Raw vegan tiramisu cake

Raw vegan tiramisu cake

Total: 12 hr 40 Min. | Active: 40 Min.
vegan, lactose-free, gluten-free
Nutritional value / piece: 570 kcal
, Fat: 40 g
, Carbohydrate: 44 g
, Protein: 12 g

This tiramisu comes in the form of a cake and is vegan to boot! In the beginning, I did a lot of thinking about the best way to replace the mascarpone and whether or not it was even possible to make this cake taste good without eggs. I also wanted to avoid using alcohol in this recipe. Then I discarded all of my ideas and plans and simply began to experiment. I had no real expectations when I tried my first attempt, but I was not disappointed!


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


30g hazelnuts
80g ground almonds
7 Medjool dates, pitted
1tbsp instant coffee
2tbsp cocoa powder
1tsp vanilla paste
1pinch salt

Chocolate layer

200g cashew nuts, soaked overnight in water
100g Medjool dates, pitted
40g dark chocolate, melted
50ml maple syrup
175ml almond drink, warm
4tbsp cocoa butter, melted
4tbsp cocoa powder
2tsp instant coffee

Cream layer

60g cashew nuts, soaked overnight in water
150ml coconut milk or coconut cream*
3tbsp coconut oil, melted
2tbsp agave syrup
1tsp vanilla paste

To decorate

a little cocoa powder
a little Cocoa Nibs
Purchase ingredients now


One springform pan (approx. 20 cm in diameter)

How it's done


Place all the ingredients in a food processor or blender and puree until sticky. Using your fingers, press into a tin (approx. 20 cm in diameter) lined with cling film (base and sides), place the tin in the freezer immediately.

Chocolate layer

Place all the ingredients in a powerful blender and puree into a smooth mixture. Spread over the base layer, return the tin to the freezer.

Cream layer

Place all of the ingredients in a food processor or blender and puree until smooth, spread on top of the hardened chocolate layer. Place the cake in the freezer for 4 hours (or ideally overnight).

* Coconut cream is the part of the tinned coconut milk that becomes hard when stored in the fridge overnight.

To decorate

Dust with cocoa powder and decorate with cocoa nibs before serving.

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!