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Plant-based tiramisu

The Italian dessert par excellence revisited in a plant-based version

A generous sponge cake soaked in coffee (and amaretto), a creamy and light cream sprinkled with a little cocoa.

Something to delight the taste buds of adults and children 🤤

Plant-based tiramisu


For the sponge cake :

  • 120g of apple compote

  • 50g sunflower oil

  • 10cl of soy milk

  • 200g of sugar

  • 200g flour

  • 100g cornstarch

  • 8g baking powder

  • 1 pinch of salt

For the vegetable mascarpone :

  • 500g plain soy yogurt

  • 50g deodorized coconut oil

For the tiramisu cream :

  • 150g vegetable whipping cream

  • 10cl of soy milk

  • 3g agar agar

  • 3 packets of vanilla sugar

  • 20g of sugar

  • 25cl of coffee (or hot chocolate)

  • 3 tbsp amaretto (optional)

  • Cocoa Powder


Prepare the vegetable mascarpone (the day before) :

  1. On a large bowl, place a large strainer with very fine mesh (Chinese), put a clean towel in it then pour the yogurt. Cover.

  2. Place in the fridge and let the yogurt drain for at least one night. The yogurt will drip down and thicken naturally.

Prepare the sponge cake :

  1. In a bowl, combine the applesauce, oil, milk and sugar.

  2. Add flour, cornstarch, salt and baking powder.

  3. Pour the batter into a greased baking pan.

  4. Bake for 20-30 minutes at 180°C.

  5. Prick with the tip of a knife to check for doneness, it should come out dry.

  6. Unmold and let cool.

Finish the vegetable mascarpone :

  1. In a bowl, put the 250 g of drained yogurt and whisk to loosen the mixture.

  2. Melt the coconut oil then add to the drained yogurt in 3 batches, whisking well between each addition.

  3. Mix with an immersion blender to perfect the emulsion.

  4. Reserve at room temperature.

Prepare the tiramisu cream :

  1. In a bowl, whisk together the mascarpone, vanilla sugar and sugar.

  2. Beat the whipped cream with an electric mixer until stiff.

  3. Heat the soy milk with the agar-agar and boil for 1 min.

  4. Mix the soy milk with the mascarpone.

  5. Gently but quickly fold the whipped cream into the soy milk, mascarpone and sugar mixture to keep it light.

For cake plating :

  1. Prepare strong coffee.

  2. Cut the sponge cake in 2 in the thickness and place it in a suitable mould.

  3. Soak the sponge cake with strong coffee and amaretto.

  4. Pour half of the vegetable tiramisu cream mixture over the sponge cake.

  5. Place the remaining sponge cake and soak again with coffee.

  6. Then pour in the end of the cream mixture. Smooth the surface with a spatula.

  7. Refrigerate for at least 1 hour.

  8. Sprinkle with cocoa powder and enjoy.

Advice :

  • If you like, you can replace the sponge cake with speculoos. The preparation will be simplified and faster.

  • You can make a fruit version, it's also delicious!

  • You can replace the soy mascarpone with silken tofu, it will be faster to prepare. Be sure to mix it well with the sugars so that it is smooth.

  • Feel free to tag me in your posts if you share the recipe/your creation on social media (@oxaliscuisinevg).

  • And above all, treat yourself and your loved ones!


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