Raw Vegan Cake Tiramisu

This is the same tiramisu Dulce Vegan sells in Costa Adeje, scaled down for a home freezer. No oven, no eggs, no dairy, no refined sugar — just soaked cashews, almonds, dates, espresso, and cacao. It freezes and slices like a proper Italian tiramisu, and most non-vegan tasters can’t tell the difference until you tell them.

About 45 minutes of work on your end, plus 6 hours in the freezer. Serves six. If you want to skip the work and order the original, we deliver across South Tenerife.

Recipe Details

Servings: 6 | Prepare time: 45 minutes | Freezing time: 6 hours | Calories per 100g: 338 kcal

Ingredients

For the base:

• 150g almonds
• 120g dates
• 5g coffee powder
• 5g cocoa powder
• 1 pinch of Himalayan salt

For the cream:

• 250g cashews (soaked overnight)
• 160g coconut milk
• 100g agave syrup
• 45g coconut oil
• 10g cocoa powder
• 35g espresso coffee
• 1 teaspoon vanilla extract
• 1 pinch of Himalayan salt

Directions

1. Make the base: Process almonds in a food processor until coarsely ground. Add dates, coffee powder, cocoa powder, and Himalayan salt. Process until the mixture sticks together when pressed. Press firmly into the base of a lined springform tin (18–20cm). Place in the freezer while you make the cream.

2. Make the cream: Drain and rinse the soaked cashews. Blend them with coconut milk, agave syrup, melted coconut oil, espresso coffee, and vanilla extract until completely smooth. Divide the mixture in two. Add cocoa powder to one half and blend again.

3. Assemble: Pour the coffee-cocoa cream layer over the frozen base. Return to the freezer for 30 minutes until firm. Pour the plain cashew cream layer on top. Smooth with a spatula. Freeze for at least 6 hours (or overnight).

4. Serve: Remove from the freezer 15–20 minutes before serving. Dust with cocoa powder and decorate as desired. Slice and enjoy!

Tags: gluten-free, lactose-free, raw vegan, sugar-free, vegan cake