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Vegan Tiramisu

I love traditional Italian tiramisu, and this vegan version will blow your mind. It is extremely creamy, the sponge cake is fluffy soft and just perfect to finish off a meal. Definitely a MUST TRY!

Preparation Time: 30 mins

Cooking Time: 25 mins

Total Time: 55 mins

Servings: 10 people



Vegan sponge cake:

250 g flour

1,5 tsp baking powder

2 tsp cacao powder

160 g sugar

225 ml sparkling water

55 g rapeseed oil (refined)

1 tsp vanilla extract

1 pinch salt


200 g vegan whipped cream

150 g vegan mascarpone*

200 g vanilla soy joghurt

150 g icing sugar

6 drops rum aroma

1 tsp vanilla extract

1 large coffee

cacao powder

*you can also use vegan quark, or reduced fat cream cheese, the mascarpone is added to add a thick texture to the cream.



1. Preheat the oven to 180°C (convection).

2. In a large bowl, sieve the flour and cacao powder. Add the sugar, vanilla extract, salt and baking powder. With a whisk fold in the oil and sparkling water.

3. Prepare a cake tin (I used a 25x25cm one) with baking paper. Pour in the dough.

4. Bake for 25-30 minutes until the dough is baked through.

5. Let cool completely. Cut the cake your desired shape for the form you will be using for the tiramisu. The pieces should be around 2-3 cm thick.

6. Whip the cream. Combine the mascarpone, vanilla yoghurt, the vanilla extract, rum aroma and icing sugar. Fold in the whipped cream.

7. You can either quickly immerse the sponge pieces in the coffee or use a brush to generously drizzle coffee all over them. Start with a layer of sponge. Add a half of the crème, another layer of sponge and finish off with the rest of the crème. Refrigerate for at least 3 hours (best overnight). Sprinkle with cacao just before serving.


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Vegan Tiramisu
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