Serves: 6
Cooks in: 1 hour
Difficulty: 3/10
Can be gluten free

I have veganised that classic Italian Dessert! Feel free to use gluten free flour.



1 cup Almond Milk
1 tbs Apple Cider Vinegar
1 tsp Vanilla Bean Paste
1/4 cup/55g Vegan Margarine
2 tbs Apple Cider Vinegar
1 & 3/4 cups/220g Self Raising flour, or GF equivelent
1 cup/225g Unrefined Raw Caster Sugar
Pinch Sea Salt

Cream Mixture 

1 tin Coconut Milk, Cream reserved – water part discarded
1 pack/170g Vegan Cream Cheese
1 tbs Cacao Powder
3 tbs Icing Sugar
1/2 cup/120ml Good Quality Coffee, brewed over ice


Dark Chocolate, shaved over the top
Coffee Beans

Preheat your oven to 180 degrees C & line a 5mm deep baking tray.

First up the sponge!

Add the wet ingredients to a small sauce pan & place over a low heat. In a mixing bowl add the dry ingredients.

Once the margarine has melted in the saucepan add the mixture to the dry ingredients. Fold the wet & dry together. Pour the mix into your lined baking tray & spread the mixture out.

Place the tray into the oven for 12-15 minutes, once cooked & golden turn the sponge onto a wire rack to cool completely.

In a mixing bowl add the coconut cream, cream cheese, cacao powder & icing sugar. Whisk the mixture well until fully incorporated. Add a few tablespoons of coffee, then taste. Adjust the coffee flavour to your taste.

Cut discs of sponge to fit in your serving glasses. Fill you glasses with layers of cream, additional drizzle of coffee & sponge. Top the Tiramisu with Chocolate shavings & a couple coffee beans.

The tiramisu will keep in the fridge for a day.