This easy vegan tiramisu is made with vanilla cake soaked in coffee, layered with tofu cream, and finished with a dusting of cocoa powder.
Prep Time35 minutesmins
Cook Time30 minutesmins
Course: Dessert
Cuisine: Italian
Servings: 8
Ingredients
Cake
250ml (1 cup)soy milk
1tbspapple cider vinegar
110grams (½ cup + 1 tbsp)sugar
1tspvanilla extract
72grams (⅓ cup)neutral oil
188grams (1½ cups + 1 tbsp)all purpose flour
24grams (2½ tbsp)cornstarch
¼tspsalt
¾tspbaking soda
Cream
300gramssoft/silken firm tofudrained
24grams (2 tbsp)sugar
1tspvanilla extract
1tsplemon juice
200ml (¾ cup + 1 tbsp)coconut cream**chilled
For Assembling
250ml (1 cup)cooled strong coffee
cooca powderfor dusting
Instructions
Cake
Preheat oven to 350°F/175°C. Line a 9x13" baking dish with parchment paper.
In a large mixing bowl, whisk together milk, vinegar, sugar, and vanilla. Let sit for about 5 minutes to dissolve the sugar, then whisk in oil.
In a separate bowl, sift flour, cornstarch, salt, and baking soda and whisk together.
Add dry ingredients to wet and fold together just until batter is smooth. Be careful not to over-mix or your cake can turn out dense.
Transfer batter to prepared baking dish and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. You want to just slightly over-bake the cake so it dries out a little, since we will be dipping it in coffee later.
Place the dish on a wire rack. Let the cake cool in the pan for 10 minutes, then remove the cake from the baking dish. Carefully peel off the parchment paper and let the cake cool on the wire rack.
Cream
Prepare the cream while the cake is baking (or make it the day before).
Add tofu, sugar, vanilla extract, and lemon juice to a blender or food processor and blend until smooth.
Scoop out the thick top layer of the coconut cream, leaving behind any liquid. Add to food processor and pulse a few times to combine - be careful not to over-blend.
Transfer the cream to a bowl and tap on the counter a few times to remove air bubbles. Cover and store in the fridge for a few hours to thicken.
Assemble
Cut cake in half lengthwise and cut into strips (or "fingers"). You can also cut the cake in half widthwise if it baked up tall (like if you used a smaller pan).
You can use an 8x8" or 8x10" dish, or whatever will fit two layers of the cake fingers and cream.
Briefly dip each cake finger into the coffee on both sides, then place on the bottom of the baking dish in a single layer.
Spread half the cream on top in a thick layer.
Repeat with remaining cake fingers and cream.
Cover and refrigerate overnight. Use a sieve or tea strainer to dust the top with cocoa powder just before serving.
Notes
Coconut Cream: Chill a can of coconut cream or full-fat coconut milk in the fridge at least the day before. Measure out only the thick cream layer, not including any liquid.To store: Cover the cake with plastic wrap and store in the fridge for up to 4 days. I haven't tried freezing it, but I'm afraid the cream layer might separate or get an icy texture when thawed.