This vegan version of tiramisu skips eggs, milk, and classic ingredients like mascarpone and ladyfingers, offering a luxurious plant-based dessert instead. A combination of rich cocoa sponge, coffee, and silky coconut cream will win everyone over.
Ingredients
For the cake:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup powdered sugar
1 pinch salt
1 1/2 tablespoons baking powder
1/3 cup vegetable oil
1/2 cup water
2/3 cup strong black coffee (brewed or instant)
For the filling:
1 2/3 cups coconut cream (or the solid part of canned coconut milk)
1/2 cup powdered sugar
For topping (optional):
Cocoa powder
Toasted coconut flakes
Preparation
In a large bowl, whisk together the flour, cocoa powder, powdered sugar, salt, and baking powder. Add the oil and water, then stir until smooth. Pour the batter into a baking dish lined with parchment paper and bake in a preheated oven at 350°F for about 20–25 minutes. Let the cake cool, then prick it with a fork and pour over the coffee.
Whip the coconut cream with powdered sugar until thick and smooth. Spread the filling evenly over the soaked cake. Dust with cocoa powder or sprinkle with coconut flakes if desired. Cover and refrigerate for at least 2–3 hours, ideally overnight. The result is a soft, moist, and creamy dessert that fully deserves the title of the best plant-based treat.
