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These Vegan Tiramisu Trifles are very addictive and come together really quickly. Free of Dairy, egg, yeast. Can be made Nutfree and 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!
Vegan Tiramisu Trifle
Ingredients
Whipped Cream Layer
- 1 cup Coco Whip , or whipped coconut cream
Mascarpone layer
- 1 cup Coco Whip or whipped coconut cream
- 1/2 cup cashew cream, or use more coco whip for Nutfree
- 1/2 tsp lemon juice
- 1/4 tsp salt
- 1 Tbsp ground raw sugar
Coffee Soak
- 3/4 cup 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
Nutrition information is automatically calculated, so should only be used as an approximation.
this looks amazing! In the fall I love making Isa’s chocolate chip pumpkin loaf, so easy and delicious. Some coco whip would take it up a notch for sure!
Favorite dessert this month has been dairy free lemon tart with coconut whipped cream!
My favorite Vegan dessert are the Magical Coconut Cookie Bars from Vegan Cookies Invade your Cookie Jar, but I could see how this could easily become a favorite too
So far my favorite has been pumpkin JoeJoes (Trader Joe’s brand Oreos). There’s something about the spice in them that is addictive.
The tiramisu trifle looks fantastic too… I’m going to invent a reason to make it soon 🙂 And I bet the sponge cake in it would be delicious with a warm salted caramel sauce over it.
Well, these look delicious! My favorite vegan dessert EVER came from a place in Pensacola, FL called the End of the Line Cafe. My hubby and I went to Pensacola on vacation, and were thrilled to find this little vegan restaurant. All the food was great, but the cheesecake was truly amazing. I wish there weren’t 700 miles away!!
Wow! Looks amazing! I will try to make a gf version
I am so happy to see this! Should I just use all oat to make gf?
use a blend. 1 cup oat flour 1/2 cup starch.
mmm. Cake and whipped cream makes for an amazing dessert! My favorite vegan dessert this month has been chocolate chia pudding which I sweeten by blending medjool dates with almond milk. YUM!
lovely! can’t wait to try this and maybe top it all off with vegan lady fingers. This looks much easier (and tastier) than my disastrous attempt at a cashew cream based key lime pie.
Since then, I’ve been hesitant to make my own baked goods. However, the local vegan donut baker (Dotties Donuts in philadelphia) have provided a vanilla cardamom donut that I dream of ~
Wow!!