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Gaz Oakley's vegan tiramisu

17 October 2018

Gaz Oakley's creamy, boozy vegan dessert that's perfect for Christmas.

Gaz Oakley's vegan tiramisu
Gaz Oakley's vegan tiramisu

Cooking time

60 minutes




For the sponge

  • 250ml (1 cup) almond milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla bean paste
  • 50g (1/4 cup) vegan spread
  • 215g (13/4 cups) self-raising flour (or gluten-free flour)
  • 230g (generous 1 cup) unrefined caster (superfine) sugar
  • Pinch sea salt

For the cream

  • 2 x 400g (14oz) tins coconut cream
  • 170g (6oz) vegan cream cheese
  • 1 tbsp cacao powder
  • 3 tbsp icing (confectioner’s) sugar
  • 120ml (1/2 cup) good-quality coffee, brewed over ice
  • 4 tbsp rum, or to taste

For the toppings

  • Grated dark chocolate
  • Coffee beans


Preheat your oven to 180°C (350°F) and line a 5cm (2in) deep 20 x 30cm (8 x 12in) baking tray with non-stick baking paper.

First up, the sponge! Put the almond milk, apple cider vinegar, vanilla paste and vegan spread into a small saucepan over a low heat. Measure the flour, sugar and salt into a large mixing bowl. When the spread has melted, pour the milk mixture into the dry ingredients and fold together. Scrape the batter into your lined baking tray and level out.

Place the tray into the oven to bake for 12–15 minutes, or until golden and springy to the touch, then turn out the sponge onto a wire rack to cool completely.

Whisk the coconut cream, cream cheese, cacao powder and icing sugar together in a large mixing bowl until fully incorporated. Add a few tablespoons of coffee and rum, then taste. Adjust the flavours according to how you like it.

Cut 12 discs of sponge to fit into your serving glasses. Pop a sponge disc in the base of each glass, then a spoonful of cream, then another sponge disc. Drizzle in a little more coffee and spoon in another layer of cream. Top each tiramisu with chocolate shavings and a couple coffee beans. Eat straight away or chill in the fridge for up to one day.

Vegan Christmas

Recipe extracted from Vegan Christmas by Gaz Oakley, (Quadrille, £15) Food photography © Simon Smith

Read our guide to catering for vegans and vegetarians at Christmas

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.