This Vegan Pumpkin Spice Tiramisu has layers of pumpkin spice cake soaked in pumpkin spice cold brew coffee in between homemade mascarpone cream all topped with dairy-free whipped cream and pecans.
This might be the ultimate autumnal cosy dessert I’ve ever made. It’s packed with cosy pumpkin spice flavours as well as combining my love for cake, coffee, lattes and delicious desserts to share with friends and family. This showstopper dessert is easy to prepare in a few steps, just make sure to plan ahead of time.
Why will I love this dessert?
This tiramisu is seriously delicious, it is:
Lightly spiced and warming
Naturally sweet and cinnamon-y
Soaked with pumpkin spice cold brew coffee
Layered with light and fluffy vegan mascarpone cream
Piped with dairy-free whipped cream
Topped with chopped pecans
Naturally vegan and easily gluten-free and nut-free
Great to make ahead of time
A real showstopper and crowd-pleaser
If you already love the sound of this tiramisu, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The recipe is divided into three components: the pumpkin spice loaf cake; vegan mascarpone and the soak and toppings.
Let’s start with the pumpkin loaf cake:
Ground chia seeds: mix these with water to make a gloopy gel that binds the batter and acts as an egg in this vegan cake. You can also use ground flax seed.
Pumpkin puree: buy the 100% tins of pumpkin, or you can make your own. I like the tins from KoRo or Bakeroo.
Pumpkin spice cold brew coffee: this recipe was inspired by the Califia Farms seasonal drink which is so delicious, creamy, dairy-free and so addictive. If you can’t find any in the shops, you can use regular dairy-free milk here like oat or almond.
Apple cider vinegar: this curdles the cold brew milk to create a sort of buttermilk to help bind the batter.
Olive oil: for moisture and a rich, soft and supple texture. You can also use sunflower or melted and cooled coconut oil, here.
Coconut yoghurt: this also acts as a “fat” in the cake to add moisture and texture to the loaf. I love using thick and creamy coconut yoghurt like the Cocos Organic one for the best results. You can use other dairy-free Greek-style yoghurts.
Coconut sugar: for a rich caramel-like colour, flavour and sweetness. You can also use golden or regular caster sugar.
Vanilla essence: for flavour.
Plain or gluten-free plain flour: this keeps the pumpkin loaf nice and light and fluffy. You can use your favourite 1:1 gluten-free baking blend of flour with xanthan gum if needing to make this gluten-free.
Baking powder, bicarbonate of soda and salt: for rise and flavour.
Pumpkin pie spice blend: for this loaf, I use a blend of cinnamon, ginger, mixed spice, nutmeg and cardamom, as detailed below.
Vegan butter: allow the butter to soften at room temperature for an hour or so, to ensure the best textured buttercream and so that it does not split. It is OK if it does split, see below.
Icing sugar: for the sweetness.
Vanilla and cinnamon: for flavour.
Coconut yoghurt: as above, this needs to be thick and creamy to make a light, fluffy and delicious mascarpone-style cream. Make sure this is at room temperature before starting.
Finally for the layering and soaking:
Pumpkin spice cold brew coffee: as above, this is from Califia Farms and is so delicious. You can use regular coffee instead, if needed.
Vegan whipping cream: there are a few different ones around now like oat, coconut or a blend, so choose your favourite. I like the Natures Charm coconut whipping cream for this recipe.
Pecans: chopped small for layering. If making this nut-free, leave out the pecans or use sunflower seeds instead.
Cocoa powder: essential for dusting over any tiramisu dessert.
How do I make this dessert?
This dessert is simple to make, although it does require some forward-planning as layers need to cool and set before you can go to the next step.
Make the pumpkin spice loaf cake: whisk together the wet ingredients then add the dry ingredients and whisk till smooth.
Bake in a loaf tin till golden and risen: and allow to cool fully.
Slice the cooled loaf into pieces of cake: ready for the layers.
Make the mascarpone cream: by beating together tall the ingredients till they are fully combined and fluffy.
Arrange some pumpkin spice loaf in the bottom of a dish: I used an 8-inch square dish and needed 4-5 pieces of cake per layer.
Brush the pumpkin cake with the cold brew coffee: to cover the entire layer.
Top with half the mascarpone cream: and spread out evenly.
Repeat with another cake, cold brew coffee and mascarpone layer: and wrap tightly.
Chill for 4 or 6 hours or overnight: until the layers are fully set.
Whip the cream and chop the pecans: ready for decorating.
Sprinkle over the pecans and pipe on the cream: finishing with more pecans.
Dust with cocoa powder: and enjoy.
Vegan Pumpkin Spice Tiramisu
Is this nut-free and gluten-free?
Yes, this is easily nut-free, simply leave out the pecans. Also check that your milk, yoghurt, cream and butter are all nut-free (the Califia Farms drink is almond based so please use an alternative). To make this gluten-free, use a 1:1 baking blend of gluten-free flour that you usually use.
Here are a few top tips to keep in mind when making this Vegan Pumpkin Spice Tiramisu:
Read the instructions all the way through at least once.
Plan your time ahead as it takes 1-2 days to make this dessert.
Make sure your ingredients are room temperature where needed.
If the mascarpone cream splits, don’t worry, this is fairly normal. As soon as it is spread over the cake layers, you won’t even notice.
Do allow the tiramisu enough time to set for the neatest slices.
Vegan Pumpkin Spice Tiramisu
I love this dessert, what else can I make?
I hope you are going to love this Vegan Pumpkin Spice Tiramisu and if you are looking for more ideas, how about my:
Preheat the oven to 160Fan/180*C and line a loaf tin with parchment paper.
Stir together the chia seeds and water and whisk to a gel.
Add the pumpkin puree to a mixing bowl with the Pumpkin Spice Cold Brew, apple cider vinegar, olive oil, yoghurt, sugar, vanilla and chia gel. Whisk until smooth.
Sift in the flour, baking powder, bicarbonate of soda, all the spices and add the salt. Whisk to a smooth, thick batter.
Transfer the batter into the tin and smooth over the top. Bake for 45 minutes, or until an inserted skewer comes out basically clean. Cover the loaf with foil if it is browning too much.
Cool for 10 minutes then lift out the tin to cool fully. Once cool, slice into 10-12 slices.
Make the mascarpone cream: beat the butter till soft and fluffy then gradually beat in the icing sugar, vanilla and cinnamon. Once incorporated, gradually beat in the yoghurt until fully combined and fluffy. Beat for 2 minutes more.
Use an 8-inch square dish (or similar) and lay a layer of pumpkin loaf on the bottom. Brush over the Califia Pumpkin Spice Cold Brew.
Spread the pumpkin cake with ½ the mascarpone and top with a second layer of cake, more Califia Pumpkin Spice Cold Brew and then the rest of the mascarpone. Smooth the top and cover tightly.
Chill for 4-6 hours or overnight. When ready to serve, whip the cream.
Add a layer of crushed pecans on top of the cake. Pipe the cream all over the top, dust with cocoa powder and extra pecans.
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I look forward to hearing what you think of this Vegan Pumpkin Spice Tiramisu so please let me know in the comments below. if you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!