Vegan Matcha Tiramisu
This delicious vegan tiramisu is packed with matcha flavor! With layers of vanilla cream and moist matcha sponge cake, this dessert is fresh, easy to make, and not too sweet!
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
Serving: 1 tiramisu | Calories: 533 kcal | Carbohydrates: 54 g | Protein: 10.1 g | Fat: 31.6 g | Saturated Fat: 12.3 g | Sodium: 66 mg | Potassium: 219 mg | Fiber: 2.9 g | Sugar: 28.2 g | Calcium: 66 mg | Iron: 2 mg