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A slice of vegan lemon tiramisù on a plate with some flowers in the background.

Vegan Lemon Tiramisù

Constanze Reichardt
This lemon tiramisù is a fresh and light variation of my Best Vegan Tiramisù. It’s an elegant dessert and easier to make than you might think. A great alternative to cake, especially if you are not a fan of buttercream.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Additional Time 1 d 2 hrs
Course Dessert
Cuisine Italian, vegan, vegetarian
Servings 8 servings


For the cake

  • 150 g boiling water (⅔ cup)
  • 150 g sugar (¾ cup)
  • 4 tbsp neutral vegetable oil
  • 125 g all-purpose flour (1 cup)
  • 2 tsp baking powder
  • 50 g cornstarch (⅓ cup + 1 tbsp)

For the filling

  • 200 g cashews, raw (1 ¾ cup)
  • 625 g soy yoghurt (2¾ cups)
  • 100 g powdered sugar (¾ cup plus 1 tbsp)
  • 4 tbsp elderflower syrup, or 50 g powdered sugar (⅓ cup plus 1 tbsp)
  • 2 tbsp lemon juice
  • 2 tsp lemon zest
  • 110 g coconut oil, refined

Soaking liquid

  • 110 ml lemon juice (⅓ cup + 2 tbsp) (juice from three medium lemons)
  • 2 tbsp elderflower syrup (cordial) or 1 tbsp sugar
  • 1-2 tbsp grappa, optional


  • 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 ingredients for the filling and purée until very smooth.
  • Place in the fridge.
  • 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 the oven to 200°C
  • In a bowl, combine sugar and boiling water to dissolve.
  • Add oil 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. (It should come out clean.)
  • Let cool for 5 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 lemon juice, elderflower syrup, and grappa and and pour 3-4 tbsp on top of each layer. Make sure not to drown the sponge in liquid.
  • Remove the filling from the fridge and pour a quarter into each pan.
  • Place the remaining sponges on top, add another 3-4 tablespoons of soaking liquid and top with the remaining filling.
  • Cover the pans and let the tiramisú sit in the fridge over night. That way the filling gets all firm and creamy.


I do weigh all my ingredients on a kitchen scale. The cup measurements are calculated with an online tool.