have the same size as your ramekins. I personally went with 2.5-inch ramekins to make three tiramisus.
- Quickly dip (1-2 seconds) a round of sponge cake into the matcha and transfer it to the bottom of a ramekin. Top with 3-4 tablespoons of the vanilla cream. Repeat this step one more time to have two layers of sponge cake and two layers of cream.
- Refrigerate the tiramisus for at least 4 hours to allow the cream to thicken. Just before serving, sprinkle with matcha powder and serve immediately!
- These matcha tiramisu will keep for up to 3 days in the refrigerator.
Notes
- If using coconut yogurt: Make sure you are using the extra thick kind that is prepared from coconut cream.
- Use good quality matcha powder: If you want the best flavor, use ceremonial-grade matcha. Culinary grade won’t give you satisfying results and you might end up getting a bitter flavor.
- Sprinkle with matcha powder just before serving. If you let the matcha sit for a few minutes on top of the cream, it will start to turn darker, so I highly recommend doing this step right before serving.
- Nutritional information is just an estimate.
Nutrition
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
Can I make this In a 9×9 baking pan and if so should I double it? Thank you!
I think that should work! And yes, I would recommend doubling the recipe to fit a 9×9 pan.
Oh, this one is my favorite dessert. And, this is the best place to get great recipes.
Thank you, Thomas!
You’re welcome Charlotte! 😉