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Recipe
Vegan Pumpkin Tiramisu

Vegan Pumpkin Tiramisu

5 from 2 votes
Author: Thomas Pagot
All the cozy fall flavors packed into one creamy dessert: vegan pumpkin tiramisu! It's made with a pumpkin sponge cake infused with warm spices, layered with a rich and velvety-smooth pumpkin cream, and finished with a dusting of cocoa powder!
Prep Time : 45 minutes
Cook Time : 12 minutes
Total Time : 57 minutes
Servings 9 small servings (or 6 large ones)

Equipment

15x11 Baking Dish
15x11-inch Baking Dish

Ingredients

Pumpkin Sponge Cake

  • 1 and 1/2 cup (180 g) all-purpose flour
  • 1/2 cup (100 g) granulated white sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 cup (120 ml) unsweetened plant-based milk
  • 1/2 cup (116 g) pumpkin purée
  • 1/2 cup (120 ml) oil
  • 1 tsp (5 ml) vanilla extract

Pumpkin Cream

For Dusting

Instructions
 

Pumpkin Sponge Cake

  • Preheat the oven to 350 °F (175°C) and line a 16x12-inch (40x30 cm) baking sheet with parchment paper.
  • Whisk the dry ingredients. In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and spices until well combined.
  • Pour in the wet ingredients. Next, add the plant-based milk, pumpkin puree, oil, and vanilla extract. Mix the batter using a wooden spoon until it is smooth.
  • Spread the batter. Transfer the batter to the prepared baking sheet and spread it into a thin, even layer of approximately 15x11 inches (38x28 cm) in size. I suggest using a silicone spatula, but a spoon will work too.
  • Bake. Then, bake the sponge cake for 11-12 minutes. Remove from the oven and allow it to cool completely.

Pumpkin Cream

  • Before starting: ensure that all of the ingredients are at room temperature. The melted butter should not be hot. The firm silken tofu and coconut cream shouldn't be cold.
  • Pat the tofu dry. Carefully rinse the firm silken tofu under water, drain it, and pat it dry using a few sheets of kitchen paper towels. You don't need to press it hard, but try to remove the extra moisture.
  • Blend. Add the firm silken tofu, melted vegan butter, pumpkin purée, coconut cream, powdered sugar, vanilla extract, and spices to a high-speed blender. Blend for 10-15 seconds or until the cream is very smooth. At this point, feel free to taste it and adjust the spices and/or sweetness to your liking.

Assemble

  • Slice the sponge cake. Cut the pumpkin sponge cake into two rectangles of about 9×7-inch (23x18cm), to match your baking dish. This should be the size of your baking dish. If your dish is a different size or shape, simply cut the sponge cake into two layers that will fit inside.
  • First layer. Place one layer of sponge cake in the bottom of your baking dish.
  • Second layer. Pour half of the pumpkin cream (approximately 2 cups) over the sponge cake and spread it evenly.
  • Repeat. Then, top with the second layer of sponge cake, and finish with another layer of pumpkin cream.
  • Chill overnight. Cover the baking dish with plastic wrap and chill the tiramisu for at least 6 hours, preferably overnight.
  • Dust with cocoa powder. Just before serving, dust the top of the tiramisu with cocoa powder using a fine-mesh sieve.
  • You can store this tiramisu in the refrigerator for up to 4 days.

Notes

The temperature of your ingredients counts!

This is especially important for the pumpkin cream. Make sure the butter is melted but not hot, and that both the silken tofu and coconut cream are at room temperature. If any of them are too warm or too cold, the cream will turn out grainy once blended.

Let it chill overnight.

The pumpkin cream will appear very liquid after blending. This is completely normal as it will firm up once chilled. That's why it's essential to allow your tiramisu to chill overnight in the refrigerator for optimal texture.

Dust just before serving.

To prevent the cocoa powder from absorbing the moisture and turning dark, it's best to dust the tiramisu right before serving. Note: Some cocoa powders are specifically made for dusting and stay light brown for several days in the fridge, though I haven't had the chance to try them yet.
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