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
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.
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!
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Steps:
Make the sponge. Cool, then cut into trifle bowl size.
Soak in coffee mixture, layer whipped cream, sift cocoa powder and done!
Recipe Card
Vegan Tiramisu Trifle
Ingredients
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
Nutrition
Stacey
Made this for my Vegan daughter and it’s her absolute favorite dessert. I used the chia instead of the flax, I didn’t have cashew cream so I used coconut milk with the lemon and sugar and also added 1/8 tsp of cardamom. The mascarpone tasted delicious 😋. I added almond extract to the coffee and cocoa and it’s amazing!
Vegan Richa Support
yay!
Danielle
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!
Richa
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
Adrienne Catone
Hi, Can you tell me exactly what is in your “cashew cream”? Thank you.
Richa
blend 1/2 cup soaked cashews with 1/2 cup water until smooth and creamy and use
Shannon
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!
Richa
Yay! Yes the coco whip is such a game changer. its not too coconutty and goes perfect on so many things.
Emily
Perfection! made the sponge, super yummy!
Allison Skye
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.
Niki
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
Richa
use 1 tbsp cornstarch or just omit it.
Heather B.
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!
Wendy @ The Nomadic Vegan
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.
Gabby @ the veggie nook
I can’t remember the last time I had tiramisu. I’m sooooo craving it now!