Vegan Tiramisu Without Refined Sugar
The holidays are now over, but a little belatedly I would like to present the dessert that we had on New Year’s Eve: vegan tiramisu.
In fact, this was the first time I made tiramisu myself. There is always a first time. Since I love to bake and try new recipes, I also had a lot of fun making this recipe.
How I prepared the vegan tiramisu, you will learn in this post.
Bake the Tiramisu Base Yourself in a Few Steps
I first took care of the base. To do this, first, preheat the oven to ~ 350° F (180 °C).
Mix the dry ingredients – flour, ground oatmeal (briefly put it in the mixer to grind), birch sugar, salt – in a bowl.
Then follow the wet ingredients (oil, vanilla extract, and mineral water). Add these to the dry ingredients and mix well.
Line a baking tray with baking paper (and/or grease). Spread the dough relatively thin (about 1-2 cm) on the baking sheet and bake in the oven for 20 minutes.
Prepare the Vegan Mascarpone Cream
While the base is baking, continue with the mascarpone cream. For this, first, let the vegan mascarpone soften a bit at room temperature. Then put it in a bowl and mix with a hand mixer until creamy.
Pulverize the birch sugar with a mixer. Then add to the mascarpone. Also, add the vanilla extract.
Whip the vegan whipping cream in a separate bowl with a hand mixer. Then add to the mascarpone mix and set aside.
Prepare the Tiramisu Base
Remove the tiramisu base from the oven and allow it to cool. Then cut the base in half and cut each half into about 8 strips.
Prepare the Coffee Mixture
First, prepare an espresso. I used a fully automatic coffee maker for this. If you don’t have an automatic machine, you can also use coffee from a coffee maker (or however you prepare your coffee) for the tiramisu. It should taste just as good.
Allow the espresso/coffee to cool and then mix with Amaretto.
How to Layer the Vegan Tiramisu
- First, in a large baking dish (about 11×9 inch (29×23 cm)) lay out the bottom.
- Spread this with the coffee mixture.
- Spread the mascarpone cream on the tiramisu base.
- Pass the baking cocoa through a fine sieve and sprinkle on the tiramisu.
- Now place the tiramisu in the refrigerator for 8–12 hours or simply overnight.
Depending on the baking dish, it may be that you have too much base (or mascarpone cream). If you still have a lot left over, you can, for example, spread another layer of sponge cake dough, or just snack directly!
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Alternatively You Can Buy the Tiramisu Base Ready Made
Instead of the homemade base, you can make it a little easier and use vegan sponge fingers from the supermarket.
However, I only found some with egg, so I decided to just make it myself. So it is also a little healthier.
The Vegan Mascarpone Can Be Replaced
I actually found it difficult to find vegan mascarpone in the supermarket (or I was just in the “wrong” supermarket). However, vegan cream cheese or so-called vega cream is also very suitable.
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Vegan Tiramisu Without Refined Sugar
Ingredients
For the Base
- 4.4 oz. flour 125 g
- 4.4 oz. oat flakes ground (125 g)
- 2.1 oz. birch sugar 60 g
- 4 tsp. baking powder
- pinch of salt
- 2 fl. oz. oil 60 ml
- 2 tsp. vanilla extract
- 8.5 fl. oz. mineral water 250 ml
For the Mascarpone Cream
- 8.5 fl. oz. vegan whipped cream 250 ml
- 1.4 oz. birch sugar powdered (40 g)
- 8.5 fl. oz. vegan mascarpone/ vegan cream cheese cream or similar 250 ml
- 1 tsp. vanilla extract
- pinch of salt
Coffee
- 5 fl. oz. espresso 150 ml
- 1.7 fl. oz. amaretto 50 ml
For Sprinkling
- approx. 2 oz. baking cocoa 50 g
Instructions
- Preheat the oven to ~ 350 °F (180 °C).
Bake the Tiramisu Base Yourself in a Few Steps
- Mix the dry ingredients – flour, ground oatmeal (put it briefly in the mixer to grind it), birch sugar, salt – in a bowl.
- Then follow with the wet ingredients (oil, vanilla extract and mineral water). Add these to the dry ingredients and mix well.
- Line a baking sheet with parchment paper (and/or grease it). Spread the dough relatively thin (about 1–2 cm) on the baking sheet and bake in the oven for 20 minutes.
Prepare the Vegan Mascarpone Cream
- While the base is baking, continue with the mascarpone cream. To do this, first let the vegan mascarpone soften a bit at room temperature. Then put it in a bowl and mix with a hand mixer until creamy.
- Pulverize the birch sugar with a mixer. Then add to the mascarpone. Also add the vanilla extract.
- Whip the vegan whipping cream in a separate bowl with a hand mixer. Then add to the mascarpone mixture and set aside.
Prepare the Tiramisu Base
- Remove the tiramisu base from the oven and let it cool. Then cut the base in half and cut each half into about 8 strips.
Prepare the Coffee Mixture
- First prepare an espresso.
- Let the espresso cool down and then mix it with Amaretto.
How to Layer the Vegan Tiramisu
- First, line the bottom of a large baking dish (approx. 11×9 inch (29×23 cm)).
- Spread the coffee mixture on it.
- Spread the mascarpone cream on the tiramisu base.
- Put the baking cocoa through a fine sieve and sprinkle on the tiramisu.
- Now place the tiramisu in the refrigerator for 8–12 hours or simply overnight.
Nutrition Facts
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