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A slice of homemade gluten-free vegan tiramisu served on a white plate, featuring creamy cashew mascarpone layers, espresso-soaked gluten-free sponge cake, and a dusting of cocoa powder. A fork rests beside it, with a cup of espresso in the background.

🌱 Homemade Gluten-Free Vegan Tiramisu Recipe 🍰

🌱 Homemade Gluten-Free Vegan Tiramisu Recipe 🍰 (Dairy-Free & Egg-Free!) Indulge in this creamy, dreamy, and coffee-infused gluten-free vegan tiramisu—a perfect plant-based twist on the classic Italian dessert! No dairy, no eggs, no gluten—just pure deliciousness!
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Prep Time 25 minutes
Cook Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 45 minutes
Course Dessert
Cuisine Italian
Servings 8 people
Calories 320 kcal

Ingredients
  

  • For the Gluten-Free Sponge Cake (Ladyfinger Substitute):
  • ✔ 1 cup almond flour
  • ✔ ½ cup oat flour or gluten-free flour blend
  • ✔ ½ teaspoon baking soda
  • ✔ ¼ teaspoon salt
  • ✔ ½ cup unsweetened applesauce egg replacer
  • ✔ ¼ cup maple syrup natural sweetener
  • ✔ ½ cup almond milk or any plant-based milk
  • ✔ 1 teaspoon vanilla extract
  • For the Dairy-Free Mascarpone Cream:
  • ✔ 1 cup raw cashews soaked 4 hours or boiled 10 minutes
  • ✔ ½ cup coconut cream
  • ✔ 2 tablespoons lemon juice
  • ✔ 2 tablespoons maple syrup
  • ✔ 1 teaspoon vanilla extract
  • ✔ ¼ cup almond milk to blend
  • For the Espresso Soak:
  • ✔ ½ cup strong brewed espresso or coffee
  • ✔ 1 tablespoon maple syrup
  • ✔ 1 teaspoon vanilla extract
  • For the Topping:
  • ✔ 2 tablespoons unsweetened cocoa powder
  • ✔ Optional: Grated dark chocolate vegan

Instructions
 

  • Step 1: Make the Gluten-Free Sponge Cake
  • 1️⃣ Preheat oven to 350°F (175°C) and line a baking dish with parchment paper.
  • 2️⃣ In a bowl, whisk together almond flour, oat flour, baking soda, and salt.
  • 3️⃣ In another bowl, mix applesauce, maple syrup, almond milk, and vanilla.
  • 4️⃣ Combine wet and dry ingredients and mix well.
  • 5️⃣ Pour batter into the baking dish and bake for 20 minutes or until a toothpick comes out clean.
  • 6️⃣ Let cool, then slice into ladyfinger-shaped strips.
  • Step 2: Prepare the Vegan Mascarpone Cream
  • 1️⃣ Drain and rinse the soaked cashews.
  • 2️⃣ Blend cashews with coconut cream, lemon juice, maple syrup, vanilla, and almond milk until smooth.
  • 3️⃣ Chill in the fridge while assembling.
  • Step 3: Prepare the Espresso Soak
  • 1️⃣ Brew strong espresso and let it cool.
  • 2️⃣ Stir in maple syrup and vanilla extract.
  • Step 4: Assemble the Tiramisu
  • 1️⃣ Dip each gluten-free sponge cake strip into the espresso soak (do not oversoak).
  • 2️⃣ Place a layer of espresso-soaked sponge cake in a dish.
  • 3️⃣ Spread half of the mascarpone cream evenly on top.
  • 4️⃣ Add another layer of soaked sponge cake, followed by the remaining mascarpone cream.
  • 5️⃣ Dust with unsweetened cocoa powder and grated dark chocolate.
  • Step 5: Chill & Serve!
  • ❄️ Cover and refrigerate for at least 4 hours (overnight for best results) to allow flavors to blend.
  • 🍰 Slice, serve, and enjoy this heavenly gluten-free vegan tiramisu!

Notes

🕒 Prep & Cook Time:
⏳ Prep Time: 25 minutes
⏳ Chill Time: 4+ hours (overnight for best results)
🔥 Cook Time: 20 minutes (if making homemade sponge cake)
👨‍👩‍👧‍👦 Servings: 6-8
💰 Cost Estimate:
💲 Approx. $2.50 per serving
🔥 Estimated Calories:
🥄 Approx. 320 kcal per serving
Keyword Gluten-Free Vegan Tiramisu