This vegan gluten-free tiramisu recipe is a healthier and more ethical alternative to traditional tiramisu. By using silken tofu, coconut cream, and maple syrup instead of mascarpone cheese, eggs, and sugar, you are avoiding the use of dairy products, which can be heavy and high in saturated fat. Additionally, the use of aquafaba instead of eggs in the ladyfingers and gluten-free flour instead of wheat flour means that this recipe is both egg-free and gluten-free.
This vegan gluten-free tiramisu recipe is perfect for any special occasion, such as birthdays, holidays, or dinner parties. It can be made in advance and kept in the refrigerator until ready to serve, making it a great option for entertaining guests. The recipe is also customizable and can be adapted to suit different tastes. For example, you can swap the coffee liqueur for a different type of liqueur or alcohol, or you can use a different sweetener, such as agave nectar or coconut sugar, in place of maple syrup.
(For other vegan tiramisu ideas, see:
In addition to being a delicious dessert, this vegan gluten-free tiramisu is also a healthier option compared to traditional tiramisu. The use of silken tofu and coconut cream provides a creamy texture without the use of heavy dairy products, and the maple syrup is a natural sweetener that provides a more nutritious alternative to processed sugar. The vegan gluten-free ladyfingers make this recipe suitable for those with gluten sensitivities, while the use of aquafaba instead of eggs means that this recipe is also suitable for those who follow a vegan diet.
Overall, this vegan gluten-free tiramisu recipe is a delicious and nutritious alternative to traditional tiramisu. Whether you’re entertaining guests, indulging in a sweet treat, or just looking for a healthier dessert option, this recipe is sure to satisfy. So why not give it a try and enjoy a slice of guilt-free deliciousness today!
Vegan Gluten-Free Tiramisu
Ingredients
For the espresso layer:
- 2 cups of freshly brewed strong coffee
- 2 tablespoons of coffee liqueur optional
- 4 tablespoons of maple syrup
For the vegan mascarpone layer:
- 1 package of silken tofu about 12 ounces
- 1 can of coconut cream about 13.5 ounces
- 2 tablespoons of lemon juice
- 4 tablespoons of maple syrup
For the gluten-free ladyfingers:
- 7 ounces of aquafaba the liquid from a can of chickpeas
- 7 ounces of gluten-free flour blend
- 1 teaspoon of baking powder
- 2 tablespoons of maple syrup
For the topping:
- 2 tablespoons of cocoa powder
Instructions
- To make the vegan mascarpone, place the silken tofu in a food processor and blend until smooth. Then add the coconut cream, lemon juice, and 4 tablespoons of maple syrup and blend until well combined. The mixture should be smooth and creamy. Set aside.
- To make the espresso layer, brew 2 cups of strong coffee and let it cool. In a shallow dish, combine the cooled coffee with 2 tablespoons of coffee liqueur (if using) and 4 tablespoons of maple syrup. This mixture will be used to soak the ladyfingers.
- To make the gluten-free ladyfingers, whisk together the aquafaba and gluten-free flour blend until stiff peaks form. Then, pipe the mixture onto a baking sheet and bake for about 10 minutes at 350°F. The ladyfingers should be light and crisp.
- To assemble the vegan gluten-free tiramisu, take an 8×8 inch square dish and place a layer of the ladyfingers at the bottom. Dip each ladyfinger into the coffee mixture and arrange in a single layer in the bottom of the dish. Repeat until half of the ladyfingers are used. Then, spread half of the mascarpone mixture evenly over the ladyfingers. Repeat with another layer of ladyfingers and remaining mascarpone mixture. Finally, dust the top with 2 tablespoons of cocoa powder.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight. This will allow the flavors to meld together and the ladyfingers to soften.
- When ready to serve, remove the vegan gluten-free tiramisu from the refrigerator and slice into squares. The final product should be a delicious and indulgent dessert with layers of creamy vegan mascarpone, soaked gluten-free ladyfingers, and a hint of cocoa powder.
Lance has been passionate about the plant-based diet and we have been following a whole food plant-based diet for over 5 years. We focus on health, natural healing, weight management, animal rights, and the health of the planet and environment by focusing on whole plant-based foods and sustainable practices.
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