This Vegan Tiramisu is creamy, sweet, and filled with classic coffee flavors. It’s so delicious, that no one will be able to refuse it. Vegan Tiramisu is much healthier than the classic Tiramisu because it is not so much sweetened, it’s made from homemade ladyfingers and vegan cream. It has fewer ingredients and can be prepared faster than the classic version of this dessert.
This plant-based dessert looks and tastes so good, that you can impress anyone you serve it to, even non-vegans.
Why this Vegan Tiramisu is the best?
- White refined sugar-free
- Perfect dessert for a special occasion
- Much healthier than the classic Tiramisu
- Creamy dessert lovers will love this
- Soft and fluffy
TIME: 20 min preparing, 30 minutes baking, at least 3 hours or overnight in the fridge | SERVINGS: 10
- 180g oat flour
- 75g coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 120ml oat or soya milk
- 120g ripe banana mashed banana
- 30g coconut oil (melted)
- 250ml vegan whipping cream
- 70g coconut sugar
- 1 tsp vanilla extract (optional)
- 200ml coffee
- 2 tbsp cocoa
- Preheat the oven to 180°C, line a rectangular or square baking tray with baking paper or grease it with coconut oil.
- Combine all dry ingredients – flour, baking powder, soda, and coconut sugar in a large mixing bowl.
- Mix separately all wet ingredients – milk, coconut oil, and ripped mashed banana.
- Slowly add wet ingredients to dry, and combine the mixture well. Don’t over-mix if you want to get it fluffy and soft.
- Take a baking tray and pour the batter evenly.
- Bake for 35 minutes until ready or the toothpick comes out clean.
- Prepare the coffee in a bowl in which you can put a cookie the size of a finger.
- After the biscuit base is ready, set it aside to cool down.
- Continue with the preparation of the cream. Take a large mixing bowl, and add vegan whipping cream, sugar, and vanilla extract. Use a hand mixer to make the cream fluffy, and mix it until it has at least doubled the size.
- Cut the biscuit base into ~ 3cm wide strips. If the strips are too thick, you can cut them in half.
- Take a rectangular or square glass bowl/container. Dip the biscuit stripes into the coffee and place them close to each other in the bowl.
- As soon as the first layer of the biscuit base is ready, pour a generous amount of cream over it and repeat the process until there are no more ingredients, but finish with a cream layer.
- Take cocoa and sprinkle it over the Tiramisu.
- Put the Tiramisu in the refrigerator for at least 4 hours or overnight.
Did you make this recipe? Please leave a like, send me a review, and/or mention @healthychoicesbysabine on Instagram.
Make your body a better place, and choose healthy.