Vegan Tiramisu Brownies Recipe

If you are ready to indulge in a decadent treat that brings the best of two worlds together, then these Vegan Tiramisu Brownies are about to become your new obsession. Combining the fudgy, rich texture of classic brownies with the delicate coffee-soaked ladyfingers and luxuriously silky vegan mascarpone cream, this dessert is a celebration of flavor and texture. Perfect for anyone seeking a plant-based twist on a beloved dessert, these brownies deliver a moist, chewy bite with a hint of espresso and a creamy finish that will keep you digging in for more. Trust me, once you try these Vegan Tiramisu Brownies, you won’t look back!

Ingredients You’ll Need

Gathering simple yet essential ingredients is the first step to making these dreamy Vegan Tiramisu Brownies. Each element plays a key role: the cocoa powder and dark chocolate build that deep chocolate flavor, aquafaba provides a perfect egg-free lift, and coconut cream and silken tofu make an unbelievably creamy mascarpone alternative. Let’s talk essentials that transform this dessert into a vegan masterpiece.

• 60g cocoa powder: For a rich and intense chocolate flavor that defines the brownies.
• 180g all-purpose flour: The base that gives structure and chewiness.
• 2 teaspoons ground espresso or coffee: Adds a subtle, sophisticated coffee depth.
• 170g dairy-free dark chocolate: Brings smooth, velvety richness to the batter.
• 110g dairy-free block butter: Ensures luscious moisture and dairy-free creaminess.
• 120ml aquafaba (chickpea brine): A magical vegan substitute for eggs, whipped to perfect peaks.
• 280g caster sugar: Sweetens without overpowering, helping achieve silky texture.
• 90ml aquafaba (for ladyfingers): Whipped to give those light and airy vegan ladyfingers.
• 6g cream of tartar: Stabilizes the aquafaba for a perfect meringue.
• 30ml sunflower oil: Keeps the ladyfingers moist and tender.
• 10g dairy-free plain or vanilla yogurt: Adds a slight tang for balance and softness.
• 40g coconut cream: The thick, creamy secret behind a rich mascarpone experience.
• 1 teaspoon vanilla extract: Brings warmth and depth to the flavor.
• 1 teaspoon baking powder: Lightens the ladyfingers with gentle lift.
• 150g all-purpose flour (ladyfingers): Gives the ladyfingers a tender crumb.
• Brewed coffee or espresso: For dipping and soaking the ladyfingers, infusing that classic tiramisu aroma.
• 120g dairy-free yogurt (for cream): Works with silken tofu for luscious, vegan mascarpone cream.
• 170g dairy-free butter, melted: Adds richness and smooth texture to the cream.
• 350g silken tofu: The superstar ingredient for creamy, egg-free mascarpone alternative.
• 1 teaspoon vanilla bean paste or seeds: Elevates the cream with authentic vanilla notes.
• 3–4 tablespoons cocoa powder (for dusting): Adds that final, elegant chocolate touch to finish.

How to Make Vegan Tiramisu Brownies

Step 1: Preparing the Brownie Base

Start by preheating your oven to 180℃ fan and lining an 8 x 8 inch square baking tin with greaseproof paper, allowing the paper to hang over for easy removal later. Sift together the cocoa powder, flour, and espresso powder in a medium bowl. Next, melt the dark chocolate and dairy-free butter using a bain-marie—this creates a glossy, smooth mixture that forms the chocolate soul of the brownies. Meanwhile, whip aquafaba and sugar until thick and glossy; this will be your airy binder. Gently fold the chocolate mixture into the whipped aquafaba, then fold in the dry ingredients to create a rich and thick batter. Pour this into your tin and bake for 30 to 35 minutes, keeping an eye if you want extra fudgy brownies by underbaking slightly. Once done, leave the brownies to cool fully in the tin to lock in moistness and chewiness.

Step 2: Crafting the Vegan Ladyfingers

While the brownie is baking, it’s time to prepare the vegan ladyfingers. Whip aquafaba with cream of tartar until soft peaks form, then gradually add sugar until stiff peaks develop—this meringue base provides incredible lightness. Separately whisk together sunflower oil, dairy-free yogurt, coconut cream, vanilla extract, and remaining sugar. Gently fold the meringue into this wet mixture to preserve all the airy goodness, then carefully sift in baking powder and flour, folding just until combined. Pipe the batter into 10cm lines on a baking tray and bake for about 15 minutes until edges turn golden. Cool completely, keeping them fresh in an airtight container.

Step 3: Preparing the Coffee Dip and Layering

Brew a strong coffee or espresso and let it cool to a safe temperature. Quickly dip each ladyfinger on both sides for just a second to avoid sogginess. Lay these soaked ladyfingers evenly over the cooled brownie in the tin, creating that signature tiramisu layer that brings coffee-y charm and contrast to the fudgy base.

Step 4: Making the Silky Vegan Mascarpone Cream

For the crowning glory, blend the dairy-free yogurt, melted butter, silken tofu, sugar, and vanilla bean paste in a high-speed blender until ultra smooth and creamy. Pour this luscious cream over the ladyfingers in an even layer, smoothing it to the edges. Tap the tin lightly on your surface to remove air bubbles, then refrigerate overnight to let the cream set into a dreamy firmness.

Step 5: Finishing Touches

When chilled, score the edges with a sharp knife to loosen from the tin, dust generously with cocoa powder for the perfect finishing touch, then release from the tin using the overhanging paper. Slice carefully into neat squares, wiping your knife between cuts for clean edges. These Vegan Tiramisu Brownies are now ready to delight!

How to Serve Vegan Tiramisu Brownies

Garnishes

A simple dusting of cocoa powder is classic, but for a little extra wow, you can sprinkle some finely ground espresso or vegan dark chocolate shavings atop the mascarpone cream. A few fresh coffee beans or a light drizzle of vegan chocolate sauce will also add visual appeal and an additional flavor punch. These garnishes elevate the rustic charm with a refined touch.

Side Dishes

Pair these brownies with a scoop of vegan vanilla or coffee-flavored ice cream for an indulgent experience. Fresh berries like raspberries or strawberries provide a refreshing, slightly tart contrast that balances out the richness beautifully. A cup of strong black coffee or creamy almond milk latte also makes the perfect companion for a cozy afternoon treat.

Creative Ways to Present

If you’re hosting, cut the brownies into bite-sized squares and serve them on a decorative platter dusted with cocoa powder or edible flowers. Alternatively, layer individual portions in glass jars with extra coffee-soaked ladyfingers and cream for a pretty, portable dessert. You can also play with sauces by drizzling vegan caramel or coffee syrup over the top, creating personalized plates of pure delight.

Make Ahead and Storage

Storing Leftovers

These Vegan Tiramisu Brownies keep wonderfully in a sealed container in the fridge for up to 4 days. The flavors deepen as they rest, making leftovers even more irresistible. Just be sure to keep the brownies covered tightly to prevent them from drying out or absorbing other smells.

Freezing

If you want to save some for later, slice the brownies and wrap each square tightly in plastic wrap, then place them in a freezer-safe container or bag. They freeze well for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight for the best texture and flavor preservation.

Reheating

Since the Vegan Tiramisu Brownies are best served chilled or at room temperature to maintain the creamy contrast, reheating is usually unnecessary. However, if you prefer a warmer bite, let the brownie thaw completely and serve alongside warm vegan coffee or tea rather than reheating directly to preserve the mascarpone cream texture.

FAQs

Can I use regular eggs instead of aquafaba?

While traditional tiramisu uses eggs, these brownies rely on aquafaba as a vegan egg substitute for whipping and binding. Using regular eggs will change the texture and eliminate the vegan-friendly aspect, so it’s best to stick with aquafaba for authentic results.

What if I can’t find silken tofu?

Silken tofu is essential for the smooth texture of the vegan mascarpone cream. If you can’t find it, try checking the refrigerated tofu section in health food stores or online. Do avoid using firm or extra-firm tofu as it won’t blend into the same creamy consistency.

Can I make the components separately and assemble later?

Yes, you can bake the brownies and ladyfingers ahead of time and keep them stored separately. Just assemble with the cream and coffee soak when you’re ready to serve for optimal freshness and texture.

How do I prevent the ladyfingers from getting soggy?

Quickly dip each ladyfinger in the coffee for just a second on each side. Over-soaking will make them mushy and compromise the texture contrast that makes these brownies so special.

Can I substitute coconut cream?

Coconut cream provides richness and helps add body to the mascarpone cream. If you have allergies or prefer otherwise, a thick cashew cream or vegan cream cheese alternative can work, but it will slightly alter the flavor profile.

Final Thoughts

There you have it, a heavenly fusion of fudgy brownies and silky tiramisu, perfectly crafted in a vegan format that everyone will love. These Vegan Tiramisu Brownies are as indulgent as they are thoughtful, balancing deep chocolate, coffee, and creamy textures with plant-based goodness. I promise, once you try them, this recipe will become a staple in your dessert rotation and a guaranteed crowd-pleaser. So grab your apron, and get baking—your taste buds are in for a truly delightful experience!