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veagn tiramisù
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4.5 from 10 votes

Vegan Tiramisù | Nut-free

This vegan tiramisù is made as close as possible to the flavour of Italian tiramisù. I do not use any nuts in this recipe.
Prep Time1 hr 10 mins
Cook Time25 mins
Draining8 hrs
Course: Dessert
Cuisine: Italian
Keyword: Plant-Based, Vegan
Servings: 6 people
Calories: 647kcal
Author: Nico


  • Pastry piping bag
  • cheese cloth


  • 250 g coffee (black)
  • 30 g cacao powder

Vegan Mascarpone Cream

  • 400 g unsweetened soy yogurt
  • 200 g silken tofu (soft)
  • 100 g vegan butter
  • 100 g sugar
  • 50 g soy milk

Vegan Sponge Cake

  • 200 g all-purpose flour
  • 200 g water
  • 180 g sugar
  • 100 g corn starch
  • 70 g sunflower oil or refined coconut butter
  • 16 g baking powder
  • 1 whole vanilla bean


Vegan Mascarpone Cream

  • Put the yoghurt to drain for at least 8 hours in a sieve wrapped in a cheese cloth with weights on top (better if the night before).
  • With an immersion blender, emulsify (blend) the soy milk with the melted vegetable butter.
  • Blend together all the ingredients for the mascarpone cream (drained yoghurt, tofu, butter-milk emulsion, and sugar). If you use unrefined sugar, blend it first separately.

Vegan Sponge Cake

  • In a bowl, mix water, oil, vanilla and sugar.
  • Sift flour, cornstarch and baking powder and add them to the liquid mixture, stirring with a spatula until the mixture is smooth.
  •  Bake in the oven for about 30 / 40 minutes at 180˚C [360˚F].

Assemble the Tiramisu

  • In small glasses, add a layer of sponge cake, wet it with sweetened coffee, and top with the vegan mascarpone cream.
  • Repeat the previous step till you reach the rimo of the glass. Top with some cacao powder.
  • Store the tiramisu in the refrigerator for a couple of hours before consuming it, this makes the flavour more intense.


If you can, please use a digital scale for our recipes. This way you'll get the best results.
We use calculateme.com to convert grams to US volume measurements. We believe they have the most accurate conversion algorithm. If must use cups and spoons, then use the "spoon and level" method. That is, spoon the ingredients into the measuring cup, or measuring spoon. Then level the excess with a knife.


Calories: 647kcal | Carbohydrates: 99g | Protein: 8g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Potassium: 479mg | Dietary Fiber: 3g | Sugar: 51g | Vitamin A: 669IU | Vitamin B6: 1mg | Vitamin C: 9mg | Vitamin E: 8mg | Vitamin K: 10µg | Calcium: 240mg | Folate: 66µg | Iron: 3mg | Manganese: 1mg | Magnesium: 45mg | Zinc: 1mg