Vegan Tofu Tiramisu
If you’re trying to follow a plant-based diet that minimises the amount of animal products you eat, or if you’re trying to eat healthier, then treating yourself to Tiramisu doesn’t seem to be a viable option.
Typically made with cream, mascarpone cheese, white sugar and lady fingers. None of those things scream health to me, definitely indulgence, not health.
It’s also usually made with alcohol so for people who can’t drink alcohol like me, by default eating it is always out of the question.
The good news is that you CAN make a healthier version at home. Without cheese, cream, dairy and alcohol!
Not only that, you can make a plant-based version that’s higher in protein! How? By using tofu as the base for the cream layer!
Yes, tofu! I love using tofu in my treats and desserts. Since it doesn’t have much of a flavour and thanks to it’s silky, smooth texture, it can be used as the the base of many desserts. From cheesecakes, ice creams, puddings, tarts and as a replacement for eggs/oil in baking. It’s such a versatile ingredient and so healthy! It’s a great source of plant-based protein, omega-3, zinc, selenium and calcium (if it has been made with calcium sulfate)
I’ve teamed up with Cauldron to create a delicious plant-based, vegan and gluten-free alternative to a classic favourite. You guessed it…TIRAMISU!
Cauldron’s original tofu block is my go to tofu. From my experience I haven’t come across many good tofu options here in the UK, and the ones that I have found tend to be pricy. I love the quality of Cauldron tofu, and it only costs £2 for just under 400g. Also, it’s available in most supermarkets making it easily accessible!
Vegan Tofu Tiramisu
For the sponge layer:
1 cup (150g) gluten-free flour
2/3 cup (100g) ground almonds
1 tsp baking powder
1/2 tsp salt
6 tbsp coconut oil, melted
6 tbsp maple syrup
1/2 cup (120ml) milk of choice
150ml strong coffee (I mixed 1.5 tbsp instant espresso in 150ml hot water)
For the cream layer:
396g Cauldron Original Tofu, drained
6 tbsp maple syrup
6 level tbsp almond butter
1/2 tsp instant espresso powder
2 tsp vanilla paste OR 3 tsp vanilla extract
1-2 tbsp milk of choice
Pinch of salt
Preheat your oven to 180°C (160°C fan assisted)/ 350°F
To make the sponge: mix the first 4 ingredients in a bowl, then pour in the oil, maple syrup and milk. Mix to combine.
Pour the batter into a lined 8″ square cake tin and bake for 15 minutes. Leave to cool completely.
To make the cream layer: First drain the tofu from as much liquid as possible. I find the easiest way to do this is to break up the tofu into a nut milk bag/straining bag and squeeze out all the fluid. You can also use a muslin cloth.
Blend all the cream layer ingredients in a food processor until smooth.
To assemble: I used these dessert rings to shape my individual tiramisus*. Use one of the rings to cut out 4 rings from the sponge cake, and then carefully slice each circle in half horizontally. You will end up with 8 round sponge discs.
Place one of the discs back into the dessert ring, then drizzle on top 2-3 tsp of the brewed coffee. You need enough for the sponge to absorb, but make sure you don’t use too much otherwise the sponge will become too soft.
Top with a few teaspoons of the cream mixture, and then repeat the above step so you end up with two layers of sponge and 2 layers of cream.
Leave to chill in the fridge for 1-2 hours, then carefully remove the rings and top with a generous dusting of cocoa powder and cherries
*If you don’t have dessert rings, simply crumble the sponge in glasses, drizzle with coffee, then top with a layer of the cream mixture. Repeat one more time so you end up with two layers of sponge and two layer of cream. Chill in the fridge for an hour then dust with cocoa and top with a cherry. Enjoy!
This recipe made 4 large Tiramisu because of the size of the dessert rings, but I would say this recipes is enough to serve at least 8 people. So you can either slice each in half, use smaller rings or serve in glasses as explained suggested above.
Thanks to Cauldron for sponsoring this post. Commissioned posts is how I’m able to continue working on the blog and creating recipes and recipe videos for you. As always, all opinions are my own.
This recipe looks nice! I would really like to try it, but can you please explain what does it mean 6 level tbsp almond butter? Does it mean just like 6 tbsp or something else? I know it’s a silly question, haha😋
6 tablespoons using a tablespoon measuring spoon. If you don’t have measuring spoons just use a normal tablespoon but try to use a level tbsp (don’t put too much on the spoon). It won’t make too much of a difference if it’s not too accurate though. Hope that makes more sense.
Nadia, That looks delicious again – I’ll definitely try it.
Thank you Ken 🙂
Wow, what a clever way to use tofu! I want to start using tofu in more dessert recipes! Is it acceptable to have these desserts for breakfast? Because that’s something I’d totally do!
I LOVE using tofu in desserts! Such a great way to add loads of nutrients into a treat! I would definitely have it for breakfast too 😀
I am not a tofu fan as such and would not have thought to make dessert with it, even though I know it has a mild flavour and is quite versatile. Reading your blog – and those photos! – has inspired me to try something new with Tofu.
and as you say Cauldron p suspect it won’t be long before I go and buy some tofu 😀
Thank you Sumayya 😀 Tofu is such an amazing ingredient and I really do love using it in desserts. Thank you for your lovely words!
how long do the assembled desserts keep in the fridge? I’m guessing upto 2 days before the sponge layer gets too soft/loses its shape
Yes I would recommend consuming them within 2-3 days. They don’t lose shape, but they do taste better the next day 😉 You could always half the recipe for a smaller serving size.
What a clever recipe, Nadia! So delicious and light looking! Thank you for the recipe, can’t wait to make it!
Thank you Natalia 😀
I bought tofu! Definitely going to try this recipe. I’ll have to substitute the coconut oil with veggie butter. I know the coconut oil would taste wonderful, but oh well…
Veggie butter will work just fine! Hope you enjoyed it! 🙂
I’m so excited about this recipe! I’ve always wanted to make a dairy free gluten free version of Tiramisu! Thanks for doing the grunt work and coming up with this.
Thank you Geni 😀 It’s a recipe I’ve been wanting to try for so long!
How cool is that? You actually used standard tofu, because I thought you were going to opt for the silken kind. Would the latter work?
Thank you Michelle 🙂 Silken tofu would be too soft and so wouldn’t hold its shape in this recipe.
These little puddings are absolutely gorgeous! I never think to use tofu in puddings – need to start re-thinking.
I love using tofu in desserts 😀 Gives treats a creamy texture at the same time as adding lots of nutrients!
How clever is that! I haven’t thought to try using tofu in desserts before but I can see why it would work so well; I’m definitely going to give these a try!
You definitely should try tofu in desserts! It’s such a versatile ingredient 😀
Oh my gosh, Nadia, you are a genius!!! 😍 Tiramisu is one of my all-time favourite desserts and, as a vegan, I really miss it. I’ve been wanting to try my hand at making it at home, but all the recipes I’ve seen are either super unhealthy or look like a lot of work. Your recipe, though, is neither of these things. I’m pinning and will definitely give it a try! Thank you so much for sharing it xx
Aww thank you so much Sharon 😀 Hope you get the chance to try the recipe!
I’m making this one tomorrow. One question though, what can I substitute the coconut oil for? I have a sensibility to coconut.
Did you try this recipe with a substitute for coconut oil? I would like to know, as I want to try this and have no coconut oil in the pantry at the moment.
This looks amazing! I am definitely trying this recipe out. I have a question though – is the Original tofu a firm or medium or soft tofu? I live in Canada and they don’t sell that brand here.
You can use either, just make sure you remove as much of the liquid as possible so the ‘cream’ holds its shape. It shouldn’t be much of an issue if you’re thinking of serving it in glasses rather than dessert moulds.
That looks amazing! I can almost taste it just looking at it. You sure know how to make desserts. Sharing this one!
Thank you Jacqueline 😀
I love using tofu in desserts as well, Nadia – it’s so creamy, isn’t it?
This is such a beautiful recipe, and your photos are stunning… especially of those cherries. They look like jewels!
Yes! Tofu is such a versatile ingredient and I love using in desserts 😀 Thank you Nico 🙂
Can I also use normal wheat flour? I mean I have no allergies of any kind, just do not want to eat ‘animals’. As ‘milk’ I think almond milk will be very nice.
I’m not sure how wheat flour would work in the recipe as I haven’t tried it myself and different flours behave differently in baking. If you do try it please let me know how it turned out 🙂
Hey, I can’t wait to try this recipe! I was wondering, would it work if I’d substitute ground almonds with coconut flour? What do you think?
This looks delicious!!! Can I use anything else in replacement of the ground almonds and almond butter? Hubby is allergic to nuts!
This tiramisu looks so yummy, I ‘ll definitely try to make it. I just have a question, is your tofu firm or silken, I’m in US and we don’t have this brand here. Thank you very much!!!! Love your recipes.
Thank you Valentina 🙂 we don’t have that many tofu options here in the UK and I think the tofu I used would be considered medium/firm. Hope that helps.
Should’nt the tofu be cooked first. You are eating raw tofu. I suggest microwave a bit then weight down the tofu with a pan to squeeze out the water from tofu. I would definately try this recipe.
Looks yum. Can you use normal plain flour instead? If so how much flour should i use
I experimented with different firmness of tofu and wouldn’t recommend anything less firm than Firm Tofu. Silken Tofu made a great milkshake though
this looks soo delicious!!! definitely trying, I’ve read some of the comments asking for possible substitutes for the wheat flour. have you received any comments about it? I’m thinking maybe oat flour?