Recipes » Desserts » Vegan Tiramisu
T. Colin Campbell Center for Nutrition Studies



  • 1 tsp vanilla
  • ½ cup water
  • 1 ½ cups cashews, soaked in water for at least 2 hours
  • ½ cup pitted dates, soaked with the cashews


  • 1 cup rolled oats
  • ¾ cup almond flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup pitted dates
  • 1 ½ cups unsweetened plant-based milk
  • 1 tsp vanilla
  • ⅓ cup espresso or strong brewed coffee
  • 1 Tbsp cocoa powder


  • 1. Preheat oven to 350 degrees F.
  • 2. Drain the cashews and dates. Combine with remaining topping ingredients in a blender, and blend until smooth. Set aside.
  • 3. Lightly blend the oats to make a coarse flour.
  • 4. Add the oat flour, almond flour, baking soda and baking powder to a bowl and stir thoroughly.
  • 5. Add the pitted dates, plant-based milk and vanilla to the blender and blend until smooth.
  • 6. Pour date and milk mixture into the flour mixture and mix well to form a batter.
  • 7. Pour batter into two silicone bread pans or parchment-lined bread pans, dividing the mixture equally into the two pans.
  • 8. Bake for 25 minutes, remove from the oven, and let cakes cool thoroughly.
  • 9. Place one cake onto a cake stand or plate. Poke holes all over the surface of the cake with a toothpick or fork.
  • 10. Ladle half of the espresso over the cake and allow it to soak in.
  • 11. Using half of the topping mixture, frost the top of the soaked cake.
  • 12. Stack the second cake on top and repeat previous steps with coffee and topping.
  • 13. Dust the top with the cocoa powder using a wire strainer.
  • 14. Keep in the fridge for 4–5 days.

Cooking Tips

  • 1. You can use decaffeinated coffee or a coffee substitute such as chicory root or maya nut herbal coffee.

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