One of my favorite desserts made vegan – Tiramisu! This vegan uses vegan yogurt, without any nuts or soy. It’s creamy, decadent and full of flavors.
This recipe is made in collaboration with
Nature’s Charm – one of my favorite plant-based brands and the world’s first creator of vegan condensed milk. Vegan Tiramisu
Vegan Tiramisu is one of my favorite desserts of all time. It’s a combination of all my favorite things – coffee, chocolate, and sweets, what can a girl ask for more? It looks fancy and impressive but actually is quite easy to make.
I decided to make a vegan version of Tiramisu using oat whipping cream and oat condensed milk from
Nature’s Charm. I am Vietnamese, so of course, I will add a Vietnamese element by using oat condensed milk. This recipe is by no means traditional – but it hits the spot every time! This recipe is also soy and nut-free and can be easily made gluten-free by swapping AP flour for gluten-free flour.
I hope you give this recipe a try and let me know what you think!
Ingredients to make this Vegan Tiramisu
Vegan Biscuit layer:
Since the traditional ladyfingers are not vegan, I made my own vegan cake layer. Just combine two of these:
Wet ingredients: oat condensed milk, plant-based milk, melted vegan butter, vinegar, and vanilla extract.
Dry ingredients: all-purpose flour, baking powder, baking soda, and salt
Then combine all the wet and dry mix together, rest the batter for 5 minutes, and bake at 200 degrees Celcius (400 degrees Fahrenheit) for 25-30 minutes. It should come out like this:
Vegan Cake Layer
Dip the cake in coffee
The vegan Mascarpone is made out of:
Vegan whipping cream: I use Nature’s Charm Oat Whipping Cream, you can also use other plant-based whipping creams like coconut. The Oat whipping cream is chilled the night before in the fridge.
Vegan yogurt: I use vegan coconut yogurt, but you can use another vegan yogurt of your choice.
Oat condensed milk
I use a hand-electronic mixer to whisk all the ingredients until fluffy. You can also do this also by hand.
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This vegan version of the classic Italian dessert Tiramisu is made with vegan yogurt and oat condensed milk, no soy or nuts are needed! It’s creamy, decadent and full of flavors.
Vegan Cake – wet ingredients:
150 g oat condensed milk (or liquid sweeteners of choice)
250 ml plant-based milk (I used oat milk)
3 tbsp melted vegan butter
1 tbsp vinegar
2 tsp vanilla extract
Vegan Cake – dry ingredients:
250 g all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
Dip the biscuits:
1 can of coconut whipping cream (chilled overnight in the fridge)
3 tbsp powdered sugar
100 g vegan yogurt
4 tbsp oat condensed milk (or liquid sweeteners of choice) A pinch of salt
Make the Vegan Biscuit layer
Preheat your oven to 200 degrees Celcius (400 degrees Fahrenheit). Grease a baking dish with melted coconut oil or vegan butter.
In a bowl, combine the oat condensed milk, plant-based milk, vegan butter, vinegar, and vanilla extract in a bowl. Mix to combine.
Add the dry ingredients (all-purpose flour, salt, and baking soda) to the bowl and mix again with a whisk to combine.
Transfer the batter to the baking dish and bake for 25-30 minutes. The vegan cake is ready if after inserting a toothpick or chopstick in the center, it comes out clean.
Chill the batter for 2 hours to cool down.
Make the Vegan Mascarpone:
In a mixing bowl, add the chilled coconut whipping cream, vegan yogurt, oat condensed milk, powdered sugar, and salt.
Use an electronic hand mixer to whisk it until the cream becomes thick and fluffy. You can also mix it by hand, but this will take a longer time.
Assemble the Vegan Tiramisu
Cut the vegan cake layer into ladyfinger-sized biscuits. Prepare the coffee in a bowl or deep plate.
Lightly dip the vegan biscuits into the coffee bowl. The biscuit soaks up a lot of coffee, so just a light dip.
In a baking tray, layer the coffee-filled biscuits one by one, followed by the vegan Mascarpone layer. Use a knife to spread the cream evenly.
Add another layer of soaked biscuits, and spread the vegan Mascarpone on top.
Dust with cacao powder and chill in the fridge for 3 hours before enjoying.
Prep Time: 50 minutes Cook Time: 25 minutes Category: Dessert Method: mixing, chilling Cuisine: Italian
Keywords: vegan tiramisu, tiramisu, soy-free, nut-free, oat whipping cream If you enjoyed this recipe, also check out my other dessert recipes: