Vegan strawberry tiramisu with light cashew mascarpone cream and fluffy sponge cake. A simple recipe for the summery and vegan version of the dessert classic! This strawberry tiramisu is made from a fluffy sponge cake, pureed strawberries, a cashew-mascarpone cream and fresh strawberry pieces and is sprinkled with plenty of cocoa powder. This vegan version can definitely go with the original and is perfect for summer.
Simple vegan summery tiramisu
There are recipes for which a vegan alternative is difficult to imagine. These recipes probably include tiramisu, the main ingredients of which are ladyfingers and a cream made from mascarpone, egg yolk and sugar. However, my father taught me early on that nothing is impossible. At this point he is probably right, because I have succeeded in making a vegan tiramisu that tastes incredibly delicious and will certainly delight every tiramisu lover!
Since it is currently strawberry season, I thought that I would combine my favorite berry with the dessert classic to create a summery version: Vegan strawberry tiramisu!
Instead of ladyfingers, a homemade sponge cake is used, which is coated with orange juice so that it tastes particularly fruity and summery. The mascarpone can simply be replaced with your own cashew mascarpone cream. There is also strawberry puree and fresh strawberry pieces! Each spoon is full of pure tiramisu indulgence!
If you also want to try the classic version with the typical espresso-amaretto aroma and plenty of cocoa powder, you can find the recipe in my book “Einfach Glücklich Vegan”. The book is available wherever there are books or online.
Vegan strawberry tiramisu – how it works
For the tiramisu you will need a baking tray with high rim, a square baking dish or a casserole dish, about size 30 x 20 cm.
The tiramisu consists of 4 layers:
Sponge dough / biscuit: The dough is made from flour, sugar, vanilla sugar, baking powder, a little salt, vanilla sugar, oil and mineral water. I also like to add some grated orange peel. During preparation, it is important not to stir the dough for too long so that it turns out fluffy. The dough is first baked in the oven tray in the oven for about 35 to 45 minutes.
Then take it out and let it cool down completely. Then halve and (optionally) cut into a ladyfinger shape.
Strawberry puree: The tiramisu tastes particularly summery thanks to the puree. To do this, puree strawberries, a little sugar or another sweetener and lemon juice.
Cashew mascarpone cream: It is a cream made from cashew nuts, vegetable milk, agave syrup, coconut oil, salt, vanilla and lemon juice, which is mixed into a cream in the blender. Depending on the power of the mixer, it is advisable to soak the cashew nuts in hot water for about 20 to 30 minutes beforehand.
The cream is then mixed with whipped plant-based cream.
Strawberries: fresh, finely chopped strawberries that will be layered and used for decorating.
How to layer your tiramisu
The individual components are layered in the following order:
- Sponge cake / biscuit
- Half of strawberry puree
- Half of cashew mascarpone cream
- Half strawberry pieces
- Sponge cake / biscuit
- Remaining strawberry puree
- Remaining strawberry pieces
- Remaining cashew mascarpone cream
Cover the tiramisu and let it steep in the refrigerator for a few hours, or better overnight. Dust with cocoa powder and decorate with fresh strawberries before serving.
Have fun baking and enjoy <3.
Searching for more easy and vegan cake recipes? Take a look here:
- Vegan Cherry Crumble Cake
- Vegan Chocolate Coconut Tart
- Vegan Coconut Carrot Cake
- Vegan Poppy Seed Crumble Cheesecake
- Vegan Apple Pie
- Vegan Chocolate Orange Tart
And finally, if you try this Vegan Strawberry Tiramisu, be sure to leave me a comment and / or rate the recipe! I am always happy to read from you and learn how you like my recipes and I do my best to respond to you! As soon as your masterpiece is ready, do as I do: share your photo on Instagram and don’t forget to link to it and use the hashtag #byanjushka! It’s a lot of fun to see your creations <3.
Vegan Strawberry Tiramisu
- Baking or casserole dish (20 x 30 cm)
- 250 g flour
- 170 g sugar
- 8 g vanilla sugar 1 packet
- 8 g baking powder 1/2 packet
- ½ teaspoon orange zest optional
- 1/3 tsp salt
- 75 ml rapeseed oil
- 300 ml sparkling water
- orange juice for brushing
Cashew mascarpone cream
- 200 g cashew nuts
- 125 ml plant drink
- 100 ml agave syrup
- 30 g coconut oil melted
- ¼ tsp salt
- ½ tsp vanilla extract
- 2 tbsp lemon juice
- 200 ml vegan whipped cream
- 30 g powdered sugar
- 8 g cream stiffener 1 packet
- 150 g strawberries
- 20 g sugar
- 2 tbsp lemon juice
- 350 g strawberries cut into small pieces
- cocoa powder for dusting
- strawberries for decoration
- Preheat the oven to 180 °C, top and bottom heat. Lightly grease a square baking pan.
- For the sponge cake, mix the flour, sugar, vanilla sugar, baking powder, orange zest and salt in a bowl. Add oil and sparkling water and mix just briefly to form a dough. Spread batter into cake pan and bake for 35 to 40 minutes, until cake is cooked through.
- Then take it out and let it cool down. Then halve in the middle and cut to size so that it fits into the baking dish. Optionally, you can cut the cake in the shape of a ladyfinger.
- For the cashew mascarpone cream, first soak the cashew nuts in hot water for 20 minutes. Then strain and pour into a blender with vegetable milk, agave syrup, coconut oil, salt, vanilla and lemon juice and puree to a creamy mass. Transfer and set aside.
- Beat the vegan whipped cream with icing sugar and whipped cream with a hand mixer until stiff. Fold in the cashew mascarpone and refrigerate until ready to use.
- Finely puree all the ingredients for the strawberry puree.
- Cover the bottom of a baking dish with the biscuit and brush with a little orange juice. Layer half of the strawberry puree, cashew mascarpone cream and strawberry pieces. Another layer of sponge cake and brush this with orange juice. Then layer the rest of the puree and the remaining strawberry pieces on top and finish with the cream and smooth it out.
- Cover the tiramisu and let it steep in the refrigerator for a few hours, or better overnight.
- Before serving, decorate with fresh strawberries and dust with cocoa powder.