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Home » Desserts » Vegan Tiramisu Recipe (Gluten-Free, Eggless)
VEGAN TIRAMISU RECIPE (GLUTEN-FREE,
EGGLESS)
Published by Ela on 9. August, 2020, updated on 22. October, 2021 | — 91 Comments As an Amazon Associate I earn from
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This vegan tiramisu is the perfect year-round dessert for coffee lovers.
Combining fluffy sponge cake ‘fingers’ with creamy cashew and coconutbased vegan mascarpone and finally the spiked coffee! Plus, this recipe
is gluten-free, eggless, and dairy-free!
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When I first turned vegan, creamy tiramisu was something
I missed – a lot! The
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traditional version is packed with non-vegan or gluten-free friendly ingredients,
including eggs and tons of dairy. I thought it just wasn’t meant to be- and now I regret
ever waiting so long to try!
Over the years, I’ve satisfied my cravings for creamy desserts with the likes of this
Peanut Butter Mousse and Vegan Chocolate Pie. I even made a vegan tiramisu style
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dessert before – this Gluten Free Tiramisu with Gingerbread
and Brownies.
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However, this time I’ve kept things classic with vanilla sponge’ fingers’, a creamy vegan
mascarpone, and a spiked coffee sauce, all topped off with a dusting of cocoa powder.
This dairy free tiramisu is now void of any ingredients I can’t eat and yet definitely hits
the spot! Even your dairy eating friends will be asking for seconds of this crowdpleasing dessert.
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Though simple, there is a little forethought needed AD
when making this dessert. I usually
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like to prep several elements the night before, including:
Brewing the coffee (to cool overnight)
Baking the cake (to cool overnight)
Soaking the cashew nuts
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Placing the coconut milk cans in the fridge (to separate and harden)
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If you get all those bits done the night before, then the remaining prep can be carried
out in around 20-25 minutes, followed by the chilling time.
It might sound like a bit of a long process, but it’s so worth it, especially when each
step is so simple! There is nothing quite like this creamy, cakey, coffee, spiked dessert,
and you won’t feel like you labored over it either!
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THIS RECIPE IS:
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Dairy-free
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Egg-free
Vegan (Plant-based)
Gluten-free
Coffee-Infused
Can be made alcohol free
Creamy and moist
A great ‘make-ahead’ vegan dessert
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As I said above, I’ll often prepare certain parts of thisAD
recipe the evening before. You
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can even spread the process out over two days or squeeze the majority into one.
However, the cans of coconut milk must be placed in the refrigerator the night before.
For the full ingredients list, measurements, and nutritional information for this vegan
tiramisu recipe, then find the recipe card below.
F I R S T, P R E PA R E T H E VA N I L L A C A K E :
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Step 1: Preheat the oven to 360F/180C. Line two 8 or 9″ square baking pans with
parchment paper or lightly grease with oil/vegan butter. Then, begin by adding all the
dry cake ingredients to a bowl and whisk to combine.
Step 2: Process the wet ingredients in a blender/food processor. Then pour into the
bowl of dry ingredients and whisk until just combined. Then, allow the batter to rest
for five minutes.
Step 3: Divide the batter into the prepared baking pans and bake in the oven for
between 20-25 minutes. Insert a toothpick to make sure it is cooked through (it can
come out crumbly, but not wet). If you’re using just one pan, then the cooking time can
increase to up to 35 minutes.
Step 4: Allow the cakes to cool completely before cutting each cake in half and then
slicing into ‘ladyfingers’ by slicing every 1″ across, so each cake has around 16-18
‘fingers.’
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Step 1: Open the chilled cans of coconut milk and scoop
out the solid cream into a
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large mixing bowl. Alternatively use 1 container/270ml vegan whipping cream). The
remaining liquid in the can will work well in smoothies and bread batter etc. Add the
powdered sugar or powdered Erythritol to the coconut cream.
Step 2: Use an electric hand mixer to beat the mixture until light, and fluffy. Then
refrigerate immediately (the coconut cream will thicken in the fridge)
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Step 3: Add the soaked cashews, plant-based milk, maple syrup, vanilla extract, and a
pinch of salt to a blender and blend until completely smooth. You may need to pause
to scrape down the sides of the jug a couple of times during the process.
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Step 4: Gently fold the cashew cream into the whipped coconut cream using a spatula
and set aside.
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THEN, ASSEMBLE THE VEGAN TIRAMISU:
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Step 1: Combine the chilled coffee and coffee liqueur
(read notes for alternatives) in a
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medium-sized bowl.
Step 2: There are a few methods for adding the coffee to the cake. Because the cake
is quite dry, submerging it in the coffee will make it too saturated. However, you can
lightly press one side of the cake slice to the top of the coffee and remove it
immediately.
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Or use a brush to brush coffee over the cake pieces in the pan. If using a serving dish
that is the same size as the ones that you baked the cake in then you can even leave
the cake whole, prod it all over with a fork and then spoon over some coffee.
I used an 8″ square dish that gets slightly wider at the
top. You could also use a 9″
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square dish or a rectangular one around 10.5 x 6.6 and at least 3 inches in height.
Note* You can layer a thin layer of the mascarpone substitute to the baking dish first,
though it may not produce as ‘clean’ slices as placing the cake first.
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Step 3: Spread about half of the mascarpone cream over the cake slices and use a
spatula to spread it into an even layer.
Step 4: Repeat the processes once more, with a further
layer of coffee-soaked cake
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pieces and the remainder of the cream. You may have some leftover cake pieces that
you can eat plain.
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Step 5: Cover the pan with plastic wrap and allow to chill in the fridge for at least 3
hours or overnight. Then, finally, dust the tiramisu with cocoa powder, serve, and
enjoy!
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If you’re on the internet as much as I am (too much!),AD
then chances are that you may
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have seen the Korean’ Dalgona latte’ trend (whipped coffee) earlier this year. I thought
it could be a delicious addition to this dessert for any super coffee lovers.
Depending on the size of your dish, you’ll need 3-4 tablespoons each of instant
coffee, granulated sugar (or Xylitol works even better and is refined sugar-free), and
hot water.
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Using a whisk (manual or electric), whisk into stiff peaks.flowwow
As it whisks, it will expand
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and froth up.
You can then spread this thin Dalgona layer over the first layer of mascarpone (and if
there’s any leftover, then you can make yourself a latte; win-win!). The foam itself is
strong/bitter. However, when combined with the sweet cream and cake, it will be a
coffee lover’s dream!
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You can serve this dairy free tiramisu alone or alongAD
with some vegan ice-cream
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and/or fresh sliced strawberries.
If wanted, you could sprinkle some grated dark chocolate over the cacao powder too!
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Store any leftovers, covered, in the fridge for 3-4 days
(if you manage not to eat it all
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within the first day!). I haven’t attempted to freeze this dessert before as it may affect
the texture of the cashew cream. If you try, let me know how it goes in the comments.
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I N G R E D I E N T N OT E S A N D VA R I AT I O N S
For the cashews: Soak the cashews in cold water for at least 3 hours (or
overnight) or in boiling water for 20-30 minutes. If you’re unable to eat cashews,
then you could use vegan cream cheese – though I haven’t tried this, so I can’t
guarantee the results.
For the coffee: Use espresso or a strong brewed black coffee. Black coffee will
be slightly less bitter.
For the Liqueur: Use a coffee liqueur (like Kahlua), rum, amaretto, or marsala wine
(each will provide a unique flavor). Alternatively, a tablespoon of maple syrup with
a few drops of rum flavoring will work.
For an alcohol-free tiramisu, omit the booze and use extra coffee instead.
If you’re not a fan of coffee or hoping to serve to kids, then you can omit the
coffee entirely and use hot chocolate instead!
MORE INGREDIENT NOTES:
For the coconut cream: Particular brands of coconut milk will perform far better
(in terms of separating and whipping), though this depends on where you live. I
suggest keeping a couple of brands to hand if you
haven’t had time to experiment.
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Avoid tins with stabilizers.
You can use vegan whipping cream in place of the coconut milk if it’s available
where you live.
For the cake: This gluten free tiramisu used a combination of oat flour and rice
flour to make the cake. However, you may be able to swap this for another glutenСвязка or
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free cake flour mix. Or use regular all-purpose flour
spelt
flour (if you are not
gluten-free).
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If you manage to find store-bought ladyfingers that fit your dietary needs, then
feel free to use them in place of the cake.
I love maple syrup; however, you can use any liquid sweetener– such as agave
syrup, date syrup, rice malt syrup, etc.
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You can serve this creamy dessert in individualAD
ramekins or glasses too. Either
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crumble the cake for a more ‘rustic’ look (and just pour over the coffee) or use
circle cutters for a neatly layered tiramisu.
This recipe will make 4 very generous portions, 6 medium, or 9 small portions.
Allow the cakes to cool for a while before removing from the pan, as gluten-free
cakes will remain quite crumbly/ beak apart easily, while warm.
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If you give this vegan tiramisu recipe a try, I’d love a comment
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below.
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Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan
and #elavegan – I love seeing your recreations.
Vegan Tiramisu
Author: Michaela Vais
This vegan tiramisu is the perfect year-round dessert
for coffee lovers. Combining fluffy sponge cake
'fingers' with creamy cashew and coconut-based
vegan mascarpone and finally the spiked coffee! Plus,
this recipe is gluten-free, eggless, and dairy-free!
4.92 from 12 votes
Print Recipe
PREP TIME
45 mins
COURSE
Dessert
Pin Recipe
COOK TIME
25 mins
CUISINE
Italian
TOTAL TIME
1 hr 10 mins
SERVINGS
9
INGREDIENTS
Vegan Vanilla Cake (*see notes)
Dry Cake Ingredients:
2 1/4 cups (225 g) oat flour* gluten-free if needed
3/4 cup (150 g) granulated sweetener of choice
3/4 cup (120 g) rice flour* (I used white)
CALORIES
481 kcal
1x
2x
3x
2 tsp baking powder*
3/4 tsp baking soda*
1/2 tsp salt*
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Wet Cake Ingredients:
1 cup (240 ml) plant-based milk*
1/2 cup (120 g) applesauce
3 tbsp (60 g) oil*
1 tbsp vinegar
2 tsp vanilla extract*
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Vegan Mascarpone
2 13.5 oz cans coconut milk* chilled overnight (or 270 ml vegan whipping cream)
3 tbsp powdered sugar (or powdered Erythritol)
1 1/2 cups (225 g) raw cashews soaked (*see notes)
1/2 cup (120 ml) plant-based milk*
4 tbsp (80 g) maple syrup* or liquid sweetener of choice
1 1/2 tsp vanilla extract*
1 pinch of salt*
Other Ingredients
1 1/4 cups (300 ml) strong coffee room temperature
2 tbsp coffee liqueur (*see notes)
Cocoa powder* for dusting
INSTRUCTIONS
Vanilla Cake
1
You can watch the video in the post for visual instructions.
Preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius) and line two 8"
(20 cm) or 9" (23 cm) square baking pans with parchment paper or lightly grease
with oil or vegan butter.
2
Add all dry cake ingredients to a bowl and stir with a whisk.
3
Process the wet ingredients in a blender or food processor and pour the mixture
into the bowl of dry ingredients. Mix with a whisk until just combined. Let the
batter rest for about 5 minutes.
4
Divide the batter into the prepared baking pans and bake in the oven for about 2025 minutes or until a toothpick inserted into the center comes out clean (crumbly is
fine, but not wet). If you have just one pan, the baking time will be longer, about
35 minutes.
5
Let both cakes cool completely. Cut each cake in half, then slice each half into 8-9
strips about 1" wide (or a similar size as "ladyfingers"), so 16-18 strips per cake.
Vegan Mascarpone
1
Open the chilled cans of coconut milk and scoopAD
the solid cream into a large
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mixing bowl. Save the coconut water for a smoothie or discard it. Add the
powdered sugar or powdered Erythritol.
2
Use an electric hand mixer to beat the mixture until light and fluffy. Refrigerate.
3
Add the soaked cashews, plant-based milk, maple syrup, vanilla extract, and pinch
of salt to a blender and blend until completely smooth and creamy, scraping
down the sides of the container if needed.
4
Gently fold the cashew cream into the whipped coconut cream using a spatula. Set
aside.
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Assemble
1
In a medium-sized bowl, combine chilled coffee with coffee liqueur.
2
Lightly press one side of a cake slice to the top of the coffee and remove
immediately or use a brush to brush coffee over the cake slices in the pan. Repeat
with more cake strips to cover the surface. I used an 8" (20 cm) square dish that
gets slightly wider at the top, you could also use a 9" (23 cm) square dish or a
rectangular one around 10.5 x 6.6 (27 x 17 cm) and at least 3 inches (8 cm) in
height.
3
Spread about half of the mascarpone cream evenly over the cake strips. Add
another layer of soaked cake slices, and top with the remaining mascarpone cream.
You may have some leftover cake pieces that you can eat plain.
4
Cover the baking pan with plastic wrap and place it in the refrigerator for 3 hours
or overnight.
5
Finally, dust with cocoa powder and serve. Enjoy!
NOTES
Vanilla Cake: You can use store-bought ladyfingers that fit your dietary needs,
instead of making the cake. However, if you want to make the vanilla cake and are
not gluten-free, you might be able to use regular all-purpose flour or spelt flour.
Cashews: Soak cashews in cold water for about 3 hours (or overnight) or in boiling
water for about 20-30 minutes. If you can't have cashews, you could try using
vegan cream cheese to replace the cashews and the milk (I haven't tried it in this
recipe though).
Coffee liqueur: You can use rum instead, or use 1 tbsp maple syrup and add some
drops of rum flavor.
Read the blog post for ingredient subs, variations, pro-tips, how to make the
tiramisu for kids, and step-by-step pictures.
The total time does not include chilling time.
Nutrition facts are just a rough estimate and calculated with Erythritol for a refined
sugar-free version.
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Nutrition Facts
Vegan Tiramisu
Amount per Serving
Calories
Fat 28g
Saturated Fat 12g
Carbohydrates 49g
Fiber 4g
Sugar 10g
Protein 10g
481
% Daily Value*
43%
60%
16%
16%
11%
20%
* Percent Daily Values are based on a 2000
calorie diet.
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Photo credit: @memoirssoluciie
Vegan mascarpone slightly adapted from tasty.co
Nutrition information is an estimate and has been calculated automatically
EQUIPMENT
Blender*
Tried this recipe?
Mention @elavegan and tag #elavegan
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COMMENTS
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Janelle
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24. October, 2021 at 15:24
Do you have any suggestions for replacements for the vegan mascarpone? I don’t
have canned coconut milk here, but I do have fresh coconut.
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Ela
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24. October, 2021 at 15:39
Hi Janelle, you can use any dairy-free cream (that can be whipped) instead of
canned coconut milk. I don’t think fresh coconut will work. 🙂
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Janelle
24. October, 2021 at 16:22
Thanks! But around here, you can’t find any dairy-free cream. 🙁 I’m
wondering-do you think your recipe with icing made with Japanese sweet
potatoes would work?
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Ela
24. October, 2021 at 20:10
Maybe you can just use 50% more cashews, 50% more dairy-free milk,
and skip the coconut milk/cream. The Japanese sweet potato frosting
might work too, but it’s rather heavy, not as light and fluffy.
I also once made a cashew frosting with custard, which you can check
out here. I would suggest doubling the ingredients. Maybe that would
work too. 🙂
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Sophie
7. August, 2021 at 04:39
Hi Ela,
I’m planning on making this as a surprise for my gluten, lactose and egg intolerant
friend. How long do you think I can leave it in the fridge for? Is a week too long?
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Ela
7. August, 2021 at 09:00
Yes, a week is definitely too long. I would make it a day ahead, max. two days. 🙂
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Sophie
8. August, 2021 at 10:22
Ok thank you!
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Camila
5. July, 2021 at 10:03
Hi Ela!
How long should I refrigerate the vegan mascarpone before adding the cashew
cream?
Thank you!
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Ela
6. July, 2021 at 09:11
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Hi Camila, just until you finish blending the cashew cream. 🙂
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Camila
13. July, 2021 at 03:20
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Thank you!
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erin
17. June, 2021 at 13:12
Wow! Just made this! Delicious! Love the filling! Used Schar gluten free ladyfingers
instead of the cake part of the recipe to save time.
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Ela
17. June, 2021 at 13:57
That’s awesome, Erin! I am so glad you liked it. 🙂
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Kate
24. May, 2021 at 14:53
Hello Ela. can I omit or replace vinegar? I shouldn’t use it because of ebv virus.. Thank
you for your response. Anyway I love your recipes! They are everyday inspiration for
my cooking and baking. Thank you for that!
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Ela
24. May, 2021 at 15:13
Hi Kate, you could use lemon juice instead. I am so glad you like my recipes! 🙂
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Amanda
23. May, 2021 at 08:58
Can the oil be left out or substituted with anything?
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Ela
23. May, 2021 at 10:02
You could try cashew butter or almond butter, but the result will be different.
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Wendy
5. September, 2021 at 15:35
I love your recipe <3 I used lady fingers (cant eat milk) and made vegan
mascarpone. But it was to liquid and i added more cashews and solved the
problem. I was amazing. Thank you
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Ela
5. September, 2021 at 19:46
I am so glad you loved it, Wendy! Thanks for
your feedback. 🙂
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Merle
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20. May, 2021 at 03:56
Hello!
I really want to make this this weekend, because it looks amazing! I was just looking at
all the ingredients. I was wondering what kind of different oils i can use for the cake?
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Ela
21. May, 2021 at 03:15
Hi Merle, any oil should be fine, like grapeseed oil or olive oil. 🙂
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Anna
2. April, 2021 at 04:45
Hi Ella,
Can I use almond flour instead of oat and rice flour?
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Ela
2. April, 2021 at 08:59
Hi Anna, no, almond flour won’t work. 🙂
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Gina
15. March, 2021 at 20:32
Can anyone comment on the type of coffee liqueur used if we need it to be dairy and
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gluten free? Would the new baileys alamade (almond
milk) be fine? Or does it have to
be Kaluha?
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Ela
16. March, 2021 at 08:55
Hí Gina, it doesn’t need to be Kaluha. I think Baileys Almande is fine. 🙂
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Jo
1. March, 2021 at 00:33
Hello! Is the applesauce sweetened or unsweetened?
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Ela
1. March, 2021 at 09:28
Hi Jo, it’s unsweetened. 🙂
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Jo
4. March, 2021 at 03:04
Thank you! Where did you get your baking dish?
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Mathilde
23. January, 2021 at 08:43
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Hello! I’m planning to do the recipe but I have a problem. I could only find coconut
milk with guar gum. Is it going to turn bad if I use this type of milk? Do you have any
recommandations? Thanks!
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Ela
23. January, 2021 at 09:17
Hi Mathilde, I am not sure, it might still work. If it gets firm in the fridge (the white
part) then you can definitely use it. If it stays liquid then it won’t work. 🙂
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Sam
6. January, 2021 at 21:21
Can I use regular applesauce or does it have to be unsweetened?
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Ela
6. January, 2021 at 21:29
You can use regular applesauce, it will be just slightly sweeter. 🙂
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Or
23. March, 2021 at 07:40
Hi!
Can I replace the out flour with Green buckwheat flour?
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Ela
23. March, 2021 at 08:37
Hi, I never tried that, so I am not sure. It might work just fine though. 🙂
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Samantha
6. January, 2021 at 11:15
Hello, is the applesauce a substitute for the typical egg ingredient? If so can I use
eggs? How many eggs would that be
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Samantha
6. January, 2021 at 11:17
Also can I leave out the coffee liqueur I do not have any
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Ela
6. January, 2021 at 11:27
Yes, that is no problem. 🙂
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Ela
6. January, 2021 at 11:27
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Hi Samantha, I think it should be fine to use 2 eggs.flowwow
But please note that I
obviously never tried it, since I am vegan. 🙂
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Allison
28. December, 2020 at 12:26
How long should the coconut milk/powdered sugar mix refrigerate for?
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Ela
28. December, 2020 at 20:14
Just until you finish blending the cashew nuts with the other ingredients. 🙂
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Allison
29. December, 2020 at 11:35
Thank you!
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Ela
29. December, 2020 at 12:32
You are welcome, Allison! 🙂
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Alex
2. January, 2021 at 10:24
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Wow this recipe was amazing! I was a bit worried the cream layer would
taste too much like coconut but when it all came together it wasn’t coconuty at all! Was very happy with how it turned out! I also used regular all
purpose flour instead of rice and oat flour.
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Ela
2. January, 2021 at 10:42
So glad you enjoyed the Tiramisu, Alex! And I am happy it turned out
fine with regular all-purpose flour! Thanks for your great feedback. 🙂
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Lenore
25. December, 2020 at 06:50
Hi Ella,
Made this for our Christmas dessert and it was a hit even for those who are not vegan.
I made a mistake and added the cashew nuts to the coconut cream too early, before
creating a smooth mixture. The mixture became a bit crunchy, but it turned out well in
the end it spite of this mishap. Great recipe. Thanks
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Ela
25. December, 2020 at 09:31
I am so glad you liked it, Lenore! 🙂
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Svetlana
23. December, 2020 at 08:42
Hi Ella,
Can I use walnuts instead of cashews?
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Ela
23. December, 2020 at 09:47
Hi, that probably won’t work very well. Only cashews will make the cream super
smooth, almonds might work too, but I never tried walnuts. 🙂
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Oana
20. December, 2020 at 12:45
can I use tofu instead of cashews?
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Ela
20. December, 2020 at 13:32
I never tried it in this recipe, but I think silken tofu
should work fine. 🙂
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Virginie
25. March, 2021 at 19:49
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Hi, I want to make it but, is it possible to put vegetal yogourt instead of
applesauce?
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I used to make my vegan cake with vegetal yogourt but do you think the
result will be the same for this cake?
Thanks for your answer
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Ela
25. March, 2021 at 20:05
Hi Virginie, I never tried yogurt in this recipe, but I think it should work
fine. 🙂
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Ellen
15. December, 2020 at 22:38
Hi there, can we leave out the powdered sugar from the coconut cream? Is this for
taste or for texture? Thanks! Also, how many would this cake serve just as a small
portion? i.e. how far could you stretch it do you think?
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Ela
16. December, 2020 at 09:31
Hi Ellen, it’s just for taste. You can leave it out, but
then it won’t be sweet.
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As mentioned in the post, it will make about 9 smaller portions. 🙂
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Nele
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9. December, 2020 at 03:15
Hi 😊 would it be possible to use coconut sugar instead of granulated sugar?
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Ela
9. December, 2020 at 09:16
Hi Nele! Sure, that’s totally fine. 🙂
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Peony
30. November, 2020 at 06:50
It’s so delicious! My mom said she can’t tell it’s vegan!! I am gonna make it again this
weekend!
Hope you can create a recipe for Black forest cake.. one of my favorites!!
Thank you for the recipe!
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Ela
30. November, 2020 at 10:20
That’s wonderful, Peony! I am so glad you both loved it. 🙂
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Mandylyn
19. November, 2020 at 02:49
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I’m so excited to try this especially based on the good reviews!! I was wondering if
there is a quicker way to cool the coconut milk though?flowwow
I have canned milk but I Купить
didn’t
realize it had organic guar gum and I just read that wasn’t okay although I already
made the cake😭
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Ela
19. November, 2020 at 10:24
Maybe you could use any other dairy-free whipped cream instead. I am not sure
if the coconut milk with guar gum will work.
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gabi
18. November, 2020 at 10:33
what’s applesauce? i live in brazil so i dont know.
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Ela
18. November, 2020 at 14:22
You can make it yourself: Peel apples, cook in a pot with a little water and a little
sugar (of choice). After 20 minutes puree with an immersion blender and you
have applesauce.
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Franca
20. December, 2020 at 00:57
Pure de maçã
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ushara
16. October, 2020 at 05:58
hi ella, can i substitute the applesauce with olive oil or beetroot?
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Ela
16. October, 2020 at 13:59
Hello, you can use 3 flax eggs (3 tbsp ground flax seeds mixed with 1/3 cup
water) or about 1/3 cup olive oil (though I haven’t tried it). I wouldn’t recommend
beetroot, as it will make the tiramisu pink. 🙂
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Vanessa
16. October, 2020 at 00:11
Hi! Will flax eggs work? Or can I use regular eggs too? Also, should I use coconut
cream (canned) or coconut milk (canned)? Can’t wait try!!
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Ela
16. October, 2020 at 13:55
Hi, I think 3 flax eggs (3 tbsp ground flax seeds AD
mixed with 1/3 cup water) should
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work fine. You can also use 1/2 cup (120 g) of mashed banana instead of
applesauce. Coconut cream is probably even better. 🙂
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Ruth
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25. September, 2020 at 13:16
Hola Ela se ve delicioso! Quería preguntar cual es la leche de coco, me puedes
sugerir alguna? Es la lata de 400ml por ejemplo la que venden en DM?
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Ela
26. September, 2020 at 01:34
Hi Ruth, any coconut milk in a can is fine. Do not use coconut milk from a box. 🙂
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Anderson
12. September, 2020 at 00:51
Hello! Excited to try this, funny question, I dislike coconut taste, I run into this a lot with
vegan recipes, do you taste the coconut flavor or do you have another suggestion I
could try? Thanks!
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Ela
12. September, 2020 at 01:28
Hi! No, I don’t taste it, however, as mentioned in the recipe, you can use vegan
whipping cream.
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Quiettess
7. September, 2020 at 04:12
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Delicious. I used raw , unsalted macadamia nuts as I cannot
have cashews. ThankКупить
you!
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Ela
7. September, 2020 at 13:50
Happy it turned out delicious! 🙂
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Alyssa
2. September, 2020 at 19:05
Hi, this may be a silly question,
But if I am using all purpose flour do I still need to use rice flour as well? Or can I
substitute both flours in the recipe with all purpose
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Ela
3. September, 2020 at 13:59
Hi Alyssa, it should be fine to replace both flours with all-purpose flour. 🙂
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Valerie
2. September, 2020 at 14:41
This recipe is so delicious, it was very very difficult not to eat it all at once!
I made it half sized, into a single layer, and just used the whole cake instead of cutting
it, it worked very well.
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I will be making this again and again! Thank you!
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Ela
2. September, 2020 at 16:47
Yay, that’s awesome! Thanks so much for your great feedback, Valerie. 🙂
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Bianca Zapatka
28. August, 2020 at 17:23
Looks so delicious! Love tiramisu! 😍
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Alexandra
20. August, 2020 at 18:20
Hello, I want to try this recipe, what can I add instead of rice flour?
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Ela
20. August, 2020 at 22:26
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Hello Alexandra, please read the ingredient notes
in the blog post: “…you may be
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able to swap this for another gluten-free cake flour mix. Or use regular allpurpose flour or spelt flour (if you are not gluten-free).”
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Ioana.ohmyvegan
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17. August, 2020 at 05:53
This is amazing!! It tastes so so so good🤤🤩
We couldn’t wait for it to cool down so we can eat it all at once 😅🥰
Thank you for the recipe!🙏🏼 It turned out to be really amazing😁
I’m gonna try it again and again for sure🤗
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Ela
17. August, 2020 at 13:26
Aww, that’s amazing! I am so glad you enjoyed it. Thanks for your fantastic
feedback! 🙂
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Jav
12. August, 2020 at 18:12
Hi! I can’t wait to try this. What is the ingredient (stabilizer) I should look to avoid when
I buy the coconut milk? Also, should it be unsweetened coconut milk?
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Ela
12. August, 2020 at 23:37
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Hi Jav! Guar gum, xanthan gum & carboxymethyl cellulose are all
stabilizers often used in coconut milk.
Yes, use unsweetened milk. 🙂
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Georgie
10. August, 2020 at 23:41
Hi I’m allergic to oats! What’s the next best gluten free flour I can use?
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Ela
10. August, 2020 at 23:44
I would suggest buckwheat flour, quinoa flour, or sorghum flour. Hope this helps.
🙂
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Laurel Gomes
10. August, 2020 at 10:53
Hi Ela
This recipe looks fabulous but my son is allergic to cashews so what other nuts would
you suggest I could use please?
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Ela
10. August, 2020 at 13:32
Hi Laurel! Maybe soaked sunflower seeds or pine
nuts would work. Otherwise,
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you can try vegan cream cheese as mentioned in the blog post and recipe notes.
Hope this helps. 🙂
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Shreya
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9. August, 2020 at 15:13
Hii, thanks for this great recipe, can’t wait to try it! Though, is there an alternative to
applesauce? Can I use flaxegg?
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Ela
9. August, 2020 at 15:26
Hey Shreya! I think 3 flax eggs (3 tbsp ground flax seeds mixed with 1/3 cup
water) should work fine. You can also use 1/2 cup (120 g) of mashed banana
instead of applesauce. 🙂
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Claudia
12. August, 2020 at 12:15
I really love you recipes Ela! They’re always so good. Two days ago I made this
vegan tiramisu for my husband’s birthday. At first, I was a little nervous because
he’s italian and he loves the original recipe with mascarpone and eggs, but this
vegan tiramisu turned out so delicious that he actually told me he prefered this
vegan version.
Thank you!
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Ela
12. August, 2020 at 13:02
Wow, that is AMAZING! Thanks so much for sharing Claudia! I am so glad
you and your husband loved it. 🙂
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