Homemade Vegan Tiramisu
A vegan version of the popular Italian dessert. Homemade vegan ladyfingers are soaked in espresso and then covered in a sweet cream. This dessert is chilled and then best enjoyed the next day. It get's better as it sits and I promise it will be loved by vegans and non-vegans.
Equipment
- High Power Blender paid link
- 9 x 9 inch baking pan paid link
- Stand Mixer paid link, you can also use a hand mixer
- Cookie Sheet paid link
- Silicone Mat paid link, or parchment paper
Ingredients
Ladyfingers
- 1 cup chickpea flour paid link
- 3 tablespoons water
- 1 cup organic sugar
- 1 tablespoon vanilla extract
- 3 cups all purpose flour
- 4 tablespoons cornstarch
- 4 teaspoons baking powder
- ½ cup + 2 tablespoons water
Cream
- 1 block soft tofu (16 ounces)
- ½ block firm tofu (8 ounces)
- 1 cup vegan cream cheese softened, I like Kite Hill
- ¾ cup organic sugar
- 1 tablespoon vanilla extract
- 1 ¼ cup brewed espresso or strong coffee you can use decaf if you desire
- 1 tablespoon cocoa powder for dusting on top
Instructions
- Preheat oven to 350°F (190°C).
- In a small bowl whisk 1 cup chickpea flour and 1 cup organic sugar.
- Add in 3 tablespoons water and 1 tablespoon vanilla extract mix together until it forms a thick dough, that almost resembles playdough.
- Sift 3 cups all purpose flour, 4 tablespoons cornstarch and 4 teaspoons baking powder into the bowl.
- Then add the ½ cup + 2 tablespoons water in slowly mixing with a spoon until it comes together. The dough may be a bit sticky and that is okay, but you should be able to form it easily into a ladyfinger shape.
- Take about 2 tablespoons of the dough and roll it between clean hands to form ladyfinger shape. If you are finding the dough is very sticky you can flour your hands before.
- Place on a baking sheet lined with parchment paper or silicone mat leaving a bit of space between them. Repeat until all the dough is used. Depending on how big you make the ladyfingers you want to get between 20 to 24 ladyfingers.
- Bake for 10 to 15 minutes depending on your oven. They will be slightly darker in color and the bottoms do not need to be golden. If they spread and are touching while baking do not worry you can easily break them apart once they've cooled.
- Once the ladyfingers are done baking let them cool for 10 to 15 minutes.
- Meanwhile, make the cream. Add the 1 block soft tofu, ½ block firm tofu, ¾ cup organic sugar, and 1 tablespoon vanilla extract into the blender. Blend for about 30 seconds to 1 minute until mixed together.
- In a stand mixer or with a hand mixer, whip 1 cup vegan cream cheese for 30 seconds to 1 minute. Then, pour in the tofu mixture and whip again for about a minute.
- Prepare 1 ¼ cup brewed espresso or strong coffee. Then dip the cooled ladyfingers in the espresso for a few seconds and place in your baking dish. Make a single layer of espresso dipped lady fingers. Then add half of the cream filling, enough to cover it. Repeat dipping the ladyfingers in the espresso, layering, and finish with adding the remaining cream overtop. Note: If you have leftover ladyfingers you can break it up into pieces and pop it into any cracks or crevices you find. You can also pour any leftover coffee/espresso over the top ladyfinger layer. Let it it sit for about 30 seconds and then pour it out to get an extra strong coffee flavor.
- Cover the tiramisu and refrigerate at least overnight (24 hours). This dessert will get better the longer it sits in the fridge so it is great to make in advance. You can prepare it up to 48 hours in advance.
- Dust the 1 tablespoon cocoa powder over top. Cut into 9 pieces, or as many as you want for serving, and enjoy. If desired, garnish with mint.
Video
Notes
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- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
- You can make this tiramisu in an 8 x 8 inch baking dish for a thicker tiramisu, I used 9 x 9 inch. You can also do a 9 x 11 inch pan but it will be thinner.
Nutrition
Serving: 205gCalories: 459kcalCarbohydrates: 83.7gProtein: 13.2gFat: 8.5g
Tried this recipe?Let us know how it was!