posted on July 15, 2016
jump to recipeGuys! Hello, how are ya!? I know you’ve probably missed me and I totes missed you too! I haven’t forgot about you. I’ve been super busy working and creating incredible stuff for you, like this Mind Blowing Vegan Tiramisu. I could not wait to share this recipe with you and let you in on the deets to my new found favorite dessert…again. I say again because I’ve always loved tiramisu. I even made a raw version of it that you can find on my Instagram. But anyway I really missed “the real thing”.
Since it’s the summer we try to hit the beach up as much as possible. I’ll wake up early do whatever work I need to do and then we head out. On the way home we love stopping at our favorite vegan spot called Good Karma Cafe in Redbank, NJ. I saw they made vegan tiramisu that wasn’t frozen or raw so I was like ok let me give it a go. Needless to say I fell in love and wanted the recipe stat. I thought what a brilliant idea to make a nice vanilla sponge cake in place of the lady fingers. And of course, I knew I’d add extra chocolate. Tiramisu is always better with more chocolate IMO (in my opinion).😬
So I bought the cookbook and got to work. Whenever I make a recipe for the first time and test it, usually I have to make a few adjustments to my liking. For this one I didn’t make any extreme changes, I just added more sweetener to the cream filling, and added chocolate sauce between the layers. Let me tell you…bomb.dot.com. Like, no joke. Can’t you tell?!
What’s healthy about it is this…there is no refined sugar in it at all, not in the entire thing! Genius! Look at these ingredients for the cake: whole wheat pastry flour (or any flour you’d like would work), baking powder & soda, coconut oil, maple syrup, water, vanilla extract, and apple cider vinegar. Say whaaat.
The chocolate sauce is made up of cacao powder, maple syrup, and coconut oil. Super easy to make. Melt the coconut oil and whisk it together with the maple and cacao powder. You can use cocoa powder but it doesn’t have the same nutritional value of cacao. Like the high antioxidant properties, boosts brain levels, is an anti-inflammatory, and can help you shed fat. Just think, a tiramisu that has a component in it that can help you shed fat. Score!
Now the question I know you’re asking is what is the filling made of!? No, not cashews. Tofu. Ok wait before you say eh, or yuck or bleh, hear me out. I make it in a way that it doesn’t taste like tofu. It actually tastes like the mascarponecheese used in traditional tiramisu. You just have to know how to prepare it to make it taste bomb digity. This is where I spruced things up in the middle because I don’t typically like the way tofu tastes plain either. With the right amount of sweetener, some vanilla extract and other deliciousness, you won’t even know it’s vegan, promise.
Use organic tofu every single time because soy is 99% genetically modified and we don’t want that sh*t up in our biz. Ya feel me.
These perfect, individualized Mind Blowing Vegan Tiramisu desserts will wow your socks off, your friends socks off, and their friends socks off. Maybe even bras will be wowed off too (you can thank me later). Youcan indulge in this classic, traditional fave free from eggs, dairy, and refined sugar. Enjoy yo’self. Happy Friday!
Recipe adapted from the cookbook You Won’t Believe It’s Vegan!
Print Recipe
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
You won't believe it's vegan. Creamy, dreamy, and delicious. You can indulge in this classic fave free from eggs, dairy, and refined sugar.
Ingredients:
Vanilla Cake
- 1 1/2 cups whole wheat pastry flour or any flour you'd like
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pink himalayan rock salt (or sea salt)
- 1/3 cup coconut oil, melted
- 3/4 cup maple syrup
- 2/3 cup water
- 1/8 cup vanilla extract
- 1/8 cup apple cider vinegar
- 1/2 cup espresso or coffee, room temperature
Chocolate Sauce
- 4 tbsp cacao or cocoa powder
- 3 tbsp maple syrup
- 2 tbsp coconut oil, melted
Cream Filling
- 3/4 cup organic Florida Crystals
- 1 tsp agar flakes
- 1 tbsp water
- 1 (14 ounce) block of organic firm tofu
- 1/4 cup coconut oil
- 1 cup maple syrup or agave nectar
- 2 tsp vanilla extract
- 2 tbsp of espresso or regular coffee
- pinch of salt
Directions:
Vanilla Cake
Chocolate Sauce
Cream Filling
Tiramisu Assemble
- You can use decaf espresso or coffee
- If you're preparingthis in a square cake pan this will make 12 squares. If preparing this in cups it will serve 6.
- Any chocolate sauce will work.
- Keeps well in the fridge for 4-5 days covered.
- Cream filling can stay refrigerated overnight or longer.
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Categories: All Recipes, Desserts, Snacks
63 Comments »
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63 comments -
![Mind Blowing Vegan Tiramisu (13) Mind Blowing Vegan Tiramisu (13)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Emily Connor — November 29, 2021 @ 6:41 pm Reply
This is the best tiramisu recipe I’ve ever had! Have made at least ten times for all kinds of people and they are constantly blown away at the flavor. HIGHLY suggest!
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![Mind Blowing Vegan Tiramisu (14) Mind Blowing Vegan Tiramisu (14)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Carmen — February 9, 2021 @ 7:58 pm Reply
I found the filling far too sweet, not thick enough and not a creamy texture. I didn’t care for the flavour either, so I ended up tossing it, which was disappointing. However, I did like the cake and ended up layering it with fruit spread, fresh fruit and coconut whip cream to make a sort of trifle.
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![Mind Blowing Vegan Tiramisu (15) Mind Blowing Vegan Tiramisu (15)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Lynne — July 9, 2020 @ 4:57 am Reply
What are Florida crystals?
This is not healthy, it’s dessert. Oil and sugar in any form are not healthy. Syrup, sugar, honey … sugar is sugar. I’ll adapt these out completely but no idea what Florida crystals are. Please use common terminology for ingredients
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![Mind Blowing Vegan Tiramisu (16) Mind Blowing Vegan Tiramisu (16)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
JenniferRose — July 13, 2020 @ 10:23 am Reply
Hi Lynne, Florida Crystals is certified organic cane sugar. And I’ll be sure to keep your feedback in mind when I write up future recipes. Have the loveliest day. 🙂
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![Mind Blowing Vegan Tiramisu (17) Mind Blowing Vegan Tiramisu (17)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
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I think the cake is great. The chocolate sauce like people have said needs watering down a little but is nice but I i am sure that the cream shouldn’t have espresso in it. I have made it now and am so annoyed as it’s disgusting but know it could taste great had this error not have been made. Too expensive and very hard work to make again
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![Mind Blowing Vegan Tiramisu (18) Mind Blowing Vegan Tiramisu (18)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Ton de Gier — December 18, 2018 @ 5:14 pm Reply
How much do you mean with 1 1/2 whole wheat pastry flour?
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![Mind Blowing Vegan Tiramisu (19) Mind Blowing Vegan Tiramisu (19)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
JenniferRose — December 19, 2018 @ 8:35 am Reply
That should say 1 1/2 cups! I just added the cups I can’t believe no one else caught it after so long, thank you!
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![Mind Blowing Vegan Tiramisu (20) Mind Blowing Vegan Tiramisu (20)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Marie — December 14, 2018 @ 9:03 am Reply
You can call this vegan tiramisu if you like but you cannot call it healthy. It contains almost exclusively tons of sugar and fat. Not suitable for kids I wonder if the picture is not take from another recipe because the cream can not possibly be this white. All in all very disappointing!
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![Mind Blowing Vegan Tiramisu (21) Mind Blowing Vegan Tiramisu (21)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Tina — August 5, 2018 @ 11:59 am Reply
Hello. Was going to try this today but wanted to know if it keeps well for a few hours in the fridge. I wouldn’t want it to get mushy. Thank you
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![Mind Blowing Vegan Tiramisu (22) Mind Blowing Vegan Tiramisu (22)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
JenniferRose — August 11, 2018 @ 2:08 pm Reply
Hi Tina, it does keep well in the fridge. I actually like it in the fridge for a bit before serving. Won’t get mushy.
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![Mind Blowing Vegan Tiramisu (23) Mind Blowing Vegan Tiramisu (23)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Jordan — June 20, 2018 @ 2:51 am Reply
Hi, I was just curious- do you know why the recipe uses firm tofu rather than silken tofu? I wouldn’t usually use firm tofu in sauces so was wondering if I’m missing a trick 🙂
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![Mind Blowing Vegan Tiramisu (24) Mind Blowing Vegan Tiramisu (24)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Lilly — May 3, 2018 @ 11:50 am Reply
I just made this yesterday, and I was wandering how did you get the cream so white? In your recipe (for cream) it calls for espresso or coffee which I used and it made my cream brownish :(. Also, chocolate was too thick it needed considerable dilution. The amount of coffee wasn’t enough to soak the sponge cake part. Anyway, all in all, it turned out OK in taste but not so OK in appearance. It is a good base recipe that needs adjusting.
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![Mind Blowing Vegan Tiramisu (25) Mind Blowing Vegan Tiramisu (25)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
JenniferRose — May 3, 2018 @ 4:58 pm Reply
Hi Lily, I’m sorry this didn’t work out for you. A lot of people had a ton of success with the recipe so I’m not sure what could of went wrong. I’m glad you were at least able to enjoy it and make adjustments that suit you! Xx
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![Mind Blowing Vegan Tiramisu (26) Mind Blowing Vegan Tiramisu (26)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
AJ — March 2, 2018 @ 4:29 pm Reply
Have you ever try this with less oil? I need low fat so will try with less. Maybe I’ll keep it in the cream and remove from cake and sub with applesauce or banana as I do with all my cakes. Also take it out of the chocolate sauce. Do you have any suggestions? This looks amazing.
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![Mind Blowing Vegan Tiramisu (27) Mind Blowing Vegan Tiramisu (27)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
JenniferRose — March 2, 2018 @ 10:36 pm Reply
Hi AJ, I have not made this with less oil, but give it a go and keep me posted on how it turns out!!
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![Mind Blowing Vegan Tiramisu (28) Mind Blowing Vegan Tiramisu (28)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Patricia — February 14, 2018 @ 3:20 pm Reply
So I just tried this recipe and I am in love, I didn’t have Florida crystals so I used organic sugar, which with the amount of water, wasn’t dissolving so I added a little more water and it worked like a charm! The chocolate sauce was also delightful, but ended up just a little thick, so I added a tiny bit of water to the mixture and I was able to put it into a squeeze bottle which helped a lot with assembling! Thanks!!
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![Mind Blowing Vegan Tiramisu (29) Mind Blowing Vegan Tiramisu (29)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
JenniferRose — February 17, 2018 @ 7:35 pm Reply
Hi Patricia, This is wonderful to hear, I’m so glad you enjoyed this recipe. And thanks for the tips I’m sure it will be helpful for others making this too!
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![Mind Blowing Vegan Tiramisu (30) Mind Blowing Vegan Tiramisu (30)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Franzi — October 25, 2017 @ 4:13 pm Reply
Hi Jenn,
made this recipe today for the second time.
The first attempt was for last New Years eve alongside the non vegan Tiramisu made by my husband..guess what…the guests liked this one better. Wa craving it so much(you know pregnancy appetite) and made it just for the two(and baby in belly) of us. Yeah for dessert en mass 😉
Unfortunately I cooked the agar mixture a little to long so the cream came out a bit saucy, but the taste is just as good.
Thank you for this delicious recipe!!!
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![Mind Blowing Vegan Tiramisu (31) Mind Blowing Vegan Tiramisu (31)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
JenniferRose — October 26, 2017 @ 11:18 am Reply
Franzi that is so awesome to hear thank you! And yes I certainly know the pregnancy appetite all too well, I was actually craving this the other day too! I’m so glad everyone enjoyed it even with the agar agar mishap! Xx 🙂
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![Mind Blowing Vegan Tiramisu (32) Mind Blowing Vegan Tiramisu (32)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
SIMONCHU — October 17, 2017 @ 7:32 am Reply
Hi. I’m sorry’ but first Mascrapone cheese is almost tastless, and the Tiramisu cream should be slightly sweet. The amount of sugar suggested here is huge. you can’t call it Tiramisu. try another name.
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![Mind Blowing Vegan Tiramisu (33) Mind Blowing Vegan Tiramisu (33)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
JenniferRose — October 17, 2017 @ 12:31 pm Reply
Hi and thank you for your opinion. I never had tiramisu that wasn’t sweet made “tasteless” mascarpone. I don’t know where you’ve had tiramisu like that but I’m sorry for ya. Secondingly, this IS vegan tiramisu and will remain that way. Have you made this and tasted it? Doesn’t sound like you did or have so how can you be sure you know what it tastes like? It’s extremely unfortunate you can’t find the enjoyment in this delicious recipe. You take care now! ✌🏻
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![Mind Blowing Vegan Tiramisu (34) Mind Blowing Vegan Tiramisu (34)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
eliza — September 22, 2017 @ 8:03 am Reply
Hi,
I was wondering if it would be possible to substitute corn starch for the agar-flakes as I will not be able to get any of those in the time I need for this recipe.
Thanks!
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![Mind Blowing Vegan Tiramisu (35) Mind Blowing Vegan Tiramisu (35)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
JenniferRose — September 22, 2017 @ 1:37 pm Reply
Hi Eliza, you can sub for corn starch instead. I haven’t tried it with just that yet so keep me posted on how it turns out. Should be fine though. Enjoy!
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![Mind Blowing Vegan Tiramisu (37) Mind Blowing Vegan Tiramisu (37)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
JenniferRose — August 11, 2017 @ 11:04 am Reply
Yaaay so awesome to hear thanks Dawn. Xx
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![Mind Blowing Vegan Tiramisu (38) Mind Blowing Vegan Tiramisu (38)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Kayla — June 4, 2017 @ 2:35 pm Reply
While making the cream after I heated the sugar into the syrup and poured it into the processor with the other ingredients it immediately bubbled and became very hard. Is that supposed to happen? I tried again but tried to let it cool some before adding into the processor but it just become hard from being too cool.
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![Mind Blowing Vegan Tiramisu (39) Mind Blowing Vegan Tiramisu (39)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
JenniferRose — June 5, 2017 @ 10:00 am Reply
Hi Kayla, I’m not sure exactly why it’s turning hard on you. Are you using agar agar flakes? Don’t have it on a high flame I’d say low to medium heat is best. I transfer it from post to processor and it becomes super creamy. Keep me posted.
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![Mind Blowing Vegan Tiramisu (40) Mind Blowing Vegan Tiramisu (40)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Gina Leigh — May 2, 2017 @ 7:34 pm Reply
What size glasses did you use? Thanks xxx
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![Mind Blowing Vegan Tiramisu (41) Mind Blowing Vegan Tiramisu (41)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
JenniferRose — May 4, 2017 @ 8:41 am Reply
These are 8 ounce rocks glasses
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![Mind Blowing Vegan Tiramisu (42) Mind Blowing Vegan Tiramisu (42)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Gina Leigh — May 2, 2017 @ 7:33 pm Reply
Hiya you put 1 1/2 of flour, 1 1/2 of what measurement please?
Thanks xxx
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![Mind Blowing Vegan Tiramisu (43) Mind Blowing Vegan Tiramisu (43)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
JenniferRose — May 4, 2017 @ 8:41 am Reply
Hi Gina, its one and a half cups. 🙂
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![Mind Blowing Vegan Tiramisu (44) Mind Blowing Vegan Tiramisu (44)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Lauren — April 22, 2017 @ 2:41 pm Reply
Hello,
Could I use a blender instead of a food processor?
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![Mind Blowing Vegan Tiramisu (45) Mind Blowing Vegan Tiramisu (45)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
JenniferRose — April 24, 2017 @ 9:24 am Reply
Hi Lauren, yes of course!
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![Mind Blowing Vegan Tiramisu (46) Mind Blowing Vegan Tiramisu (46)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
K N — April 8, 2017 @ 7:41 am Reply
Could you please tell me what Florida flakes are?
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![Mind Blowing Vegan Tiramisu (47) Mind Blowing Vegan Tiramisu (47)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
JenniferRose — April 10, 2017 @ 11:41 am Reply
Florida Crystals are a sugar.
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![Mind Blowing Vegan Tiramisu (48) Mind Blowing Vegan Tiramisu (48)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Nat — December 24, 2016 @ 8:18 am Reply
Hello, I just made that and it didn’t really turn out as supposed to. I didn’t have Florida Crystals so I used regular sugar. But 3/4 c. of sugar and 1 tbsp of water don’t result in anything that can turn into a liquid as it’s way too much sugar or way too little water… Any idea what the ratio should be when using regular sugar? In the end the cream was no cream at all but rather liquid. I still assembled it and the taste was ok but the texture was of course very disappointing.
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![Mind Blowing Vegan Tiramisu (49) Mind Blowing Vegan Tiramisu (49)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
JenniferRose — December 27, 2016 @ 10:37 pm Reply
Hi Nat, sorry to hear. I’m not quite sure what went wrong. The change in Florida crystals to regular sugar would not have made a difference. Florida Crystals are the better alternative to regular refined sugar. The ratio is exact along with the teaspoon of agar agar flakes. You want to stir to dissolve over medium heat until syrupy. After that you have to add it to the blender with the rest of the ingredients and it will be smooth and creamy, just as you see it in the pictures. Hope this helps. You can also try adding in two tablespoons of water instead of one.
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![Mind Blowing Vegan Tiramisu (50) Mind Blowing Vegan Tiramisu (50)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Adriana — December 4, 2016 @ 4:47 am Reply
Hi, I live overseas and can’t find Florida Crystals, what can I use insread?
Look forward to your response.
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![Mind Blowing Vegan Tiramisu (51) Mind Blowing Vegan Tiramisu (51)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
JenniferRose — December 5, 2016 @ 9:16 am Reply
Hi Adriana, you can use regular organic sugar!
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![Mind Blowing Vegan Tiramisu (52) Mind Blowing Vegan Tiramisu (52)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Nini — November 25, 2016 @ 5:27 am Reply
Hi,
I really can not imagine this with firm tofu. Could I substitute solemn tofu instead?
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![Mind Blowing Vegan Tiramisu (53) Mind Blowing Vegan Tiramisu (53)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
JenniferRose — November 25, 2016 @ 1:39 pm Reply
Hi Nini, it is made with firm tofu and it comes out super creamy. You can try any tofu you like! Keep me posted.
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![Mind Blowing Vegan Tiramisu (54) Mind Blowing Vegan Tiramisu (54)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Eva — October 23, 2016 @ 5:22 pm Reply
Is it 1,5 cup of flour? 🙂
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![Mind Blowing Vegan Tiramisu (55) Mind Blowing Vegan Tiramisu (55)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
JenniferRose — October 24, 2016 @ 8:53 am Reply
It’s one and a half cup of flour (1 1/2).😊
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![Mind Blowing Vegan Tiramisu (56) Mind Blowing Vegan Tiramisu (56)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Raquel — October 10, 2016 @ 1:28 am Reply
What are Florida crystals? I come from Australia and am just unaware if that term it what it is. Thankyou!
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![Mind Blowing Vegan Tiramisu (57) Mind Blowing Vegan Tiramisu (57)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
JenniferRose — October 10, 2016 @ 10:30 am Reply
Hi Raquel, Florida Crystals is a company and their sugar is a sugar that is made from pure sun-sweetened sugar cane that is less refined than traditional sugar. Crystallized from the initial pressing of pure cane, Demerara Cane Sugar is a large amber granule with a hint of molasses inside each crystal. Hope this helps! Xx
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![Mind Blowing Vegan Tiramisu (58) Mind Blowing Vegan Tiramisu (58)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Margaret @ VeggiePrimer — July 23, 2016 @ 11:36 am Reply
This looks AMAZING!! I wonder how the cake would work with gluten-free flour…
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![Mind Blowing Vegan Tiramisu (59) Mind Blowing Vegan Tiramisu (59)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
JenniferRose — July 24, 2016 @ 12:34 am Reply
Hi Margaret, Thank you so much!! I think it would work out fine, either way it will be edible. Keep me posted.😊
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Emily Connor — November 29, 2021 @ 6:41 pm Reply
This is the best tiramisu recipe I’ve ever had! Have made at least ten times for all kinds of people and they are constantly blown away at the flavor. HIGHLY suggest!
Carmen — February 9, 2021 @ 7:58 pm Reply
I found the filling far too sweet, not thick enough and not a creamy texture. I didn’t care for the flavour either, so I ended up tossing it, which was disappointing. However, I did like the cake and ended up layering it with fruit spread, fresh fruit and coconut whip cream to make a sort of trifle.
Lynne — July 9, 2020 @ 4:57 am Reply
What are Florida crystals?
This is not healthy, it’s dessert. Oil and sugar in any form are not healthy. Syrup, sugar, honey … sugar is sugar. I’ll adapt these out completely but no idea what Florida crystals are. Please use common terminology for ingredients
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JenniferRose — July 13, 2020 @ 10:23 am Reply
Hi Lynne, Florida Crystals is certified organic cane sugar. And I’ll be sure to keep your feedback in mind when I write up future recipes. Have the loveliest day. 🙂
Emily — March 1, 2019 @ 4:04 pm Reply
I think the cake is great. The chocolate sauce like people have said needs watering down a little but is nice but I i am sure that the cream shouldn’t have espresso in it. I have made it now and am so annoyed as it’s disgusting but know it could taste great had this error not have been made. Too expensive and very hard work to make again
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Ton de Gier — December 18, 2018 @ 5:14 pm Reply
How much do you mean with 1 1/2 whole wheat pastry flour?
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JenniferRose — December 19, 2018 @ 8:35 am Reply
That should say 1 1/2 cups! I just added the cups I can’t believe no one else caught it after so long, thank you!
Marie — December 14, 2018 @ 9:03 am Reply
You can call this vegan tiramisu if you like but you cannot call it healthy. It contains almost exclusively tons of sugar and fat. Not suitable for kids I wonder if the picture is not take from another recipe because the cream can not possibly be this white. All in all very disappointing!
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Tina — August 5, 2018 @ 11:59 am Reply
Hello. Was going to try this today but wanted to know if it keeps well for a few hours in the fridge. I wouldn’t want it to get mushy. Thank you
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JenniferRose — August 11, 2018 @ 2:08 pm Reply
Hi Tina, it does keep well in the fridge. I actually like it in the fridge for a bit before serving. Won’t get mushy.
Jordan — June 20, 2018 @ 2:51 am Reply
Hi, I was just curious- do you know why the recipe uses firm tofu rather than silken tofu? I wouldn’t usually use firm tofu in sauces so was wondering if I’m missing a trick 🙂
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Lilly — May 3, 2018 @ 11:50 am Reply
I just made this yesterday, and I was wandering how did you get the cream so white? In your recipe (for cream) it calls for espresso or coffee which I used and it made my cream brownish :(. Also, chocolate was too thick it needed considerable dilution. The amount of coffee wasn’t enough to soak the sponge cake part. Anyway, all in all, it turned out OK in taste but not so OK in appearance. It is a good base recipe that needs adjusting.
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JenniferRose — May 3, 2018 @ 4:58 pm Reply
Hi Lily, I’m sorry this didn’t work out for you. A lot of people had a ton of success with the recipe so I’m not sure what could of went wrong. I’m glad you were at least able to enjoy it and make adjustments that suit you! Xx
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AJ — March 2, 2018 @ 4:29 pm Reply
Have you ever try this with less oil? I need low fat so will try with less. Maybe I’ll keep it in the cream and remove from cake and sub with applesauce or banana as I do with all my cakes. Also take it out of the chocolate sauce. Do you have any suggestions? This looks amazing.
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JenniferRose — March 2, 2018 @ 10:36 pm Reply
Hi AJ, I have not made this with less oil, but give it a go and keep me posted on how it turns out!!
Patricia — February 14, 2018 @ 3:20 pm Reply
So I just tried this recipe and I am in love, I didn’t have Florida crystals so I used organic sugar, which with the amount of water, wasn’t dissolving so I added a little more water and it worked like a charm! The chocolate sauce was also delightful, but ended up just a little thick, so I added a tiny bit of water to the mixture and I was able to put it into a squeeze bottle which helped a lot with assembling! Thanks!!
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JenniferRose — February 17, 2018 @ 7:35 pm Reply
Hi Patricia, This is wonderful to hear, I’m so glad you enjoyed this recipe. And thanks for the tips I’m sure it will be helpful for others making this too!
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Franzi — October 25, 2017 @ 4:13 pm Reply
Hi Jenn,
made this recipe today for the second time.
The first attempt was for last New Years eve alongside the non vegan Tiramisu made by my husband..guess what…the guests liked this one better. Wa craving it so much(you know pregnancy appetite) and made it just for the two(and baby in belly) of us. Yeah for dessert en mass 😉
Unfortunately I cooked the agar mixture a little to long so the cream came out a bit saucy, but the taste is just as good.
Thank you for this delicious recipe!!!
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JenniferRose — October 26, 2017 @ 11:18 am Reply
Franzi that is so awesome to hear thank you! And yes I certainly know the pregnancy appetite all too well, I was actually craving this the other day too! I’m so glad everyone enjoyed it even with the agar agar mishap! Xx 🙂
SIMONCHU — October 17, 2017 @ 7:32 am Reply
Hi. I’m sorry’ but first Mascrapone cheese is almost tastless, and the Tiramisu cream should be slightly sweet. The amount of sugar suggested here is huge. you can’t call it Tiramisu. try another name.
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JenniferRose — October 17, 2017 @ 12:31 pm Reply
Hi and thank you for your opinion. I never had tiramisu that wasn’t sweet made “tasteless” mascarpone. I don’t know where you’ve had tiramisu like that but I’m sorry for ya. Secondingly, this IS vegan tiramisu and will remain that way. Have you made this and tasted it? Doesn’t sound like you did or have so how can you be sure you know what it tastes like? It’s extremely unfortunate you can’t find the enjoyment in this delicious recipe. You take care now! ✌🏻
eliza — September 22, 2017 @ 8:03 am Reply
Hi,
I was wondering if it would be possible to substitute corn starch for the agar-flakes as I will not be able to get any of those in the time I need for this recipe.
Thanks!
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JenniferRose — September 22, 2017 @ 1:37 pm Reply
Hi Eliza, you can sub for corn starch instead. I haven’t tried it with just that yet so keep me posted on how it turns out. Should be fine though. Enjoy!
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JenniferRose — August 11, 2017 @ 11:04 am Reply
Yaaay so awesome to hear thanks Dawn. Xx
Kayla — June 4, 2017 @ 2:35 pm Reply
While making the cream after I heated the sugar into the syrup and poured it into the processor with the other ingredients it immediately bubbled and became very hard. Is that supposed to happen? I tried again but tried to let it cool some before adding into the processor but it just become hard from being too cool.
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JenniferRose — June 5, 2017 @ 10:00 am Reply
Hi Kayla, I’m not sure exactly why it’s turning hard on you. Are you using agar agar flakes? Don’t have it on a high flame I’d say low to medium heat is best. I transfer it from post to processor and it becomes super creamy. Keep me posted.
Gina Leigh — May 2, 2017 @ 7:34 pm Reply
What size glasses did you use? Thanks xxx
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JenniferRose — May 4, 2017 @ 8:41 am Reply
These are 8 ounce rocks glasses
Gina Leigh — May 2, 2017 @ 7:33 pm Reply
Hiya you put 1 1/2 of flour, 1 1/2 of what measurement please?
Thanks xxx
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JenniferRose — May 4, 2017 @ 8:41 am Reply
Hi Gina, its one and a half cups. 🙂
Lauren — April 22, 2017 @ 2:41 pm Reply
Hello,
Could I use a blender instead of a food processor?
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JenniferRose — April 24, 2017 @ 9:24 am Reply
Hi Lauren, yes of course!
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K N — April 8, 2017 @ 7:41 am Reply
Could you please tell me what Florida flakes are?
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JenniferRose — April 10, 2017 @ 11:41 am Reply
Florida Crystals are a sugar.
Nat — December 24, 2016 @ 8:18 am Reply
Hello, I just made that and it didn’t really turn out as supposed to. I didn’t have Florida Crystals so I used regular sugar. But 3/4 c. of sugar and 1 tbsp of water don’t result in anything that can turn into a liquid as it’s way too much sugar or way too little water… Any idea what the ratio should be when using regular sugar? In the end the cream was no cream at all but rather liquid. I still assembled it and the taste was ok but the texture was of course very disappointing.
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JenniferRose — December 27, 2016 @ 10:37 pm Reply
Hi Nat, sorry to hear. I’m not quite sure what went wrong. The change in Florida crystals to regular sugar would not have made a difference. Florida Crystals are the better alternative to regular refined sugar. The ratio is exact along with the teaspoon of agar agar flakes. You want to stir to dissolve over medium heat until syrupy. After that you have to add it to the blender with the rest of the ingredients and it will be smooth and creamy, just as you see it in the pictures. Hope this helps. You can also try adding in two tablespoons of water instead of one.
Adriana — December 4, 2016 @ 4:47 am Reply
Hi, I live overseas and can’t find Florida Crystals, what can I use insread?
Look forward to your response.
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JenniferRose — December 5, 2016 @ 9:16 am Reply
Hi Adriana, you can use regular organic sugar!
Nini — November 25, 2016 @ 5:27 am Reply
Hi,
I really can not imagine this with firm tofu. Could I substitute solemn tofu instead?
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JenniferRose — November 25, 2016 @ 1:39 pm Reply
Hi Nini, it is made with firm tofu and it comes out super creamy. You can try any tofu you like! Keep me posted.
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Eva — October 23, 2016 @ 5:22 pm Reply
Is it 1,5 cup of flour? 🙂
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JenniferRose — October 24, 2016 @ 8:53 am Reply
It’s one and a half cup of flour (1 1/2).😊
Raquel — October 10, 2016 @ 1:28 am Reply
What are Florida crystals? I come from Australia and am just unaware if that term it what it is. Thankyou!
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JenniferRose — October 10, 2016 @ 10:30 am Reply
Hi Raquel, Florida Crystals is a company and their sugar is a sugar that is made from pure sun-sweetened sugar cane that is less refined than traditional sugar. Crystallized from the initial pressing of pure cane, Demerara Cane Sugar is a large amber granule with a hint of molasses inside each crystal. Hope this helps! Xx
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Margaret @ VeggiePrimer — July 23, 2016 @ 11:36 am Reply
This looks AMAZING!! I wonder how the cake would work with gluten-free flour…
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JenniferRose — July 24, 2016 @ 12:34 am Reply
Hi Margaret, Thank you so much!! I think it would work out fine, either way it will be edible. Keep me posted.😊
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