How about some plant-based dessert? This Vegan Dessert à la Tiramisù is a true highlight for every dinner… or in case you’re in the mood for something sweet any other time of the day. You can most certainly snack on one of these desserts for no reason at all. Nobody will judge you ;P
Where I am coming from most desserts have some sort of dairy products in the ingredients list. Be it milk in a pudding, some whipped cream on a cake, or mascarpone in a Tiramisù, for example. All delicious desserts. But if you want to, most of these desserts can be made only with plant-based products. Normally not very complicated or less delicious. Different sometimes… but that’s actually not a bad thing ;)
This dessert here, for example, is a “delicious interpretation” of a classic Italian Tiramisù. I did not want to call it “Vegan Tiramisù”, because it is simply no Tiramisù. Too many changes compared to the original dessert thb.
As you probably know, a classic Tiramisù would be made with mascarpone and ladyfingers. Both ingredients are a bit difficult for a vegan recipe. Mascarpone is difficult because it’s mascarpone and therefore a dairy product and the ladyfingers are usually prepared with egg yolks and beaten egg whites, which is once again an animal product. D’oh!
Sure, you could use aquafaba to make your own ladyfingers, but honestly, I prefer not to go that extra step. Homemade ladyfingers are just not the same compared to the ones you can buy – doesn’t matter if they are made with eggs or plan-based ingredients only. You never get the perfect texture and shape. It makes more sense to go for something completely different here ;P
In this case, here it’s a simple vegan cake. That one will soak up the coffee and amaretto mixture just as good as ladyfingers would do and is much less complicated to prepare ;P You mix the dough, slap it on a baking sheet and that’s it. Cut out small circles to fit into your serving glasses and you are good to go! And about that mascarpone… here you can use a plant-based yogurt replacement. I used a product based on almonds to replace the mascarpone. In order to get a fluffy cream, I also added some plant-based whipped cream – with some sweetener and vanilla extract absolutely delicious! Nothing to complain about. Except that it’s not a real Tiramisù. But that’s not what I was aiming for ;P
This dessert here is another recipe for the “Vegan Bake Together” week, which Andrea aka. Zimtkeks & Apfeltarte and I are doing this January. One whole week packed with vegan recipes – a new one each day. Everything from breakfast to snacks and cakes. You can get more information about our special week in the article for the first day: Vegan Breakfast Bowls with Vegan Scramble Eggs.
Vegan Bake Together Week with Zimtkeks & Apfeltarte
Monday: Vegan Breakfast Bowl with vegan scrambled eggs
Tuesday: Vegan Cinnamon Energy Balls
Wednesday: Vegan Stew with Coconut, Pumpkin & Legumes
Thursday: Vegan Stuffed Zucchini with Spelt and Veggie Meat
Friday: Simple Vegan Brownie Cookies
Saturday: Vegan Dessert à la Tiramisù
Sunday: Vegan Carrot Cake with “Cream Cheese” Frosting
INGREDIENTS / ZUTATEN
For the cake layer:
2 cups (260g) all-purpose flour
1/2 cup (100g) sugar (or xylitol*)
1 1/2 tsp. baking powder
1/4 cup (60ml) sunflower oil
1/2 tsp. vanilla extract
1 cup (240ml) sparkling water
For the tiramisu:
10.5 oz. (300g) plant-based yogurt (e.g. Alnatura Almond Natur*)
7 oz. (200g) plant-based heavy cream* (for whipping)
2 tbsp. confectioners’ sugar (or erythritol powdered sugar*)
1 tsp. vanilla extract
1/2 cup (120ml) freshly brewed espresso
2-3 tbsp. amaretto
cocoa powder for dusting
fresh fruits/berries for decoration (optional)
Für die Kuchenschichten:
260g Mehl (Type 405)
100g Zucker (oder Xylit*)
1 1/2 TL Backpulver
60ml Sonnenblumenöl
1/2 TL Vanille Extrakt
240ml Sprudelwasser
Für die Tiramisu:
300g Joghurtalternative (z.B. Alnatura Mandel Natur*)
200g pflanzliche Sahne* (zum Aufschlagen)
2 EL Puderzucker (oder Erythritpuderzucker*)
1 TL Vanille Extrakt
120ml frisch gebrühter Espresso
2-3 EL Amaretto
Kakao zum Bestäuben
frische Früchte/Beeren für die Dekoration (optional)
DIRECTIONS / ZUBEREITUNG
2. Mix flour, sugar (or xylitol), and baking powder in a bowl. Add the oil and vanilla extract and mix briefly, then add the sparkling water and mix everything until just combined – do not overmix! Spread the batter evenly on the baking sheet and bake for about 18-20 minutes or until a toothpick inserted into the cake comes out clean. Take out of the oven and pull the cake with the baking parchment onto a wire rack. Carefully peel off the baking parchment and let the cake cool down completely.
3. For the cream add the yogurt alternative to a bowl. Whisk the plant-based whipping cream with the confectioners’ sugar and vanilla extract until stiff peaks form, then add to the bowl and fold in. Brew the espresso and mix it with the amaretto.
4. Cut the cake layer to fit your serving glasses – ideally you will have 3 layers per glass. Start with some cream in the glasses, then add a cake layer and drizzle with some of the espresso mixture. Repeat the process several times and finish with cream. Dust with cocoa and then let sit in the fridge for at least 3-4 hours. Decorate with fresh fruit/berries before serving.
2. Mehl, Zucker (oder Xylit) und Backpulver in einer Schüssel vermischen. Öl und Vanille Extrakt dazugeben und kurz verrühren, dann den Sprudel dazugeben und alles wirklich nur kurz verrühren. Den Teig auf dem Backblech verstreichen und dann für etwa 18-20 Minuten backen. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn er sauber herauskommt. Aus dem Ofen holen und die Kuchenschicht samt Backpapier auf ein Kuchengitter ziehen. Das Backpapier vorsichtig abziehen und den Kuchen komplett abkühlen lassen.
3. Für die Creme die Joghurtalternative in eine Schüssel geben. Die pflanzliche Sahne mit dem Puderzucker und Vanille Extrakt steifschlagen, dann in die Schüssel dazugeben und unterheben. Den Espresso frisch aufbrühen und dann mit dem Amaretto vermischen.
4. Die Kuchenschicht passend für eure Serviergläser zurechtschneiden – im Idealfall habt ihr 3 Schichten pro Glas. Mit etwas Creme in den Gläsern starten, dann eine Kuchenschicht auflegen und mit etwas von der Espresso-Mischung beträufeln. Den Vorgang mehrmals wiederholen und mit Creme abschließen. Mit Kakao bestäuben und dann für mindestens 3-4 Stunden im Kühlschrank ziehen lassen. Vor dem Servieren mit frischem Obst/Beeren dekorieren.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Vegan Dessert à la Tiramisu
- Prep Time: 00:20
- Cook Time: 00:20
- Total Time: 05:00
- Yield: 4 1x
- Category: Desserts
- Cuisine: International
- Diet: Vegan
Description
Simple and easy vegan dessert inspired by a classic Italian tiramisu – just without eggs and mascarpone. Not needed here ;)
Ingredients
For the cake layer:
2 cups (260g) all-purpose flour
1/2 cup (100g) sugar (or xylitol*)
1 1/2 tsp. baking powder
1/4 cup (60ml) sunflower oil
1/2 tsp. vanilla extract
1 cup (240ml) sparkling water
For the tiramisu:
10.5 oz. (300g) plant-based yogurt (e.g. Alnatura Almond Natur*)
7 oz. (200g) plant-based heavy cream* (for whipping)
2 tbsp. confectioners’ sugar (or erythritol powdered sugar*)
1 tsp. vanilla extract
1/2 cup (120ml) freshly brewed espresso
2-3 tbsp. amaretto
cocoa powder for dusting
fresh fruits/berries for decoration (optional)
Instructions
1. Preheat the oven to 390°F (200°C). Line an 11×15 inches (28x38cm) baking sheet with baking parchment and lightly grease. Set aside.
2. Mix flour, sugar (or xylitol), and baking powder in a bowl. Add the oil and vanilla extract and mix briefly, then add the sparkling water and mix everything until just combined – do not overmix! Spread the batter evenly on the baking sheet and bake for about 18-20 minutes or until a toothpick inserted into the cake comes out clean. Take out of the oven and pull the cake with the baking parchment onto a wire rack. Carefully peel off the baking parchment and let the cake cool down completely.
3. For the cream add the yogurt alternative to a bowl. Whisk the plant-based whipping cream with the confectioners’ sugar and vanilla extract until stiff peaks form, then add to the bowl and fold in. Brew the espresso and mix it with the amaretto.
4. Cut the cake layer to fit your serving glasses – ideally you will have 3 layers per glass. Start with some cream in the glasses, then add a cake layer and drizzle with some of the espresso mixture. Repeat the process several times and finish with cream. Dust with cocoa and then let sit in the fridge for at least 3-4 hours. Decorate with fresh fruit/berries before serving.
Notes
Enjoy baking!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
