Absolutely delicious and authentic Tiramisu

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Well, here’s the thing. Do I need to say more, I think the title says it all? It’s an authenic tasting amazing creation, which I am very proud of. Especially after endlessly searching for a healthy, whole food based and plant based recipe all over the Internet and not finding a single recipe to my liking.

Anyway, I hope you enjoy it as much as my whole family has!

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Homemade healthy Tiramisu

[Vegan, whole food, refined sugar-, gluten-, oil-free, fruit sweetened]

Serving: 6 large portions     Prep time: 15 minutes + 30 minutes + 15 minutes

Cooking time: 30 minutes     Total time: 1 h 30 minutes (+ refrigeration time)


For the cake (you can use any kind of sponge cake like cake, I recommend Feastingonfruit’s vanilla cake if you want it to be vegan)

  • 75g / 3 heaping tbsp apple sauce
  • 1 dl / 1/3 + 1 tbsp milk of choice
  • 12 pitted dates
  • 1/2 tsp vanilla essence/extract
  • 3 organic, free range eggs
  • 3 dl / 1 1/4 cup flour of choice (I used half whole grain spelt & durra flour)
  • 2 tsp baking powder
  • Optionally a small pinch of salt

For the “mascarpone” cream

  • 5 dl / 2 cups cashews
  • 2,5-3,5 dl dl / 1-1,5 cups milk of choice
  • 6 pitted dates
  • A splash/ small pinch of vanilla essence/extract
  • Optionally a small pinch of salt
  • 2,5 dl / 1 cup of SUPER strong brewed coffee (Don’t skimp on the coffee, it’s an essential part of the dish)
  • Cocoa or cacao powder for dusting

The cake

  1. Preheat the oven to 175ºC / 350ºF.
  2. Blend the apple sauce, milk, dates and vanilla smooth in a blender, food processor or in a separate bowl using a hand mixer. Mix the dry ingredients separate in a large bowl.
  3. Mix the eggs until pretty much only foam remains in a separate bowl. Add the date mixture to the dry ingredients and mix until combined. Fold the eggs into the batter, be careful you want the cake to be as fluffy as possible!
  4. Pour the batter into a cake form, mine was 20x20cm / 8×8 inches. Bake the cake for 25 minutes or until you can insert a toothpick and it comes out clean. Let cool before the assemble!

The “mascarpone” cream

  1. Soak the cashews in almost boiling water for 30 minutes or over night in cold water.
  2. Mix the rest of the ingredients smooth in a powerful mixer or food processor. It might take a couple of minutes, stay patience.

The assemble

  1. Chose a servings dish/dishes of choice. Cut the cake into suitable shapes and sizes depending on your dish. I cut mine sideways too to achieve, in my opinion, the right thickness.
  2. Pour the coffee onto a medium-sized plate. Dip each side of your cake pieces for around 2-3 seconds, until fully soaked but not for so long so they stars to fall apart.
  3. Line the bottom of your dish with soaked cake. Spread half your cream onto the cake layer. Repeat the coffee soaked cake layer and spread the last of your cream onto of that. Last but not least completely cover it with cocoa powder like the Italians do it. Optionally let it set in the fridge for at least 1 hour just to let the flavours to set or serve immediately.


    1. Me too and that makes me so glad to hear! I reckon that would definitely work. I’d also recommend adding some whipped aquafaba and some extra baking powder to make the cake rise more. I personally try to bake mostly vegan, as I mostly eat vegan (I’m a ovo-pesceterian). This recipe definitely is on my list to make vegan!


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