Mind Blowing Vegan Tiramisujump to recipe
Guys! Hello, how are ya!? I know you’ve probably missed me and I totes missed you too! I haven’t forgot about you. I’ve been super busy working and creating incredible stuff for you, like this Mind Blowing Vegan Tiramisu. I could not wait to share this recipe with you and let you in on the deets to my new found favorite dessert…again. I say again because I’ve always loved tiramisu. I even made a raw version of it that you can find on my Instagram. But anyway I really missed “the real thing”.
Since it’s the summer we try to hit the beach up as much as possible. I’ll wake up early do whatever work I need to do and then we head out. On the way home we love stopping at our favorite vegan spot called Good Karma Cafe in Redbank, NJ. I saw they made vegan tiramisu that wasn’t frozen or raw so I was like ok let me give it a go. Needless to say I fell in love and wanted the recipe stat. I thought what a brilliant idea to make a nice vanilla sponge cake in place of the lady fingers. And of course, I knew I’d add extra chocolate. Tiramisu is always better with more chocolate IMO (in my opinion).😬
So I bought the cookbook and got to work. Whenever I make a recipe for the first time and test it, usually I have to make a few adjustments to my liking. For this one I didn’t make any extreme changes, I just added more sweetener to the cream filling, and added chocolate sauce between the layers. Let me tell you…bomb.dot.com. Like, no joke. Can’t you tell?!
What’s healthy about it is this…there is no refined sugar in it at all, not in the entire thing! Genius! Look at these ingredients for the cake: whole wheat pastry flour (or any flour you’d like would work), baking powder & soda, coconut oil, maple syrup, water, vanilla extract, and apple cider vinegar. Say whaaat.
The chocolate sauce is made up of cacao powder, maple syrup, and coconut oil. Super easy to make. Melt the coconut oil and whisk it together with the maple and cacao powder. You can use cocoa powder but it doesn’t have the same nutritional value of cacao. Like the high antioxidant properties, boosts brain levels, is an anti-inflammatory, and can help you shed fat. Just think, a tiramisu that has a component in it that can help you shed fat. Score!
Now the question I know you’re asking is what is the filling made of!? No, not cashews. Tofu. Ok wait before you say eh, or yuck or bleh, hear me out. I make it in a way that it doesn’t taste like tofu. It actually tastes like the mascarpone cheese used in traditional tiramisu. You just have to know how to prepare it to make it taste bomb digity. This is where I spruced things up in the middle because I don’t typically like the way tofu tastes plain either. With the right amount of sweetener, some vanilla extract and other deliciousness, you won’t even know it’s vegan, promise.
Use organic tofu every single time because soy is 99% genetically modified and we don’t want that shit up in our biz. Ya feel me.
These perfect, individualized Mind Blowing Vegan Tiramisu desserts will wow your socks off, your friends socks off, and their friends socks off. Maybe even bras will be wowed off too (you can thank me later). You can indulge in this classic, traditional fave free from eggs, dairy, and refined sugar. Enjoy yo’self. Happy Friday!
Recipe adapted from the cookbook You Won’t Believe It’s Vegan!
Mind Blowing Vegan Tiramisu
- 1 1/2 cups whole wheat pastry flour or any flour you'd like
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pink himalayan rock salt (or sea salt)
- 1/3 cup coconut oil, melted
- 3/4 cup maple syrup
- 2/3 cup water
- 1/8 cup vanilla extract
- 1/8 cup apple cider vinegar
- 1/2 cup espresso or coffee, room temperature
- 4 tbsp cacao or cocoa powder
- 3 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 3/4 cup organic Florida Crystals
- 1 tsp agar flakes
- 1 tbsp water
- 1 (14 ounce) block of organic firm tofu
- 1/4 cup coconut oil
- 1 cup maple syrup or agave nectar
- 2 tsp vanilla extract
- 2 tbsp of espresso or regular coffee
- pinch of salt
- Preheat oven to 350F. Line a standard baking sheet with parchment paper and spray it with coconut oil spray or non stick cooking spray.
- In a large bowl sift together all dry ingredients: flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the wet ingredients: coconut oil, maple syrup, water, vanilla, and vinegar.
- Combine wet with the dry and mix well.
- Pour the batter on the baking sheet and bang it on the counter a few times.
- Bake for 20 minutes or until toothpick inserted comes out clean. But you should be good at 20 minutes. It will be nice and golden.
- Once done, remove from oven, leave it in the pan and pour the espresso or coffee over the entire cake. Let the cake cool in the pan while you prepare the filling and chocolate sauce. By the time you're done with that the espresso or coffee will be well absorbed by the cake.
- Whisk all ingredients together until well combined. Double the batch if necessary.
- In a small saucepan over medium heat, put the florida crystals, agar flakes, and water and stir till dissolved and syrupy. About 5-6 minutes.
- Place tofu, coconut oil, maple syrup or agave nectar, espresso or coffee, vanilla extract, and salt into a processor. Process until creamy and well incorporated.
- Once your syrup mixture is ready pour that into the processor and run until smooth and creamy.
- Taste and adjust sweetness to your liking. Place in the fridge to set for 20 minutes minimum. (The longer in the fridge the firmer it will get, but it won't solidify like coconut oil so it will stay creamy.)
- You can use a cake pan or cups like I did. You want to start with placing prices of the cake first. You can pour a little more espresso or coffee in there if you'd like.
- Top that with the cream filling and drizzle the chocolate sauce on top of that. Repeat process until you reach the top of the glass.
- Top Tiramisu with cocoa or cacao powder and dairy free chocolate chips (optional).
- Serve it up and Enjoy!
- You can use decaf espresso or coffee
- If you're preparing this in a square cake pan this will make 12 squares. If preparing this in cups it will serve 6.
- Any chocolate sauce will work.
- Keeps well in the fridge for 4-5 days covered.
- Cream filling can stay refrigerated overnight or longer.
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This is the best tiramisu recipe I’ve ever had! Have made at least ten times for all kinds of people and they are constantly blown away at the flavor. HIGHLY suggest!
I found the filling far too sweet, not thick enough and not a creamy texture. I didn’t care for the flavour either, so I ended up tossing it, which was disappointing. However, I did like the cake and ended up layering it with fruit spread, fresh fruit and coconut whip cream to make a sort of trifle.
What are Florida crystals?
This is not healthy, it’s dessert. Oil and sugar in any form are not healthy. Syrup, sugar, honey … sugar is sugar. I’ll adapt these out completely but no idea what Florida crystals are. Please use common terminology for ingredients
Hi Lynne, Florida Crystals is certified organic cane sugar. And I’ll be sure to keep your feedback in mind when I write up future recipes. Have the loveliest day. 🙂
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I think the cake is great. The chocolate sauce like people have said needs watering down a little but is nice but I i am sure that the cream shouldn’t have espresso in it. I have made it now and am so annoyed as it’s disgusting but know it could taste great had this error not have been made. Too expensive and very hard work to make again
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How much do you mean with 1 1/2 whole wheat pastry flour?
That should say 1 1/2 cups! I just added the cups I can’t believe no one else caught it after so long, thank you!
You can call this vegan tiramisu if you like but you cannot call it healthy. It contains almost exclusively tons of sugar and fat. Not suitable for kids I wonder if the picture is not take from another recipe because the cream can not possibly be this white. All in all very disappointing!
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Hello. Was going to try this today but wanted to know if it keeps well for a few hours in the fridge. I wouldn’t want it to get mushy. Thank you
Hi Tina, it does keep well in the fridge. I actually like it in the fridge for a bit before serving. Won’t get mushy.
Hi, I was just curious- do you know why the recipe uses firm tofu rather than silken tofu? I wouldn’t usually use firm tofu in sauces so was wondering if I’m missing a trick 🙂
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I just made this yesterday, and I was wandering how did you get the cream so white? In your recipe (for cream) it calls for espresso or coffee which I used and it made my cream brownish :(. Also, chocolate was too thick it needed considerable dilution. The amount of coffee wasn’t enough to soak the sponge cake part. Anyway, all in all, it turned out OK in taste but not so OK in appearance. It is a good base recipe that needs adjusting.
Hi Lily, I’m sorry this didn’t work out for you. A lot of people had a ton of success with the recipe so I’m not sure what could of went wrong. I’m glad you were at least able to enjoy it and make adjustments that suit you! Xx
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Have you ever try this with less oil? I need low fat so will try with less. Maybe I’ll keep it in the cream and remove from cake and sub with applesauce or banana as I do with all my cakes. Also take it out of the chocolate sauce. Do you have any suggestions? This looks amazing.
Hi AJ, I have not made this with less oil, but give it a go and keep me posted on how it turns out!!
So I just tried this recipe and I am in love, I didn’t have Florida crystals so I used organic sugar, which with the amount of water, wasn’t dissolving so I added a little more water and it worked like a charm! The chocolate sauce was also delightful, but ended up just a little thick, so I added a tiny bit of water to the mixture and I was able to put it into a squeeze bottle which helped a lot with assembling! Thanks!!
Hi Patricia, This is wonderful to hear, I’m so glad you enjoyed this recipe. And thanks for the tips I’m sure it will be helpful for others making this too!
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made this recipe today for the second time.
The first attempt was for last New Years eve alongside the non vegan Tiramisu made by my husband..guess what…the guests liked this one better. Wa craving it so much(you know pregnancy appetite) and made it just for the two(and baby in belly) of us. Yeah for dessert en mass 😉
Unfortunately I cooked the agar mixture a little to long so the cream came out a bit saucy, but the taste is just as good.
Thank you for this delicious recipe!!!
Franzi that is so awesome to hear thank you! And yes I certainly know the pregnancy appetite all too well, I was actually craving this the other day too! I’m so glad everyone enjoyed it even with the agar agar mishap! Xx 🙂
Hi. I’m sorry’ but first Mascrapone cheese is almost tastless, and the Tiramisu cream should be slightly sweet. The amount of sugar suggested here is huge. you can’t call it Tiramisu. try another name.
Hi and thank you for your opinion. I never had tiramisu that wasn’t sweet made “tasteless” mascarpone. I don’t know where you’ve had tiramisu like that but I’m sorry for ya. Secondingly, this IS vegan tiramisu and will remain that way. Have you made this and tasted it? Doesn’t sound like you did or have so how can you be sure you know what it tastes like? It’s extremely unfortunate you can’t find the enjoyment in this delicious recipe. You take care now! ✌🏻
I was wondering if it would be possible to substitute corn starch for the agar-flakes as I will not be able to get any of those in the time I need for this recipe.
Hi Eliza, you can sub for corn starch instead. I haven’t tried it with just that yet so keep me posted on how it turns out. Should be fine though. Enjoy!
I can’t stop loving this cake <3
Yaaay so awesome to hear thanks Dawn. Xx
While making the cream after I heated the sugar into the syrup and poured it into the processor with the other ingredients it immediately bubbled and became very hard. Is that supposed to happen? I tried again but tried to let it cool some before adding into the processor but it just become hard from being too cool.
Hi Kayla, I’m not sure exactly why it’s turning hard on you. Are you using agar agar flakes? Don’t have it on a high flame I’d say low to medium heat is best. I transfer it from post to processor and it becomes super creamy. Keep me posted.
What size glasses did you use? Thanks xxx
These are 8 ounce rocks glasses
Hiya you put 1 1/2 of flour, 1 1/2 of what measurement please?
Hi Gina, its one and a half cups. 🙂
Could I use a blender instead of a food processor?
Hi Lauren, yes of course!
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Could you please tell me what Florida flakes are?
Florida Crystals are a sugar.
Hello, I just made that and it didn’t really turn out as supposed to. I didn’t have Florida Crystals so I used regular sugar. But 3/4 c. of sugar and 1 tbsp of water don’t result in anything that can turn into a liquid as it’s way too much sugar or way too little water… Any idea what the ratio should be when using regular sugar? In the end the cream was no cream at all but rather liquid. I still assembled it and the taste was ok but the texture was of course very disappointing.
Hi Nat, sorry to hear. I’m not quite sure what went wrong. The change in Florida crystals to regular sugar would not have made a difference. Florida Crystals are the better alternative to regular refined sugar. The ratio is exact along with the teaspoon of agar agar flakes. You want to stir to dissolve over medium heat until syrupy. After that you have to add it to the blender with the rest of the ingredients and it will be smooth and creamy, just as you see it in the pictures. Hope this helps. You can also try adding in two tablespoons of water instead of one.
Hi, I live overseas and can’t find Florida Crystals, what can I use insread?
Look forward to your response.
Hi Adriana, you can use regular organic sugar!
I really can not imagine this with firm tofu. Could I substitute solemn tofu instead?
Hi Nini, it is made with firm tofu and it comes out super creamy. You can try any tofu you like! Keep me posted.
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Is it 1,5 cup of flour? 🙂
It’s one and a half cup of flour (1 1/2).😊
What are Florida crystals? I come from Australia and am just unaware if that term it what it is. Thankyou!
Hi Raquel, Florida Crystals is a company and their sugar is a sugar that is made from pure sun-sweetened sugar cane that is less refined than traditional sugar. Crystallized from the initial pressing of pure cane, Demerara Cane Sugar is a large amber granule with a hint of molasses inside each crystal. Hope this helps! Xx
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This looks AMAZING!! I wonder how the cake would work with gluten-free flour…
Hi Margaret, Thank you so much!! I think it would work out fine, either way it will be edible. Keep me posted.😊
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