Vegan Tiramisu Recipe and a Chance to Win $250!

Love vegan recipes and winning? We’ve got just the contest for you!

It’s an honor to have our  Vegan Tiramisu Recipe selected for the Ethical Ocean and Vegan Cuts Vegan Recipe Challenge.

The Ethical Ocean and Vegan Cuts Vegan Recipe Challenge is looking for the most mouth-watering and delicious original vegan recipes, and ours has been picked as one of 25 of the top selections. But we need your help to win.

You can vote daily–and for as many recipes as you want. And if a recipe that you vote for wins, you’ll be entered into the Grand Prize draw for a chance to win a $250 shopping spree on Ethical Ocean OR a one-year subscription to a Vegan Cuts’ Snack Pack. The more times you vote, the more chances to win you have!

The contest ends at 11:59pm EST on May 17th, so start voting! All you have to do is sign up to Ethical Ocean in order to vote and you’re free to unsubscribe any time.

Below is the original recipe, but please vote for us here.

Oh, and make the recipe. It is amazing!

Vegan Tiramisu by Aylin Ermin

Total time: 1 hour 15 minutes

Makes 4-6 slices


For the Ladyfingers:

  • 1 cup whole-wheat flour
  • 1/2 cup coconut palm sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon arrowroot powder
  • 1 teaspoon vanilla
  • 1/4 cup safflower oil
  • 3/4 cup water
  • Spray oil

For the Cream:

  • 15 oz can coconut milk, chilled
  • 1 tablespoon agave nectar
  • 1 teaspoon vanilla extract

For the Assembly:

  • 1 cup coffee, cooled
  • 1 tablespoon bourbon (optional)
  • Fresh mint and cinnamon  or cocoa powder for garnish


For the ladyfingers, preheat the oven to 375 degrees Fahrenheit. Combine all the dry ingredients together and add the wet ingredients. Stir until smooth. Spray oil on the bottom and sides of a 9-inch baking dish. Pour the mixture into the dish and bake for 20 minutes, or until the center has firmed and toothpick comes out clean.

Remove the entire ladyfinger “pie” from the baking dish in one piece. Slice ladyfinger-sized pieces, place them on parchment paper and return them to the 375-degree oven for 15 more minutes, or until browned and more hardened, but not burnt. Let the ladyfingers cool to room temperature before use. They will feel firm, but will soften later when soaked in the coffee mixture.

While the ladyfingers cool, prepare the cream filling. Open the canned coconut, which has been stored in the refrigerator at least one hour before preparation, and scoop out the hardened part, leaving the watery bottom behind. In a medium bowl, vigorously whisk the coconut milk with the agave and vanilla.

For assembly, in a low-rise dish, pour up to one cup of the coffee (bourbon addition option) until it rises about 1/2-inch. Place the lady fingers in the coffee for 30 seconds on both sides. Let them sit for longer or shorter depending on how quickly the ladyfingers soften. You don’t want them soggy to the point they are breaking apart, but you want them soft enough so that they are delicate to touch.

In a separate dish, layer half the lady fingers on the bottom, topped with a layer of the coconut cream, another layer of the rest of the lady fingers and then finished off with the cream. Garnish with mint and cocoa powder or cinnamon powder and serve.


Jill Ettinger

Jill Ettinger is a Los Angeles-based journalist and editor focused on the global food system and how it intersects with our cultural traditions, diet preferences, health, and politics. She is the senior editor for sister websites and, and works as a research associate and editor with the Cornucopia Institute, the organic industry watchdog group. Jill has been featured in The Huffington Post, MTV, Reality Sandwich, and Eat Drink Better.