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Vegan tiramisu

Vegan tiramisu in a serving dish topped with chocolate powder

Vegan tiramisu

Name: Vegan tiramisu
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Ingredients: 250ml pot whippable plant cream; 1 tbsp icing sugar; 1 tsp vanilla bean paste; 2 tbsp coffee liqueur or dark rum; 100ml coffee cooled; 1½ tbsp golden caster sugar; 2 tbsp cocoa powder; 100g dairy-free spread plus extra for the tin; 200ml dairy-free milk; ½ tbsp cider vinegar; 2 tsp vanilla extract; 125g golden caster sugar; 200g self-raising flour; ½ tsp baking powder

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Serves 6

Easy

Prep: 30 mins

Cook: 25 mins

plus at least a few hours cooling and chilling

A star rating of 3.5 out of 5.7 ratingsRate

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Make this easy vegan tiramisu for a simple but impressive plant-based dinner party dessert. It's rich, thick and creamy and filled with classic coffee flavours

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250ml pot whippable plant cream
1 tbsp icing sugar
1 tsp vanilla bean paste
2 tbsp coffee liqueur

or dark rum
100ml coffee

cooled
1½ tbsp golden caster sugar
2 tbsp cocoa powder

For the sponge

100g dairy-free spread

plus extra for the tin
200ml dairy-free milk
½ tbsp cider vinegar
2 tsp vanilla extract
125g golden caster sugar
200g self-raising flour
½ tsp baking powder

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Nutrition: per serving

kcal534
fat29g
saturates17g
carbs57g
sugars31g
fibre2g
protein6g
salt0.72g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. First, make the sponge. Using a little dairy-free spread, butter and line a 20cm x 30cm tin (or 25cm square).
step 2

Put the dairy-free milk in a jug and stir in the vinegar and extract, and leave for a few minutes to thicken. Beat the dairy-free spread and sugar together until creamy, then beat in the thickened milk mixture, flour, a pinch of salt and the baking powder until you have a smooth batter.
step 3

Scrape the batter into the tin and bake for 20-25 mins until lightly golden and risen, and a skewer comes out clean when inserted into the middle. Leave to cool in the tin for 10 mins, then transfer to a rack to cool completely.
step 4

Whip the plant cream with the icing sugar and vanilla bean paste until softly whipped. Mix the liqueur, coffee and caster sugar in a bowl. Cut the cooled sponge into 16-18 sponge fingers.
step 5

Add half the sponge fingers to a small serving dish (about 15cm x 20cm), breaking them up to fill any gaps. Using a pastry brush, brush the sponge with some of the coffee mixture. It won’t absorb as much as regular sponge fingers, so add gradually until they are lightly soaked. Spoon over half the cream mixture, then add the remaining sponge fingers. Brush again with the coffee mixture, then add the remaining cream and chill for a few hours or overnight. Sieve over the cocoa powder to serve.

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A star rating of 3.5 out of 5.7 ratings

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