Double Chocolate Raspberry Tiramisu Jars (Vegan Gluten-Free)

These individual Double Chocolate Raspberry Tiramisu Jars are the perfect, most indulgent, chocolatey and fruity dessert inspired by the classic Italian recipe. It has layers of egg-free, plant-based chocolate cake and luscious raspberries and coconut yoghurt.

I love anything to do with tiramisu, whether it’s a traditional coffee and cream combination or a fruity chocolatey Black Forest Tiramisu or my favourite Tiramisu Banana Bread, the act of soaking sponge in liquid, layering it up with something creamy and finishing with cocoa powder is the best. These jars are perfect for preparing ahead of time, to serve to guests after dinner as they are individual pots (or you can share if you’re feeling generous) and everyone will love them. They are chocolatey, fruity, creamy, vibrant and so delicious.

Why will I love these desserts?

These jars make for the best desserts:

• Rich, chocolatey, indulgent and moreish
• Fruity, fresh and creamy
• Inspired by the classic Italian dessert, it has layers of sponge, cream and fruit
• Naturally plant-based, egg-free, and dairy-free
• Easily gluten-free and nut-free
• Made with wholesome, good-for-you ingredients
• Contains no cream
• Ideal for making ahead of time
• Great for dinner parties or to impress
• Everyone will love them
• Perfect balance of rich and creamy yet fruity and fresh

If you already love the sound of these desserts then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see all of the ingredients with weights in the recipe card and my favourites to try in the “shop the recipe” section below.

For the chocolate sponge cake:

• Plant-based milk and apple cider vinegar: when mixed together, these curdle, forming a buttermilk which is great for egg-free batters. You can use any dairy-free milk like almond, oat, hazelnut or coconut (from the carton not the tin).
• Coconut sugar: this adds sweetness to the cake or you can also use golden or regular caster sugar or light brown sugar, too.
• Thick coconut yoghurt: this is ideal for adding moisture to cakes, as well as acting like an egg and binding this egg-free batter. I use the Cocos Organic natural or vanilla yoghurt which are really creamy – the texture is similar to Greek-style yoghurt.
• Olive oil: this adds fat and moisture, great for moist sponges. You can use light or regular olive oil or use another oil like avocado, walnut or sunflower.
• Self-raising flour: to keep this light, fluffy yet dense and fudgy, self-raising flour works the best. If making this cake gluten-free, use a GF self-raising flour blend with xanthan gum, or add your own.
• Cocoa powder: this adds the chocolatey richness to the sponge cake.
• Ground almonds: these add a lovely rich and moreish texture to the chocolate cake without tasting nutty. If this cake needs to be nut-free, use more flour.
• Raising agents and salt: for the rise and flavour.
• Dark chocolate: I use the Divine dark raspberry chocolate bar to inspire this recipe and it’s great inside the chocolate cake, and sprinkled on top.

As for the raspberry compote:

• Fresh raspberries: these mash up really well to make a quick and delicious chia seed jam or compote. Fresh is best here, but you can use frozen ones, just cook the berries down for longer so all the extra liquid reduces.
• Maple syrup: to add some sweetness and stickiness. You can also use agave syrup.
• Chia seeds: this helps to thicken the raspberries to make a quick jam.

And to layer up:

• Thick coconut yoghurt: as above.
• Dark chocolate: to sprinkle on top.
• Fresh raspberries: left whole.

Are these gluten-free and nut-free?

These are easily gluten-free, as long as you use gluten-free flour, either with xanthan gum or add ½ tsp of your own. To keep these nut-free, swap the ground almonds for more flour and check all of your other ingredients (like dairy-free milk, yoghurt and chocolate).

How do I make them?

These jars are ready to go in a few steps, I recommend reading it all through and planning in your time accordingly, as the cake can be made the day before.

• Whisk together the wet ingredients for the chocolate cake: until smooth.
• Sift in the dry ingredients and whisk again: to combine.
• Fold in the dark chocolate: and pour into the cake tin.
• Bake for 18 minutes: or until cooked through and an inserted skewer comes out clean.
• Allow the cake to cool fully: first in the tin and then on a wire rack.
• Make the raspberry compote: add the ingredients to a saucepan and allow to bubble away until thick. Allow to cool.
• Use a cookie cutter to cut out the chocolate cake to the size of your jars: or cut into smaller pieces and push them all together in the jars.
• Place a round of cake in each jar: and top with some jam and yoghurt.
• Repeat with a second layer of cake, jam and yoghurt: and top with fresh raspberries.
• Enjoy straight away or keep in the fridge: until needed.

How long will they last?

These will keep for 2-3 days, covered well, in the fridge. You can also prepare the chocolate sponge 2-3 days before, or freeze it, and allow to defrost before cutting out the circles.

What other desserts can I try?

For more dessert ideas how about:

• Chocolate Raspberry Fudge Cake
• Chocolate Pecan Caramel Cheesecake
• Caramel Pecan Cookie Dough Skillets
• Vegan Lemon and Blueberry Tart
• Chocolate Raspberry Pistachio Ganache Tart

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Double Chocolate Raspberry Tiramisu Jars so please let me know below and leave a star review above. If you do make these, 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!

With tiramisu love x

p.s. this recipe was first made with Divine Chocolate but all opinions are my own, and this blog post is not sponsored.