Vegan Matcha Tiramisu

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!

🧈 Ingredient Notes

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 in a 10.5×7.5-inch (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.

2. Mix the dry ingredients. To a large mixing bowl, add the flour, granulated sugar, baking powder, and baking soda. Whisk until combined.

3. Add the liquid ingredients. Next, pour in the plant-based milk, oil, vanilla extract, and diluted matcha. Whisk until smooth.

4. 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.

5. 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.
6. 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.

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.

2. 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.

3. Top with the cream. Pour 4-5 tablespoons of the vanilla cream onto the matcha sponge cake in the ramekin.

4. 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.

5. 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.
6. Sprinkle with matcha! Just before serving, use a fine-mesh sieve to sprinkle matcha powder evenly over the top layer of cream. Serve immediately!

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!

🍮 More Delicious Vegan Desserts

Vegan Creme Caramel (Flan)

Vegan Mango Sago

Decadent Vegan Chocolate Cake

Strawberry Aquafaba Mousse

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

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.