Gluten-Free Vegan Tiramisu {Raw & Paleo}

Jun 19th
Gluten-Free Vegan Tiramisu {Refined Sugar-Free, Paleo, with Raw Option}

{Gluten-Free, Vegan, Refined Sugar-Free, Paleo, and with Raw}

Last week I got invited by Charlotte from Tuscany Now to participate in the Tuscany Now Cook-Off Competition and I have to admit I couldn’t resist the challenge. I used to have a friend who was an Italian baker and cake decorator and she would often treat me to some of her traditional favorites, and I swear, Italians have some amazing desserts to their name! These days though, with my food restrictions and all, I hardly ever get to enjoy real Italian desserts and confections, so hearing of the opportunity to craft an Italian dessert of my own sounded intriguing.

I decided to try out a classic — a gluten-free vegan tiramisu, which of all the Italian desserts I tried I’ve missed the most. Happy to report it came out Incredible! Like eating it at 2AM incredible… And best yet, it is paleo and can easily be made as a raw cake. This super-easy to make, healthy, wholesome, and allergen-friendly tiramisu has my name all over it ;) . I can’t wait to make this again for my father-in-law’s upcoming birthday. He’s in for a treat :) .

Gluten-Free Vegan Tiramisu {Refined Sugar-Free, Paleo, with Raw Option}

This cake does require a few preparations in advance which I’ll outline first:

- You’ll be using lots of medjool dates for this recipe and unless they are very soft and fresh you’ll need to pre-soak and strain them first. You can do this quickly by pouring boiling water over them and letting them soak for 15 minutes, or if you want this cake to be raw then pour cold water over the dates and let them soak for at least an hour.

- You’ll be using canned coconut (unless you’re keeping this cake raw, in which case see ingredients list for raw substitution). You’ll need to chill the 2 cans of full fat coconut milk in the fridge overnight so that the water and the cream separate in the can. When the recipe calls for cream, just scoop out the top white creamy layer from the can and reserve the water for later use.

- You’ll be using cashews and some walnuts which will need to be soaked (separately) as well for at least an hour or overnight. In a pinch and if not concerned about the recipe being raw, pour boiling water over the cashews and let them soak for about 15 minutes. NOTE: the walnuts in the ladyfinger part do not need to be soaked.

- Lastly, this cake will need to be chilled for at least 4-5 hours, so best to make it a day ahead. It stores really well in the fridge and can be kept in the freezer for longer storage.

Hope this list didn’t intimidate you — I promise, this cake is worth every extra step. You won’t regret it! And now to the recipe:

Gluten-Free Vegan Tiramisu {Refined Sugar-Free, Paleo, with Raw Option}

Gluten-Free Vegan Tiramisu Recipe:

* Makes a 9″ cake.

“Ladyfingers” Layer Ingredients:

  • 3 cup walnuts (not soaked)
  • 2 cups medjool dates, pre-soaked (see notes above)
  • 1/4 cup strong coffee
  • 1/8 tsp raw ground vanilla bean
  • pinch of salt

Chocolate Mousse Layer Ingredients:

  • 1 1/2 – 2 cups medjool dates, pre-soaked (see notes above)
  • Cream from 2 cans of full fat coconut milk (see notes above. Note: for a raw version, use 1 1/2 cups raw coconut cream)
  • 1 1/2 cups walnuts, pre-soaked
  • 1/2 cup very strong coffee
  • 1/4 cup coconut oil, melted
  • 1/4 cup cocoa powder
  • 1/2 tsp raw ground vanilla
  • pinch of salt
  • 1/2 cup coconut water (or regular water. I used reserved coconut water from one of the cans in the previous step)
  • 2 tbsp agar agar flakes

Vanilla Cream Layer Ingredients:

  • 1 cup cashews, pre-soaked (see notes above)
    1/4 cup coconut oil
  • 1/2 cup coconut water or water (I used reserved coconut water from one of the cans in the previous step).
  • 5 tbsp maple syrup
  • 1/8 tsp raw ground vanilla bean


A bit of extra cocoa powder for dusting + optional cacao nibs for garnish


1. Place walnuts in a food processor and process until mixture is fine and crumbly. Add in all remaining “ladyfingers” layer ingredients and process until the mixture is more or less smooth. Transfer contents into a 9″ springform pan and press base layer down evenly. Place the pan in the freezer while working on the next step.

2. Place all chocolate mousse layer ingredients, except for coconut water and agar-agar (last two ingredients) in your blender and blend until mixture is smooth (a good blender like a Vitamix works best). Set aside.

3. Place coconut water and agar agar in a small saucepan and warm on medium-low heat until the agar-agar flakes are dissolved, stirring occasionally. Do not overcook, and do not allow the mixture to come to a boil. Just heat until the flakes just dissolve. Add this agar-agar mixture to the blender with the chocolate mousse ingredients and blend through to incorporate the two mixtures together. Pour into the springform pan over the base layer and place back in the freezer for about an hour to chill and harden.

4. Prepare the vanilla cream layer by placing all the ingredients into a clean blender and blend until the mixture is smooth. Set aside at room temperature. Once the chocolate mousse layer has been chilled for about an hour, pour the vanilla cream layer into the pan over the chocolate mousse. Return cake to the freezer for at least 2-3 more hours.

5. Once the cake has chilled in the freezer for a total of 4 hours, remove the side of the pan and transfer cake onto a serving plate. Dust the cake with some cocoa powder. I used some cacao nibs as well for garnish. Now that the cake is ready, transfer it into the fridge and keep it refrigerated. You can serve right away as a chilled cake, but it’s much more amazing after thawing out a little in the fridge as it actually becomes mousse-like. Alternatively, you can keep it frozen for longer storage.

Gluten-Free Vegan Tiramisu {Refined Sugar-Free, Paleo, with Raw Option}


xo Audrey

P.S. A big thanks to Charlotte for encouraging me to get creative and come up with this incredible tiramisu for the #TuscanyNowCookOff!

P.P.S. Note: I’ve updated the recipe to fit the paleo and grain-free diet (and it made it taste a whole lot better too!


This Gluten-Free Vegan Tiramisu has been shared with #glutenfreefridays, Fat Tuesday, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Waste Not Want Not Wednesday, Real Food Wednesday, Sweet & Savoury Sunday, Let’s Get Real Friday Party, and Gluten-Free & DIY Tuesdays.

Baking in Pyjamas

** A big thanks to Adrienne @ Whole New Mom and to Lauren @ Baking In Pyjamas for featuring this recipe!

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