Quite literally the best vegan tiramisu you will ever make, this easy dairy free tiramisu is layered with espresso soaked homemade ladyfingers, creamy and rich vegan mascarpone filling, and topped with a dusting of cocoa powder. Tastes just like the classic Italian “pick-me-up” layered dessert!

tiramisu on a plate

Why you’ll love this easy vegan tiramisu:

If you love tiramisu, just wait until you try this amazing vegan version! It has every flavor of the classic, along with those gorgeous layers of espresso soaked ladyfingers and mascarpone filling. Yet it’s undetectably dairy free, eggless, and vegan with the options of being gluten free, refined sugar free, and nut free!

This pick-me-up layered dessert is the perfect healthier treat to bring to a dinner party or serve at a holiday gathering, like Christmas, Thanksgiving, New Years, or even a summer party (since it’s chilly and refreshing!).

You just won’t believe that this tiramisu is vegan. From the fluffy and creamy dairy free mascarpone filling to the soft yet delightfully soaked espresso homemade ladyfingers, this is the perfect dessert to test on your vegan skeptic friends and family 😉

Vegan tiramisu sliced in pan

What is tiramisu?

Aside from being my favorite dessert growing up that my great grandparents would make, tiramisu is a classic Italian layer dessert.

In Italian, tiramisu translates to “pick me up.” It consists of deliciously spongey vanilla “ladyfinger” cakes soaked in espresso and rum, and layered with zabaglione and mascarpone, finished with a dusting of cocoa powder.

Traditionally, tiramisu is not the easiest dessert, as it requires creating a custard from eggs, and layering the classic Italian dessert just right.

In all honesty, I wasn’t always allowed to have tiramisu as a little kid, since it contained wine and coffee. However, my great grandpa used to sneak me bites ha!

Since we’ve gone plant-based vegan, however, I actually haven’t had tiramisu in years. That’s why this year, I set out to recreate one of my favorite desserts from childhood!

The easiest tiramisu recipe ever!

This is truly the easiest vegan tiramisu recipe ever. I promise.

I wanted to be a bit different than the vegan and gluten free takes on tiramisu around the internet. Many use cashews or even tofu to make the layer of mascarpone. Others also slice a layer cake into vegan ladyfingers.

I wanted this vegan tiramisu to come as close to the traditional as possible, all while being tofu free, nut free, vegan, dairy free, and have the option of being gluten free.

And so, The Banana Diaries Vegan Tiramisu was created (based off of one of my grandma’s old recipes that she kept from my great grandparents!).

plate of vegan tiramisu

How to make vegan tiramisu from scratch

While this vegan tiramisu is easy, you will need to make it in layers. It’s not the quickest dessert, but it is straight forward and a wonderful treat for a dinner party or Christmas dinner.

First we’ll start by making the vegan ladyfingers (with a gluten free option). Then we’ll make the custard-like dairy free mascarpone, and then finally we’ll assemble the tiramisu!

Homemade Vegan Ladyfingers (Gluten Free Option)

Many recipes that are vegan essentially make a layer cake that we slice. I wanted to make the shape of the ladyfingers as close to the real deal as possible.

So that’s what we did.

Originally, I had developed this recipe using my vegan vanilla cupcake batter, and spread the onto a baking sheet to bake. It was a great vegan ladyfinger, but I wanted something a bit closer to the real deal.

This new version of a vegan ladyfinger is truly it. The lady fingers are light and fluffy, yet structured enough that when they soak up the espresso, the ladyfingers still maintain their shape and don’t become too sponge-like.

This batter will yield about 36 lady fingers, which is just the right amount of homemade ladyfingers to use for your vegan tiramisu. You can pipe the batter onto the baking sheets, but I found it just easiest to spread the batter almost like a sheet cake, then slice when baked. Once in the tiramisu, you really won’t notice!

Once the vegan ladyfingers are baked, we’ll move onto making the dairy free mascarpone.

Vegan Dairy Free Mascarpone

Traditionally, the custard-like mascarpone also includes zabaglione (a custard of eggs, wine, and sugar). However, seeing as this vegan tiramisu is egg free and dairy free, we had to get a bit creative.

Mascarpone cheese tastes most similar to a ricotta, so I combined vegan butter, dairy free yogurt, powdered sugar, vanilla, and a touch of coconut milk (or any dairy free milk!) to help the mascarpone frosting move. The result is super fluffy and light!

A note on vegan yogurt: the brand you choose will make or break this vegan tiramisu. I highly recommend using Forager Project cashewmilk yogurt or another yogurt that’s a little bit more on the liquid-y side. This could also be soy milk yogurt or coconut milk yogurt, but it can’t be a super thick coconut milk yogurt.

vegan mascarpone frosting

How to assemble tiramisu

Now we get to the fun part: assembling the vegan tiramisu!

You’ll need a 6×9″ baking pan or an 8×8″ baking pan. Make sure that you’ve prepared the espresso. If you want rum in the espresso, you can add 1/4 golden rum.

Here’s how to assemble tiramisu:

  1. Dip or brush half of the vegan ladyfingers in espresso.

    Place the dipped ladyfingers into your baking dish.assembling tiramisu

  2. Spread about half of the vegan dairy free mascarpone over the top.

    Save the rest for the next layer!spreading mascarpone onto the tiramisu

  3. Repeat for the next layer!

    If you need to slice your ladyfingers to fit into your specific baking dish, that’s completely fine!making vegan tiramisu

  4. Pipe the coconut whipped cream on top.

    I recommend Forager Project coconut whipped cream for the most stable vegan whipped cream.piping whipped cream onto tiramisu

  5. Dust with cocoa powder and enjoy!

    This vegan tiramisu needs about 2-3 hours to chill and set before serving.dusting cocoa powder onto the vegan tiramisu

Refrigerate the vegan tiramisu for at least 2-3 hours (so that it sets and can easily slice!). You can also refrigerate it overnight as well, which would be even better! Then when ready to serve, you can pipe coconut whipped cream on top and dust with cocoa powder.

Slice and serve!

Tips & Tricks

  • Make this a vegan gluten free tiramisu with homemade gluten free ladyfingers: the only ingredient you need to be aware of is the flour. I recommend a gluten free 1:1 baking flour, such as Bob’s Red Mill.
  • Keep this tiramisu alcohol free or add in golden rum: whichever you prefer! The alcohol version will taste closest to the traditional tiramisu. Kahlua would also be nice. However, I prefer mine without alcohol.
  • Make ahead of time! I recommend making this vegan tiramisu the day before so as not to rush yourself if you’re preparing it for a special occasion.
  • This vegan tiramisu is perfect for: Christmas, birthdays, Thanksgiving, weddings, graduations, baby showers, and more! It’s been served at our Christmas dinners for forever, so that’s why it always reminds me of the holidays!
  • The vegan cream cheese does NOT need to be room temperature: but other baking ingredients do, especially for when making the homemade ladyfingers! Check out this awesome article by Sally’s Baking Addiction for why it’s important for taste, texture, and consistency to use room temperature ingredients in baking.
vegan tiramisu on a plate with a bit

You are just going to absolutely love this vegan tiramisu recipe! It’s perfect for all eaters, vegan or not! If you try this recipe, please leave a comment and a rating below ⭐️⭐️⭐️⭐️⭐️ so that others may find it!

As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!

Happy vegan tiramisu making!

More vegan Italian desserts:

Vegan Cannoli Cheesecake

Amazing Vegan Tricolore Cookies

Vegan Pane di Pasqua

Vegan Panettone

Baked Vegan Cannoli

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

vegan tiramisu pinterest pin

This post contains affiliate links. This means that when you make a purchase from these links, I receive a small commission at no additional cost to you. All recommendations are based on my personal experience and preference! Thank you for supporting The Banana Diaries!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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tiramisu on a plate

Vegan Tiramisu (No Cashews, No Tofu!)

  • Author: Britt Berlin
  • Prep Time: 25
  • Cook Time: 18
  • Total Time: 40 minutes
  • Yield: 9 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan


Quite literally the best vegan tiramisu you will ever make, this easy dairy free tiramisu is layered with espresso soaked homemade ladyfingers, creamy and rich vegan mascarpone filling, and topped with a dusting of cocoa powder. Tastes just like the classic Italian “pick-me-up” layered dessert!


Units Scale

Vegan Gluten Free Ladyfingers:

  • 2 cups (250 grams) all purpose flour or sifted gluten-free 1-to-1 baking flour (if doing gluten-free, add in 1 tsp arrowroot powder)
  • 3/4 tablespoon baking powder
  • 1 teaspoons baking soda
  • 1/2 cup (100 grams) aquafaba*
  • 1/2 cup (100 grams) granulated sugar, divided
  • 1 tsp cream of tartar
  • 1/3 cup (100 grams) dairy-free milk
  • 1/2 cup (120 grams) unsweetened applesauce or dairy free yogurt, room temperature
  • 2 tbsp melted vegan butter or coconut oil, room temperature
  • 1 tablespoon pure vanilla extract

Vegan Mascarpone:

  • 1 cup (8 ounces) vegan butter, room temperature
  • 2 cups powdered sugar, sifted
  • 1/2 cup (112 g) vegan cream cheese, unsweetened
  • 2 tbsp dairy free yogurt*
  • 1 tsp vanilla extract
  • 12 tbsp dairy free milk, as needed


  • 2/3 cup cacao cocoa powder
  • 1 cup brewed espresso
  • Optional: coconut whipped cream for decoration (I also recommend Forager Project coconut whipped cream- it’s super easy to pipe!)



  1. Please read through all instructions before beginning.
  2. Prep: Preheat the oven to 350F and line two baking sheets with parchment paper. Measure out the ingredients for the ladyfingers first.
  3. Prepare the ladyfingers first. In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside. In a stand mixer with whisk attachment, whisk together the aquafaba and cream of tartar on high speed for 2-3 minutes until fluffy. Then add in 1/4 cup of the sugar, continuing to mix on medium speed. Then turn the speed up to high and continuing whisking for 10 minutes, until you reach stiff peaks (aquafaba takes longer to reach stiff peaks than egg whites). Set aside. In a large bowl, whisk together the dairy free milk, applesauce, remaining sugar, vegan butter, and vanilla extract. Add the mixture to the aquafaba meringue, and use a silicone spatula to gently fold the applesauce mixture into the meringue, being careful not to deflate the mixture. Then add in the flour mixture and gently fold again, being careful not to deflate the meringue. The batter will be slightly runny but should still be thick enough to pipe. Fill a piping bag with round nozzle, and pipe 3″ lady fingers onto your baking sheet, separating them by about 1″.
  4. Bake the ladyfingers: Place the baking sheet into the oven to bake for 15-18 minutes. Then remove from the oven and set aside. Cool for 10 minutes. You should yield 20-30 ladyfingers. Set the ladyfingers aside to cool completely. They’re even better if used the following day.
  5. Prepare the mascarpone. In a stand mixer or a large bowl with a hand mixer, cream the vegan butter and cream cheese until fluffy, about 2-3 minutes Add in the powdered sugar and vanilla extract, and continue cream together until smooth. Then add in the dairy free yogurt, and cream together until fluffy. Use a tablespoon of dairy free milk as needed to help with the texture. Place the mascarpone in the fridge until ready to use.
  6. Assembly: brew the espresso and make sure you have a 6×9″ or 8×8″ baking pan. Remove the mascarpone from the fridge. Dip one ladyfinger into the espresso, and be careful not to soak it too much. Just make sure it’s entirely covered in the espresso. Remove the ladyfinger from the espresso and place in the dish. Repeat with the half of the ladyfingers until the first layer is complete. You’ll have half for the second layer. Spoon half of the mascarpone on top of the first layer of lady fingers.  Repeat for the second layer, dipping the ladyfingers into the espresso, topping with mascarpone.
  7. Place the dish into the fridge to chill for at least 3 hours, preferably overnight.
  8. Serve: when ready to serve, remove the tiramisu from the fridge. Pipe coconut whipped cream on top if desired, then dust with cacao or cocoa powder. Slice and serve! Store any leftovers covered in the fridge for up to 3 days. 


Aquafaba: This is the liquid in your chickpea can or jar. It acts just like an egg white and is an amazing egg substitute in baking!

Vegan yogurt: You can use any dairy free yogurt brand here. I used Forager Project cashewmilk yogurt, but you can use a nut-free one if you’d like. The original version I created used vegan cream cheese but I found there were too many inconsistencies across brands and this was the safer option to provide more consistent results.

Original recipe: Because of so many requests for the vegan cream cheese option for the mascarpone, I decided to add it as an option in the notes! Please find the original recipe here:

  • Lady fingers:
    • 2 cups cake flour or sifted gluten free 1:1 baking flour
    • 3/4 cup granulated sugar
    • 3/4 tbsp baking powder
    • 1 1/2 tsp baking soda
    • 3/4 cup dairy free milk with 1 tsp apple cider vinegar
    • 1/2 cup unsweetened applesauce
    • 2 tbsp dairy free yogurt or vegan sour cream, room tempearture
    • 1 tbsp pure vanilla extract
  • Vegan Mascarpone:
    • 8 ounces vegan cream cheese, room temperature
    • 4 ounces vegan butter, room temperature
    • 2 cups powdered sugar, sifted

Keywords: vegan tiramisu, vegan tiramisu recipe, gluten free vegan tiramisu, vegan ladyfingers, dairy free tiramisu, egg free tiramisu