Vegan Tiramisu (Ladyfingers or Sponge Cake)
This vegan tiramisu features layers of ladyfingers soaked in espresso and amaretto, topped with a rich and ultra-creamy vanilla cream, then finished with a generous dusting of cocoa. The cream holds its shape perfectly for beautiful, clean slices. Vegan ladyfingers or sponge cake, both work wonderfully!
Equipment
Ingredients
Option 1: Ladyfingers
- 20-24 vegan ladyfingers (homemade or store-bought)
Option 2: Sponge Cake
- 1 and 1/2 cup (195 g) all-purpose flour (or 1:1 gluten-free flour mix)
- 1/2 cup (100 g) sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup + 2 tbsp (150 ml) unsweetened plant-based milk
- 1/2 cup (120 ml) oil
- 1 tsp (5 ml) vanilla extract
Cream Layer
- 14 tbsp (200 g) vegan butter
- 1 and 1/2 cup (340 g) firm silken tofu (at room temperature)
- 1 and 1/2 cup (360 g) coconut cream (at room temperature)
- 1 cup (120 g) powdered sugar
- 1 tbsp (15 ml) vanilla extract
Coffee Dip
- 1 cup (240 ml) strong espresso
- 2 tbsp (30 ml) amaretto (or Kahlua)
For Dusting
- 1/3 cup (30 g) unsweetened cocoa powder
Instructions
Sponge Cake
- Preheat the oven to
350 °F (175°C) and line a 16×12-inch (40×30 cm) baking sheet with parchment paper. - Whisk the dry ingredients. In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and baking soda until well combined.
- Pour in the wet ingredients. Next, add the plant-based milk, oil, and vanilla extract. Mix the batter with 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 15×11 inches (38×28 cm).
- Bake. Then, bake the sponge cake for 12 minutes, or until the top is golden-brown. Remove from the oven and allow it to cool completely. Then, cut it into strips of approximately 2×6 inches (5×15 cm). This will replace the ladyfingers.
Cream Layer
- Melt the butter. Add the butter to a small saucepan and melt it over low heat. Allow it to cool down. Important: the butter should be melted but not hot.
- Blend all of the ingredients. Pat the firm silken tofu dry using several sheets of kitchen paper towel. Try to remove as much moisture as possible. Transfer it to a blender and add the coconut cream, powdered sugar, vanilla extract, and melted butter. Blend until smooth and set aside. Note: The cream will be very liquid at first. It’s completely normal! It will firm up as it cools down.
Assemble
- Gather a 10.5" x 7.5" baking dish.
- Dip the ladyfingers (or sponge cake). Working with one at a time, quickly dip the ladyfingers (or sponge cake) into the coffee dip. Just 1/2 second is enough. Then, transfer to the baking dish. Arrange them tightly so they cover the full bottom. Do not hesitate to break some or align a row vertically to cover the whole area.
- Top with the cream. Pour half of the cream (about 2 cups) over the ladyfingers and spread it into an even layer.
- Dust with cocoa powder. For extra chocolate flavor, dust the cream with 2-3 tbsp of cocoa powder using a fine-mesh sieve. This step is optional.
- Repeat with another layer of ladyfingers. Dip the remaining ladyfingers into the espresso and arrange them tightly on top of the cream into a single layer.
- Top with the remaining cream. Pour the remaining 2 cups of the cream over the ladyfingers and spread it into an even layer.
- Refrigerate. Cover the baking dish with plastic wrap and chill overnight in the refrigerator. Right before serving, dust with cocoa powder, cut into portions, and enjoy!
- You can store this tiramisu in the refrigerator for up to 5 days.
Notes
Do a very quick dip. 1/2 second per soak is enough. Over-soaked ladyfingers would dissolve and completely lose their texture. Keep in mind that they will continue to absorb the moisture from the cream overnight. Sponge cake, on the other hand, is a bit more forgiving if you soak it a bit longer.
If you cannot find cans of coconut cream: Refrigerate two cans of full-fat coconut milk overnight. Then, scoop the solid part from the top and discard the water.
Refrigerate overnight. It’s essential to allow the tiramisu to rest overnight in the refrigerator. The cream will have time to set, the ladyfingers/sponge cake will soften, and the flavors will merge.
Dust with the cocoa powder before serving. For a visually appealing tiramisu, dust it with cocoa powder just before serving. If you let the cocoa powder sit for too long, it will absorb the moisture and turn darker. Note: There is now a specific cocoa powder called “Décor Cacao” by the brand Barry that remains dry over wet surfaces. That’s what I have used here, and I can confirm that the cocoa powder still looked as fresh after 3 days in the fridge.
