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+ servings

Vegan Tiramisu

Homemade vegan tiramisu: sweet sponge cake, espresso and coconut mascarpone!
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Course Dessert
Cuisine Italian
Servings 8
Calories 377 kcal


Vanilla Cake

  • 1 cup flour
  • 1/4 cup cane sugar
  • 1/4 cup canola oil
  • 3/4 cup water
  • 1 tsp baking soda
  • 1 tbsp apple vinegar

Espresso Syrup

  • 1 cup espresso
  • 1 tbsp cane sugar

Coconut Whipped Cream

  • 1 can coconut milk
  • 1/2 cup powdered sugar


  • Preheat the oven 365F.
  • Whisk flour, sugar, baking soda and salt.
  • In a separate bowl, whisk oil, water, vinegar.
  • Add wet mixture into the dry mixture. Do not overmix it.
  • Bake 30 min 365 F (9" pan).
  • Cut the cake (once cooled) into cubes, soak with espresso. Top with coconut whipped cream. Chill overnight before serving.

Coconut Whipped Cream

  • Chill can of coconut milk overnight. Do not shake it!
  • Skin the solidified coconut cream from the can. Add powdered sugar and whip for a few minutes untill the mixture begings to stiffen.


Calories: 377kcalCarbohydrates: 51gProtein: 6gFat: 17gSaturated Fat: 10gTrans Fat: 1gSodium: 156mgPotassium: 1169mgFiber: 1gSugar: 15gVitamin C: 1mgCalcium: 54mgIron: 4mg
Keyword tiramisu, vegan tiramisu
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