Why does this vegan tiramisu recipe use ground flax seeds?

Ground flax seeds, combined with hot water, create a flax egg substitute that helps bind the vanilla sponge layers, ensuring a moist and tender texture without traditional eggs.

How do I prepare the coconut whipping cream for the tiramisu?

For the tiramisu cream, you'll need to whip a can of coconut whipping cream to medium peaks, or refrigerate two cans of full-fat coconut milk overnight and scoop out the thick cream to whip.

Can I make this vegan tiramisu without alcohol?

While the recipe calls for rum in the cream and Kahlua in the syrup for authentic flavor, you could substitute non-alcoholic rum or coffee-flavored syrups for similar taste profiles.

What's the best way to ensure the vanilla sponge layers bake evenly?

To ensure even baking, grease and line two 8-inch square pans with parchment paper, divide the batter equally, and bake in a preheated 350 degreesF oven until springy to the touch.

How should I store leftover vegan tiramisu?

Once assembled, this vegan tiramisu should be stored in the refrigerator in an airtight container to maintain its freshness and creamy texture.

5 years ago

Tiramisu
[Vegan]

GP By: Gretchen Price

Author Bio

My name is Gretchen Price, and I am a professional pastry chef of over 20... Read More

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A slice of vegan tiramisu showing layers of coffee-soaked vanilla sponge and creamy white filling, dusted with cocoa powder and garnished with chocolate-covered espresso beans.

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Tiramisu [Vegan]

Dairy Free

Vegan

This vegan tiramisu is so luscious! It is a very close replica of the original, using vegan cream cheese in place of the mascarpone and the coconut whipping cream does a good job of leaving no taste of coconuts behind.

Ingredients You Need for Tiramisu [Vegan]

For the Vanilla Sponge Layers:

4 tablespoons ground flax seeds
1/2 cup hot water
1 tablespoon white vinegar
1 cup soy milk
2 teaspoons vanilla extract
2 1/2 cup cake flour
1 1/2 cup granulated sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons vegan butter

For the Tiramisu Cream:

2-8 ounce packages vegan cream cheese
1 cup confectioner's sugar
1/2 cup rum
1 can coconut whipping cream or 2 cans coconut milk refrigerated overnight
1/2 teaspoon xanthan gum

For the Syrup:

1/2 cup granulated sugar
1/2 cup water
2 teaspoons instant coffee granules
1/2 cup kahlua
Cocoa powder for garnish
Chocolate Covered Espresso Beans for garnish *optional

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How to Prepare Tiramisu [Vegan]

First prepare the cake layers by greasing 2- 8 inch square pans and line them with parchment paper
Combine the flax meal with the hot water and let stand for about 5 minutes to thicken
Add the vinegar to the soy milk to sour
Sift the flour with the baking powder and salt
Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed
Add the thickened flax paste while mixing on medium speed, scrape the bottom and sides of the bowl to incorporate evenly, add the vanilla extract
Add about 1/3 of the flour to the creamed mixture then add half of the soured milk
Add another 1/3 of the flour and then the remaining sour milk
Add the last amount of flour and mix just to combine evenly.
Divide the batter evenly among the 2 pans and bake in a preheated 350°F oven for approximately 25 minutes or until they are springy to the touch when you gently press the centers.
While they are baking and cooling, prepare the simple syrup by combining the water & sugar together in a small sauce pot, bring to a boil then boil for 2 minutes.
Remove from heat and add the coffee granules then the Kahlua.
Prepare the tiramisu cream by first whipping the coconut cream to medium peaks.
Next combine the sifted confectioners sugar with the vegan cream cheese in a mixing bowl and mix smooth
Slowly add the rum while mixing to combine well
Fold in the coconut whipped cream and xanthan gum and mix smooth
Refrigerate while you prepare the casserole dish and cake layers
Trim the cake layers to fit the 8 X 8 inch casserole dish and soak the first layer with half of the coffee syrup
Spread half of the tiramisu cream over top, then add the next cake layer and the rest of the coffee syrup finishing with the remaining tiramisu cream
Dust with cocoa powder and optional chocolate covered espresso beans and refrigerate until set, preferably overnight to allow all the flavors to meld together