Introduction

This vegan caramel latte tiramisu blends silky dairy-free mascarpone with coffee-soaked ladyfingers and a rich date caramel for a plant-based twist on a classic dessert. It’s indulgent, coffee-kissed, and surprisingly approachable for home bakers.

A slice of caramel-colored cake sits on a white plate with a glossy caramel glaze on top. The cake shows four thin, alternating layers: a light golden crust at the bottom, a thick pale vanilla cream layer, a slightly darker caramel layer in the middle, and another pale cream layer above it, all held together by a smooth, creamy filling. The top is crowned with a few whole nuts and a shiny glaze that drips slightly down the sides, while the plate and the scene rest on a clean white marbled background to keep the focus on the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

180ml aquafaba (chickpea brine)
12g cream of tartar
100g caster sugar
60ml neutral oil (such as sunflower)
50g dairy-free plain or vanilla yogurt
1 teaspoon vanilla extract or vanilla bean paste
2 teaspoons baking powder
300g all purpose/plain flour
Coffee (for soaking)
350g silken tofu
150g dairy-free butter
160g caster sugar
100g plain or vanilla yogurt (or protein yogurt)
1 teaspoon vanilla extract or vanilla bean paste
3 tablespoons coffee
220ml dairy-free whipping cream
10 medjool dates, pitted and halved
100g maple or agave syrup
120g coconut cream
2 tablespoons dairy-free milk
1 pinch sea salt or sea salt flakes (for sprinkling on top)

Instructions

Step 1: Preheat the oven to 180°C fan and line 2 baking trays with greaseproof paper. This recipe makes about 3–4 trays, so bake one tray at a time.
Step 2: Whisk aquafaba and cream of tartar in a large bowl with an electric mixer on low, then on high for 5–8 minutes until soft peaks form.
Step 3: While whipping, gradually beat in 150g of the sugar until fully incorporated and stiff peaks form. Check by turning the bowl upside down—the meringue should stay in place.
Step 4: In a separate bowl, whisk together the oil, yogurt, coconut cream, vanilla, and remaining 30g sugar until smooth.
Step 5: Gently fold the meringue into the yogurt mixture in 2–3 additions to avoid deflating the air.
Step 6: Sift in the baking powder and flour, then fold until no dry pockets remain. Do not overmix.
Step 7: Transfer the batter to a piping bag fitted with a large round tip.
Step 8: Pipe lines about 4 inches by 1.5 inches onto the lined trays, leaving space as they will spread.
Step 9: Bake one tray at a time in the middle of the oven for about 15 minutes, until edges turn golden brown.
Step 10: Cool the ladyfingers on the tray, then peel off the paper and transfer to a wire rack to cool completely. Repeat with remaining batter.
Step 11: Store cooled ladyfingers in a sealed container at room temperature for use the same day or next day to prevent softening.
Step 12: Pit the dates and soak in boiling water for about 10 minutes, then drain well.
Step 13: In a blender or food processor, combine softened dates, maple or agave syrup, coconut cream, dairy-free milk, and a pinch of sea salt. Blend until smooth and thick, scraping down as needed.
Step 14: Transfer the caramel to a small saucepan and warm over low heat for 3–5 minutes, stirring until glossy and slightly thickened. Do not boil. Remove from heat and cool slightly, then transfer to a jar and sprinkle with sea salt.
Step 15: Spoon about one third of the caramel into a piping bag and snip the tip.
Step 16: Brew coffee or espresso and allow it to cool slightly in a small bowl for dipping.
Step 17: Dip ladyfingers briefly in the coffee, just long enough to flavor but not soak through. Arrange a first layer in your dish.
Step 18: Spread a generous layer of the mascarpone-like cream over the dipped ladyfingers, smoothing to the edges.
Step 19: Pipe a drizzle of the date caramel over the cream layer.
Step 20: Repeat with another layer of dipped ladyfingers, cream, and caramel. Continue until you use all the components.
Step 21: Chill in the fridge for 6–8 hours, or ideally overnight, to let the layers set.
Step 22: Once set, spoon or pipe a final caramel layer on top and smooth with a spatula. Finish with a light sprinkle of flaky sea salt if desired.
Step 23: Slice the tiramisu into servings with a sharp knife, wiping the blade clean between cuts for neat pieces.
Step 24: Lift servings carefully from the dish with a flat spatula and serve.
Step 25: Enjoy your vegan caramel latte tiramisu as a crowd-pleasing finish to any meal.

Tips & Variations

For a stronger coffee flavor, brush the cooled ladyfingers with a coffee-liqueur or espresso after baking, before dipping.
Use a mix of gluten-free flour and a pinch more baking powder if you need a gluten-free version while maintaining texture.

Storage

Store the assembled tiramisu in the fridge, well covered, for up to 2–3 days. If making ahead, keep the sauce and ladyfingers separate and assemble just before serving to maintain texture. Reheat is not recommended; serve chilled.

How to Serve

A thick slice of caramel apple cake on a white plate sits on a white marbled surface; the cake shows three light brown sponge layers with generous pale cream filling between each, a smooth glossy caramel glaze coating the top, and sprinkled chopped nuts and small raisins for texture. The edges are slightly crumbly, and the creamy filling peeks out between the layers, giving a soft, airy look against the denser cake beneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this in advance?

Yes. Prepare the components ahead (ladyfingers, cream, and caramel) and assemble the day you plan to serve. Chill the assembled dessert overnight for best texture.

Is this dairy-free tiramisu suitable for gluten-free diets?

The base uses all-purpose flour, which contains gluten. To make gluten-free, substitute with a gluten-free flour blend and adjust the baking powder if needed.