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Vegan Tiramisu with Cashew Cream

Vegan Gluten-Free Tiramisu with Cashew Cream

This vegan tiramisu is rich, creamy, and deeply coffee-flavored. Made with a soft gluten-free sponge, cashew-coconut cream, and espresso, it’s a dairy-free, egg-free dessert that tastes just like the classic Italian favorite.
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Prep Time 45 minutes
Cook Time 25 minutes
Chilling Time 6 hours
Total Time 7 hours 10 minutes
Servings: 6 people
Course: Dessert
Cuisine: Gluten-Free, Italian, Italian Vegan
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Vegan Sponge Cake
  • 1 cup oat flour
  • ½ cup rice flour
  • ¾ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup plant-based milk almond or soy
  • ½ cup unsweetened applesauce
  • ¼ cup neutral oil sunflower or canola
  • 1 tbsp apple cider vinegar
  • 1½ tsp vanilla extract
For the Coffee Soak
  • 1½ cups strong brewed coffee or espresso cooled
  • 2 –3 tbsp coffee liqueur rum, amaretto, or marsala wine (optional)
For the Cashew Mascarpone Cream
  • 1½ cups raw cashews soaked and drained
  • ½ cup plant-based milk
  • ⅓ cup maple syrup or agave
  • 1½ tsp vanilla extract
  • Pinch of salt
For the Whipped Coconut Cream
  • 2 cans full-fat coconut milk chilled overnight
  • ¼ cup powdered sugar
For Topping
  • Unsweetened cocoa powder
  • Optional: grated dark chocolate

Method
 

Prepare the Sponge Cake
  1. Preheat oven to 360°F (180°C). Line two small cake pans.
  2. In a bowl, whisk oat flour, rice flour, sugar, baking powder, baking soda, and salt.
  3. Blend plant milk, applesauce, oil, vinegar, and vanilla until smooth.
  4. Pour wet ingredients into dry and mix gently until just combined.
  5. Let batter rest 5 minutes.
  6. Divide into pans and bake 20–25 minutes, until a toothpick comes out clean.
  7. Cool completely. Slice cakes in half, then cut into finger-sized strips.
Make the Cashew Cream
  1. Blend soaked cashews, plant milk, maple syrup, vanilla, and salt.
  2. Blend until fully smooth and creamy. Scrape sides as needed.
  3. Set aside.
Whip the Coconut Cream
  1. Open chilled coconut milk and scoop out only the solid cream.
  2. Beat with powdered sugar until light and fluffy.
  3. Chill immediately.
Combine the Creams
  1. Gently fold cashew cream into whipped coconut cream.
  2. Mix slowly to keep it light and airy.
Assemble the Tiramisu
  1. Mix coffee with liqueur (if using).
  2. Lightly dip cake strips into coffee (do not soak).
  3. Arrange first layer in an 8-inch dish.
  4. Spread half the cream on top.
  5. Add second cake layer, then remaining cream.
  6. Smooth the top.
Chill and Finish
  1. Cover and refrigerate at least 3 hours or overnight.
  2. Before serving, dust generously with cocoa powder.
  3. Add grated dark chocolate if desired.

Notes

  • This dessert tastes better the next day as flavors settle.
  • Always use full-fat coconut milk without gums for best whipping.
  • If coconut cream fails to whip, chill bowl and beaters first.
  • Store covered in the fridge for up to 3–4 days.
  • Alcohol is optional and can be replaced with extra coffee.