Vegan Tiramisu (Gluten-Free)

ByMaša Ofei Updated:
Jump to Recipe·Print Recipe· 4.6 from 32 reviews

This gluten-free and vegan tiramisu is rich, creamy, fluffy, decadent, and the perfect treat to impress family and friends.

I love the perfect balance of flavours and the marriage between the sponge, coffee and cream. There’s definitely no holding back on the cream component in this tiramisu. So much so, I created two different cream layers; a coffee cashew layer and a coconut cream one.

This dessert, like many other classic recipes from my childhood that we’ve shared, I thought I’d never have again when I became vegan.

I’m enjoying everything from kremšnita (vanilla custard & cream cake), baklava, chestnut puree, to rice pudding, and sacher torte and they taste pretty darn amazing!

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What is a vegan tiramisu made of?

Since the traditional tiramisu is filled with ladyfinger biscuits (aka savoiardi) that are full of eggs, and then layered with mascarpone cheese, eggs and whipped cream, depending on which recipe you follow, tiramisu if far from vegan. If you took everything away, you’d pretty much be left with sugar, coffee and alcohol (if using).

This vegan version is something that I’ve been mastering for years now. I originally published this recipe back in early 2018 with a recipe I’d been testing for many months.

However, I was not 100% happy with the gluten-free sponge that I created for it originally so I decided to revisit it and go back to the drawing board to make it a recipe I’d be super proud of. So here it is, a vegan tiramisu recipe that I’m really happy with and I’m sure you’ll love too!

This non-dairy tiramisu has three different components. As I mentioned earlier, there’s the coffee cream that has a cashew base, a coconut cream for that undeniable creaminess and light airy texture that coconut provides, and a super simple gluten-free sponge that is a little drier than normal to give it some help with soaking up that delicious coffee without falling apart. This is essentially what ladyfingers are, a super dry biscuit that soaks up liquids really well.

Tips for how to make this vegan gluten-free tiramisu

Once you have a taste of this deliciousness, you’ll be finding excuses to make it again and again. Here are a few tips and tricks to keep in mind when making it.

  • Tiramisu is always best made ahead of time. This gives the tiramisu time to infuse all its flavours. Another option would be to make it in steps. E.g. Make the sponge and coconut cream layer in the evening and then finish it off with the coffee cream the next day and assemble. The order of making the creams doesn’t really matter. As long as you get the sponge done ahead of time so that it has time to cool, the rest of it isn’t that important with timing.
  • You can use both normal and decaf coffee in this tiramisu. I prefer to use decaf so I can enjoy it any time without getting the caffeine hit.
  • I haven’t tried it myself, but you can use silken tofu or sunflower seeds in place of cashews in the coffee cream for a nut-free version. The taste, of course, will be different.
  • The tiramisu will keep in the fridge for 3-4 days.
  • If you want to see when the coconut cream separates from the milk to use for the coconut cream layer, pour it into a clear glass before putting it in the fridge. You’ll notice when the cream has separated to the top and the milk to the bottom. No need to guess with cans anymore.
  • For the sponge part of this recipe, please use scales to measure out the ingredients. This is very important, in particular with gluten-free baking.
  • Add the cacao powder just before you’re ready to serve; otherwise, it becomes fairly bitter and seeps into the coconut cream and loses that nice brown powdery look on top.
  • If you don’t have the liquors mentioned in the recipe below, you can also use marsala wine (traditionally used in tiramisu), rum, and amaretto. Whichever alcohol you choose to use, make sure that it’s vegan. Note: Kahlua is no longer vegan when this post was published in June 2021.
  • If you’d like to make this tiramisu alcohol free, add more coffee to the coffee cashew cream to replace it.
  • If you don’t need this recipe to be gluten-free, you can use my recipe for the vanilla cake. Still bake it in the sheet pan and adjust the timing accordingly (use the below recipe as a guide).

How to serve these tiramisu cups

Use six glasses to layer the tiramisu for easy single servings. The six portions are generous serves. You can easily feed up to ten people with this dessert if dished out into smaller portions.

If you’d prefer to make it into a cake, you can certainly do that! Just use a deep dish and layer it as you would in the glasses but in the dish instead, spreading it evenly. The sponge should still be cut into ‘ladyfinger’ sticks for layering for a more authentic look and to dunk the sponge into the coffee easier.

You can also use ramekins, dessert glasses, small bowls or trifle bowl to serve it in.

Making it in smaller portions helps so you can see all the layers without having to worry about cutting straight and scooping it out of the dish.

A vegan dessert that will become a staple in your home

This Italian classic dessert may seem a little overwhelming when you first look at it but trust me when you’ve made it once; you’ll be confident to make it again! Not only because you’ll be in heaven with every bite you take but because it’s a very straightforward recipe.

It has no specialty ingredients and even those that don’t usually eat dessert will enjoy this one as it’s not too sweet, just like a tiramisu should be.

This vegan gluten-free tiramisu is:

  • Elegant
  • Decadent
  • Fluffy
  • Moist
  • Balanced
  • Light
  • Creamy

Other Italian inspired recipes you’ll love:

If you try this recipe, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.

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Vegan Tiramisu (Gluten-Free)

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4.6 from 32 reviews

  • Author: Maša Ofei
  • Prep Time: 1 hours
  • Cook Time: 25 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 6 generous portions
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Description

This gluten-free vegan tiramisu is perfect for coffee and cream lovers. It’s light and airy, super moreish, and easy to make.

Ingredients

Sponge:

  • 1¼ cup / 215g white rice flour
  • ¾ cup / 100g all-purpose gluten-free flour
  • ½ cup / 110g cane sugar (organic if in the US to make sure it’s vegan)
  • 2 tablespoons corn starch
  • 1½ tablespoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup + 2 tablespoons / 270ml plant-based milk
  • ½ cup / 105ml neutral oil (or coconut oil, melted) 
  • 3 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 1½ teaspoons vanilla extract

Coconut Cream:

  • 3 ½ cups / 840g coconut cream*
  • ¼ cup / 60ml coconut milk (use the water from one of the cans of coconut cream)
  • ¼ cup / 80ml maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons Frangelico or Amaretto (optional)*

Coffee Cream:

  • 2 cups / 280g cashews (soaked in boiling water for 10 minutes, or overnight in cold water, discard water)
  • 1¼ cup /310ml strong coffee, cold (leaving ¾ cup aside for sponge soaking later)
  • ¼ cup / 80ml maple syrup
  • ¼ cup / 60ml coffee liquor*
  • Pinch of salt

Other ingredients:

  • Cacao powder, for dusting
  • Vegan dark chocolate, grated or shaved (optional)

Instructions

  1. Sponge: To make the sponge, preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and a sheet pan with parchment paper, set aside.
  2. Sift the white rice flour, all-purpose flour, sugar, corn starch, baking powder, soda, salt, and whisk in a large bowl to combine well.
  3. In a separate smaller bowl, combine the milk, oil, maple syrup, vinegar, vanilla and whisk them until well combined and slightly frothy.
  4. Pour the wet ingredients into the dry and mix using the whisk until there are no lumps. Please don’t over mix!
  5. Pour batter into the prepared sheet pan and place on the middle rack in the oven, baking for 25-30 minutes. Bake until the skewer comes out clean when inserted into the middle of the sponge. Set aside to cool.
  6. Coconut cream: Put all ingredients in a food processor or blender (on low for blender) and blend until smooth and fluffy. Don’t over-blend, as you will lose the fluffiness. You may need to stop a couple of times to scrape down the sides.
  7. Coffee cream: Put all ingredients in a food processor or blender and blend until smooth. You may need to stop a couple of times to scrape down the sides. Set aside in the fridge.
  8. Layering: Now you are ready for layering. Make sure that the sponge is completely cooled before starting. I used small round, flat bottomed glasses, but you can use whatever you like. To layer, cut the sponge into small bite-sized pieces. (You will have some leftover sponge that you can enjoy with other toppings.)
  9. Dunk the sponge in the coffee and let any excess coffee drain. You want this to be a quick dunk. Place the sponge in the bottom of the glass.
  10. Add a layer of the coffee cream, then coconut cream, dust a generous amount of cacao powder, and repeat the same process again, starting with the sponge. When you’re finished (before adding the last layer of cacao powder), refrigerate for at least 6 hours, ideally overnight.
  11. When you’re ready to serve, sprinkle some cacao powder and finely shave or grate dark chocolate on top (if desired).
  12. Keeps in the fridge to 3-4 days.

Notes

Coconut cream: Make sure the coconut cream has been chilling in the fridge for 24 hours so that the cream separates from the milk. In the US, use full-fat coconut milk cans. If you want to see when the coconut cream separates from the milk, pour it into a clear glass before putting it in the fridge. You’ll notice when the cream has separated to the top and the milk to the bottom. No need to guess with cans anymore.

Liquors: If you don’t have the liquors mentioned in the recipe, you can also use marsala wine (which is traditionally used in tiramisu), rum, and amaretto. Whichever alcohol you choose to use, make sure that it’s vegan. Note: Kahlua is no longer vegan when this post was published in June 2021.

Timing: The timing for this recipe depends on how long it takes for the sponge to completely cool.

Freeze: Based on feedback from someone that made this recipe and froze it, this recipe seems to freeze well. Just defrost it overnight in the fridge. It should be okay in the freezer for about a month. Let me know how you go if you try it in the comments below.

  • Diet: Vegan

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29 Comments

  1. The best dessert I have ever ever made. Incredible. And the fact that it’s vegan gf is RIDICULOUS. After a big meal it was a hit, people were stealing other peoples bites, not one single bite was left over. Im thankful I found this . A million thank you’s are in order.



    Reply

  2. hey trying to make this tonight am i using just the creamy part of the coconiut cream or thw whole can?

    Reply

    1. So sorry I’m only getting back to you now. How did it turn out? It’s just the creamy part, not the milk as it won’t set otherwise.

      Reply

      1. i actually went to coles and found a product in the fridge section, called Loco Dairy Free Thickened Creamy. I didn’t have the time to wait for the coconut to separate. This worked so well, and I didn’t have to plan ahead or scoop carefully to make sure that I didn’t have any liquid in there.

        Reply

  3. I am in the uk. The sponge worked well but became very crumbly when cool so poured coffee over it once in situ. The cream didn’t work – I don’t think I chilled the cans for long enough – so replaced with vegan coconut natural yogurt. It was delicious! I’ll make an even stronger coffee stronger next time as it didn’t come through enough for my taste.



    Reply

    1. Hi Jo, so sorry I missed your comment! Sorry to hear it didn’t quite work out for you. I wonder why the sponge became super crumbly? It is important to chill the coconut cream. The temperature of coconut products is crucial for success, unfortunately. I’m glad it was still delicious; your alterations sound like a delicious dessert nevertheless! Thanks for the review and sharing the changes you made x

      Reply

  4. While not vegan myself, my mum is gluten and dairy intolerant, so we’ve find vegan recipes are now a great resource! I’m so keen to give this a go!
    You mention in other comments you’re in Australia – I’m just curious about your tablespoon measurements? Are they the Australian 20mL or 15mL? I’d hate to have my mixture too runny!
    Have a great Christmas!!

    Reply

    1. Hi Amanda, I’m in Australia too and the sheet pan that I use is around 15 x 10 inches (38cm x 26cm). However, you can use a square tin for it, the sponge will just be a little taller, so you will need to bake it for longer and cut it in half before layering. Hope that helps!

      Reply

  6. Hi! Can t wait to try this recipe thanks!
    Wanted to let you know the nutritionnal info can t be right! Probably need to be divided by 6? 🙂 (else i wouldn t even dream eating one of those bomb ;)!)

    Reply

    1. Hi Pam, I’m so sorry for the late reply! I’ve just been updating the recipe cards and saw your comment. I appreciate you bringing this to my attention! It certainly wasn’t 🙂
      I hope you get the chance to make the recipe soon and enjoy it as much as I do x

      Reply

  8. Hi- I am not sure if I have “website blindness”, but i don’t see a yield on this recipe? Or really on any of your recipes tbh. I love reading/ using your recipes, but find this a little bit problematic since I never know how much I am making. Some guidance is appreciated and apologies in advance if I am just not seeing the info! -RFM

    Reply

    1. Hi Rachel! I’m sorry to hear you’re having problems identifying the yield for our recipes. We appreciate you speaking up in case other people are having the same issues. I’m going to email you now with a screenshot on where it’s located on our posts. Michael

      Reply

  9. also, I was thinking to put it in the metal pan instead of jars, do you think it will be messy, It seems firm to me?

    Reply

  10. is it the same coconut cream in the carton and in the can? I will make these for my husband on his birthday, it looks great,
    looking forward 🙂

    Reply

    1. Hi Monika, Sorry I only just saw your comment. It depends on where you live, but here in Australia I have only found canned coconut cream. If you find it in the carton and it’s the thick and creamy kind, then you can use that. Hope you both enjoy it!

      Reply

  11. Hi there!
    Would love to try this one for Xmas 🙂
    Any Idea of What you could replace the Kahlua with? (Something non alcoholic).
    Thanks! X

    Reply

  12. Hello, curious from your experience, how long in advance can your recipe be made and do you think can it be frozen as traditional tiramisu with similar texture when defrosted?

    Thank you!

    Reply

    1. Hi Nang, it disappears way too quickly for me haha. It would be good in the fridge for 3-4 days and also fine if you froze it. The texture should be similar after defrosting. I can’t talk from experience. Just make sure you add the dusting of cacao just before serving. If you give it a try, please let me know how it goes 🙂

      Reply

    2. I LOVE THIS RECIPE!!! Tiramisu was the first dessert I learned how to make 10+ years back and had been my heart-winning dish to wow people. Ever since I became vegan and gluten sensitive, I have not had it and that saddens me so much. Thank heavens I found this recipe! And I’m not one to closely follow recipes even when I baked but I did here (the best I can!) And it turned out beautiful, creamy, tasty and just sweet enough. I made a batch and served to my non vegan colleagues. They all loved it!!! This is my new heart-winning dessert to make!!! Can’t thank you enough!
      I also added Spiced rum to the coffee cream and coffee mix to dunk the cookies in. YUM!
      One thing though, I have A LOT of the “cookies” left over. Maybe we can reduce the recipe and use a smaller sized baking tray? I’m gonna use the leftover to make bread pudding or just eat with yogurt but it’s a lot.



      Reply

  13. Confused by what is meant by cans of coconut CREAM? Do you mean cans of coconut MILK? This has the thick set cream on top and the separated milk beneath. Think you’re in the US so maybe it’s called something different there. Thanks Helen

    Reply