This gluten-free vegan tiramisu is perfect for coffee and cream lovers. It’s light and airy, super moreish, and easy to make.
- 1¼ cup / 215g white rice flour
- ¾ cup / 100g all-purpose gluten-free flour
- ½ cup / 110g cane sugar (organic if in the US to make sure it’s vegan)
- 2 tablespoons corn starch
- 1½ tablespoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup + 2 tablespoons / 270ml plant-based milk
- ½ cup / 105ml neutral oil (or coconut oil, melted)
- 3 tablespoons maple syrup
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1½ teaspoons vanilla extract
- 3 ½ cups / 840g coconut cream*
- ¼ cup / 60ml coconut milk (use the water from one of the cans of coconut cream)
- ¼ cup / 80ml maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons Frangelico or Amaretto (optional)*
- 2 cups / 280g cashews (soaked in boiling water for 10 minutes, or overnight in cold water, discard water)
- 1¼ cup /310ml strong coffee, cold (leaving ¾ cup aside for sponge soaking later)
- ¼ cup / 80ml maple syrup
- ¼ cup / 60ml coffee liquor*
- Pinch of salt
- Cacao powder, for dusting
- Vegan dark chocolate, grated or shaved (optional)
- Sponge: To make the sponge, preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and a sheet pan with parchment paper, set aside.
- Sift the white rice flour, all-purpose flour, sugar, corn starch, baking powder, soda, salt, and whisk in a large bowl to combine well.
- In a separate smaller bowl, combine the milk, oil, maple syrup, vinegar, vanilla and whisk them until well combined and slightly frothy.
- Pour the wet ingredients into the dry and mix using the whisk until there are no lumps. Please don’t over mix!
- Pour batter into the prepared sheet pan and place on the middle rack in the oven, baking for 25-30 minutes. Bake until the skewer comes out clean when inserted into the middle of the sponge. Set aside to cool.
- Coconut cream: Put all ingredients in a food processor or blender (on low for blender) and blend until smooth and fluffy. Don’t over-blend, as you will lose the fluffiness. You may need to stop a couple of times to scrape down the sides.
- Coffee cream: Put all ingredients in a food processor or blender and blend until smooth. You may need to stop a couple of times to scrape down the sides. Set aside in the fridge.
- Layering: Now you are ready for layering. Make sure that the sponge is completely cooled before starting. I used small round, flat bottomed glasses, but you can use whatever you like. To layer, cut the sponge into small bite-sized pieces. (You will have some leftover sponge that you can enjoy with other toppings.)
- Dunk the sponge in the coffee and let any excess coffee drain. You want this to be a quick dunk. Place the sponge in the bottom of the glass.
- Add a layer of the coffee cream, then coconut cream, dust a generous amount of cacao powder, and repeat the same process again, starting with the sponge. When you’re finished (before adding the last layer of cacao powder), refrigerate for at least 6 hours, ideally overnight.
- When you’re ready to serve, sprinkle some cacao powder and finely shave or grate dark chocolate on top (if desired).
- Keeps in the fridge to 3-4 days.
Coconut cream: Make sure the coconut cream has been chilling in the fridge for 24 hours so that the cream separates from the milk. In the US, use full-fat coconut milk cans. If you want to see when the coconut cream separates from the milk, pour it into a clear glass before putting it in the fridge. You’ll notice when the cream has separated to the top and the milk to the bottom. No need to guess with cans anymore.
Liquors: If you don’t have the liquors mentioned in the recipe, you can also use marsala wine (which is traditionally used in tiramisu), rum, and amaretto. Whichever alcohol you choose to use, make sure that it’s vegan. Note: Kahlua is no longer vegan when this post was published in June 2021.
Timing: The timing for this recipe depends on how long it takes for the sponge to completely cool.
- Diet: Vegan