There used to be a fabulous and quite popular vegan tiramisú recipe on this blog. A few months ago when I killed a lot of content by accident, it got lost. I got so many emails from you about this really, really old recipe. I had no idea it was so popular! Also, many of you saved it to one of your Pinterest boards. And then the link was gone. Argh, I know the feeling. But please, if recipes are dear to you don’t just save a bookmark somewhere. Save that data to your hard-drive instead or, very old-school, even print it. I know. I never do that myself. But do it!
Back to my tiramisú recipe. I have heard so many times that this recipe is the best vegan tiramisú ever and after all these years I am inclined to believe it. I made it a long tim ago because I really, really missed this dessert as a vegan. And the vegan recipes I could find I didn’t like. I usually am very hard to please. Also, back in the day there was no vegan cream cheese to find in Germany. (This recipe uses yoghurt instead of cream cheese. I know that in some parts of the world, yoghurt is hard to find. Let me know if that’s the case, so we can work something out.)
This recipe is not difficult to make. It the perfect dessert to bring to a party, a potluck, a gathering. Or just stick it into your fridge and snack on it whenever you feel like it. That is what we usually do. Most ingredients for this vegan tiramisú are very easy to find, if you have access to soy yoghurt and chickpea flour. (If you don’t have chickpea flour, you can use the same amount of soy flour.)
I tweaked my old recipe a bit, left out the flour that was in the filling and used whisky instead of amaretto. The choice of alcohol is completely up to you. I just happen to have a few bottles of single malt in my cupboard. If you don’t do alcohol, just leave it out, no problem. (And if you choose whisky, go for a mild single malt or a bourbon. Not the smokey whisky kind.)
If you make this tiramisù leave a comment below. This is very helpful to other readers. And please share your photos with me on Instagram, tag @seitanismymotor and #seitanismymotor. I love seeing your pictures and comments! Please don’t post this recipe anywhere without linking back to this blog post. It takes me up to three days to develop a recipe, take pictures, write a blog post and translate it. Thank you!
Ingredients
For the sponge:
3 tablespoons chickpea flour
150 ml boiling water
150 g sugar
4 tablespoons oil
100 g all-purpose flour
2 teaspoons baking powder
50 g corn starch
a generous pinch of salt
For the filling:
200 g raw cashews
625 g soy yoghurt (vanilla flavour or natural)
150 g powdered sugar
110 g melted refined coconut oil
Soaking liquid:
240 ml freshly brewed strong coffee
4 tablespoons amaretto or whisky
1-2 tablespoons unsweetened cocoa powder
Instructions
The night before, soak your cashews in fresh water and set aside.
The next day drain the cashews and place in a blender. Add remaining filling ingredients and purée until very smooth.
Set aside.
Line two small baking pans (13 x 12 cm) or one larger pan (28 x 18) with parchment paper or grease them very well. Preheat oven to 200°C.
In a bowl, combine chickpea flour and water and whisk until no lumps are left.
Add oil and sugar and whisk well.
Stir in flour, baking powder, and starch.
Pour batter into pans and bake for 15-20 minutes. (Or 10-15 minutes, if you chose a single large pan.)
Please watch the batter carefully, it tends to burn easily.
Make sure the sponge is properly baked by inserting a toothpick in the middle of the pans. If it comes out clean, the sponge is ready.
Let cool for 30 minutes, then remove from pans and let cool on a rack.
Cut the sponge into two layers and place one layer on the bottom of each pan you just used for baking.
Mix coffee and alcohol and pour a quarter onto each sponge layer. (Half, if using one pan etc.)
Pour a quarter of filling into each pan.
Place the remaining sponges on top, add the remaining coffee mixture and the remaining filling.
Dust with cocoa powder.
Cover the pans and let the tiramisú sit in the fridge over night. That way the filling gets all firm and creamy.
Notes
Please note that you might need all of the coffee wand whisky liquid. Just pour as much in as you need to get the cake soaked but not swimming in liquid.
31 comments
Hello! I can sometimes find vegan mascarpone at an all vegan grocery store… any suggestions on how to replace the cashew/soy yogurt? Would it be a one to one substitution by weight, so 825 grams, or would the weight if the coconut oil need to be added as well? Thanks!
Hi! Is there something else you can use if you can’t find REFINED coconut oil? Can I use the other type of coconut oil?
Hi! I would not recommend unrefined coconut oul as it will leave a strong coconut taste. If you can find an oil that has similar properties as refined coconut oil (melts at room temp) you can use that. Maybe palm oil or shea?
I found an organic health shop that sold ‘odourless’ coconut oil and it worked perfect. No taste or smell of coconut. I live in France close to Germany and it was interesting as it was labelled “Kokosöl” which I read in a previous comment is the unrefined oil.
The recipe was also delicious! I will be making this again!!
Hi! Thanx for the wonderful recipe! I just wanted to ask, how many people does this recipe serve? And, also, can I use a round pan to prepare it, instead of a rectangular one?
Hi Magda, I am sure you can use a round pan. Serving size varies. This is very rich, I’d say about 8 to 10 people?
Tried I, loves the taste but there was really not enough sponge and too much liquid. I checked again and I think I followed the recipe. Strange that no other comment also says so. Thanks for the recipe!
Sorry to hear that. How long did you chill it?
Thank you!
Hi
Instead of the cashews etc for the filling is it possible to use vegan cream cheese and mascarpone e.g. tofutti cream cheese.
Hi Cobie, I live in Germany and the ingredients you mentioned are very, very hard to get here (or super expensive). My recipe was meant as an alternative for people who do not have access to tofutti etc. So I don’t know. You could try and let me know.
Hello! Thank you for the recipe! How can I replace the soy yoghurt? Could it be with any plant milk? Thanks!
Hello Vanessa, I am very sorry but that will not work. The yoghurt replaces mascarpone and cream cheese of traditional recipes. You could try another kind of vegan yoghurt.
Hi, do you think I can replace the chicpea flour with something else? For example, do you think it will work if I mix flaxseed with the boiling water? I would like to make tiramisu and your recipe is the only one i can find that doesn’t replace ladyfingers with vanilla cake.
Hi Dana, thanks for your question. I emailed you.
Hi there
I’m keen to try this but am gluten free. Is the all purpose flour you use a gf variety?
Thank you
Hi Luicana, not it’s not. It’s regular all-purpose flour.
Love tiramisu and haven’t had one since going vegan. So excited! But can you explain the procedure for the filling, I cudnt seem to find it. Thanks!
Please read the recipe instructions carefully. The second line says how to prepare the filling amd later on you will find instructions about how to pour it on top of the pan.
Mihl, you’re a genius! This is the best tiramisu ever, dare I say, even better than the dairy version? It’s a struggle not to eat the whole pan (well, not too much of a struggle because it’s really filling, but still). I am totally bringing this to my Italian family for Christmas.
One question: can you share which exact coconut oil you use (I live in Germany too)? I made it on saturday morning and ate it first on saturday evening, and the coconut taste was quite pronounced. By sunday afternoon it was a lot less noticeable, so either I got used to it and didn’t notice, or the coconut taste kind of absorbed itself? I am wondering if I’m using the wrong type of coconut oil, as I have not been able to find anywhere on my jar anything saying if it’s refined or unrefined.
Thank you!!
Thank you! Did you use Kokosöl or Kokosfett? In German, we don’t say refined or unrefined, we say Kokosöl (unrefined) and Kokosfett (refined). I use organic Kokosfett most of the time. (Rapunzel and Naturata brands, Rapunzel comes in a glass jar at the Bioladen and the Naturata one is a block, you can find in the refrigerator section of a Bioladen.) But you should be able to find Kokosfett in a regular supermarket, too. It’s refrigerated and placed next to the margarines.
Ahhhh that’s the issue! I’m using Kokosöl. I’ll look for the Kokosfett then! Thanks!!
I’ve got this chilling in my fridge right now and I’m so excited! Just wondering how long you think they will last in the fridge? Like, if I can resist eating it ALL immediately that is. I did two pans, and I was hoping I could save one for friends this weekend, but if they won’t last then I guess I’ll have to make the sacrifice and just eat it myself.
Hi Stephanie, if you can resist they should be fine:) I think I’d keep this for about a week, refridgerated and covered with a sheet of foil. I hope you and your friends like it.
Hiya,
It’s hard to find chickpea flour, do you think gram flour would do the job?
Thanks!
Nicole.
Isn’t that the same? If not, since it’s also made from chickpeas, it should work.
Hi! Thank you so much for this recipe, I have been dying to make a tiramisu. Quick question, is there a reason why it is chickpea flour? Can it not be wheat flour? Thank you again!
Hi Valentina, chickpea flour is my go-to egg replacer. I am not sure about the wheat flour, since it has gluten which will develop pretty soon. If you mix a gluten containing flour with hot water it might get pretty clumpy. Maybe you can leave out the flour altogether at this step, simply mix the water with sugar and oil and add the additional wheat flour later, when the regular flour is added.
I love tiramisu and trying new ones! It’s very nostalgic to me. I’ll have to try this one out, it’s just gorgeous!
Thank you!