• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » dessert

    Vegan Tiramisu Trifles with Coco Whip.

    Published: Oct 12, 2014 · Modified: Feb 17, 2018 by Richa 66 Comments

    Jump to Recipe   Print Recipe

    These Vegan Tiramisu Trifles are very addictive and come together really quickly. Free of Dairy, egg, nut, yeast. Can be made corn-free. Makes 4 Individual Trifles

    Jump to Recipe   

    Vegan Tiramisu | Vegan Richa 

    These Vegan Tiramisu Trifles you all. We ate so many of these in the past few weeks. Easy to put together and super quick with the new Coco Whip! Pre-whipped Coconut cream. 

    From my pregan days, Winters were sprinkled with drives to get a large piece of Tiramisu with some hot coffee. It is easier to find a raw cashew Tiramisu around the northwest, but not so much the real deal. Of course, whipping up some coconut cream at home solves the problem, but you know me and whipping for minutes and minutes don’t go so well together. So this So Delicious Whipped Coco Whip is life saver. Regular and low-fat versions of this Coco Whip make it too easy. These whips are dangerous to have around! They have been launched and are available in Whole foods right now.

    Make a Sponge Cake, Soak it, layer the whipped cream and make a load of Tiramisu. I prefer the quick version with the soaked sponge and whipped coconut cream layers. So quick with the already whipped coconut cream. You can add some cashew cream to the whipped cream and a tang to make it more mascarpone-ish. The Cake has 2 Tbsp oil for the 4 to 6 servings and is all whole grain with Spelt and Oat flour. 

    Gimme all 4 of these Vegan Tiramisu Trifles. 

    Vegan Tiramisu | Vegan Richa

    More Holiday Desserts

    This Pumpkin Mousse Layer Cake. Soy-free
    Triple chocolate Mousse Cake. GF
    Salted Caramel Pie GF Soy-free
    Dark Chocolate Silk Pie GF Soy-free


    So Delicious has more goodies you have to try this holiday season. Like this Candy Corn Ice cream Bar!


     

    Loading

     

    View on Instagram

     

    Steps:

    Make the sponge. Cool, then cut into trifle bowl size. 

    tiramisu 4041

     Soak in coffee mixture, layer whipped cream, sift cocoa powder and done!

    Vegan Tiramisu | Vegan Richa

    Vegan Tiramisu | Vegan Richa #glutenfree #veganricha #vegan
    Print Recipe
    5 from 2 votes

    Vegan Tiramisu Trifle

    These Vegan Tiramisu Trifles are very addictive and come together really quickly. Free of Dairy, egg, nut, yeast. Can be made corn-free. Makes 4 Individual Trifles
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Dessert
    Cuisine: American
    Servings: 2
    Calories: 714kcal
    Author: Vegan Richa

    Ingredients

    • 1 recipe of my sponge cake

    Whipped Cream Layer

    • 1 cup (160 ml) Coco Whip or whipped coconut cream

    Mascarpone layer

    • 1 cup (60 ml) Coco Whip or whipped coconut cream
    • 1/2 cup (119 ml) cashew cream
    • 1/2 tsp (0.5 tsp) lemon juice
    • 1/4 tsp (0.25 tsp) salt
    • 1 Tbsp ground raw sugar

    Coffee Soak

    • 3/4 cup (177.75 ml) brewed coffee or 1.5 to 2 tsp coffee in 3/4 cup water
    • 1 Tbsp or more amaretto or coffee liqueur or 1/2 tsp rum extract to make liquor-free
    • 1 tsp cocoa powder
    • Cocoa powder and chocolate shavings for garnish

    Instructions

    Method

    • Using a cookie cutter or knife, cut the sponge cake according to the size of the Trifle bowls or other serving bowl.
    • Place a sponge cake layer at the bottom. Add a few Tbsp of the Coffee soak over the cake. Add a layer of mascarpone cream or whipped coconut cream layer. Sift Cocoa powder over the cream. Add a another layer of sponge cake. Add a few Tbsp of coffee soak, layer whipped coconut cream over the cake layer. Sift cocoa powder liberally. Add chocolate shavings(optional). Chill for an hour before serving if you can wait that long.

    To make your own Coconut whipped Cream

    • Refrigerate cans of full-fat coconut milk overnight. Open the cans and scoop out the thick white cream from the top. Add 2 or more Tbsp of sugar. Whip whip whip with a hand beater or mixer.

    Notes

    For a quick trifle, add the cake layer, soak in coffee mixture and layer whipped coconut cream and repeat.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Vegan Tiramisu Trifle
    Amount Per Serving
    Calories 714 Calories from Fat 567
    % Daily Value*
    Fat 63g97%
    Saturated Fat 55g344%
    Cholesterol 25mg8%
    Sodium 434mg19%
    Potassium 653mg19%
    Carbohydrates 36g12%
    Fiber 4g17%
    Sugar 17g19%
    Protein 8g16%
    Vitamin A 40IU1%
    Vitamin C 5.5mg7%
    Calcium 37mg4%
    Iron 4.8mg27%
    * Percent Daily Values are based on a 2000 calorie diet.
     
     
     
    Vegan Tiramisu | Vegan Richa

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Vegan Buffalo Tempeh Sandwich with Black Bean Tempeh And Celery Ranch. Soy-free
    Vegan Sponge Cake Recipe »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Danielle

      November 23, 2020 at 4:50 pm

      How many servings should I prepare to make for if I am using a traditional trifle dish, instead of the individual servings? Thank you so much!

      Reply
      • Richa

        November 24, 2020 at 1:04 am

        You’ll need to double everything. Make 2 cakes and double fillings. Each cake is 8 inch and the trifle dish is usually about 8 inches. So the 2 cakes will have 2 layers. For more layers you can slice the cake

        Reply
    2. Adrienne Catone

      June 25, 2019 at 9:51 am

      Hi, Can you tell me exactly what is in your “cashew cream”? Thank you.

      Reply
      • Richa

        June 26, 2019 at 2:08 pm

        blend 1/2 cup soaked cashews with 1/2 cup water until smooth and creamy and use

        Reply
    3. Shannon

      May 08, 2016 at 2:37 pm

      5 stars
      Ok – I haven’t tried the whole thing together yet since I popped it in the freezer for a few minutes but I think I can safely say this is THE BOMB.

      The mascarpone is lovely (I’ve never had the real version and why would I, now?), the cake is delicious (we’ve been dipping the left-over pieces in coffee and then the mascarpone, so, basically tiramisu).

      And thank you SO MUCH for mentioning this Coco-whip! Apparently it’s been around for awhile and I’m just out of date (though it’s possible it only recently came to Canada), but oh my gosh, what a wonder. I have tried almost every brand of coconut milk I know of, and for some reason it just never separates properly, so this is a life-saver.

      Awesome job. So glad I found you, Richa!

      Reply
      • Richa

        May 08, 2016 at 7:06 pm

        Yay! Yes the coco whip is such a game changer. its not too coconutty and goes perfect on so many things.

        Reply
    4. Emily

      July 01, 2015 at 8:05 pm

      5 stars
      Perfection! made the sponge, super yummy!

      Reply
    5. Allison Skye

      February 28, 2015 at 8:32 am

      In my pre-vegan days I loved, loved tiramisu and now that I have this recipe – hands down this is the best dessert of the month.

      Reply
    6. Niki

      February 27, 2015 at 5:02 pm

      That looks amazing! I have a question. Is there something I can use in place of the flaxseed? My husband is allergic to most seeds

      Reply
      • Richa

        February 27, 2015 at 7:02 pm

        use 1 tbsp cornstarch or just omit it.

        Reply
    7. Heather B.

      November 24, 2014 at 1:15 am

      Can’t wait to try this… sounds divine!

      My favorite fall dessert is probably pumpkin pie cake… fast and easy to throw together and so GOOD!

      Reply
    8. Wendy @ The Nomadic Vegan

      October 26, 2014 at 3:00 pm

      Oh my god, this looks soooo amazing! I’m going to have to make this in preparation for my trip to Italy in a few weeks.

      Reply
    9. Gabby @ the veggie nook

      October 16, 2014 at 11:28 pm

      I can’t remember the last time I had tiramisu. I’m sooooo craving it now!

      Reply
    « Older Comments

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa