This Vegan Tiramisu Recipe Will Turn You On to Dairy-Free Desserts

The layers of espresso-infused ladyfingers and thick custard that are tiramisu should not be effed with. To completely healthify the dessert would be a guaranteed letdown, but this vegan tiramisu recipe from Chef Chloe (@chefchloe) Coscarelli keeps the modifications in check. It holds on to all the good stuff-espresso, chocolate, liqueur-but with just a few healthy additions thrown in.

For starters, tofu and vegan chocolate replace egg yolks, sugar, and cream. The tofu adds a little boost of protein to this recipe compared to traditional tiramisu. And it serves a purpose beyond nutrition: the tofu thickens up the chocolate sauce without affecting the taste. Sweet strawberries are also a welcome and healthy addition that doesn't take away from the dessert's richness. They're full of fiber plus polyphenols that prevent cell damage. The combo of chocolate and strawberries is always a win, so combining those flavors with those of tiramisu is an instant win.

Chocolate Strawberry Tiramisu

Serves: 6

Ingredients

Vanilla Cake

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 3/4 cup water
• 1/2 cup vegetable oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons pure almond extract

Chocolate Cream

• 1/2 cup almond or coconut milk
• 1 1/2 cups vegan chocolate chips
• 1 (1-lb) package Nasoya silken tofu
• 1 teaspoon almond extract
• Pinch sea salt

Espresso Drizzle

• 2/3 cup amaretto
• 2 tablespoons instant espresso powder

Toppings

• Sliced fresh strawberries
• 1/2 cup vegan chocolate chips, ground in a food processor or finely chopped

Directions

Note: The chocolate cream will need to chill in the refrigerator for 3 hours or overnight.

1. To make the cake: Preheat oven to 350°F. Lightly grease one 9-inch round cake pan and line with parchment paper. In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. In a medium bowl, whisk together water, oil, vinegar, and almond extract. Add the wet ingredients to the dry and whisk until just combined. Do not overmix. Fill prepared pan with batter. Bake for 30 minutes, or until a toothpick inserted in center of the cake comes out clean. Rotate cake halfway through the baking time. Let cool completely. Remove from pan and slice into bite-size cubes.
2. To make the chocolate cream: In a small pot, heat almond milk and chocolate chips over low heat. Stir until melted, about 5 minutes. In a food processor, combine tofu, melted chocolate, almond extract, and salt. Blend until smooth. Let chill in refrigerator for 3 hours or overnight.
3. To make the espresso drizzle: Stir amaretto and espresso in a small bowl until dissolved.
4. To assemble: In small dessert dishes, layer a handful of cake cubes, espresso drizzle, chocolate cream, sliced strawberries, and ground chocolate. Repeat to fill each dish to the top, then repeat with remaining dishes. Store in refrigerator until ready to serve.