Watch the video to see detailed instructions

Vegan Tiramisu Recipe

  • 1 cup AP flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 2 tbsp oil
  • 2 tbsp Agave syrup or Maple syrup
  • 3/4 cup oat milk
  • Pinch of salt
Creamy mixture
  • 250 g Cashew nuts
  • 1 tbsp lemon juice
  • 2 tbsp Agave syrup
  • 1/2 cup oat milk
  • Pinch of salt
  • 400 ml Coconut cream
Espresso cup with agave and water

Cooking instructions:
  1. Prepare Ladyfingers:
    • In a bowl, mix 1 cup of flour, 1/2 tsp baking soda, 2 tsp baking powder, 2 tbsp oil, 3/4 cup oat milk, 2 tbsp agave syrup, and a pinch of salt.
    • Transfer the mixture to a piping bag and pipe lines.
    • Bake in the oven at 180 degrees Celsius for 10 minutes until spongy.
  2. Prepare Creamy Mixture:
    • Soak 250 g cashew nuts in room temperature water for a few hours or use boiled water for a maximum of one hour.
    • Drain and wash the cashews, then blend them with lemon juice, agave syrup, oat milk, and a pinch of salt until smooth.
    • In a mixing bowl, take out 400 ml of coconut cream (using only the cream, not the water).
    • Mix in the cashew paste with the coconut cream.
  3. Assemble Tiramisu:
    • Brew a cup of espresso or any coffee, add agave syrup and half a cup of water.
    • In a container, layer creamy paste, dip ladyfingers in coffee, and arrange them in the container, repeating until the final layer is creamy paste.
    • Sprinkle cocoa powder on top.
  4. Chill:
    • Refrigerate for at least 2 to 3 hours, preferably overnight.
  5. Serve:
    • Optionally, garnish with chocolate shavings before serving.