Vegan Blueberry Tiramisu

Vegan Blueberry Tiramisu

This, my friends, could possible be one of the best desserts I ever made!

I am not joking the feedback I got was amazing. And guess what Its NOT my recipe.

The blueberry bit is, but the rest belongs to Amrita or @crazyvegankitchen on Instagram.

Ever since I saw her original Vegan Riramisu recipe I really wanted to make it but was too lazy to make a sponge for it. Well then I saw her Match Tiramisu and I was totally in love with it. I had to make it. 

Unfortunately not everyone loves matcha I had to come up with something else, heres where the blueberries come in. My freezer was full of blueberries (Im the kind of person who buys them every time I do the shopping, which is quiet often) so I thought lets try blueberries.

Guess what it turned out beautiful. I made it for a birthday party and I came home with one (they are big portions those glasses I had).

I was very tempted to devour it myself (remember I am still on my sugardetox) but had a tiny teeny bit of the cream and gave the rest to my cake loving colleague.

So here we are thats the story of the Blueberry Tiramisu and below all this talk is the recipe.


Print Recipe
Vegan Blueberry Tiramisu
Course Dessert
Course Dessert
  1. First you will need to make the sponge. Preheat the oven to 175 degrees celcius. Line a 13x10 inch baking tray with baking paper.
  2. Whisk Oat Milk and Apple Cider Vinegar in a bowl and let stand for about 10 minutes to curdle. Sieve the Flour, Baking Powder, Baking Soda into a bowl.
  3. In a separate bowl, whisk Vegan Butter, Sugar and Salt till light and fluffy, about a minute. Whisk in the Vanilla Essence.
  4. Now mix everything together in a big bowl until combined and lastly stir in the blueberries.
  5. Bake in the oven for about 20 minutes. Let cool.
  6. To make the cashew cream blend all the ingredients except the blueberries and coconut oil until very smooth. It might take a while depending on your blender or food processor.
  7. Half the cream mixture and add blueberries and coconut cream to one half and blend again. set aside.
  8. When the sponge is cooled down cut it into the size of your glasses and place at the bottom of the glasses. Pour in some of the vanilla cream on top and freeze until set.
  9. Now pour some of the blueberry cream on top of the vanilla cream and top with another layer of sponge.
  10. Repeat the layering until all the cream is gone and or your glasses are full.
  11. Refrigerate to set.
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