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Vegan Gluten-Free Tiramisu Recipe

Vegan Gluten-Free Tiramisu Recipe

Learn how to make this homemade vegan gluten-free tiramisu that rivals the classic Italian dessert. The best dairy-free "mascarpone" made from coconut cream pairs perfectly with coffee-soaked gluten-free sponge layers for an easy baking recipe that's impressive yet accessible for special occasions.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
25 mins
Serves:
1 tiramisu (8 slices)
An overhead shot of a square-cut slice of vegan gluten-free tiramisu on a minimalist white ceramic plate, revealing distinct creamy white and coffee-soaked cake layers, topped with a generous dusting of dark cocoa powder. Soft natural light highlights the delicate texture of the coconut cream "mascarpone" and the moist gluten-free sponge. In the background, a full tiramisu in a clear glass serving dish shows the beautiful repeating layers, alongside a small espresso cup and scattered cacao nibs. A sprig of mint adds a touch of vibrant green against the monochromatic dessert, while a wooden serving board creates a warm, inviting atmosphere.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Gluten-Free Sponge:</li><li class="ingredients-single-item">200g gluten-free all-purpose flour blend</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">1 tsp baking powder (gluten-free)</li><li class="ingredients-single-item">½ tsp xanthan gum (omit if your flour blend contains it)</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">80ml vegetable oil</li><li class="ingredients-single-item">240ml plant milk (almond or soy work best)</li><li class="ingredients-single-item">2 tsp apple cider vinegar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the Vegan "Mascarpone":</li><li class="ingredients-single-item">400ml full-fat coconut cream, chilled overnight</li><li class="ingredients-single-item">250g vegan cream cheese</li><li class="ingredients-single-item">100g powdered sugar</li><li class="ingredients-single-item">2 tsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the Coffee Soak:</li><li class="ingredients-single-item">240ml strong brewed espresso or coffee, cooled</li><li class="ingredients-single-item">3 tbsp coffee liqueur (optional, or use 1 tbsp coffee extract)</li><li class="ingredients-single-item">2 tbsp maple syrup</li><li class="ingredients-single-item">For Assembly:</li><li class="ingredients-single-item">3 tbsp unsweetened cocoa powder</li><li class="ingredients-single-item">1 tbsp dark chocolate shavings (dairy-free)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">20cm x 20cm (8x8 inch) square baking tin</li><li class="equipment-single-item">Electric hand mixer or stand mixer</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Deep serving dish (preferably glass to show layers)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C and line your baking tin with parchment paper. Make sure the paper extends up the sides for easy removal later. Lightly grease any exposed edges of the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Start by making your gluten-free sponge. In a small bowl, combine the plant milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan "buttermilk," which will help tenderize your gluten-free sponge.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, whisk together the gluten-free flour, sugar, baking powder, xanthan gum (if using), and salt until well combined. Gluten-free flours tend to settle more than wheat flour, so make sure to whisk thoroughly to aerate the mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the oil, vanilla extract, and the buttermilk mixture to the dry ingredients. Mix until you have a smooth batter without any lumps. The batter should be thicker than traditional cake batter but still pourable. If it seems too dry, add 1-2 tbsp more plant milk.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the batter into your prepared tin and smooth the top with a spatula. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. The cake should be lightly golden and springy to the touch. Let cool in the tin for 10 minutes before transferring to a cooling rack.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the cake cools, prepare your vegan "mascarpone." Open the chilled can of coconut cream and scoop out only the thick white cream (save the liquid for smoothies). Using an electric mixer, whip the coconut cream on high speed for 1 minute until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the vegan cream cheese and beat for another 2 minutes until well incorporated. The mixture should be light and fluffy. Add the powdered sugar, lemon juice, and vanilla, then beat for another minute. Refrigerate while you prepare the coffee soak.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the coffee soak, combine the cooled espresso with coffee liqueur (if using) and maple syrup in a shallow dish. The sweetness will balance the bitter coffee, creating that distinctive tiramisu flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once the cake has completely cooled, slice it horizontally into two even layers. If the top is domed, trim it flat. Then cut each layer into pieces that will fit your serving dish. Don't worry if they're not perfect – they'll be soaked in coffee and covered with cream.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To assemble, quickly dip each piece of cake into the coffee mixture (about 2-3 seconds per side). Don't soak them too long or they'll fall apart. Arrange the soaked pieces in a single layer at the bottom of your serving dish, ensuring no gaps.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Spread half of the vegan "mascarpone" mixture evenly over the first layer of soaked cake. Use an offset spatula to create a smooth surface. Through a fine mesh sieve, dust the cream layer lightly with cocoa powder.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Repeat with the remaining cake pieces, dipping them in the coffee mixture and arranging on top of the cream layer. Top with the remaining cream, spreading it evenly. Refrigerate the tiramisu for at least 4 hours, preferably overnight. This resting time allows the flavors to meld and the cake to fully soak up the coffee.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Just before serving, generously dust the top with the remaining cocoa powder using a fine mesh sieve. For an extra special touch, sprinkle with dark chocolate shavings. Serve chilled and enjoy your vegan gluten-free tiramisu – a dessert that proves special dietary requirements never have to mean compromising on classic flavors!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Vegan Gluten-Free Tiramisu Recipe?

This tiramisu uses gluten-free flour, plant milk, coconut cream, vegan cream cheese, coffee, maple syrup, cocoa powder, and dairy-free chocolate. The sponge includes xanthan gum and apple cider vinegar, while the "mascarpone" layer is made with coconut cream and vegan cream cheese.

How to cook Vegan Gluten-Free Tiramisu Recipe at home?

Learn how to cook Vegan Gluten-Free Tiramisu by first baking a gluten-free sponge cake, then creating a vegan "mascarpone" with coconut cream and vegan cream cheese. Layer these components with coffee-soaked cake pieces and cocoa powder in a glass dish, refrigerate overnight, and finish with a final dusting of cocoa powder before serving.

Can I make this tiramisu without coffee for a caffeine-free version?

Yes, you can substitute coffee with chicory root coffee alternative or rooibos tea with a drop of coffee extract for flavour. For a completely different profile, try using hot chocolate or chai tea as your soaking liquid, adjusting sweetness as needed.

Why is my gluten-free sponge crumbly when I try to cut and layer it?

Gluten-free sponges can be more delicate. Ensure you're using xanthan gum as a binder, don't over-bake the cake, and let it cool completely before cutting. For easier handling, you can freeze the cake for 20 minutes before slicing it horizontally into layers.

How far in advance can I prepare this dairy-free tiramisu?

This vegan tiramisu can be prepared up to 2 days in advance and stored covered in the refrigerator. The flavours actually improve with time as the coffee soaks through and the layers meld together. Add the final cocoa powder dusting just before serving for the best presentation.

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Refrigerate while you prepare the coffee soak." }, { "@type": "HowToStep", "name": "Make coffee soak", "text": "For the coffee soak, combine the cooled espresso with coffee liqueur and maple syrup in a shallow dish. The sweetness will balance the bitter coffee, creating that distinctive tiramisu flavor." }, { "@type": "HowToStep", "name": "Prepare cake layers", "text": "Once the cake has completely cooled, slice it horizontally into two even layers. If the top is domed, trim it flat. Then cut each layer into pieces that will fit your serving dish." }, { "@type": "HowToStep", "name": "Begin assembly", "text": "Quickly dip each piece of cake into the coffee mixture (about 2-3 seconds per side). Arrange the soaked pieces in a single layer at the bottom of your serving dish, ensuring no gaps." }, { "@type": "HowToStep", "name": "Add first cream layer", "text": "Spread half of the vegan \"mascarpone\" mixture evenly over the first layer of soaked cake. Use an offset spatula to create a smooth surface. Through a fine mesh sieve, dust the cream layer lightly with cocoa powder." }, { "@type": "HowToStep", "name": "Complete assembly", "text": "Repeat with the remaining cake pieces, dipping them in the coffee mixture and arranging on top of the cream layer. Top with the remaining cream, spreading it evenly." }, { "@type": "HowToStep", "name": "Chill and finish", "text": "Refrigerate the tiramisu for at least 4 hours, preferably overnight. Just before serving, generously dust the top with the remaining cocoa powder using a fine mesh sieve. Sprinkle with dark chocolate shavings." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "173" }, "review": [ { "@type": "Review", "author": "Sofia Bertolini", "datePublished": "2024-04-15", "reviewBody": "Tastes like the real thing! As an Italian with celiac disease, I never thought I'd enjoy tiramisu again. This recipe changed everything - the texture and flavor are absolutely spot on!", "name": "Authentic Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-10", "reviewBody": "Perfect texture without dairy! The coconut cream mascarpone has such a luxurious feel, and the coffee flavor is perfectly balanced. No one at our dinner party realized it was vegan and gluten-free.", "name": "Incredibly Creamy", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mariam Al-Farsi", "datePublished": "2024-04-08", "reviewBody": "Best gluten-free dessert I've tried! The sponge has none of that grittiness you often get with gluten-free baking. The detailed instructions made the process so easy to follow.", "name": "Amazing Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Andersson", "datePublished": "2024-04-05", "reviewBody": "Made this for my anniversary dinner as my wife recently went vegan. She was so impressed and couldn't believe how authentic it tasted! The coffee flavor comes through beautifully without being overwhelming.", "name": "Special Occasion Winner", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-01", "reviewBody": "The coconut cream layer is absolutely heavenly! I've tried several vegan tiramisu recipes before but this one takes the cake (pun intended). Worth every minute of preparation time. I'll be making this again for sure!", "name": "Heavenly Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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