Vegan strawberry tiramisu

 Vegan strawberry tiramisu


Casserole Dish 11 " / 29 cm x 8 " / 20 cm

9 inch Cake tin

Electric Mixer


Hand Blender


For The Dough

2 cups all-purpose Flour

1 cup Sugar

1/2 cup plant-based Butter

1 cup plant-based Butter Milk (1 cup vegan Milk + 1 tbsp Apple Cider Vinegar)

1 tsp Backing Powder

1/2 tsp Salt

1/2 tsp Vanilla Extract

For The Cream

400 ml Vegan Heavy Cream

150 g Vegan Butter

100 g Powdered Sugar

2 tbsp Amaretto Liquor

1/2 tsp Vanilla Extract

For The Strawberry Sauce

500 g Strawberries

4 tbsp Orange Juice


250-500 g Strawberries


a few almond slices for decoration


For the Vanilla Cake

Preheat the oven to 345 °F / 175 °C.

Start with the vegan buttermilk: Mix together the plant-based milk and the apple cider vinegar and set aside for 10 minutes.

In the mean time: Take a large bowl and mix together all of the dry ingredients. Sieve the flour and the baking powder, that helps to prevent that you end up with lumps in your batter.

Then add the butter and the buttermilk.

Line a 9 inch round baking tin with parchment paper and pour the batter into it.

Bake for 45 minutes or until the cake is done. Take a toothpick to check if the cake is ready: Simply stick the toothpick into the middle of the cake and pull it out. When it comes out clean, the cake is done. If not, give it a couple more minutes.

When the cake is done, let it cool down completely before you start cutting it.

For the vegan Mascarpone

Start by whipping the vegan heavy cream: Use an electric mixer and beat it until it is stiff.

Then, add the rest of the ingredients for the mascarpone and carefully combine everything with a scraper. Set aside.

For the Strawberry Sauce

Use a hand blender to blend the strawberries and the orange juice. Blend until well combined.

Slice the strawberries and set aside.

Let’s make the Strawberry Tiramisu

Start by slicing the cake into half (horizontal).

Then, cut each of the cake halves into bar sized pieces. Also cut smaller pieces to fit corners (see picture below for reference).

Place the first layer of cake slices in the casserole dish.

Add about 10 tbsp of strawberry sauce over the cake pieces. (See picture below for reference).

Place about half of the strawberry slices onto the sauce.

Then, add half of the mascarpone. Take a scraper and even it out.

Add another layer of cake pieces and repeat the previous steps: drizzle strawberry sauce over the cake and place strawberries on top, add mascarpone.

For the finish, drizzle some strawberry sauce over the mascarpone and decorate with more strawberries. You can also sprinkle some almond slices over the tiramisu.

Put the tiramisu in the fridge for about 1 hour.


You can store it in an airtight container in your fridge for up to 3 days.

Enjoy 🙂

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