Vegan Tiramisu With Silken Tofu, Almond Biscuits And Cranberries

During the winter season, experiments in the kitchen become more and more indulgent to spend free time, surprise guests with a lovely meal and enjoy something very delicious by yourself too. The talented food photographer Amalia Andersone has tried many recipes and wants to share her currently favourite dessert recipe - vegan tiramisu with silken tofu, almond biscuits and cranberries.

Only natural plant-based ingredients are used in the cooking process. All ingredients are free of food additives, refined sugar and gluten. In addition, the cooking process is very simple, so you can enjoy both the dessert itself and the process. 

The main ingredients of tiramisu are silken tofu and almond flour. Silken tofu is a great substitute for mascarpone in vegan desserts. Almond flour is rich in protein and various minerals. The psyllium powder joins together all the gluten-free flour in the recipe and bakes it as if eggs were added. Amalia admits that since the discovery of the psyllium powder, vegan experiments in the kitchen have become much easier. Flaxseed and chia seed egg substitutes did not give a good enough result.

Decorating is the most exciting and fun part of cooking. Various berries fit perfectly on this tiramisu. Amalie chooses to decorate her tiramisu with cranberries, which are rich in vitamins and minerals and gives the dessert a pleasant acidity. A great addition to the dessert are The Beginnings almond biscuits.


For the base

  • 150 g gluten-free flour (Amalia recommends 75 g coconut flour and 75 g amaranth flour)
  • 100 g of almond flour
  • 2 tablespoons psyllium powder
  • ½ teaspoon salt
  • 6 tablespoons melted coconut oil
  • 6 tablespoons maple syrup or other sweeteners in liquid form
  • 120 ml of plant milk of choice
  • 150 ml of espresso
For the cream
  • 350 g silken tofu
  • 6 tablespoons maple syrup
  • ½ teaspoon of espresso
  • 2 teaspoons of vanilla extract
  • a pinch of salt


1. Firstly, the base is prepared. In a food processor, first, mix all the dry ingredients for the base and then add the wet ingredients.

  • Then, place the mass in a small pan and bake for 15 minutes at 190 degrees of Celsius
  • The size and shape of the pan do not matter, as the base later will be crushed.
  • Amalie stresses the importance of psyllium powder. Thanks to its unique absorptive properties, the psyllium powder, when added to a liquid, converts into a sticky gel-like mass that holds the dough together and makes it elastic. It replaces gluten, which is essential for the usage of various flour alternatives like almond, coconut and amaranth which are gluten-free and the end result without the powder would be dry and crumbly.

2. While the base is in the oven, in the food processor blend all the ingredients for the cream.

  • The silken tofu is a perfect substitute for mascarpone in the vegan tiramisu recipes. What's more, it fits very well with other flavours, such as coffee.

3. When the cream is ready, cool the almond dough base crush it into pieces.
In a jar or glass bowl, layer the cream and the crumbled base, starting with the base.
The dessert is decorated with berries and The Beginnings almond biscuits.


This dessert will be perfect for any celebration. Amalija recommends to try to enjoy it also as a breakfast meal on a royal leisurely morning. This tiramisu is rich in nutrients because of the almond flour and tofu. 

Many thanks to Amalija for the delicious and original recipe. We wish you a delicious week!


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