Vegetable tiramisu

Vegetable tiramisu

This gluten-free vegan tiramisu recipe is rich, decadent, and delicious. Layers of vanilla cake soaked in coffee and vegetable cashew cream, topped with cocoa powder. This easy-to-make dessert is perfect for sharing with friends and family.



Vegetable tiramisu 

Makes 8 servings
Preparation: 20 minutes
Cooking: 30 minutes



1 gluten-free vanilla cake recipe


1 cup of plain vegetable yogurt

1,5 cup of organic cashews (soaked in boiling water for at least 15 minutes)
3 tablespoons lemon juice 
1 tablespoon of miso paste 


Layer of coffee:

1/2 cup of espresso coffee
2 tablespoons of coffee or rum liqueur 

Chocolate layer

2 to 3 tablespoons of high quality cocoa powder



  1. Prepare the cake batter and place in two 8 × 8-inch square cake pans. 
  2. Bake cake for 30 to 35 minutes or until springy to the touch and a toothpick inserted comes out clean. Let the cake cool in the pan for 2-3 minutes, then carefully remove it on a wire rack and let cool completely.
  3. When the cake is completely cool, use a sharp knife and cut the cake in half.
  4. Next, cut the cake into rectangular pieces about the size of a lady's finger.

Cream layer


  1. Add the plant-based yogurt, soaked cashews, lemon juice and miso paste in a high speed blender and blend until smooth and creamy.
  2. In a small bowl, combine the coffee and coffee liqueur.

Layer of coffee

  1. Combine strong coffee and coffee liqueur in a bowl and set aside.


  1. You can use an 8 × 8 inch baking dish.
  2. Dip each piece of sponge lady's finger cake in the coffee mixture and place them on the bottom of the baking dish.
  3. Continue until you have a single layer of sponge.
  4. Add half of the cream mixture and spread evenly with a spatula or spoon.
  5. Repeat with another layer of lady's finger sponges dipped in coffee, then add the rest of the cream on top.
  6. Cover and refrigerate for at least 3 hours or preferably overnight.
  7. Before serving, sprinkle cocoa powder on top.
  8. Slice, serve and enjoy!



Bon appétit!

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  • Caroline Bisaillon