Vegan Matcha Tiramisu
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!
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
- 7 tbsp (100 g) vegan butter
- 3/4 cup (170 g) firm silken tofu
- 3/4 cup (180 g) coconut cream or thick coconut yogurt*
- 1/2 cup (60 g) powdered sugar
- 1 and 1/2 tsp (7 ml) vanilla extract
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
Baking dish option.
Not into individual portions? You can easily turn this tiramisu into a big, family-style baking dish. To do so:
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.
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.