Gluten-Free Vegan Tiramisu - Rhian's Recipes (2024)

4.22 from 87 votes

Course: Dessert

Cuisine: Italian

Keyword: gluten-free tiramisu, vegan dessert, vegan tiramisu

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Author: Rhian Williams

For the sponge:

• ▢ 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
• ▢ 200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
• ▢ 1 teaspoon apple cider vinegar * (ensure gluten-free if necessary)
• ▢ 8 tablespoons maple syrup (or sub any other sweetener)
• ▢ 150 g (1 ¼ cup) ground almonds (almond meal) **
• ▢ 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• ▢ 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• ▢ ¼ teaspoon bicarbonate of soda (baking soda)

For the coffee mixture:

• ▢ 400 ml (1 ⅔ cup) coffee , strong and warm
• ▢ 2 tablespoons liqueur of choice to taste (ensure vegan/gluten-free if necessary)

For the mascarpone:

• ▢ 800 g (28 oz) tins of full-fat coconut milk ***
• ▢ 4 tablespoons lemon juice
• ▢ 5 tablespoons maple syrup (or sub any other sweetener)
• ▢ 1 teaspoon vanilla extract

To assemble:

• ▢ Cocoa powder , for dusting

For the cake:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).

• Once melted, add the milk to the same bowl along with the vinegar, maple syrup and ground almonds.

• Sift in the flour, baking powder and bicarbonate of soda.

• Mix well, adding a tiny splash more milk if it’s looking too dry.

• Transfer mixture into a square baking tin lined with baking paper (I used a 23cm/9inch square baking tin).

• Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean.

• Leave the sponge in the tin to cool completely before cutting.

For the coffee mixture:

• Measure out the coffee in a jug and mix in the liqueur.

For the mascarpone:

• You’ll need to keep your tins of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!

• Open the tins upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies).

• Place the thick, creamy part into a bowl.

• Add the lemon juice, maple syrup and vanilla extract.

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• Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy.

To assemble:

• Cut the sponge in half both ways, then cut each square into three, so that you end up with 12 rectangular-shaped sponges.

• Use a chopping board to carefully slice each rectangular sponge in half horizontally.

• Lay half of the sponge rectangles along the bottom of a large baking dish (I used a 25cm/10inch by 22cm/8.5inch dish).

• Carefully spoon half of the coffee mixture over the sponges until absorbed completely - you will get more precision using a spoon to do this.

• Spread half of the mascarpone over the sponges.

• Lay the rest of the sponges on top of the mascarpone and carefully spoon over the remaining coffee mixture.

• Top with the remaining mascarpone and finish with a fine dusting of cocoa powder.

• Keeps well covered in the fridge for up to a day.

*The vinegar is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy.

**You can alternatively usealmond flour.

***You can alternatively use 400g (14oz) coconut yogurt.

• You should make sure the coffee you use is strongso that the flavour is distinguishable.
• The coffee should be warm,so that it soaks into the sponge better.
• You can use decaffeinated coffee if you want to make it caffeine-free.
• You can make the "coffee" mixture using chicory powder if you want to make it coffee-free.
• You can use any alcohol you like.
• If you want to make it alcohol-free or if you are making it for kids, you can omit the alcohol completely.
• The quantities can easily be doubled or tripled if you’re feeding a large crowd.
• This tiramisu doesn't keep for longer than one day as the sponge becomes too soggy otherwise.
• This tiramisu cannot be frozen.

Nutrition Facts

Gluten-Free Vegan Tiramisu

Amount Per Serving

Calories 351Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 17g85%

Sodium 56mg2%

Potassium 233mg7%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 13g14%

Protein 5g10%

Vitamin C 2.6mg3%

Calcium 96mg10%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.