Vegan, gluten-free tiramisu

Vegan, gluten-free tiramisu

Total: 10 hr 2 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 403 kcal
, Fat: 18 g
, Carbohydrate: 51 g
, Protein: 9 g

Anyone can enjoy this tiramisu! Not only is it vegan and gluten-free, but it also provides a delicious taste of Italy. Guaranteed to give you wanderlust! The creamy topping – which is usually made with mascarpone – is made here with tofu.


4 people


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

Sponge mixture

80 g rice flour
1 tsp gluten-free baking powder (Dr. Oetker)
1 pinch salt
¾ dl soya drink
3 tbsp rice syrup
25 g coconut oil, melted
2 tsp tahini (sesame paste)
½ tsp apple vinegar

Coffee syrup

¾ dl coffee, hot
2 tsp sugar

Creamy topping

450 g tofu, cut into pieces
1 ½ dl soya drink
6 tbsp rice syrup
30 g coconut oil, melted
1 tsp vanilla paste
1 tsp lemon juice
a little cocoa powder
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One gratin dish (approx. 1½ l), greased

How it's done

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Sponge mixture

Mix the rice flour, baking powder and salt in a bowl. Combine the soya milk with all the other ingredients up to and including the tahini, pour into the rice flour, mix thoroughly, stir in the vinegar. Transfer the mixture to the prepared dish.

To bake

Approx. 12 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, prick several times with a fork or wooden skewer.

Coffee syrup

Mix the coffee and sugar well, pour the syrup over the warm sponge, leave to cool.

Creamy topping

Using the whisk on a mixer, whisk the tofu with all the other ingredients up to and including the lemon juice. Spread the creamy mixture on top of the sponge, dust with cocoa powder. Cover and chill overnight before serving.

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