What happens when an already incredible recipe gets even better?! Make this and you'll find out ;) This raw tiramisu is hands down the most made, remade, visited, and shared recipe on the blog of all time -- and one of the oldest. Seems it took the internet by storm back when my blog was but in its wee fledgling state, and the love it received propelled and inspired me towards many a recipe down the line... Fast forward a year and a half and I'm feeling like it needed a makeover. Why? Read on...
I originally made this cake as part of an invitation to a Tuscan cook-off. Hm.. what to make for an Italian cook-off?! It was a hard decision. I used to have a friend who was an Italian baker and cake decorator -- had many a fun days sampling all her goodies while she was learning the trade in college ;) But then my diet changed and I had to say bye bye to all that kinda fun and had to start having my own fun in the kitchen instead -- unconventional style... I thought long and hard what Italian goody to make from my memory of her creations, and all that came to mind was tiramisu over and over again.
So I dived right into tiramisu-making. I thought about how I wanted it to come out -- at the time many of my readers were on a paleo diet and I wanted to take that into account, so a grain-free, and paleo-approved tiramisu it had to be. And I'd never complain about a raw or no-bake take on a classic. It came together quite easily to my surprise, and I was shocked it came out incredible ... and I couldn't believe I nailed it on the first try. I wish all recipes came together so easily for me :)
Then success followed and this recipe really picked up steam online. So many people have shared it, blogged about it, re-invented it, etc. It has been amazing to see this cake in action all over the world. But as time passes I like to revisit things. My blog style changed, my food style changed a little too... I like to keep things simpler these days wherever possible. I was revisiting this recipe and thought hm... so many people are confused with the coconut milk, the ingredients list in general, the never-ending directions, people have been emailing me because they weren't sure how to brew their coffee the right strength (the direction just said strong brewed coffee)... in short I thought this can be reinvented a little to cut out all those challenging areas... (and I get to eat more of this cake in the process -- done deal!)
Another thing that changed was my pan size! The original cake was for a MASSIVE cake. I made it for a special occasion at the time, but honestly I don't see many reasons for such massive raw cakes these days at all. They are filling, rich, decadent, and you really don't need so much of it. And of course ingredient cost plays a role -- nuts aren't always the cheapest... So I remade it into my now standard 6" Springform pan -- that's the biggest I'll go these days, and it suffices to feed a large party of people... (but of course you can double this for a massive cake again..).
This (below) is the older cake by the way, in case you were curious -- as you can see, not much changed in terms of look between new and old. The flavor is amazing in both. The difference is the new one is about a billion times less confusing, simpler, and more cost effective. If you find anything wrong with any of these reasons for the update, let me know... ;) With that said, if you come here down the road and see questions in the comments about unlisted ingredients -- know that it's because the recipe was adjusted slightly, and don't get confused!
P.S. I suppose all this makes this cake a reinvented classic reinvented? :D
PrintRaw Tiramisu
The decadent classic Italian dessert reinvented without using dairy or grains. Naturally gluten-free and vegan, this is a guaranteed crowd pleaser.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6" cake
- Category: Cake
- Method: Raw
- Cuisine: Dessert
Ingredients
"Ladyfinger" Layer:
- 1 cup walnuts
- ¾ cup dates, pitted (soft medjool work best for this layer)
- ¼ tsp instant espresso powder
- 2 tbsp coconut oil, liquefied
- 2 tbsp warm water
- 1 tsp pure vanilla extract (or ⅛ tsp raw ground vanilla bean)
- dash salt
Chocolate Mousse Layer:
- ¾ cup walnuts, pre-soaked and strained*
- ¾ cup raw cashews, pre-soaked and strained*
- ¾ cup dates, pitted
- 6 tbsp maple syrup (use raw agave for raw version)
- 6 tbsp unsweetened vanilla almond milk
- 4 tbsp coconut oil, liquefied (sub in 1 tbsp melted cacao butter instead of 1 of the tablespoon coconut for an intense and deep chocolate liqueur flavor)
- 3 tbsp cacao powder
- ½ tbsp unsulphured blackstrap molasses
- 1 tsp pure vanilla extract (or ¼ tsp raw ground vanilla bean)
- 1½ tsp instant espresso powder (or more to taste)
- ½ tsp salt
Cream Layer:
- ½ cup raw cashews, pre-soaked and strained*
- ¼ cup unsweetened vanilla almond milk
- 2 tbsp coconut oil, liquefied
- 2 tbsp maple syrup (or raw agave for raw version)
- 1 tsp pure vanilla extract (or ⅛ tsp raw ground vanilla bean)
- dash salt
Toppings:
- A bit of extra cacao powder for dusting
- optional: 2 tablespoon cacao nibs for sprinkling
Instructions
- Process all base layer ingredients to combine into a fine sticky mixture in a food processor. Scoop out into a 6" springform pan and press down into an even crust, going up the edges a little all around. Place in the freezer while working on next step.
- Blend all chocolate mousse layer ingredients in a power blender until smooth. Pour into the pan over the crust, tap the pan lightly on the counter and even out the top. Place the pan in the freezer while working on the next step.
- Clean out your blender and blend all cream layer ingredients together into a smooth mixture. Spoon this mixture over the previous layer in the cake pan, being careful not to pour it in all at once so the layers don't mix. Smooth out the top. Cover the pan and freeze for 6 hours or overnight.
- Prior to serving, dust the top with a bit of additional cacao powder, sprinkle with some cacao nibs and enjoy! Keep the cake frozen until serving.
Notes
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
Triin says
Hi!
So excited to make this cake for my birthday. I wanted to ask can i replace unsulphured blackstrap molasses with cocnut blossom syrup?
The Real Person!
Hi Triin. It'll change the flavor slightly, but will def work. Go for it! And happy birthday! :)
Hawke says
I've tried quite a few of your recipes, but every single one is fun to make and simply just delicious!
My family is vegan/vegetarian, so I made this cake for my little sister's birthday. It was a huge hit, and everyone was mind blown by the different flavors !!
Loved the step where you sub 1 tbsp of coconut oil for cocoa butter :)
Amazing what can be made without dairy !
The Real Person!
Hi Hawke. Thanks so much for the lovely feedback. So glad everyone enjoyed the cake! :) Happy birthday to your sister!
Fanni says
The result flavour of the cake was one of those big WOW moments for me :)
Thank you! I will certainly keep this recipe :)
The Real Person!
Thanks for your feedback, Fanni! I'm glad you enjoyed the recipe.
Jessica says
Hi Audrey,
I'm wondering if the cream layer ends up a fluffy/airy texture like a traditional tiramisu or more dense like cheesecake? Thank you!
The Real Person!
Hi Jessica. For this raw version it's firmer, similar to a vegan cheesecake in consistency.
Frank says
I just made this this morning. I followed the recipe but doubled it to fit a 9 ounce spring pan. Probably the greatest tasting thing I ever made!!!! I had to use boiling water to soak the walnuts and cashews so it would be done on time. I was at a party where everyone absolutely loved it!!! Only thing I was unsure of was how long before serving should I take out of the freezer. I went with a half hour and the solidity of the tiramisu was perfect!! Thanks for sharing this recipe….I will 100% be making this many more times!!!
The Real Person!
Hi Frank, that's so awesome -- I'm glad the recipe worked for your party! Thanks very much for the feedback.
Connie says
Hi, I have a few questions:-
1. do I use roasted or raw walnuts?
2. can I use almond milk instead of vanilla almond milk?
3. do I need to roast the cashews before soaking?
4. I don’t have espresso powder, can I use dried freeze coffee powder? If so, how many tsp?
5. can I keep the cake in a cooler bag (bag that has tinfoil material lining, plus some ice packs) for 2-3hrs? The place I will be bringing the cake to has no access to a freezer or fridge.
Thanks for answering my questions in advance, really want to try this out :)
The Real Person!
Hi Connie:
1. I used raw walnuts here. You can use roasted also. Their flavor will be more pronounced.
2. Yes, you can definitely use regular almond milk. Can add a touch more vanilla to the cake to taste instead.
3. No need to roast the cashews, raw work best here.
4. Regular coffee powder won't give you as concentrated a coffee flavor as espresso powder, so if using that you'll need to use a lot more, though I don't have a precise measurement -- you'd need to do it to taste. It's not essential to the recipe in terms of its consistency, etc., just gives it a deeper flavor, so feel free to experiment. I think some people have shared in the comments below how much they used and what worked for them, so maybe that can give you an idea.
5. Yes, the cooler bag with ice packs should be fine here. I usually keep my cake in the metal springform pan, since it helps to keep the cake even cooler (the metal coming into contact with the ice packs).
Enjoy!
Jackie Bell says
Hi there! I’m still waiting my 6 hours until I can cut into my cake, but I licked every spoon and bowl in between layers and can already tell this will be my new fav dessert.
I was wondering what the best way to store the cake would be for long term? I plan on removing the pan to cut into it, but then I’m not sure how best to store it in between slices? Just in the pan, covered? Remove from pan and store in air tight containers? Leave uncovered? Thanks!
The Real Person!
Hi Jackie. I'm so glad to hear you're enjoying the cake! :) I usually take it out of the pan, slice it into pieces, and transfer to an airtight container and keep it frozen until the next use.
Mariane Sfeir says
Absolutely one of my all time favourite raw vegan cakes! I made this recipe more than twice and everyone loves it, especially me :) Thank you for the amazing recipe! It is soooo delicious!
The Real Person!
So happy to hear, Mariane! :) Thank you for the lovely feedback.
Steve says
Hi Audrey
¾ cup walnuts, pre-soaked and strained*
¾ cup raw cashews, pre-soaked and strained*
Do you measure the nuts before or after soaking?
The Real Person!
Hi Steve, measure the nuts before soaking. They will plump up as they soak. Enjoy! :)
Helene Meurer says
OMG -- most awesome cake cake EVER! I made a trial run of this cake last week for a group of non-vegan friends and they couldn't stop raving about it. Today I'm making it again for a vegan birthday party. I love the size of this cake... serves 8 tiny slices, but that's all you really need due to the cake being so outstanding. Leaving the diners "wanting for more" is always good too ;-)
Thank you so much for this recipe. PS - I used 1 TB less maple syrup, and because my coffee was not espresso, but rather a regular freeze dried variety, I used 1 tsp more than stated in recipe...
The Real Person!
Hi Helene. YES!!! Best feedback ever when non-vegans love a good vegan treat. It's been my experience as well with this one. I frequently make it for mixed crowd occasions. Thanks for sharing your alterations as well. It's always good to hear what people do and what works and what doesn't :)
Charmaine says
Brilliant, just brilliant. I somehow stumbled onto your blog and I’m smitten. I just made the Tiramisu in a springform 7” pan but broke the clasp as I tried to release the sides when cake was straight out of the freezer. Do you let it sit for a few minutes before taking it out of the pan? I substituted pecans for walnuts and forgot to add the dates in the chocolate layer. Starbucks Via packets were used for the coffee flavour. Even with those differences, it turned out so well and is so pretty! Thank you so much for sharing your creations. Now, I’m off to purchase a 6” springform pan to try another of your recipes!
The Real Person!
Hi Charmaine. Thanks so much for the wonderful feedback. I'm so glad you enjoyed this cake and I love your substitutes :)
Tasha says
Hiya, how many dates roughly is 3/4 cup please? And can I use any dates for the cream? Thanks so much :) x
The Real Person!
Hi Tasha. I suppose it's however many fit into 3/4 of a cup measuring cup :) -- depends on the size of your dates. If using medjool dates it's usually roughly 6-7 dates. If using deglet noor or bhari, etc. then you can fit more in. And yes, any dates of your choice will work here. Enjoy!
Diane says
Hi Audrey,
This sounds amazing! Although I feel pretty skilled with conventional cookies, since becoming Celiac I am a true beginner with all GF baking. It’s been daunting at best and flops have kept me from baking more as much as I enjoyed it before. I’d love to try this for Christmas Eve - I know, a crazy risk, but I would like a bit of assistance if you have the time. I’m wondering how many days you feel it safe to make ahead? And is this considered the raw version? I’m a bit confused with the syrup vs raw agave options. Any pointers you may have for a novice is much appreciated.
Wishing you Peace and Blessings this Holiday Season and in the New Year,
Diane
The Real Person!
Hi Diane. Thanks so much and same to you! :)
You can make this days in advance with no issues at all. I make it ahead for events all the time -- sometimes even a week ahead. Raw cakes of this type last in the freezer for months with no issues, so long as they're protected from freezer smells and freezer burn of course.
I make this cake with maple syrup because that is my sweetener of choice. But if you want the cake to be officially raw (i.e. suitable for people on a strict raw vegan diet) you can use raw agave syrup instead of maple syrup to make it. I like the maple flavor better personally :)
Greg says
Thank you so much for sharing this with us. This is so easy to make and always goes over so well that I make it whenever I get the chance.
I typically scale this upward to fit into a 9" pan and it turns out great!
The Real Person!
Thanks so much for the awesome feedback. Really glad you're enjoying this recipe as much as I do :)
Nadege says
Tried this pin- LOVE THIS PIN. Next, going for your cheesecake :)
Very very simple- used the same blender bing-bang-boom. I couldn’t even get my paws on raw cashews right away so I actually used roasted- still tastes fantastic (and prepared seemingly well).
Thank you for flirting with these recipes!
The Real Person!
Thanks for the great feedback, Nadege. So glad you enjoyed this cake. And I actually use dry roasted (unsalted) cashews sometimes in a pinch as well -- works just fine :)
joanne says
Hi Audrey,
I've made this cake in the past, quite a while ago, but always remembered it and made it again tonight for Thanksgiving. I don't recall having any trouble before with the recipe, but this time I did run into a problem.
I followed your instructions to the letter, and used my Vitamix. I have a smaller container that I used first for the chocolate layer, but it was making all sorts of straining noises and I could smell the engine overheating, so switched over to my larger container. I still had problems with the mixture being too stiff to mix well, so I eventually had to add 4 additional Tbsp of water to get the blades moving easier without overheating. Even with the additional water, it was still fairly thick and I had to spoon out the mixture, as I wouldn't have been able to pour it out of the container. The only change I made to this layer was in the amount of dates I used. I used 1/2 cup of dates vs 3/4. I don't think that would have made any difference though.
I was wondering if this has happened to others or if you had any ideas what might have gone wrong and have any suggestions the next time I make this?
I also wondered if I want to reduce the sweetness in the chocolate layer, is it better to reduce the amount of dates or the maple syrup?
Happy Thanksgiving and thanks again for the recipe!
The Real Person!
Hi Joanne. That's very odd. Can't say that ever happened to me with this recipe before.
Was anything in the blender cold by any chance? With it seizing up like that it sounds like it sounds like something in the contents might have been a bit cold and caused things to solidify a bit in the blender. That's one possibility.
I've never tried making it with less dates. Might be that the dates add some more moisture to help with blending, but not sure to be honest.
I think it would probably be easier to reduce some of the maple syrup and replace it with more almond milk, although it gives the cake a lot of flavor. You can probably cut away at a little bit of both, provided that you add a bit more of something wet to compensate.
joanne says
Hi Audrey, Sorry I didn't get notified that there was a reply under my comment, so just found your reply.
The almond milk, maple syrup and the nuts soaking in water came from the fridge. So you think that could have caused it?
I'll be mindful of this next time and pull things out of the fridge earlier to bring to room temperature. Thanks for the tip!
I had another question that I've forgotten where I asked to see if you replied, so I hope you don't mind if I ask here.. I have a Cuisinart 4-Cup Mini-Prep Plus Processor, and was wondering if you thought I could use this for all your recipes, or if you would recommend that I get a bigger food processor.. and if so, which one and which size. I won't be using it for probably anything but your recipes mainly, so that's why I'm asking your advice. Thanks in advance!
The Real Person!
Yeah, ok, so mystery solved then -- phew! :)
Basically anything cold that touches the coconut oil in the blender will cause the coconut oil to solidify. Which means everything will be pretty near impossible to blend. So that explains what you experienced. Best to have all ingredients at room temperature to avoid that from happening.
How raw cake of this nature works is that you're blending things that are liquified / room temperature as a liquid creamy filling mixture. You then transfer it into the pan and place it in the freezer which is where the cake sets because the coconut oil that's been blended throughout the cake solidifies from the cold in the freezer. In your case it solidified while still in the blender instead. It's a pretty common mistake to make though -- I've even made it accidentally before just by forgetting that something was refrigerated. It happens...
If that does happen in the future for any reason, the best thing to do is to remove everything from the blender and let it sit at room temperature to warm up for a bit (maybe 30 mins) and then return it to the blender and blend again.
I think the Cuisinart processor should be totally fine. I use a more powerful processor usually (you can see the one I use here: https://www.unconventionalbaker.com/baking-resources/), however during extended travelling in the past I've even used a smaller Cuisinart mini than the 4 cup and still managed to make decent things with it :). Basically the difference is that the more powerful processor will have an easier time chopping and mixing down things like dry dates in a larger quantity, etc. But for an occasional cake crust, etc. a simpler processor works well too.
One tip I found while using the Cuisinart (or my first Black & Decker) was to process everything in the cake crust except the maple syrup, then add the maple syrup and process again. This helps the mixture to process down more finely and evenly sometimes.
joanne says
Great tips, thank you for the quick reply!
Adrienne says
Dear Audrey,
I just tried this tiramisu cake, it was so so delicious, thanks for the recipe! I have a question though, may I know how do you even out each level of the cake so well and beautifully? My cake always turn out uneven like wave even though I tap it on the counter every time, is there any way to make the level more even and nice? Thanks
The Real Person!
Hi Adrienne. Good question! I actually just made a video about it which I'll be adding to the Unconventional Baker video series soon since it's a common q. But in short, the simplest way to get even layers is to:
a. Freeze the cake after each layer is added for about 20 mins so that it solidifies a little. This helps the next layer not to sink into the previous one in uneven ways.
b. Rather than pouring the second layer in on top of the first, once you freeze freeze the bottom layer (as per point a. above), spoon the next layer over the previous one one spoonful at a time, and then gently smooth the next layer over with the back of the spoon. Then tap and freeze.
These two simple steps should help heaps with getting more even layers.
I'm so glad you enjoyed the cake! :)
Adrienne says
Hi Audrey,
Thanks for your reply, I think it works better if the layer is quite runny, but how about some of your other recipe which has thicker batter? I find it really hard to level them out before adding another layer, it's not like one layer sinking into another, it is like erm...One side is higher than another, or they just go zig zag (hope you understand what I'm saying😅).
The Real Person!
Hi Adrienne. Hmm... well that's odd because I find the filling in this raw cake to be one of the thicker ones (especially the chocolate part). What kind of blender do you use to make the filling? And are all ingredients at room temperature before you start blending?
Adrienne says
Hi Audrey, ya all ingredients at room temperature, the blender Im using is consider high power also although not like vitamix I guess...I'm wondering whether piping bag works better, may be will try that next time🙂
The Real Person!
Well it sounds like maybe the mixture is just not blending smooth enough? It should be pretty runny / like a thick smoothie consistency. If there are bits and dots of nuts still not ground fully then it can cause issues with the layering being a little bit jagged. There's also a flavor difference depending on how smoothly the ingredients are blended. Some blenders handle that better than others, which is why I prefer to use something like a Vitamix or a Froothie Optimum, although they are pricey. If you find that the texture is a little bit grainy, but aren't interested in upgrading your blender at the moment, then I think spooning the mixture in bit by bit helps a lot. Perhaps the piping bag can help you out too -- let me know how you go :) On the other hand, if the mixture is smooth, then it might be something else? It would really help to see a photo -- if you manage next time, email me a quick pic. I'd love to have a look and see if I can think of anything else to help with the layers.
Adrienne says
hi Audrey, I've emailed you the tiramisu picture i made. please let me know if you did not receive it ya, thanks.
Anna says
It is so delicious, thank you for this recipe!
The Real Person!
You're welcome, Anna. Glad you enjoyed it! :)
Ty says
Hello,
I have made this twice and was wondering about the soaked nuts. Are they to be measured before or after soaking?
I have measured the right amount, soaked them, and then the nuts are larger, so that when I take out only the right amount to put in the layer, there are nuts left over. I realized that maybe I need to either: a) measure the right amount of nuts dry, soak, and then use all of what is there even though it has gotten bigger, or b) soak a bunch, and then use only the right measured amount of nuts after soaking.
Can you tell me which is right?
Thank you
The Real Person!
So for the nuts, if you're following the recipe exactly as above (I mean same pan size, etc.), then when it says 3/4 cup cashews, for example, measure out a dry 3/4 cup cashews then soak them and strain them. Then use all of the soaked nuts (which are now larger, as you observed) in the recipe. Same with the soaked walnuts. Hope this helps :) I'm glad you're enjoying the recipe!
Patrizia says
Made in heaven!!! One of the best vegan desserts ever...
The Real Person!
Thanks for the lovely feedback, Patrizia! I'm glad you enjoyed it.
Eman Ottallah says
Can anything be substituted for the cashews? We have an allergy in the family? What nut would be soft when soaked like cashews? Thanks for sharing, it looks beautiful.
The Real Person!
Hi Eman. I answered that question in some of the earlier comments here, so scroll down to get more info on that subject.
Rather than substituting the cashews out of this particular cake, I can recommend another non-cashew based cake that's equally special in my opinion: https://www.unconventionalbaker.com/raw-strawberry-lime-macadamia-cheesecake-dairy-free-gluten-free-refined-sugar-free/
(P.S. on the recipes page there's a "cashew-free" tab you can click on up at the top so that only cashew-free recipes can come up for easier searching -- there are lots more cashew-free cakes and treats on the blog: https://www.unconventionalbaker.com/all-recipes/
BigR says
This was amazing! It’s the first recipe I’ve tried of yours and it was delicious, yet easy to make with crystal clear instructions! I can’t wait to start “baking” my way through your creative work! Thank you for sharing! What should I make next 😊
The Real Person!
Thanks so much for the lovely comment -- I'm so glad you enjoyed the cake. It's still one of my all time favorites! :)
Phuong Bosque says
Can I substitute the molasse with stevie for the tiramisu?
The Real Person!
Hi Phuong. I'd probably just leave the molasses out in that case (which is used just for adding a special flavor to the recipe, and not so much for sweetness).
Jessica says
Hey sorry what are the ratios for coffee instead of powder?
The Real Person!
Hi Jessica. You'd have to use *a lot* of coffee to get as strong of a flavor, which would change something in the recipe's consistency and/or flavor. That's why I recommend using the powder, which is concentrated. That said, feel free to scroll down through some of the earlier comments where this question is already addressed.
Tedra says
Simply delicious!!! Will not disappoint.
The Real Person!
Hey Tedra, thanks so much. It was so lovely to chat with you the other day. I'm really glad you enjoyed the cake!
kumar says
Hi
Can this be made without a springform pan? I do not have one. Tks.
Kumar
The Real Person!
Hi Kumar. You can make it in a regular freezer-safe glass container, but be sure to line it with parchment paper. Also let the parchment paper hang way over the top, so that you can use it to pull the cake out of the container once it sets. A springform pan makes the cake unmolding process very easy and helps the sides look nice and neat. With parchment you'll get some jagged / rough sides to the cake which you'll need to cut off for presentation (if you like) -- so for that reason I recommend using a rectangular or square container of a volume that's similar to the volume of a 6" springform pan (if it's slightly larger, the cake will come out flatter, etc.).
Vanessa says
Thanks for sharing! Does it keep long?
The Real Person!
Hi Vanessa. Typically if covered well and kept in the freezer, it's good for up to three months -- so yes, it keeps long :)
Suzanne says
This looks delicious! Do the soaked nuts imitate the texture of mascarpone well?
The Real Person!
Hi Suzanne. In this case it's more a combination of the soaked cashews + other ingredients that mimic the flavor and creamy texture. This cake, being a raw cake, is different to a traditional tiramisu in texture though -- think tiramisu-flavored ice cream cake.
Danielle says
Hi Audrey , love your reciepes and stunning photography! Just a question , could I use soaked and dehydrated walnuts for the different layers or will they be too firm to create the soft creamy texture you talk about ? Is it better to just soak them and not complete the process? Thanks again 🙏🏻
Danielle
The Real Person!
Hi Danielle. For the crust, the walnuts would be no problem if they're dry/dehydrated. For the filling, you'll want to soak them again just long enough to get them to plump up again and become soft enough for a creamy blending mixture. It's not an issue to re-soak nuts that have been previously soaked and dehydrated.
Visena says
Hands down the best cake I've ever tasted and I can't believe I had the privilege of telling people I made it myself! :) Thanks so much for the delicious recipe.
The Real Person!
Hi Visena -- best feedback ever! Thanks for sharing. I know what you mean, these cakes are so easy to make but always look so fancy that people are surprised it's homemade :)
Susie says
This Tiramisu looks amazing. I wanted to make it and take it to a dinner party which is around 45 mins away from my house. Will it be a problem if I take it out the freezer for this long and then re-freeze it when I get there?
The Real Person!
Hi Susie. I make this cake for events quite often, and since I live remotely that often means several hours of driving with the cake -- it always survives :) Just need to make sure it's packaged properly. Here's what I do:
- I keep the cake in the springform pan and cover it with plastic wrap and secure it with an elastic (though usually it's small enough then I just place it inside a glass container with a lid).
- I use a cold grocery bag (like one of those that are lined with tinfoily material to keep the cold/heat in), though if you don't have one of those then a regular bag should do for a 45 min drive no problem.
- I place a freezer pack at the bottom of the bag, then put the cake in (some ice in a bag can work too). If there's space, I put another smaller freezer pack on either side of the cake in the bag -- the ice contact with the metal pan keeps the cake nicely frozen. And of course I close the bag for transportation.
- Just make sure to keep the cake upright and away from getting bashed with something during the drive, and also away from the floor of the front seat if you're running heat in the car. And then just once you get there place it in the freezer until cake time :)
Hope that helps!
Hillary says
AH-MA-ZING. I've made this cake for several birthday parties in the last few months and absolutely everyone loves it. Thank you so much for sharing the recipe with us. The 6" size is perfect for parties of 8 we found.
The Real Person!
Hi Hillary. Thanks for the awesome feedback! I'm so glad this cake was a hit at your parties.
Patty says
Can you please explain to me how a 6" spring form pan "suffices to feed a large party of people?" I generally make desserts like this for a fellowship lunch for about 20 people. What size pan do you think should be used, and how many times to double the recipe. Thanks for your help.
The Real Person!
Hi Patty, I find the 6" cake is perfect for 8-10 people. I made it this past weekend for a family visit --the cake sufficed for 8 people no problem and we had some leftovers (for me that's a large party as we live remotely and rarely have visitors! :)). But it definitely won't suffice for 20. I made this cake for 20 people earlier this year and a 9" cake would do it (I made a 10" on another occasion and had leftovers). The thing with these raw cakes is that they are very filling, so the slices don't need to be huge. Hope that helps!
Sue says
I am making this! It looks fabulous.
I just made your beetroot powder cheesecake and it was amazing. My husband liked it too! I've had to change my diet for health reasons too. Even though I am not overweight, and I exercise a few times a week I had very high cholesterol. The doctor thought it was hereditary. It was 270 and he wanted to put me on meds....I said no way in hell! I got it down to 210, and just got retested and it is 190. Woo hoo!
The American diet today is horrific.....I've always statyed away from fast food, but I know with some, busy schedules are tough. People need easy. I've always cooked...I love to actually.....but I've learned I need to cook different now.
So with that said......keep them recipes coming. Your recipes are an inspiration to sooooo many. Thank you!
The Real Person!
Hi Sue. Thanks so much for sharing and for the kind note. Your progress sounds amazing! And I'm so glad you're enjoying the recipes.
Kenya Williams says
Just stumbled on to blog..looks great.
The Real Person!
Thanks Kenya -- enjoy it! :)
Umm Raadiyah says
Hi!
Just came across a link to this delicious looking cake and I can already see why it's had so many visits. Sadly, I'm allergic to nuts so was wondering if you have any suggestions for substitutes I can use?
Thanks in advance.
The Real Person!
Hi Umm. It would be a bit of a challenge to re-jig this whole cake nut-free, since they are an essential component in many ways. However, here are some similar nut-free alternatives from the blog in the chocolate, espresso, and something creamy family :) Hope you can find something that works from the list below. Additionally, just in case you're not familiar with the blog, just wanted to let you know I have a a large nut-free dessert section on the recipes page here: https://www.unconventionalbaker.com/all-recipes/. You just need to select the "nut-free" tab at the top of the page.
Here are some suggestions to get you started:
https://www.unconventionalbaker.com/raw-chocolate-hemp-banana-pie/
https://www.unconventionalbaker.com/espresso-avocado-chocolate-mousse/
https://www.unconventionalbaker.com/chocolate-cauliflower-ice-cream-cake-gluten-free-dairy-free-grain-free-nut-free/
https://www.unconventionalbaker.com/raw-hemp-chocolates/
https://www.unconventionalbaker.com/chocolate-protein-power-bars-recipe/
Umm Raadiyah says
Much appreciated, looking forward to giving these a try!
Rhonda Hoka says
Thank you so much for this brilliant recipe!!! My spouse has Celaic Disease and I am allergic to dairy. I have made this 4 times now and it gets even better each time. It is so rich you don’t need a lot so I stick to the 6” recipe. So easy to make and those without allergies love it as well. Folks...try it and you won’t buy a rich dessert ever again :) Chapeau Audrey!!!
The Real Person!
Rhonda, you made my day :) Always love to hear about people being able to enjoy this cake despite food sensitivities! Thank you for sharing.
Ella Saur says
This desert is good but to all honesty doesn't come close to tiramisu at all. It is not light and airy and I couldn't eat more than a tiny slice. It makes you feel very full.
The Real Person!
Hi Ella. Thanks for sharing. I'm glad you enjoyed it, even though it's not exactly like a traditional tiramisu. If you want it to be more light and airy, I can recommend trying it in small mason jars and thawing it out to a much softer consistency. The mason jars would allow the filling to be quite soft, but not melt into a puddle.. This recipe is made as a raw cake flavored like a tiramisu, so in its original state it's definitely firmer unless thawed out to the correct consistency.
Emma says
Hi Audrey,
This looks great, can’t wait to try it.
Would silicon tins work instead? And I especially would love to make mini versions of these to serve as elegant deserts, have you tried individual ones before ?
Thanks so much. Xx
The Real Person!
Hi Emma, yes, many of my readers make this in silicone cupcake molds and the recipe works fine. Enjoy it :)
Carol Ann says
A bit on the sweet side, but still veeeery good! I made it a while ago and wish I could try it again...but I would need to make a lot of adjustments to make it low FODMAP! Well it might be worth a try! :)
The Real Person!
Thanks for sharing! I'm glad you liked it. The sweetness can definitely be adjusted to taste if need be -- at least it's an easy fix :)
Jacque says
Hello Audrey! I’ve been completely sugar and sugar substitute free for a little over a month. This will be my first little “treat yourself” and I’m concerned that the amount of maple syrup is going to give me a sugar rush or bring on some sugar cravings. Would this recipe still taste decently well if I halved the maple syrup? Has anyone else eaten this and crashed afterwards?
The Real Person!
Hi Jacque. Congrats on your milestone!
I've never tried this with half the maple syrup and I suspect I wouldn't personally like it as much, but I've a sweet tooth :) If you've been off sweets you'll probably appreciate a less sweet version. You can definitely exclude some of the maple syrup -- just be sure to replace the lost liquid with some more almond milk (a tbsp for a tbsp). The nice thing about this recipe is that you can taste the filling in the blender once you blend it and gauge the sweetness level from there -- and add a little bit at a time and pause to taste until you hit the right sweetness level for you.
Enjoy!
Laura Moore says
This is the first one of your cakes I have made Audrey. Everyone enjoyed it tremendously. Myself, I will make it more flavorful next time by adding more coco powder and more expresso powder. I am a strong flavor individual though. I plan on making the strawberry/lime one next. Really enjoying your blog. Thanks. Laura
The Real Person!
Hi Laura. Thanks so much for sharing. I'm so glad you enjoyed it, and there's definitely room to up the flavors to taste :)
Randy Thill says
A couple times I have found cocoa butter as an ingredient or substitution in recipes...yet I can find no place to buy it. I purchased a jar of organic cocoa butter and could hardly believe they said it was for external use only. Can you point me in the right direction?
The Real Person!
Hi Randy,
There is no core difference in the cacao butter that gets used for natural body care products and for consumption (its the same thing) -- the difference is in the processing and packaging treatment of it. Cacao butter processed for external use (to be used as a moisturizer, lip balm, etc.) is not processed to the same health and safety standards and regulations that food items are subjected to, which is why a package would say for external use only. Both are called cocoa butter or cacao butter interchangeably.
I find them in health food shops sometimes, but you can order it online easily from places like Amazon or iherb.com. Here are a few examples:
Amazon: one, two, three (there are lots more on there). Here's one from iherb.
It sometimes comes in little pellets instead of in rocks and chunks, but personally I prefer working with the rocks.
Randy Thill says
Oh Thank you! I would love to make this recipe with cocoa butter...I figured the difference was as you stated, but couldn't for the life of me find any for cooking in my searches. I love your recipes....always guaranteed to be good. That's a good way to feel about what we are trying!
The Real Person!
Thanks so much :) Enjoy it!
frances says
Thank you very much Audrey for your generosity and expertise. I love your recipes, being a gluten, dairy and grain free coeliac geek living in the Irish midlands! A very happy New Year to you and your loved ones x
The Real Person!
Thanks so much, Frances. Your kind note made me smile :) Happy New Year to you as well!
Beth says
Could I use something other than coconut oil for the fat? I am on an “SOS” diet. Would avocado work? How about coconut butter?
The Real Person!
Hi Beth. I'm not familiar with the SOS diet, but let's see how we can get some cake in here :)
I think in terms of this particular cake, to keep it's full flavor and function the only substitute I can think of is cacao butter (which will give the cake a stronger and richer chocolate flavor). Avocado works in some cakes, but it won't work for the white layer of the cake here unfortunately. Coconut butter would be a closer substitute, but it tends to affect the texture and flavor of the cake, which means you'll need to do some adjusting to taste of the sweetener, etc.
That said, I do have some alternative similar cakes that are coconut oil-free that might be a good fit. Here are some examples:
chocolate mousse cake
pistachio avocado cake
fig hazelnut cake
(You can also check the recipes page and select categories of what you're looking for, for example "cake" + "coconut-free" + "oil-free", etc. to find more recipes)
Lisa Gerace says
Can I substite pecans for the walnuts? I'm allergic to walnuts; but in the past was able to eat Tiramisu. It is actually one of my favorite deserts and I'm very happy to see that there is a paleo version. One website I visited that said their's was paleo still had cream cheese and heavy whipping cream in it and my health and life are so much happier without those products in it.
The Real Person!
Hi Lisa. Absolutely -- this recipe works great with pecans, tried and tested :) And definitely paleo-friendly. Enjoy!
Steve Gard says
I am eageIr to taste this asap ... just one question as I am not very familiar with soaking nuts for recipes ... are the nuts measured before or after soaking? I was thinking the volume would incrase through the soaking making the measure different. Thankyou for the recipe!
The Real Person!
Hi Steve, they are measured before soaking, and yes they do expand (which is a good thing :) ).
I also just added further nut soaking instructions to the notes in the recipe -- could have sworn they were there before, but looks like they've gone missing temporarily for some reason. Sorry about that.
Enjoy the cake!
Gordon says
Really!!!!! How is this even a cake. There are plenty of good raw cake recipes out there without freezing them, if it melts at room temperature it is not a cake. So enjoy your tiramisu soup and I'll spend my fortune on a recipe that actually works.
The Real Person!
Hi Gordon. I’ve never experienced this cake turning into a soup. The directions say to keep frozen until serving time. Raw cakes are typically equivalent to an ice cream cake and should be treated as such. A raw cake solidifies due to the coconut oil (or cacao butter or another form of fat) solidifying during freezing. If the cake is not kept frozen then it will return back to its blended state.
I’m not sure what raw cakes that don’t require freezing you are referring to. I’ve not encountered any raw vegan tiramisu recipes that don’t require being frozen. In any event, I’d recommend reading the directions before starting out on a recipe, as it sounds like this isn’t the right recipe for what you were looking for.
Rosalyn Feinman says
Boo Gordon! Didn't your mom ever tell you that if you don't have anything nice to say, don't say it. This kind person is generous enough to create, try, test, recreate and share yummy recipes for free and you have to post this unkind comment? By the way, most of us absolutely ADORE frozen desserts!!! THANK YOU very much Unconventional Baker! So giving of you to share with us!!!
The Real Person!
Thanks very much, Rosalyn :) I'm glad you're enjoying the raw treats. I'm totally with you (obviously ?) on the frozen dessert love!
Courtney Pollin says
Has anyone tried this using honey instead of the molasses with successful results?
The Real Person!
Hi Courtney,
Many of my readers make this cake with (a runny) honey and report back that it works well. Most liquid sweeteners should work fine in this recipe. The only thing is that the honey will add a slight honey flavor to the cake (just as maple adds its own), but it shouldn't be a problem in the cake. Enjoy!
Karma says
I am so not surprised this is #1! My eyes lit up the first time I saw the recipe and I can't wait to fix it for people I love. So glad to be here and have met you. Thank you, so much! <3
The Real Person!
Thanks so much, Karma :) Enjoy it!
Andy says
First try, straight success!! I went for coffee beans ground minutes before and the result was epic!! I doubled the ingredients to fit a 9" pan.
Just one question from my side: what could I change (proportions, ingredients) in order to have a fridge version (no freezer) of this tiramisù?
The Real Person!
Hey Andy, thanks so much for the feedback -- so glad it worked out well :)
With this cake, freezing is a must. It's held together by the coconut oil, which basically solidifies when very chilled, or softens when warmed. Fridge temperature doesn't work well enough to keep it in one piece and not melty. You could however make this in individual serving jars instead, and that way you can thaw them out longer so that they are at a more mousse-like consistency.
Maureen Gur-Arie says
How do I convert this recipe to fit a 7 x 2 1/2 inch high spring form pan and can I apply your answer to all your 6 inch round cakes?
re: raw tiramisu cake
Thank you.
The Real Person!
Hi Maureen,
So sorry for the delayed reply.
For a 7 1/2 inch you can either leave the recipe as is and you will end up with a flatter cake, or increase the recipe by half.
Enjoy it! :)
Dee says
I just made this first time today. Seems I had extra crust material and not enough filling to go to the top. Anyone else have that issue? Any idea why?
The Real Person!
Hey Dee, hmm... it sounds like something's not quite right here. There should be a lot more filling and a thin layer of crust. Did you change anything in the recipe at all by any chance?
All I can think of without more information is that maybe: a. extra ingredients (like more nuts) were added to the filling or b. it didn't get processed enough so the nuts are chunky and don't compact enough? Was it "crumbly" when you tried to eat it? Or did it stay more or less intact?
And then with the filling it might be that a. some ingredients got left out (like not enough nuts / liquid) or b. the nuts weren't pre-soaked (and therefore the filling would be a lot more condensed.
Either way, sorry it didn't work out as you expected. I hope you were still able to enjoy it nonetheless.
Annie says
Looks brilliant, am looking forward to trying this, but what can I use to substitute the cashews please? (I am allergic to cashews :-( )
Daniella De Swert says
I can't find instant espresso but can I use actual espresso coffee instead liquid form. How much would I use in each of the layers to sub for the instant espresso? Thank you! dying to try this recipe
Karen says
This cake looks AMAZING! I'm getting all the ingredients together as I type this :-)
Curious about the coconut oil, liquefied. Can I use virgin coconut oil and melt it or do I need to buy the liquid one?
Thanks for the great recipe!!!
The Real Person!
Hi Karen, yes, the recipe calls for regular (virgin) coconut oil which needs to be warmed slightly to be liquid. Enjoy :)
Leanna says
Hi would you mind telling me what the calories are per serving please?
Karin says
Absolutely delicious! Made this yesterday as part of my daughter's 13th birthday party and served last night... everybody loved it. Seconds were requested. Chose this because I had all ingredients on hand and just happened to be soaking some cashews (for the first time ;) Love your site, BTW!
The Real Person!
Thank you so much, Karin, for the beautiful feedback -- so happy everyone liked it :)
Having all ingredients on hand for a recipe you find online has got to be the best feeling ever ???
Katy says
This is by far the best raw dessert I have ever made/eaten. It is easy if you have a vitamix or food processor and it only took me about 40 minutes.
The Real Person!
Best comment ever, Katy! :) Thank you for the lovely feedback. So happy you liked the cake, and yes, it's so much simpler than it sounds once you get going -- just blend, freeze and done.
Kelly says
I am not a coffee person but loooove tiramisu..what is espresso powder and where can I find it?
The Real Person!
Hi Kelly,
Espresso powder is concentrated instant espresso. In some countries it goes by the name "short black". You can find it in the coffee aisle or online if you're looking for organic or fair-trade options.
The main difference between instant espresso powder and regular espresso shots is that the flavor is a lot more concentrated. You don't need much powder to lend the coffee flavor, which is what makes a tiramisu a tiramisu (as opposed to a chocolate cheesecake). Espresso powder is often added in tiny amounts to chocolate desserts to create a deeper flavor and better taste.
You could omit it if you prefer, but I'd wager that if you love tiramisu you won't mind the espresso in this :)
Joy says
Can't wait to try!
The Real Person!
Enjoy it! :)
Britt says
Could you make this in a rectangle glass pan and cut into little squares instead of having it like a cake?
The Real Person!
Hi Britt -- absolutely! Works a treat. I make it in square shape often.
Tweedy says
Wow! I very recently found I have very many food allergies and sensitivities. My birthday is coming soon & I thought I'd be serving tapioca pudding, which is nice, but... I'm so thrilled to see this cake! However, I can't eat almond, rice, soy, or cashew. Can I use coconut milk & Brazil nuts? What other nut would be similar for the cashew? The only other plant milk I can eat is hemp, but I'm not so in love with it. Any ideas?
The Real Person!
Hi Tweedy,
Happy almost birthday :)
I think for the white layer brazil nuts probably won't work well. I've been trying out different raw filling recipes with them and their flavor is very intense and the texture comes out very different.. For the chocolate mousse layer you can just use more walnuts in place of the cashews.
For the top layer you can use 1/3 cup coconut manna and a few tbsp coconut cream (like from a chilled can of full fat coconut milk) -- that would give you better results than trying to substitute with other nuts.
For the plant milk, you can use light coconut milk in place of almond milk. I'm not a fan of hemp milk myself -- I wanted to like it, but no ??. You can also make your own plant milk out of basically any other nut. There are a few examples on this blog in the recipes -- like hazelnut milk, pistachio milk, etc. But to keep things simpler, I'd say just go with coconut milk instead.
Kasi says
Hi Audrey:
I am so excited about making my first Tiramisu cake. I read that you prefer to use alkalized cocoa powder as other cocoa powder will not work as well. I have in my pantry raw organic cacao powder by Nativa. Will this be ok to use in all your "chocolate flavoured" recipes? Please advise. Additionally I just received from Amazon my 6" spring form pan, unfortunately I noticed that you mostly use the 5" spring form pan which I do not have. I downloaded your multiplication chart, but I am finding it difficult to comprehend how much to add to your 5" pan recipes when you using my new 6" pan. I know I am feeling such a duh. You see I don't want to have to buy different size pans. Is the 6" pan mainly for TALLER size cakes. It seems to me that the 5" pan is more suitable size . Please advise. Your cakes are phenomenal and I am so looking forward to trying out many of them. Thanks! Kasi
The Real Person!
Hi Kasi,
I'm glad you're excited :) It's one of my all time favorite cakes to this day.
It's not that it will not work well, it's that it may not work well, and so I don't take the risk personally. More often than not I've had good results with raw cacao (including the Nativa brand, which I love and use regularly for other purposes). It's just that because I had the experience of things not working with raw cacao in raw cakes and slices, and a few of my readers experienced the same with other recipes, that I don't recommend it just to avoid the risk. But if you're brave and don't mind, go for it.
And yes, I use the 6" pan for larger cakes for company and such, but the 5" pans lately more because I make the cakes just for us mostly so tiny cakes work better. The multiplication isn't hard though once you do it once you'll get the hang of it. To go from a 5" to a 6" you just need to triple the ingredients. So 1/2 a cup cashews = 1 1/2 cups for a 6", etc. The older classic raw cakes on the blog are in the 6" format, so you're good there. I use my 6" for larger gatherings or birthdays, etc. and I can get 10-12 slices from it easily (sometimes more). It creates a taller and more impressive cake. The 5" pans create very small cakes -- I get about 6 teensy servings, or more realistically 4, or 2 if you like a larger piece of cake. I sometimes use the smaller cake to gift someone a special cake for their birthday or to share a cake with a friend, etc., but it's definitely a more personalized cake. I also like though that you don't need to buy as many ingredients to make a small serving if you just want a small dessert and not a whole large cake. So that's the difference and why I use both pan sizes.
Also, another quick tip, but if you're not making a cake for company, but for personal consumption, you could make the 5" cake in a small tupperware container lined with parchment paper -- I do that often and create "slices". It's not as neat as a round springform cake, but easy and simple enough.
Hope this helps you figure it all out. Let me know if you have any questions.
Katja says
Hi!I have just made raw Tiramisu cake and I've put it in the freezer. How long before serving do I have to put it out, to warm properly? I know it has to soften a little bit in the canter as well because otherwise I wouldn't be able to cut the slices. But I guess not to much, not to spoil the bottom or top of the cake? I really don't wanna ruin the whole thing... And also... Do I need to eat the whole cake once it's out of the freezer and been to room temperature for some time or I can put it in the fridge or even back to the freezer? If it's in the fridge, how long it's good? Thank you so much!
The Real Person!
Hi Katja,
I'm so sorry I missed your comment. I'm sure it's entirely too late right now, but I'm still going to answer in case anyone else has a similar question.
I find just pulling it out from the freezer and slicing works fine. You can thaw it out a few minutes if you prefer. It slices cleaner when it's just out of the freezer. It'll be soft enough by the time people bite in :) Unlike many other raw cakes, because there are dates in the filling it stays at a slightly softer consistency, which is why it doesn't need to thaw out for long.
Lilia says
Hi Audrey,
The cake looks fantastic! So excited to put my hands into working on this cake! I am new to unconventional baking; since learning about my digestive problems, I am also learning to bake/cook all over again. Just a few questions I have about some ingredients in the cake. Can walnuts be substituted in the recipe for pecans or it affects the texture? Can cashews be substituted for almonds,or brasilian nuts in the cream? And if use the coconut milk , I assume, it would work just fine? Thank you so much for your help and time!
The Real Person!
Hi Lilia. Pecans are a great substitute for the walnuts here.
The almonds / brasil nuts can be tried, but they will not yield quite the same flavor, color, and smoothness as cashews -- cashews blend into a much creamier consistency, and they are naturally sweeter. Therefore if you do switch to almonds or brazil nuts be prepared to add more sweetener and also have a slightly different texture. You could use warmed coconut butter in combination with something like almonds to result in something closet to the original.
If you use coconut milk in this recipe, that's totally fine, so long as your cocoa powder isn't raw (should be dutch processed / alkalized). The reason for this is that some forms of raw cacao I found form a reaction with coconut milk in the freezer, and while the initial results are delicious a few hours later the whole recipe is ruined and becomes inedible. This doesn't happen every time -- seems to depend on how acidic the raw cacao powder is, but I don't like to take any risks given the effort and ingredient cost involved, so I stick with alkalized cacao.
I'm glad to have you here experimenting with me with the unconventional baking :) Let me know how you go with this cake and what you end up doing -- I'd love to hear about it.
Marion Mlotok says
I made this recipe for the first time, but used almond extract in the crust and bottom layers and didn't have coffee so replaced it with cocoa, which made it more or less a chocolate cake. Pretty much directly from the freezer, it was absolutely delicious. I'll make this again.
The Real Person!
Aw, so happy you liked it Marion, and that you were able to adapt it to your taste / ingredients available so well. I love the added touch of almond extract. Thank you for the feedback and for sharing what worked for you.
Melody says
Well, I had the issue with not knowing how long to soak the nuts, so I made a guess. In the end, the tiramisu looked good, but the taste and texture was nothing close to any tiramisu I've ever had. The hint of coffee from the instant espresso was the only similarity to tiramisu. To me, it actually tasted like some kind of chocolate/ coconut pie. But, the texture, almost oily, was off putting. This was for Xmas dessert, and unfortunately no one cared for it. Thankfully, I had a backup vegan pumpkin pie from Whole Foods. That was a hit with my family.
The Real Person!
Yes, without the nuts being properly soaked and blended it wouldn't work and the flavors and textures would be completely different. It would be like not mixing through cake batter ingredients in a baked cake -- you'd end up with an overall non-homogeneous mixture where you can taste some of the different components individually. Likewise when making raw desserts, the soaking of the nuts is a crucial step because when the nuts are soaked through (as explained in an earlier reply to your previous comment) the result is altogether different -- both in taste and texture.
Marion Mlotok says
Audrey, I just made this for the first time. How do you get the cocoa on top sprinkled on so nicely?
The Real Person!
Hi Marion. I use a little seive, which breaks it up nicely (this is the kind I have). You can find them at dollar stores or at kitchen stores, often in the tea section if not in the seive section. It makes it so much easier. I spoon some in over a plate (to catch any initial fall-through cocoa), and then tap it lightly over the cake to spread it out evenly. Just make sure you look for a fine-woven one and you're good to go.
Melody says
I'm just starting to make this and I'm a little frustrated. I've never had to soak cashews or walnuts for any recipe before. What's annoying is that for those of us who don't bake often, we need more specific instructions. It says "pre-soaked and strained " cashews and walnuts. I honestly have no idea of that means 30 minutes, 4 hours or what. Maybe I'm just not very smart, but I'll just have to guess and hope for the best. Will post a new comment once it's done and we've eaten it.
The Real Person!
Hi Melody,
Sorry you had trouble with the recipe. I think because most of the people following the blog + people in general being more used to working with raw nut recipes these days I tend to keep the recipe notes on the short side so as not to repeat myself on every one. Otherwise people usually ask in a comment and I'm always happy to explain. Or google is another great way to get quick answers.
That said, I do understand your frustration, and am taking your feedback on board. Will include quick soaking instructions in my recipes going forward in case people like yourself stumble across a recipe / the blog for the first time and need a better explanation of techniques.
I do have a book on the blog called Unconventional Treats where I also go into these techniques in great lengths for those newer to dairy-free, raw, grain-free, refined sugar-free, and gluten-free recipes.
The general rule for soaking nuts is as follows:
To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water.
For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn't preserve the nutrition of the recipe as well as the traditional soaking technique above).
Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you're interested in learning more about nut soaking and other dessert prep tips and tricks, I recommend checking out [url:1]Unconventional Treats[/url].
Pam says
Thanks for the detailed info on soaking nuts. I bake quite a bit, but also was clueless on how to properly soak the nuts. This post clarified it and I appreciate the info!
Annabelle says
I made this for a Halloween party and am now making it for Christmas Eve. I didn't have the instant expresso and couldn't find it so I used instant coffee. That worked fine but I have the expresso powder now and am curious about the difference. I also used the chopped up vanilla bean - Thank you for introducing me to doing this!! I have made my own vanilla for years but this is another level of flavor.
The Real Person!
So glad you liked it Annabelle! It's my go-to for holidays and gatherings as well. And yes, raw ground vanilla bean is just the best thing ever -- my favorite tool in the arsenal of kitchen flavors. Happy holidays!
Estelle M. says
Thank you so much for this recipe. It was delicious, with a very creamy texture. I made it one week ago and freezed it. I thawed it the day before and it was perfect. Everybody (all non vegan) appreciate it. All your recipes are amazing. I'm wishing you a Merry Christmas and a Happy New Year (and sorry for my english :-) Best wishes from France. Estelle
The Real Person!
Thank you very much, Estelle! So happy you enjoyed it :)
Joyeux Noël!
Shanndara says
Hi Audrey!
A couple years ago I made this cake, but I used the original recipe you had...this recipe looks absolutely amazing too, I was wondering though if there is anywhere I can access the recipe you had before? I know some of the ingredients made the recipe a bit more challenging to make, but I really enjoyed how it turned out and I would love to make it again!
The Real Person!
Hi Shanndara,
So glad you liked it enough to remember it years later :)
Here is the older recipe:
Makes: 9” cake
"Ladyfingers" Layer Ingredients:
Chocolate Mousse Layer Ingredients:
Vanilla Cream Layer Ingredients:
Toppings:
Directions:
Zoe says
Would it be possible to make this recipie oil free? I don't believe in using oil for consumption so what else could I use? Can I just leave it out?
The Real Person!
Hi Zoe. This particular recipe won't work without the oil unfortunately. However, there is an oil-free section on the recipes page where you might find other recipes that work best for your diet.
Nadia says
Hi Audrey i'm Nadia i might make the tiramisu it looks awsome!
Love
Nadia
The Real Person!
oh, good -- enjoy it :)
Kamini Raghavan says
This looks amazing. I have a question - how many servings will it make? Maybe the answer is in one of the 156 comments, but I was too lazy to scroll through them ll ;)
Also, you say to freeze till serving time? Won't it be too hard?
The Real Person!
Hi Kamini. I guess it depends on the serving size. I usually get about 10 slices from a 6" cake like this.
And no, it thaws quite quickly (just a few minutes on the counter). It's meant to be a freezer cake though, so it will be cold when serving.
joanne says
Hello,
I'm bringing the dessert for Thanksgiving, and wanted to try and make this one. I have a few questions..
For the unsweetened almond vanilla milk, I'd like to use almond milk that I make, but how much vanilla should I put in? Normally I make it without anything in it.
Is the 1/2 Tbsp unsulphured black molasses necessary? I don't have any and would prefer not to buy an entire bottle for such a small amount, unless it's really important to the taste.
Do you put parchment paper on the bottom of the pan before adding the base layer?
I need to make this in a few days, so hope to hear from you soon!
Thanks!
The Real Person!
Hi Joanne,
-- for the unsweetened almond milk, you don't have to add vanilla to it -- just use whatever almond milk you like best for the recipe and it will work fine. You can even use another nut milk if you prefer. I just happened to use an almond milk with a hint of vanilla in it, but I didn't measure out exactly how much was in it -- it's just what I had on hand at the time.
-- for the molasses, it's not essential but highly recommended for the best flavor. It really adds a lot to the cake.
-- you don't need parchment paper in the pan if you're using a springform -- it'll come out cleanly once the cake is frozen.
Good luck and I hope your company loves the cake :)
joanne says
Hi Audrey,
I had all good intentions on starting the cake today, and started soaking the nuts starting at 5 a.m., but I've run out of steam and would like to make it tomorrow instead. I've left the nuts soaking in bowls on top of my counter.. my place is pretty chilly so I thought that would be okay. Is there such a thing as soaking the nuts too much? What's the most amount of time that I can let the nuts soak and have the cake still be great?
Thanks!
The Real Person!
Hi Joanne, soaking the nuts longer is not an issue at all -- in fact, they become more digestible if they are soaked for the right length of time. Overnight or one day is fine. The only thing you need to worry about is to watch that they don't go moldy, which is why they're best soaking in the fridge or in a colder room if they are going to be soaked for a long time, but so long as it's not too hot where you are, one day out of the fridge is totally fine. Just be sure to strain and rinse them off when ready and you're good to go.
joanne says
Hi Audrey,
I made the cake for Thanksgiving and am just getting around to giving my feedback.
My friends loved the cake, and the husband said it was the best cake he's ever had! He particularly enjoyed the different layers. It was a little rich for me, but he even went back for seconds.
I thought all the flavors were great, especially the top layer which I could eat by the spoonfuls, but the only thing I might change is the amount of the base layer. The thickness of this layer made it way too sweet for me, so I will try next time to halve the amount and make it 1/2 as thick as called for in this recipe. Do you think it will still hold up the rest of the layers with this thinner version?
Thanks again for such a tasty recipe!
Chloe Tan says
Hi Audrey
Almond milk is extremely expensive where I'm from. Are there any other suitable plant milks you'd recommend for this recipe? Perhaps oat milk or coconut cream/milk?
Thanks so much! I can't wait to try out this recipe-- I've already purchased most of the ingredients! However, Almond milk really is way out of my budget :')
The Real Person!
Hi Chloe, oat milk or rice milk would work great :)
Brook Snyder says
Hi Audrey
Thanks for this breath taking recipe. Your recipes are a lifesaver to us vegans. I have a question for ya, I have a 8 inch Springform pan and was wondering how to alter the measurements? Thank you so much.
The Real Person!
Hi Brook,
Thanks so much :) -- really glad you're liking the recipe options!
For an 8" pan, you can do x 1.5 from this recipe.
sheila says
Can I freeze the cake for a week?
The Real Person!
Hi Sheila, absolutely! It can be frozen for a few months even. Keeps well and I always make it in advance without any issues.
Lena says
Hi, I find cup measures very confusing, always guessing how packed the cup should be, would be so good to have both US and metric quantities for those of us who love precision :) just a thought. In love with all the recipes! Making this tomorrow, thank you for such beautiful natural recipes :)
The Real Person!
Hi Lena, yeah I know for some people the measurements are useful -- I'm the other way though. The thought of measuring precisely makes me want to run away and not be in the kitchen ?? I find cups and spoons a lot simpler and these particular recipes don't need a lot of precision.
Art de Cake says
The only problem with cups and spoon measures is that they are different depending on where you come from, Im from Australia and our standard meauring cups and spoons are different from US
Paul says
I will be back again and again to try your recipes! This Tiramisu was better than any "standard" version I've tried. My top layer turned out to be harder than the middle and bottom layers, so I had to let it warm up prior to serving. My group of eight guests could not believe it was both raw and vegan, nor could I ;-) Thank you for sharing!
Oh, and I accidentally used almond instead of vanilla in the crust layer. Everyone loved that too, so my worries were for nothing.
Paul says
p.s. The cake was for a gathering to celebrate my son's belated 20th birthday. When he blew out the candles, he blew cacao powder and nibs all over the table :-))
The Real Person!
Hi Paul,
So sorry for the mega delayed reply to your comments here. But just wanted to say thank you heaps for the positive feedback -- so happy to hear the cake went over well :)
I had a good laugh picturing the candle blow-out ?
Louise says
Hi, can you please help I'm allergic to walnuts! What can I use in this recipe instead?
Thanks
The Real Person!
Hi Louise, you can use cashews instead. You may want to use a little less sweetener to taste in the filling part, as cashews are a bit sweeter naturally. Otherwise you're good to go. Otherwise pecans work great too.
Natalie says
Hi Audrey -
I'm making this cake for my boyfriend's mom's birthday, but I wasn't able to find unroasted/raw cashews. Will there be a significant difference if the cashews are roasted, but not salted or anything?
Thanks!
The Real Person!
Hi Natalie. It'll still work just fine and make a delicious dessert, but not exactly the same. Roasted cashews have a more pronounced flavor, so you'll be able to taste that a bit (but no big deal). Depending on how roasted they are, they will also make the "white" layer a little darker. That said, if all I have on hand is roasted cashews, it never stops me from proceeding ;)
fleur says
Hi Audrey,
Can you cut out the oil (or sub) ? It looks sooo amazing!
The Real Person!
Hi fleur,
I'm so sorry I missed your question somehow. I guess it would be helpful to know why you're trying to cut it out in terms of offering substitutions? If it's because you don't like coconut oil, you can try cacao butter instead. If it's just unavailable, you can try omitting the salt and using a non-dairy butter. If you're ok with coconut, but just not coconut oil in particular, you can try using just the solid part of a chilled full-fat coconut milk (it will make the cake melt faster, but will be delicious if served immediately, but then you have to also make sure you use dutch processed cocoa powder as opposed to raw cacao powder as it tends to react with coconut sometimes and might spoil the cake). Just some ideas...
Anna Quah says
Hey Audrey! I'm so grateful for this recipe and can't wait to try it this weekend! As someone with a sweet tooth and gingerly attempting a paleo diet for the first time, to find a paleo version of my most favorite dessert is simply wonderful.
Q: Can the walnuts be replaced by any other nuts, say macadamia?
The Real Person!
Hi Anna,
So glad this fits the bill :)
The walnuts add a nice contrast to the chocolate and coffee in this, and a bit of a nuttier flavor than say a nut like cashew, but they can definitely be replaced. You can use cashews for a plainer flavor, or brazil nuts or pecans for something nuttier. Macadamia I find have a very particular flavor in raw desserts that requires a different flavor pairing to work sometimes, so can't say how that would turn out without trying. There are a few macadamia-based raw cheesecakes on the blog you might like though as options for future:
https://www.unconventionalbaker.com/raw-strawberry-lime-macadamia-cheesecake-dairy-free-gluten-free-refined-sugar-free/
https://www.unconventionalbaker.com/carob-mesquite-macadamia-raw-cheesecake/
Erica says
Can you add a little Kahlua or some sort of alcohol to one of the layers or does it affect the texture when it freezes?
I've been wanting to make this for ages and finally have everything ready to put together. Thanks for your great recipes.
The Real Person!
Hi Erica,
Hmmm... good question! I've incorporated Kahlua in some of my raw recipes in the past with no issues at all. However I haven't tested it out with this particular one, so I can't say for sure. Personally, I'd leave it out the first time around or make a small experimental batch on the side (like in a mini-muffin pan with a silicone liner) -- I'm just worried about the potential waste of ingredients in the off event it doesn't work out, since I haven't personally tried this out yet. If you do try it, I'd love to hear how you go though.
Kalliah says
Hi Audrey,
Just wondering how long i could possibly keep this cake in the freezer, i want to make this cake for an event i have coming up, however i will not have time to make it the day before. Love your work, they al look amazing!!
The Real Person!
Hi Kalliah, so sorry for the delayed reply. The cake will keep well in the freezer a few weeks, so no issue with making it a few days in advance.
Chelsea says
I'm always confused about how many "raw" recipes use roasted coffee. .. looks epic though!
The Real Person!
Hi Chelsea. I think many raw diets make allowances for a small percentage of non-raw ingredients. For instance, I recall reading from one of the biggest raw foods advocates, Victoria Boutenko, that she recommends up to 10% non-raw (or even 20% if some people prefer to say lightly steam some of their veggies, etc.), and that she uses things like vanilla extract or little additives in desserts (which is not a raw ingredient) because in the grand scheme of things having a drop of something not raw in a fully raw diet is not going to take most people off target from the benefits of the diet. But if someone wishes to go 100% raw only, then there are lots of raw desserts you could make without even the little extras. I'm not fully raw these days, so to me something like a pinch of coffee in my raw cake doesn't make a difference. It's take this version any day over a cooked traditional tiramisu either way... :)
Rosita Aflatuni says
Hello :)
Are there any possibilities to"bake" this tiramisu without ½ tbsp unsulphured blackstrap molasses? Do you have any ideas what could I use instead of instant espresso powder? Some kind of chocolate powder perhaps?
Thank you so much in advance!
The Real Person!
Hi Rosita -- the molasses adds a lot of flavor (a rich, deep, malty chocolate taste), but you can definitely omit it if you prefer. As for the espresso... well Tiramisu is meant to be a coffee-flavored cake, so without the espresso it'll just be a chocolate cake (which is fine if that's what you're going for). You could alternatively use a coffee substitute or decaf espresso powder if you prefer.
SweetJ says
Your recipe has been featured here > https://sweetmeetsbakeshop.com/2016/07/13/vegan-pumpkin-spice-salted-caramel-swirl-ice-cream-history-of-veganism/
Happy Wednesday and keep on desserting!
The Real Person!
Thanks! :)
Maria says
Wow!!! I just made this cake yesterday and it was absolutely the best tiramisu cake ever!!!! Ever!!! (...and I´m not vegan and normally really love the heavy traditional tiramisu)
Thank you for this amazing recipe Audrey :-)
The Real Person!
Aw, so happy to hear, Maria! :) Glad you enjoyed it and thank you for the feedback.
Merissa says
I'm making this recipe for 60 people for Recipe Night in my chiropractic office! So excited! One question- do the walnuts for the crust also need to be pre-soaked? Thank you for this recipe!
The Real Person!
Hi Merissa -- ooh, how fun :) No, the crust nuts don't need to be soaked because you want it to be firmer. Just the filling nuts -- that way they blend into a creamy consistency. Enjoy!
Michelle says
Hello Audrey,
I'm a newbie to your site and to clean eating, and I'm so pleased I found you. I have a Paleo friend coming to dinner so I'm attempting this delicious looking cake. Could you please tell me, how long do I soak the nuts for please?
Everything on here looks amazing , and with so many questions on the comments, you manage to answer in such detail. I really hope I do this dessert justice.
Thanks,
Michelle x
The Real Person!
Hi Michelle. Thank you for your comment :) I hope you enjoy the recipes and find things that inspire you!
About the nut soaking times, you can do a quick soak by covering them with boiled water for 15 mins, or you can soak them in room temp water for 4 hours (or overnight). The longer soaking time keeps the recipe "raw" and also makes the nuts more easily digestible, but if in a rush the 15 min trick works. The purpose is to rehydrate them and make them soft and moist for easy blending.
Ngoc Linh says
Why unsulphured blackstrap molasses, Audrey?
The Real Person!
The blackstrap molasses in this recipe adds a deeper, richer, and maltier flavor to the cake. You can use regular blackstrap molasses if you prefer. Unsulphured molasses is the highest quality molasses and with the best nutritional benefits. Sulfur dioxide is often added as a preservative, but I happen to be very sensitive to it and I know a lot of people with autoimmune conditions or digestive issues (like myself) can be sensitive to it to, so that's why I use the unsulphured version personally.
Samantha says
Hi Audrey,
I just wanted to let you know I made this cake for the first time (the first cake I've made from your blog) this weekend for a multiple birthday party celebration. I doubled the recipe for a 9" cake, which was the perfect amount for 12 people (it made 16 slices that were approximately 1.5" wide). WOW it was so delicious!!! No one knew that it was dairy free until I told them, one person kept asking me if the topping had sour cream in it :), people said it was just like a cheesecake. I tasted it as I was making it, and it was good, but when it was all frozen and the layers eaten together, it was truly divine. Thank you so much for creating and sharing these wonderful recipes; as someone who creates recipes too, I know how much effort and time (and money!) goes into creating them.