Tiramisu is a decadent dessert traditionally reserved for upscale Italian restaurants. Learning to easily make this at home with this vegan, gluten-free, and refined sugar-free recipe is a game changer and has instantly become a family favorite in our kitchen. The light sponge is soaked in coffee, then layered with a thick cream filling, and is finally topped with a generous dusting of cocoa powder. Whole food plant based living doesn’t get much better than this!
Ingredients
Topping
1 1/2 cups (210g) cashews (soaked in water for at least 2 hours)
1/2 cup (112g) pitted dates (soaked with the cashews)
1 teaspoon vanilla
1/2 cup (118ml) water
Cake
1 cup (80g) rolled oats
3/4 cup (90g) almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (112g) pitted dates
1 1/2 cup (360ml) unsweetened soy milk (or plant milk of your choice)
1 teaspoon vanilla
1/3 cup (78ml) espresso or strong brewed coffee
1 tablespoon cocoa powder
Instructions
- Preheat oven to 350°F (180°).
- Drain the cashews and dates.
- Blend the topping ingredients in the blender until smooth and set aside.
- Blend the oats lightly in the blender to make a coarse flour.
- Add the oat flour, almond flour, baking soda and baking powder to a bowl and stir thoroughly.
- Add the dates, soy milk and vanilla to the blender and blend until smooth.
- Pour mixture into the flour mixture and mix well.
- Pour mixture into two silicone bread pans or parchment lined bread pans, dividing the mixture equally into the two pans.
- Bake for 25 minutes.
- Let cakes cool thoroughly.
- Place one cake onto a cake stand or plate.
- Poke holes all over the surface of the cake with a toothpick or fork.
- Ladle half of the espresso over the cake letting it soak in.
- Frost the top of that cake with half of the topping mixture.
- Place the next cake on top of that repeating step 13 and 14.
- Dust the top with the cocoa powder using a wire strainer.
- Keep in the fridge for 4-5 days.
19 comments
This looks amazing! I’m so excited to try this recipe and show my omnivore friends how great plant-based desserts can be. ❤️
This Tiramisu looks AMAZEBALLS!
In the UK, Lady’s fingers are spongey and we also use them for trifle. Can’t wait to try this! X
That looks amazing, but my daughter hates coffee. What do you think of using a fruit syrup instead?
Sure
We had this for dessert today – delicious! I just made it in the square, glass brownie pan that I already had – lined with parchment – worked great! I didn’t have layers; I just spread the frosting on top. I am going to try it with some orange zest in the frosting next time – or maybe some ground cardamom – or both : ) Thank you for all your recipes and detailed videos – they are really helping me kick my dairy cravings!
Made this and enjoyed it very much. Since I didn’t have two loaf tins the same size, I made it in an 8”x 8” metal pan. It took much longer than 25 minutes to cook and, instead of the center firming up, to my surprise it sank further the longer it was in the oven. I cut it in half and put it together in such a way that the thinner sections were offset, so it looked fine. The next time I will use more coffee than the 1/3 cup called for in the recipe as I would have liked the cake to be even more moist and the coffee flavour stronger – even though I used espresso!! I know that you don’t use any sugar, Jill, and I get it, but I will also add a shot of maple syrup to the filling next time for just a bit more of a sweet taste. It tasted even better after a couple of days in the fridge, as the flavours really melded together, which makes it a great make ahead cake.
All in all I’m thrilled to have this recipe! Thanks for all your hard work, Jill, much appreciated!
Thank you for all your recipes! I just made this – it was easy and delicious!
Is there a substitute for the cashews? Cashews and Pistachios are Kryptonite in our home.
almonds
My friend Michael gave me your cookbook and it is amazing, that is how I found out about you. I am a very experienced baker. Tiramisu is one of my favorite desserts, and I have made it the traditional way many times, even making the ladyfingers from scratch. But as soon as I saw this recipe, I had to try it. I was out of almond flour (that’s because I have made so many your apple pies!) so I used a cup of walnuts and pulverized them to a meal instead, to measure 3/4 cup ground. It was insanely good. Light, moist, definitely not too sweet but for me just perfect. I served it for dessert, and I had a slice the next morning for breakfast with coffee. I just made another one. For the readers who don’t happen to have 2 loaf pans, I baked it in one 9×9 pan for 25 minutes as in the recipe, then when cool, I divided it into two halves to make the layers. Thank you so much or this delicious recipe, Jill!
Made it for my birthday. Absolutely delicious. Thank you Jill.
I love tiramisu and thank you for making this recipe! I’m looking for coffee and cocoa substitutes for similar flavor but not caffeinated or alcoholic. I’m thinking of chicory coffee and cinnamon.
You could use carob powder instead of cocoa powder and you could always use decaffeinated coffee.
Made this and stayed true to the recipe. Mine didn’t look as pretty as Jill’s. It was actually pretty easy. So delicious! My whole family loved it. The only thing I would do differently is make my coffee a little stronger next time. I think I made it a little too weak. Yum yum yum!
Thank you Jill for this wonderful recipe!! You are a genius!! It tastes better than the original. Making it for the second time.
Jill, I am making this delicious sounding recipe today, but I am measuring out the oats, and 1 level U.S. cup of old fashioned rolled oats is weighing 120gm, not 80gm. I have tried 3 different measuring cups. Shall I use 80gm or 1 measured cup? Thank you 🙂
Hello Tanya, I have always used measuring cups so that is what I would suggest. I just recently transcribed all of our recipes to include the metric measurements but am using just standard measurements of what I find online. I am going to go weigh mine right now. Thank you for letting me know.
Can I use whole wheat flour instead of almond flour?
I haven’t tried making this recipe with any other flours, sorry