Is there a better combination for dessert than the rich taste of coffee, the creamy texture and the sweet touch of chocolate? If you are a tiramisu fan and are looking for a plant-based alternative, the vegan tiramisu cake is sure to impress! This dessert combines everything you love about the classic tiramisu.
Why choose a vegan version?
Traditional tiramisu contains ingredients such as eggs, mascarpone and cream, but the vegan version offers a taste just as rich as the original, but without the animal products. Instead, we use plant-based alternatives that are just as creamy, delicious and full of flavour. Plus, the vegan version is often easier to digest and suitable for anyone with lactose or egg allergies.
The secret to the perfect texture
The key to the perfect vegan tiramisu cake is choosing quality ingredients. Instead of mascarpone, we can use a vegan alternative, which provides that characteristic rich texture. The coffee sponge cake can also be prepared with plant-based milk and a drop of vanilla extract for additional aroma.
An elegant finish
For the magical icing on the cake, we finish the tiramisu cake with a delicate layer of cocoa powder. Each slice is a true work of art that will delight not only the taste buds, but also the eyes.
An Occasion for Every Celebration
Vegan tiramisu cake is the perfect choice for birthdays, celebrations or simply as a weekend treat. Its sophisticated coffee aroma and silky soft texture are a combination that never disappoints.
Are you ready to try this wonderful vegan version? Although the preparation is simple, the result will enchant everyone – vegans and omnivores. The cake is a true harmony of flavors and a feeling of happiness in every bite.
What do you think of vegan tiramisu? Would you try it or have you already made it? Share your experiences with us in the comments!
Similar recipes
If you’re a fan of tiramisu, you can also make a classic tiramisu in a vegan version! For more vegan cake ideas, click here!
Recipe
Vegan Tiramisu Cake
Ingredients
Sponge cake
- 450 g white or semi-white flour
- 150 g ground almonds
- 20 g ground flaxseeds
- 24 g baking powder
- 120 g coconut sugar
- 1 tsp vanilla extract
- 4 dl plant-based drink
- 2 dl cooked coffee cooled
- 40 g agave syrup
- 50 ml oil
- 5 g cocoa powder
Coffee cream
- 120 g margarine room temperature
- 50 g cooked coffee cooled
- 50 g powdered sugar
Cream
- 250 ml vegan whipping cream
- 300 g vegan mascarpone
- 50 g powdered sugar
- 1 tsp vanilla extract
Instructions
Sponge cake
- In a large bowl, place all dry ingredients except cocoa (flour, ground almonds, flaxseeds, baking powder, coconut sugar) and mix them.
- In another bowl, mix the wet ingredients (vanilla extract, agave syrup, herbal tea, oil and coffee) and add them to the dry ingredients mixture.
- Mix with a hand mixer until smooth.
- Pour half of the mixture into a 25 cm diameter cake tin and bake for 25 minutes in a preheated oven at 180 °C.
- Stir in the cocoa powder into the other half of the mixture, mix well and pour into a 25 cm diameter cake tin and bake for 25 minutes in a preheated oven at 180 °C.
- Place the sponge cake on a cooling rack and leave to cool. If the top of the sponge cake is rounded, cut it off so that the cake is nice and flat when you put it together
Coffee cream
- Boil the coffee and cool.
- With a hand mixer mix coffee and sugar untill it starts to form foam.
- Add margarine and continue blending until you get a nice cream.
Cream
- Whip the cream, add the mascarpone, powdered sugar and vanilla sugar and mix well.
Assembling the cake
- Place a light sponge cake on the bottom of the cake tin and cover it with coffee cream.
- Place a chocolate sponge cake on top of the cream and cover it with cream.
- Refrigerate overnight so that the layers bond nicely.
- The next day, decorate the cake as desired, it is best to just sprinkle it with cocoa powder.
