Creamy Vegan Tiramisu Brownies

I’ve always thought brownies and tiramisu were perfect on their own. But then I started wondering what would happen if I mashed them together into one dessert. Turns out, it’s exactly as good as it sounds – maybe even better.

The best part? These brownies are completely vegan. I used to think vegan baking meant giving up that rich, fudgy texture I love. But with the right ingredients like aquafaba and silken tofu, you get all the indulgence without any of the dairy or eggs. My kids can’t even tell the difference.

These brownies have everything going on. You’ve got the chocolate and espresso from classic tiramisu, that creamy layer on top, and the dense brownie base underneath. They’re a bit fancy for a regular Tuesday, but they’re not complicated to make. Just give yourself some time to let everything come together.

What Kind of Chocolate Should I Use?

For these vegan tiramisu brownies, you’ll want to grab a good quality dark chocolate that’s at least 60-70% cacao. Make sure to check the label to confirm it’s dairy-free, since some dark chocolates sneak in milk powder or butter. You can use chocolate bars that you chop yourself or chocolate chips, though bars tend to melt more smoothly into the batter. If you prefer a sweeter brownie, you can go with a lower percentage dark chocolate around 50-60%, but keep in mind that anything below 50% might not give you that rich, deep chocolate flavor that makes these brownies so good.

Options for Substitutions

This vegan tiramisu brownie recipe has some room for swaps if you need them:

• Aquafaba: This is the liquid from a can of chickpeas and it’s pretty important for the texture here – it acts as an egg replacer. If you don’t have it, you can try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg equivalent), though the texture might be slightly different.
• Silken tofu: For the creamy layer, you can swap silken tofu with cashew cream (soak 1 cup raw cashews for 4 hours, then blend with ½ cup water until smooth). The flavor will be slightly nuttier but still works great.
• Block butter: Any vegan butter brand works here – margarine or coconut oil can also substitute, though coconut oil will add a slight coconut flavor.
• Espresso powder: Regular instant coffee works just fine if you don’t have espresso powder. Use the same amount, or dissolve it in the liquid coffee called for in the recipe.
• Coconut cream: You can use any plant-based heavy cream alternative here, like oat cream or cashew cream. Just make sure it’s thick and not watery.
• Dark chocolate: Make sure your chocolate is dairy-free. Semi-sweet vegan chocolate chips work as a substitute, though the flavor might be slightly sweeter.

Watch Out for These Mistakes While Baking

The biggest mistake when whipping aquafaba is not having it at room temperature or using liquid that’s too thin – make sure you’re using the thick liquid from canned chickpeas and whip it until you can turn the bowl upside down without it moving.

When melting chocolate and butter together, keep the heat low and stir constantly to prevent the chocolate from seizing up, which happens when even a drop of water gets into the mixture.

Don’t skip the overnight chilling step for the mascarpone layer, as this is what allows the cream to set properly and makes slicing clean and easy – cutting too early will result in a messy presentation.

For the coffee dip, make sure it’s completely cooled before dunking your ladyfingers, and only dip them for 1-2 seconds per side since vegan ladyfingers can get mushy faster than traditional ones.

What to Serve With Vegan Tiramisu Brownies?

These brownies are pretty rich and decadent on their own, so I like to keep things simple when serving them. A scoop of vanilla non-dairy ice cream on the side is perfect – it melts into the warm brownie and balances out all that chocolate and coffee flavor. You could also serve them with fresh berries like raspberries or strawberries, which add a nice tartness that cuts through the sweetness. If you’re having people over for dessert, set out some extra espresso or strong coffee for dipping, just like you would with traditional tiramisu – it really brings out those coffee notes in the brownies.

Storage Instructions

Store: Keep your vegan tiramisu brownies in an airtight container in the fridge since they have that creamy topping. They’ll stay fresh and delicious for up to 5 days, and honestly, the flavors get even better after a day or two as everything melds together.

Freeze: These brownies freeze really well if you want to make them ahead for a party or just have some stashed away. Wrap individual pieces in plastic wrap and store them in a freezer-safe container for up to 2 months. The creamy layer freezes nicely and won’t get icy.

Serve: For the best texture and flavor, let the brownies sit at room temperature for about 10-15 minutes before serving if they’ve been in the fridge. If you’re pulling them from the freezer, let them thaw in the fridge overnight or at room temperature for about 30 minutes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4100-4450
• Protein: 50-60 g
• Fat: 200-220 g
• Carbohydrates: 550-600 g

Ingredients

For the brownie base:

• 2.5 oz cocoa powder
• 6.35 oz flour (I always use King Arthur all-purpose flour)
• 2 tsp espresso
• 6 oz dark chocolate (chopped into 1/2-inch pieces)
• 3.9 oz unsalted butter
• 4 fl oz aquafaba (whipped until stiff peaks form)
• 9.85 oz sugar

For the ladyfingers:

• 3 fl oz aquafaba
• 1 tsp cream of tartar
• 3 oz sugar
• 1 fl oz sunflower oil (or any other neutral oil like canola)
• 2 tsp yogurt (I prefer Forager Project cashew yogurt)
• 1.5 oz coconut cream (chilled to separate the solids)
• 1 tsp vanilla essence
• 1 tsp baking powder
• 5.3 oz flour
• 1 cup coffee

For the cream and topping:

• 4.2 oz yogurt
• 4.2 oz sugar
• 6 oz unsalted butter (I like Miyoko’s European Style butter for this)
• 12.35 oz silken tofu (blended until completely smooth)
• 1.5 tsp vanilla bean paste (adds beautiful flecks and intense flavor)
• 4 tbsp cocoa powder

Step 1: Prepare mise en place and preheat oven

• 2.5 oz cocoa powder
• 6 oz flour
• 2 tsp espresso
• 1 tsp baking powder
• 6 oz dark chocolate
• 3.9 oz unsalted butter
• 4 fl oz aquafaba
• 9.85 oz sugar
• 1 fl oz sunflower oil

Heat your oven to 180°C (350°F).

Line a 9×13 inch baking dish with parchment paper, allowing some overhang for easy removal.

While the oven preheats, measure out all your dry ingredients for the brownie layer (cocoa powder, flour, espresso powder, baking powder) and set aside.

Chop the dark chocolate into roughly 1/2-inch pieces and measure out your aquafaba, sugar, butter, and oils.

Having everything prepared before you start ensures smooth workflow between the brownie and ladyfinger layers.

Step 2: Make the brownie batter and bake

• dry ingredient mixture from Step 1
• chocolate and butter, melted
• aquafaba and sugar, whipped

In a small bowl, whisk together the cocoa powder, 6 oz flour, espresso powder, and baking powder.

In a separate heatproof bowl, melt the chopped chocolate and butter together over a pot of gently simmering water (double boiler method), stirring occasionally until completely smooth.

In a large bowl, whip the 4 fl oz aquafaba with 9.85 oz sugar for about 5 minutes until the mixture becomes thick and pale—this creates lift without eggs.

Gently fold the melted chocolate mixture into the whipped aquafaba, then carefully fold in the dry ingredient mixture until just combined.

Pour the batter into your prepared baking dish and bake for 30-35 minutes until a toothpick inserted in the center comes out with a few moist crumbs.

I like to underbake tiramisu brownies slightly so they stay fudgy; overbaking will make them too cake-like for this dessert.

Step 3: Prepare ladyfinger batter while brownie bakes

• 3 fl oz aquafaba
• 1 tsp cream of tartar
• 3 oz sugar
• 1 fl oz sunflower oil
• 2 tsp yogurt
• 1.5 oz coconut cream
• 1 tsp vanilla essence
• 1 tsp baking powder
• 5.3 oz flour

While the brownie bakes, begin preparing the ladyfinger layer.

In a clean bowl, whisk together the remaining 3 fl oz aquafaba with 1 tsp cream of tartar for 5-8 minutes until soft peaks form.

Gradually add 3 oz sugar and continue whipping for another 5-8 minutes until stiff peaks form and the mixture is glossy.

In a separate bowl, whisk together 1 fl oz sunflower oil, 2 tsp yogurt, 1.5 oz chilled coconut cream (use just the solid part if it has separated), 1 tsp vanilla essence, and 1 tsp baking powder with 30g sugar until well combined.

Gently fold the whipped aquafaba mixture into the yogurt mixture, then carefully fold in 5.3 oz flour.

This batter needs to be pipeable but not too thin, so I prefer using a piping bag with a round tip to create uniform ladyfinger shapes.

Step 4: Bake the ladyfingers

• ladyfinger batter from Step 3

Once the brownie layer is done, remove it from the oven and let it cool slightly while keeping the oven at 180°C.

On a separate baking tray lined with parchment paper, pipe 4-inch lines of the ladyfinger batter, spacing them about an inch apart.

Bake these for approximately 15 minutes until they’re golden and springy to the touch.

Remove the ladyfingers from the oven and let them cool completely on a wire rack while the brownie cools further.

Step 5: Prepare the mascarpone cream layer and assemble

• 1 cup coffee
• 12.35 oz silken tofu, blended
• 6 oz unsalted butter
• 4.2 oz yogurt
• 4.2 oz sugar
• 1.5 tsp vanilla bean paste
• cooled brownie layer from Step 2
• cooled ladyfingers from Step 4

While everything cools, brew your strong coffee by mixing 1 tsp espresso powder (or instant coffee) with 1 cup hot water, then let it cool for 5 minutes.

Using an immersion blender or food processor, blend together the 12.35 oz silken tofu (which acts as the vegan substitute for mascarpone), 6 oz softened unsalted butter, 4.2 oz yogurt, 4.2 oz sugar, and 1.5 tsp vanilla bean paste until completely smooth and creamy.

Once the cooled brownies and ladyfingers are ready, arrange the ladyfingers on top of the brownie layer.

Quickly dip each ladyfinger into the cooled coffee (just a quick dunk on both sides—don’t oversoak) and place it back on the brownie.

Spread the silken tofu-based mascarpone cream evenly over the ladyfinger layer using an offset spatula or the back of a spoon.

Step 6: Chill and finish

• 4 tbsp cocoa powder
• assembled tiramisu brownies from Step 5

Cover the assembled tiramisu brownies with plastic wrap and refrigerate for at least 8 hours, or ideally overnight, so the flavors meld and the texture sets properly.

When ready to serve, dust the top generously with cocoa powder using a fine-mesh sieve.

Use a sharp knife dipped in hot water and wiped clean between cuts to slice into squares.

I find that chilling overnight actually improves these brownies—the coffee flavor deepens and the layers become more distinct.

Creamy Vegan Tiramisu Brownies

Delicious Creamy Vegan Tiramisu Brownies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 2 hours hrs

Total Time 3 hours hrs

Servings: 12 slices

Calories: 4275

Ingredients Method

Ingredients

  

For the brownie base::

• 2.5 oz cocoa powder
• 6.35 oz flour (I always use King Arthur all-purpose flour)
• 2 tsp espresso
• 6 oz dark chocolate (chopped into 1/2-inch pieces)
• 3.9 oz unsalted butter
• 4 fl oz aquafaba (whipped until stiff peaks form)
• 9.85 oz sugar

For the ladyfingers::

• 3 fl oz aquafaba
• 1 tsp cream of tartar
• 3 oz sugar
• 1 fl oz sunflower oil (or any other neutral oil like canola)
• 2 tsp yogurt (I prefer Forager Project cashew yogurt)
• 1.5 oz coconut cream (chilled to separate the solids)
• 1 tsp vanilla essence
• 1 tsp baking powder
• 5.3 oz flour
• 1 cup coffee

For the cream and topping::

• 4.2 oz yogurt
• 4.2 oz sugar
• 6 oz unsalted butter (I like Miyoko's European Style butter for this)
• 12.35 oz silken tofu (blended until completely smooth)
• 1.5 tsp vanilla bean paste (adds beautiful flecks and intense flavor)
• 4 tbsp cocoa powder

Method

 

1. Heat your oven to 180°C (350°F). Line a 9x13 inch baking dish with parchment paper, allowing some overhang for easy removal. While the oven preheats, measure out all your dry ingredients for the brownie layer (cocoa powder, flour, espresso powder, baking powder) and set aside. Chop the dark chocolate into roughly 1/2-inch pieces and measure out your aquafaba, sugar, butter, and oils. Having everything prepared before you start ensures smooth workflow between the brownie and ladyfinger layers.
2. In a small bowl, whisk together the cocoa powder, 6 oz flour, espresso powder, and baking powder. In a separate heatproof bowl, melt the chopped chocolate and butter together over a pot of gently simmering water (double boiler method), stirring occasionally until completely smooth. In a large bowl, whip the 4 fl oz aquafaba with 9.85 oz sugar for about 5 minutes until the mixture becomes thick and pale—this creates lift without eggs. Gently fold the melted chocolate mixture into the whipped aquafaba, then carefully fold in the dry ingredient mixture until just combined. Pour the batter into your prepared baking dish and bake for 30-35 minutes until a toothpick inserted in the center comes out with a few moist crumbs. I like to underbake tiramisu brownies slightly so they stay fudgy; overbaking will make them too cake-like for this dessert.
3. While the brownie bakes, begin preparing the ladyfinger layer. In a clean bowl, whisk together the remaining 3 fl oz aquafaba with 1 tsp cream of tartar for 5-8 minutes until soft peaks form. Gradually add 3 oz sugar and continue whipping for another 5-8 minutes until stiff peaks form and the mixture is glossy. In a separate bowl, whisk together 1 fl oz sunflower oil, 2 tsp yogurt, 1.5 oz chilled coconut cream (use just the solid part if it has separated), 1 tsp vanilla essence, and 1 tsp baking powder with 30g sugar until well combined. Gently fold the whipped aquafaba mixture into the yogurt mixture, then carefully fold in 5.3 oz flour. This batter needs to be pipeable but not too thin, so I prefer using a piping bag with a round tip to create uniform ladyfinger shapes.
4. Once the brownie layer is done, remove it from the oven and let it cool slightly while keeping the oven at 180°C. On a separate baking tray lined with parchment paper, pipe 4-inch lines of the ladyfinger batter, spacing them about an inch apart. Bake these for approximately 15 minutes until they're golden and springy to the touch. Remove the ladyfingers from the oven and let them cool completely on a wire rack while the brownie cools further.
5. While everything cools, brew your strong coffee by mixing 1 tsp espresso powder (or instant coffee) with 1 cup hot water, then let it cool for 5 minutes. Using an immersion blender or food processor, blend together the 12.35 oz silken tofu (which acts as the vegan substitute for mascarpone), 6 oz softened unsalted butter, 4.2 oz yogurt, 4.2 oz sugar, and 1.5 tsp vanilla bean paste until completely smooth and creamy. Once the cooled brownies and ladyfingers are ready, arrange the ladyfingers on top of the brownie layer. Quickly dip each ladyfinger into the cooled coffee (just a quick dunk on both sides—don't oversoak) and place it back on the brownie. Spread the silken tofu-based mascarpone cream evenly over the ladyfinger layer using an offset spatula or the back of a spoon.
6. Cover the assembled tiramisu brownies with plastic wrap and refrigerate for at least 8 hours, or ideally overnight, so the flavors meld and the texture sets properly. When ready to serve, dust the top generously with cocoa powder using a fine-mesh sieve. Use a sharp knife dipped in hot water and wiped clean between cuts to slice into squares. I find that chilling overnight actually improves these brownies—the coffee flavor deepens and the layers become more distinct.