Matcha tiramisu is a Japanese twist on a classic Italian dessert! My recipe for vegan matcha tiramisu has layers of fluffy and moist matcha cake, luscious matcha sauce, and rich coconut whipped cream!
What is matcha tiramisu?
Matcha tiramisu is a Japanese matcha green tea twist on the classic Italian dessert! Traditional tiramisu has layers of coffee dipped ladyfingers and mascarpone cream, and the top dusted with cocoa powder.
Is tiramisu vegan?
Traditional tiramisu is not vegan. Both the ladyfingers and the cream contain eggs, and the cream also contains dairy from the mascarpone cheese.
It also often contains marsala wine which may not be vegan depending on the brand you buy, because animal ingredients can be used when filtering wines.
My take on the vegan matcha tiramisu has matcha cake as the base instead of ladyfingers! Why pipe individual ladyfingers when you can bake a moist cake in one pan and cut it later?
Plus, having a moist cake means the tiramisu will be plenty moist even without soaking the cake layers. And you get plenty of moisture from the coconut whipping cream and coconut matcha sauce from Nature's Charm!
How to make vegan matcha tiramisu
The first step is to make the vegan matcha cake. In a bowl, whisk together all-purpose flour, salt, baking soda, baking powder, and matcha powder. In a separate bowl, mix together the sugar, oil (something with a neutral flavor), unsweetened almond milk, and apple cider vinegar.
Add the dry ingredients to the wet ingredients and stir only until just combined. Pour into an 8x8 inch square pan lined with parchment paper and bake in a preheated oven for 30 minutes at 340°F/170°C. Let the cake cool completely before taking it out of the pan.
While you're waiting for the cake to cool, whip the coconut whipping cream! Make sure you chill the can of whipping cream in the fridge overnight! It won't whip unless you chill it completely. A chilled bowl also helps to whip faster, too!
Keep the bowl of whipped cream in the fridge until your cake is cooled completely and you're ready to assemble!
How to assemble the matcha tiramisu
Cut the matcha cake into six equal pieces. Each piece will be for one serving. Take a third of a piece and place it at the bottom of your jar or glass. Don't worry about making a neat layer! It's going to be impressive and taste delicious whether it's neat or not!
Drizzle some coconut matcha sauce over the cake, and spread some coconut whipped cream on top. Add another layer of cake, then matcha sauce, and then whipped cream. Repeat the step one last time, ending with a third layer of cream.
Cover each jar or glass with plastic wrap and chill in the fridge for at least an hour. When you're ready to serve, dust the tops with some matcha powder!
Other delicious vegan desserts!
Vegan Matcha Tiramisu
- 1¾ cups / 219g all-purpose flour
- ½ teaspoon / 3g fine sea salt
- ½ teaspoon / 3g baking soda
- 1½ teaspoons / / 8g baking powder
- 2 tablespoons / 12g matcha powder (plus extra to dust the tops of the tiramisu)
- 1 cup / 200g granulated sugar
- ½ cup / 120ml olive oil (or any neutral flavored oil like grapeseed)
- 1 cup / 240ml unsweetened almond milk
- 1 tablespoon / 15ml apple cider vinegar
- 1 can / 400g Nature's Charm coconut whipping cream, chilled in the refrigerator overnight
- 1 jar / 400g Nature's Charm coconut matcha sauce
- Preheat the oven to 340°F/170°C and line an 8x8 inch square pan with parchment paper. Set aside.
- In a bowl, whisk together all purpose flour, salt, baking soda, baking powder, and matcha powder. Set aside.
- In a separate bowl, mix together the sugar, olive oil, unsweetened almond milk, and apple cider vinegar. Add the dry flour mixture and stir only until just combined.
- Pour into the prepared pan and bake for 28 to 30 minutes. Let the cake cool completely before taking it out of the pan.
- While the cakes are cooling, pour the chilled coconut whipping cream into a large bowl and whip until you get stiff peaks using a hand mixer, about 3-5 minutes. Keep it in the refrigerator until ready to use.
- Divide the chilled cake into 6 portions. Slice each portion into 3 equal pieces. Take a piece and place it at the bottom of a jar or glass. Drizzle some coconut matcha sauce over the cake, and spread some coconut whipped cream on top. Add another layer of cake, then matcha sauce, and then whipped cream. Repeat the step one last time, ending with a layer of cream. Repeat for the other 5 portions.
- Cover each jar or glass with plastic wrap and chill in the fridge for at least an hour. When you're ready to serve, dust the tops with some matcha powder.
SAVE TO PINTEREST FOR LATER!
Disclosure – Thank you to Nature’s Charm for sponsoring this post! I love both their products and brand values, and I’m so excited to be working with them!