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HCLF Vegan Tiramisu

  • Prep Time: 30 minutes
  • Cook Time: 11 minutes
  • Total Time: 41 minutes
  • Yield: 2 servings 1x


  • CAKE (alternatively you can use my Everything-Free Vanilla Cupcake batter)
  • 1 cup less 2 tbsps oat flour
  • 2 1/2 tbsps corn starch
  • 1/4 cup organic cane sugar (or coconut sugar)
  • 1/2 cup non-dairy milk
  • 2 tbsps almond milk yogurt (or any non-dairy yogurt)
  • 1 tsp vanilla extract
  • 2 tsps baking powder
  • 8 pitted medjool dates (you can use 1/2 cup cane sugar instead)
  • 2 cups non-dairy milk (preferrably vanilla flavored)
  • 2 tsp vanilla extract
  • 3 tbsps corn starch
  • 1 tbsp lemon juice
  • AND
  • 1/2 cup brewed coffee or Teeccino
  • 1 tbsp of cacao powder


  1. FOR THE CAKE: Preheat the oven to 350F.
  2. Sift the oat flour, baking powder, and cornstarch into a mixing bowl.
  3. Add the rest of the ingredients and whisk till smooth.
  4. Pour a shallow layer of cake into the bottom of a 8×8″ square pan lined with parchment paper.
  5. Bake for 10-11 minutes until the center bounces back when touched.
  6. Set aside to cool.
  7. FOR THE PUDDING: Blend all the ingredients on high till smooth.
  8. Pour into a large heat-safe bowl.
  9. Microwave on high for 1 minute. Whisk. Then microwave for another 1 minute on high until thickened.
  10. Let it cool with a piece of plastic wrap on top so it doesn’t form that weird layer.
  11. TO ASSEMBLE: Once everything is cool, cut the cake into cubes.
  12. Briefly dip each cube into the coffee and layer them in the bottom of the glass.
  13. Top with the pudding, a dusting of cacao powder, and chocolate shavings if you want to be fancy.
  14. Devour!