Vegan Tiramisu with Homemade Cream Cheese Filling

Anastasia

4 years ago

I tried so many varieties of tiramisu in my life, vegan and not, and all of them tasted differently. To be honest, I was never a fan of traditional recipe. For me it was too overwhelming. That’s why I dedicated a lot of time to make my own vegan tiramisu, that has all of the original flavors, but is healthier and more balanced.

You can call it vegan tiramisu cake if you wish, cause it has a sponge cake layer instead of traditional ladyfingers. I made this sponge layer just slightly thicker, so you can actually taste it. In case you prefer tiramisu, that melts in your mouth completely, go for 2/3 of the sponge cake ingredients and you’ll be fine.

Another thing is the filling. It has a little tangy kick to it to balance the sweetness. Feel free to decrease the amount of apple cider vinegar in vegan cream cheese, or skip it entirely, if the yogurt that you use is already tangy enough.

So this is how I like my vegan tiramisu: sweet, a bit tangy, with a thin soft sponge layer and thick and creamy filling. Give it a shot and let me know if you like it too!

The night before put a can of full-fat coconut milk in a fridge to separate the cream from water. If you’re making my vegan cream cheese from scratch, also soak the cashews.

Next day preheat oven to 400°F (200°C). Grease well a rectangular baking dish or line it with parchment paper and set aside.

In a mixing bowl combine all dry ingredients for the sponge cake. Whisk all wet ingredients in a separate bowl and pour it into the dry ingredients. Stir to combine but don’t overdo.

Pour the batter into a baking dish and bake for 15-20 minutes or until inserted toothpick comes out clean.

Remove the sponge cake from the oven and let it cool down for 15-20 minutes before taking out of the form. Then place onto a cooling rack to cool completely.

Meanwhile make the filling. If you’re making my vegan cream cheese, blend it with additional 2 tablespoons of vegan yogurt and vanilla extract in a hight speed blender until very smooth.

Open a can of coconut milk and scoop out the cream only. Remaining water you can use in smoothie or when cooking porridge.

Using a stand mixer or hand mixer whip up the coconut cream. Then add powdered sugar and whip it again. Finally add vegan cream cheese and beat until combined. Cover the bowl and put it in a fridge to chill.

Combine brewed coffee, liquor and cocoa powder and set aside.

When sponge cake is cooled down to a room temperature carefully slice it horizontally.

Place one part of the sponge on a bottom of the same dish, in which it was baking. Slowly pour half of the coffee mixture all over the sponge so it gets soaked evenly.

Take the filling out of the fridge and spread half of it onto the sponge. Place second part of the sponge on top and repeat the process.

Dust the top of your vegan tiramisu with cocoa powder, gently cover it and place in a fridge overnight to firm up.

Vegan Tiramisu with Homemade Cream Cheese Filling

Vegan tiramisu with thin sponge cake layers and thick and creamy cream cheese filling.

Author: Anastasia
Prep Time: 25 min
Cook Time: 20 min
Total Time: 45 minutes
Yield: 12
Category: Dessert
Cuisine: Italian, Vegan

Ingredients

For the sponge cake:

1 C flour
1/2 C cornstarch
3/4 C sugar
2 tsp baking powder
pinch of salt
1/2 C plant milk
1/4 C neutral oil
3 tbsp aquafaba
1 tsp vanilla extract

For the filling:

500g vegan cream cheese (1 batch)
2 tbsp vegan yogurt
1 can full-fat coconut milk (cream only)
1 C powdered sugar
1 tsp vanilla extract

For the coffee mixture:

1 C espresso or very strong coffee (freshly brewed)
1/4 C amaretto (frangelico or chocolate liquor is fine too)
2 tbsp cocoa powder (optional)

more cocoa powder for dusting

Instructions

The night before put a can of full-fat coconut milk in a fridge to separate the cream from water. If you’re making my vegan cream cheese from scratch, also soak the cashews.
Next day preheat oven to 400°F (200°C). Grease well a rectangular baking dish or line it with parchment paper and set aside.
In a mixing bowl combine all dry ingredients for the sponge cake. Whisk all wet ingredients in a separate bowl and pour it into the dry ingredients. Stir to combine but don’t overdo.
Pour the batter into a baking dish and bake for 15-20 minutes or until inserted toothpick comes out clean.
Remove the sponge cake from the oven and let it cool down for 15-20 minutes before taking out of the form. Then place onto a cooling rack to cool completely.
Meanwhile make the filling. If you’re making my vegan cream cheese, blend it with additional 2 tablespoons of vegan yogurt and vanilla extract in a hight speed blender until very smooth.
Open a can of coconut milk and scoop out the cream only. Remaining water you can use in smoothie or when cooking porridge.
Using a stand mixer or hand mixer whip up the coconut cream. Then add powdered sugar and whip it again. Finally add vegan cream cheese and beat until combined. Cover the bowl and put it in a fridge to chill.
Combine brewed coffee, liquor and cocoa powder and set aside.
When sponge cake is cooled down to a room temperature carefully slice it horizontally.
Place one part of the sponge on a bottom of the same dish, in which it was baking. Slowly pour half of the coffee mixture all over the sponge so it gets soaked evenly.
Take the filling out of the fridge and spread half of it onto the sponge. Place second part of the sponge on top and repeat the process.
Dust the top of your vegan tiramisu with cocoa powder, gently cover it and place in a fridge overnight to firm up.

Notes

If your blender is not powerful enough, blend all cream cheese ingredients together with vegan yogurt, vanilla extract and coconut cream and then whip it up with powdered sugar.

To make tiramisu easier to slice and take out of the form, put it in a freezer for 10 minutes.