When the fall season arrives, there’s nothing like cozying up with a delightful dessert that captures the essence of autumn. Our Vegan Pumpkin Spice Tiramisu is not just a unique twist on the classic Italian dessert, but it also brings the warm flavors of pumpkin spice to every delicious layer. Perfect for family gatherings or a sweet evening at home, this recipe is sure to create a beautiful memory with each bite. Let’s dive into making this indulgent yet guilt-free treat!
Why You’ll Love This Vegan Pumpkin Spice Tiramisu
This Vegan Pumpkin Spice Tiramisu combines traditional layers of coffee-soaked ladyfingers with creamy pumpkin-infused filling, bringing a rich flavor that instantly warms your heart. The delightful mix of spices, paired with the smooth texture of the silken tofu and whipped cream, creates a melt-in-your-mouth experience. Plus, it’s fully vegan, making it a fantastic option for everyone at the table. With its flavorful layers and charming autumn vibe, this dessert is bound to become a favorite!
Ingredients You’ll Need for Vegan Pumpkin Spice Tiramisu
To make the Vegan Pumpkin Spice Tiramisu, here’s what you’ll need:
- 180ml of aquafaba (chickpea brine)
- 12g of cream of tartar
- 180g of caster sugar
- 60ml of sunflower oil
- 20g of dairy-free plain/vanilla yogurt
- 40g of coconut cream (see notes)
- 30g of pumpkin puree
- 2 teaspoons of baking powder
- 300g of all purpose/plain flour
- 3 teaspoons of pumpkin spice mix (a blend of ground cinnamon, nutmeg, allspice, ginger, and cloves)
- Brewed coffee/espresso (for dunking)
- 170g of dairy-free butter
- 350g of silken tofu
- 160g of caster sugar
- 100g of plain/vanilla yogurt
- 20g of pumpkin puree
- 2 teaspoons of pumpkin spice mix
- 220ml of dairy-free whipping cream
- 20g of cocoa powder (for dusting) + 1/2 teaspoon of pumpkin spice (optional)
- Orange food gel
- Brown food gel
How to Make Vegan Pumpkin Spice Tiramisu
Method (Ladyfingers)
Prepare the Ladyfingers: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the aquafaba and cream of tartar until stiff peaks form. Gradually add the caster sugar, and beat until the mixture is glossy. In another bowl, mix together the sunflower oil, yogurt, coconut cream, and pumpkin puree.
Combine Ingredients: Gently fold the aquafaba mixture into the pumpkin mix, being careful not to deflate the whipped aquafaba. Sift together the flour, baking powder, and pumpkin spice mix, then fold this into the wet ingredients, creating a smooth batter.
Bake the Ladyfingers: Line a baking sheet with parchment paper. Using a piping bag, pipe long strips of the batter in ladyfinger shapes on the sheet. Bake for 12-15 minutes until lightly golden. Let them cool completely.
Make the Cream Filling: In a bowl, beat together the dairy-free butter, silken tofu, caster sugar, yogurt, pumpkin puree, and pumpkin spice mix until creamy and well combined. In another bowl, whip the dairy-free whipping cream until soft peaks appear, then fold this into the pumpkin cream mixture.
Assemble the Tiramisu: Dip each ladyfinger briefly into the brewed coffee, ensuring they soak up the flavor without becoming too soggy. Layer half the ladyfingers in a dish, followed by half of the pumpkin cream filling. Repeat with another layer of soaked ladyfingers and the rest of the cream mixture on top.
Chill and Dust: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor. Before serving, dust with cocoa powder and sprinkle a touch of pumpkin spice on top for an extra hint of flavor. Optionally, use orange and brown food gels to create a decorative design.
How to Serve Vegan Pumpkin Spice Tiramisu
Slice your Vegan Pumpkin Spice Tiramisu into generous squares and serve it chilled. This dessert pairs beautifully with a cup of warm chai tea or a rich cup of espresso. For an added touch, consider serving it with some whipped coconut cream on the side or topping it with crushed nuts for a delightful crunch!
How to Store Vegan Pumpkin Spice Tiramisu
Store any leftover Tiramisu in an airtight container in the refrigerator. It will keep well for about 3-5 days. The flavors will continue to develop and deepen, making it even more delicious on the second or third day!
Tips to Make the Perfect Vegan Pumpkin Spice Tiramisu
- Aquafaba Whipping: Make sure your aquafaba is cold and from a can of chickpeas for the best whipping results. Don’t overmix, or it may deflate.
- Ladyfinger Texture: For the best texture, aim for light and airy ladyfingers. When folding the aquafaba into the other ingredients, be gentle to preserve the fluffiness.
- Soaking Time: Be cautious not to soak the ladyfingers too long in the coffee or they will become mushy. A quick dip on both sides is enough.
Variations and Add-Ons
- Chocolate Twist: Add a tablespoon of cocoa powder to the ladyfinger batter for a chocolate version of this dessert.
- Nutty Flavor: Incorporate crushed pecans or walnuts into the filling for added texture and flavor.
- Flavor Enhancements: Experiment with different spice combinations or add a splash of vanilla extract for extra warmth.
FAQs About Vegan Pumpkin Spice Tiramisu
Can I use different nut milks in the whipped cream?
Absolutely! You can use any dairy-free whipping cream you prefer, whether it’s made from almond, coconut, or oat milk. Just ensure it’s suitable for whipping.
How can I make this gluten-free?
To make a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. Be sure to check that your other ingredients, like the baking powder, are also gluten-free.
Can I make this Tiramisu ahead of time?
Yes! This dessert actually tastes better when made in advance. Making it 1-2 days before serving allows the flavors to develop beautifully.
Final Thoughts
This Vegan Pumpkin Spice Tiramisu is a heartwarming and festive way to celebrate the flavors of fall. Whether you’re hosting a dinner party or enjoying a quiet evening at home, this dessert is sure to bring joy and coziness to your table. So grab your ingredients and indulge in this delightful creation. And for more delicious treats, consider exploring our cozy cinnamon recipes or check out our collection of biscuits and shortcakes for your next baking adventure! Enjoy every bite!
Vegan Pumpkin Spice Tiramisu
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the aquafaba and cream of tartar until stiff peaks form.
- Gradually add the caster sugar, and beat until the mixture is glossy.
- In another bowl, mix together the sunflower oil, yogurt, coconut cream, and pumpkin puree.
- Gently fold the aquafaba mixture into the pumpkin mix.
- Sift together the flour, baking powder, and pumpkin spice mix, then fold this into the wet ingredients.
- Line a baking sheet with parchment paper and pipe long strips of the batter in ladyfinger shapes.
- Bake for 12-15 minutes or until lightly golden. Let cool completely.
- In a bowl, beat together the dairy-free butter, silken tofu, caster sugar, yogurt, pumpkin puree, and pumpkin spice mix until creamy.
- In another bowl, whip the dairy-free whipping cream until soft peaks appear, then fold this into the pumpkin cream mixture.
- Dip each ladyfinger briefly into the brewed coffee, ensuring they soak without becoming soggy.
- Layer half the ladyfingers in a dish, followed by half of the pumpkin cream filling.
- Repeat with another layer of soaked ladyfingers and the rest of the cream mixture on top.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, dust with cocoa powder and sprinkle a touch of pumpkin spice on top.
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