Vegan Gingerbread Tiramisu (Gluten-Free)

This Vegan Gingerbread Tiramisu is a festive take on the classic Italian dessert with layers of coffee-soaked gingerbread sponge cake, gingerbread cookies and vegan whipped mascarpone cream.

This is the ultimate Christmassy dessert if you are looking for something traditional with a bit of festive fun. The classic Italian “pick-me-up” dessert meets sweet and fiery gingerbread cookies in this showstopper and crowd-pleasing dessert. Made with layers of easy to make ginger sponge cake, some gingerbread cookies, freshly whipped and homemade vegan mascarpone cream, coffee and more cookies, this dessert is indulgent yet light and really fun to make this holiday time.

Why will I love this dessert?

This tiramisu is so delicious, it is:

• Tender, moist and fluffy
• Rich, indulgent yet light
• Creamy, spiced and delicious
• Packed with warming gingerbread flavours
• Soaked with coffee
• Completely homemade and impressive
• A showstopper centrepiece dessert
• Perfect for family and friends
• Naturally vegan and easily gluten-free and nut-free
• Great to make ahead of time

If you already love the sound of this dessert, 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 split into three parts: the gingerbread sponge; the mascarpone cream and then the layers and cream topping.

Here’s what we need for the cake:

• Plant-based milk: any milk will do like oat, almond, soya or coconut (from the carton).
• Apple cider vinegar: this reacts with the milk to form a buttermilk and help to bind the batter. You can also use lemon juice.
• Maple syrup: for sweetness and stickiness. You can use other syrups like agave or vegan honey.
• Molasses: for the rich gingerbread flavour we all love.
• Applesauce: for moisture, binding and sweetness. Make sure your applesauce is made from 100% apples and is unsweetened.
• Coconut yoghurt: this also adds moisture and allows the sponge cake to be light but sturdy enough to hold it’s shape without the need for oils and butter in the sponge batter. I always use Cocos Organic yoghurt in either natural or vanilla but other Greek-style thick dairy-free yoghurts will be fine.
• Plain or GF plain flour: to keep the sponge light and airy, plain or a gluten-free plain flour than contains xanthan gum or another thickener is best. Use your preferred 1:1 GF baking blend.
• Gingerbread spices: to make this sponge cake delicious we need ginger, cinnamon and mixed spices.
• Baking powder, bicarbonate of soda and salt: baking essentials.

As for the mascarpone cream:

• Vegan butter: make sure this is softened to room temperature (leave it out the fridge for 1 hour or until you can press it and leave finger marks in the butter) for the best textured mascarpone. This is the blog-style of butter and not the spreadable kind.
• Vegan cream cheese: again, leave this out so that it is not too cold and will mix better with the butter. Brands that I love in the UK are NUSH, Violife or the Plant-based Philadelphia.
• Icing sugar: to sweetened the mascarpone cream.
• Aquafaba: this is the water from a tin of chickpeas and whips up to be really light and airy within the mascarpone cream. Or, you can use plant-based milk.
• Vanilla essence and gingerbread spices: as above for the festive flavours in every layer.

Finally for the layers and the topping:

• Vegan gingerbread cookies or speculoos: either use homemade Vegan Gingerbread Cookies or shop-bought ones, making sure that they are vegan, gluten-free and nut-free as needed.
• Coffee: for soaking the cookies and sponge cake layers, use your favourite coffee. This can be decaf if you are avoiding caffeine. Even if you don’t like coffee, I guarantee you will love this dessert so don’t skip the coffee.
• Vegan whipping cream: for piping on top, every tiramisu needs some whipped cream. Make sure this is double or whipping cream so that it whips up to become really light and airy. In the UK, I love Natures Charm Oat or Coconut Whipping Creams or you can use Oatly, Emlea Plant-based or Coconut Collaborative.

How do I make this tiramisu?

This tiramisu is made in a few steps, so make sure you are prepared and have planned ahead of time.

• Make the sponge cake: whisk together the wet and then the dry ingredients before pouring into a tin and baking till golden brown (it takes about 22 minutes).
• Allow the cake to cool fully then slice into 8 pieces: first slice the cake into 4 squares then each square in half widthways so you have 8 thin squares of cake.
• Whip up the mascarpone cream: by beating together all the ingredients till fluffy.
• Place a layer of cake in a tin: this will use 4 pieces of cake.
• Top with gingerbread cookies over the cake: to evenly cover the cake.
• Soak the cookies and cake in coffee: and brush all over.
• Spread over half of the mascarpone cream: and smooth over the top.
• Repeat with cake, cookies, coffee and cream: to make a second layer.
• Sprinkle over crushed cookies: and wrap tightly.
• Allow to set in the fridge for 4 hours or overnight: this makes sure the dessert holds shape and allows the flavours to infuse.
• Whip up the cream and pipe all over the top of the dessert: using a round or star-shaped nozzle.
• Dust with more cookie crumbs: and some extra cookies.

Is this gluten-free and nut-free?

This dessert is easily gluten-free if using your preferred gluten-free 1:1 baking blend of flour and make sure that your cookies are also gluten-free. To keep this nut-free, ensure all your ingredients (like milk, yoghurt, cream cheese, butter and cream) are free from nuts.

How long will this last?

This will keep for 2-3 days in the fridge, covered well. you can make the sponge cake ahead of time and even freeze this for up to 1 month, wrapped well and allow to defrost before slicing and making this tiramisu.

Troubleshooting tips for the best desserts

Here are a few top tips to make this a really delicious bake:

• Plan your time accordingly: the cake sponge needs to be fully cold before slicing and the dessert needs to set for 4 hours or overnight.
• Have all the components ready and weighed out: make the mascarpone and prepare the coffee and cookies while the cake cools so that it’s ready and then whip the cream before taking the tiramisu out the fridge so you can pipe straight away.
• Don’t worry if your mascarpone appears to split: this will be caused by temperature and moisture but once it is spread over the layers and set overnight, you won’t notice.
• Think about the size of the dish before starting: the cake makes a square 8-inch cake, so use an 8-inch square dish if possible for the dessert with high sides. This ensures the layers are evenly filled.
• Cut the cake as flat as possible: so that the layers are even.
• Have fun with it: this really is a simple dessert and enjoy decorating and eating it.

What else can I make?

If you are looking for more festive bakes, how about my:

• The Best Vegan Chocolate Swiss Roll
• Vegan Chocolate Orange Banana Bread
• Vegan Gingerbread Loaf with Cream Cheese Buttercream
• Vegan Black Forest Cake (Gateau)
• Christmas Tree or Christmas Hat Chocolate Cupcakes

I look forward to hearing what you think of this Vegan Gingerbread Tiramisu so please let me know in the comments below and leave a star review above. If you do make this dessert, I’d love to see them 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!

With gingerbread tiramisu love x