Vegan Tiramisù
August 3, 2010 in Allgemein
When I went vegan over three years ago, I didn’t have much baking experience. I adapted many vegan and non-vegan recipes and many of those adaptions failed. I once tried to make a vegan tiramisù. The sponge cake base fell apart completely and the filling had an off soy taste. That removed tiramisù from my to-do lists for quite some time.
A slice of tiramisù
This weekend I made another attempt to veganize tiramisù and this time I was successful, I think. I am slightly proud both about the creamy filling and the sponge cake. Like most other, German sponge cake (Biskuit) recipes call for tons of eggs, since they are important for the fluffy and light texture. Like I wanted to make tiramisù for ages, I also wanted to make Biskuit for a long time. Who knew that all it needs is several spoons of chickpea flour to get almost the same results?
Since I don’t have access to vegan cream cheese and vegan sour cream, I made the filling with soy yoghurt, cashews and coconut oil which turned out to be a perfect combination.
The filling is creamy and rich and has a mild almost cream like taste. The sponge cake is so light that it absorbs all the coffee and alcohol pretty well. This is the perfect treat to bring to a party or share it with your family.
Tiramisù (for one 18 x 28 cm or 7 x 11 inch pan)
For the sponge cake:
3 tablespoons chickpea flour
150 ml (1/2 cup + 1/8 cup) hot water
150 g (3/4 cup) sugar
2 tablespoons canola oil
100 g (3/4 cup + 1 tablespoon) all-purpose flour
2 teaspoons baking powder
50 g cornstarch (6 tablespoons)
Line a 18 x 28 cm square pan (7 x 11 inch) with parchment paper. It is important to use parchment paper as the cake tends to stick to the pan when greased. Preheat oven to 200°C (400°F).
In a bowl, whisk together chickpea flour and hot water. Add sugar and oil and beat constantly. Add flour, baking powder, and starch. Transfer to pan and bake for 12-15 minutes. You should keep an eye on the oven, as the cake burns easily.
Let cool in pan for 30 minutes. Remove and transfer to a rack to cool completely.
For the filling:
625 g soy yoghurt (22 oz)
200 g raw cashew nuts (7.1 oz)
3 tablespoons all-purpose flour
150 g powdered sugar* (1 1/4 cups)
110 g coconut oil, melted and cooled (1/2 cup)
*This filling is only mildly sweetened because the sponge cake is very sweet. Please feel free to add more sugar if you like your desserts sweeter. You can also add some vanilla extract to the filling, if you feel like it.
In a food processor, combine yoghurt and cashew nuts and process until smooth. Add flour and sugar and process into a smooth paste. Pour coconut oil into the mixture and process until smooth again.
240 ml freshly brewed and cooled coffee (1 cup)
2-4 tablespoons coffee liqueur or Amaretto, to taste
1-2 tablespoons unsweetened cocoa
Slice the cake into two equal layers. Place one layer on the bottom of the pan (the same pan you baked the cake in). Mix coffee with alcohol and carefully pour half of the mixture over the cake layer, soaking the whole cake with coffee. Pour half of the filling over the soaked cake layer, distributing it evenly. Place second piece of cake on top, soak with coffee and pour remaining filling on top. Sift cocoa over the tiramisù and transfer to fridge. Let sit for several hours or overnight. Serve with strong coffee or tea.
Straight from the pan
Awesome! I have been looking for a Tiramisu recipe for a long time! This looks wonderful!
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It’s gorgeous! And I never would have guessed that until only a few years ago you didn’t have much baking experience, I thought you were born holding a mixing bowl in one hand and a whisk in the other! :)
That’s simply incredible. I have to try it.
I’d also like to thank you for your blog; so many vegan food blogs are based in the US, and many of their recipes rely on ingredients that can be hard to come by in the EU. I just moved to France, and am still getting my culinary bearings–I’m so excited to find a vegan tiramisu recipe that only requires ingredients that I can find near my apartment!
Thank you! You are right about the ingredients. I don’t have access to most of them, too.
A few days ago I had some very yummy vegan Tiramisu in London, but yours looks so fantastic delicious too.
wowsers this looks AMAZING!! I haven’t had tiramisu in years..well, since I went vegan. I can’t wait to try this.
Wow, this is like the most gorgeous and professional-looking dessert I have ever seen! You should have your own bakery. I never tried tiramisu before going vegan, so I don’t know what this tastes like, but it looks unbelievably delicious.
wow the filling looks amazing! must try it soon. Do you think it could be used as a filling for cakes? is it firm enough? I still didn’t came across a “white” filling that wouldn’t be either too greasy, too sweet or too soy-tasting…
Also what brand of soy youghurt do you use?
thx for your reply
I think you can use it as a cake filling. At least I want to use it as a cake filling one day. I never cared much for those those made with soy cream or buttercream.
If it is not thick/firm enough, you can always add more nuts. I only have one brand of soy yoghurt available and that’s the Alpro/Provamel brand. I used plain Alpro for this recipe.
So I made it and it tastes really good!
I made a few substitutions and that’s probably why mine tiramisu doesn’t look as well as yours. It didn’t firm up very well, but that’s probably because I used a little bit less of coconut oil (cause I ran out of it) and crystal sugar instead of powdered (and I didn’t add any starch cause I forgot).
I also used soy flour for the sponge cake, I think it worked fine, but I’ll probably try something less spongy next time cause I’d like the cake to be more on the dry sie (as the biscotti used in classic tiramisu). I’ll also try using agaragar instead of the coconut oil, so it doesn’t have a coconut flavour (even though it was very subtle).
I didn’t have amaretto so I used rum ;) and added a bit of lime juice to the filling.
Even with all those changes it tastes great and the filling is definitely a keeper, so thanks a lot for sharing the recipe :).
Yep coconut oil, powdered sugar, and starch/flour make the filling firm up. Thanks for making the recipe.
Made this today, it was amazing. The yogurt filling makes it much lighter than typical tiramisu. And it was beautiful. I put a teaspoon of hazelnut extract in the sponge cake, just for added flavor. I was suprised at how awesome the cake turned out as well, garbanzo flour works wonders as an egg substitute in egg-heavy cakes like brioche and sponge cake, I wonder if souffle could be possible…
I’m surprised I never commented on this. This will be a perfect dessert for this weekend. I always like to have feedback so I’ll comment back on how it turned out.
Oh andI have one question. Does it keep well for a day or two?
Yes, it does. We stored it in the fridge and ate the leftovers for 3-4 days, I think. Hope you like it.
[...] noix de cajou (ici), de la noix de coco (ici), de la lécithine (ici), du tofu (ici), du yaourt (ici) et/ou de la crème soja à fouetter (ici). J’ai arbitrairement évité ces ingrédients, car [...]
You are a god!
This is amazing! I used vanilla coconut yoghurt instead though, and had to make the lady-fingers gluten free. It was good enough to entice my very NOT vegan significant other.
Best tiramisu ever. I’m so happy I finally made this. Thank you, thank you!!!
Glad you liked it, Kelli! And thanks for your feedback!
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