Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

  • 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 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

Vegan Tiramisu Trifles with Coco Whip.

October 12, 2014 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

Filed Under: dessert, holiday, soy free Tagged With: vegan



⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

« Vegan Buffalo Tempeh Sandwich with Black Bean Tempeh And Celery Ranch. Soy-free
Vegan Sponge Cake Recipe »

Comments

    Leave a Reply Cancel reply

    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. Gabby @ the veggie nook says

    October 16, 2014 at 11:28 pm

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

    Reply
  2. Wendy @ The Nomadic Vegan says

    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
  3. Heather B. says

    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
  4. Niki says

    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 says

      February 27, 2015 at 7:02 pm

      use 1 tbsp cornstarch or just omit it.

      Reply
  5. Allison Skye says

    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. Emily says

    July 1, 2015 at 8:05 pm

    5 stars
    Perfection! made the sponge, super yummy!

    Reply
  7. Shannon says

    May 8, 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 says

      May 8, 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
  8. Adrienne Catone says

    June 25, 2019 at 9:51 am

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

    Reply
    • Richa says

      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
  9. Danielle says

    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 says

      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
« Older Comments

ORDER TODAY!

Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

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. Read more about me and the blog...

Lets get Social! Join 1Million followers and friends

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Vegan Richa 's Indian Kitchen Cookbook
Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

Affiliate Links

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

LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers
Copyright © 2021 Vegan Richa LLC