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I originally made this cake as part of an invitation to a Tuscan cook-off.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.
Keywords: Vegan Tiramisu (Gluten-Free + Raw)
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?
Audrey says
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 !
★★★★★
Audrey says
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 :)
★★★★★
Audrey says
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!
Audrey says
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!!!
★★★★★
Audrey says
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 :)
Audrey says
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!
★★★★★
Audrey says
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!
★★★★★
Audrey says
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?
Audrey says
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...
★★★★★
Audrey says
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!
★★★★★
Audrey says
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
Audrey says
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
★★★★★
Audrey says
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!
★★★★★
Audrey says
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!
★★★★★
Audrey says
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!
Audrey says
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!
Audrey says
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
★★★★★
Audrey says
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😅).
Audrey says
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🙂
Audrey says
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!
★★★★★
Audrey says
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
★★★★★
Audrey says
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...
★★★★★
Audrey says
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.
Audrey says
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 😊
★★★★★
Audrey says
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?
Audrey says
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?
Audrey says
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.
★★★★★
Audrey says
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
Audrey says
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?
Audrey says
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?
Audrey says
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
Audrey says
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.
★★★★★
Audrey says
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?
Audrey says
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.
★★★★★
Audrey says
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.
Audrey says
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!
Audrey says
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.
Audrey says
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.
Audrey says
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!!!
★★★★★
Audrey says
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.
★★★★
Audrey says
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
Audrey says
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! :)
★★★★★
Audrey says
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?
★★★★★
Audrey says
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
★★★★
Audrey says
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?
Audrey says
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!
Audrey says
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
Audrey says
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?
Audrey says
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.
Audrey says
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!
Audrey says
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.
Audrey says
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!!!
Audrey says
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?
Audrey says
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
Audrey says
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?
★★★★
Audrey says
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.
Audrey says
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?
★★★★
Audrey says
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!!!
Audrey says
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!
Audrey says
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.
★★★★★
Audrey says
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?
Audrey says
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!
Audrey says
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?
★★★★★
Audrey says
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?
Audrey says
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
Audrey says
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!
Audrey says
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!
Audrey says
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.
★★★★★
Audrey says
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.
★★
Audrey says
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?
Audrey says
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.
Audrey says
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.
★★★★★
Audrey says
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
★★★★★
Audrey says
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!
★★★★
Audrey says
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?
Audrey says
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
Audrey says
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?
Audrey says
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!
Audrey says
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!
Audrey says
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 :')
★★★★★
Audrey says
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.
★★★★★
Audrey says
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?
Audrey says
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 :)
Audrey says
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 :-))
Audrey says
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
★★★★★
Audrey says
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!
Audrey says
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!
Audrey says
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?
Audrey says
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.
Audrey says
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!!
Audrey says
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!
Audrey says
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!
★★★★★
Audrey says
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!
★★★★★
Audrey says
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 :-)
Audrey says
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!
Audrey says
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
Audrey says
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?
★★★★★
Audrey says
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.
★★★★★
Audrey says
Best feedback ever, Samantha! Thank you for sharing how it went with a larger party cake. I love surprising people with the ingredients, but usually only after they've tasted it :) So happy it went well. It's one of my favorite cakes to bring to a gathering.
Samantha says
Yes it was perfect for a party cake...I forgot to mention also that it traveled for two hours in a cooler, and it was still perfect upon arrival! Yes it is fun to surprise people with the ingredients once they've tasted how good it is. I actually liked this better than regular tiramisu. I was never a fan of the overly cakey type...I always liked the mascarpone part the best, and this cake is pretty much all creamy texture...yay!
Audrey says
I prefer this to the original cakey version, probably because like yourself I was always more of a fan of the creamy layers. Thanks for mentioning the travel experience. I pack mine in a cooler with a few ice packs as well and it definitely travels well -- even on a full day's journey.
Najwa says
Hello!
I don't have any dates on hand, however i do have date paste in my fridge. How many cups/grams do you suggest I use?
Cheers
Audrey says
Hi Najwa,
Just guesstimating here, but for the crust I would try just 1/4 cup date paste (you don't want it to get over-blended / sticky so start with 1/4 and see if you need to add more). And I'd probably go with 1/4 cup for the chocolate mousse layer as well.
Natalie says
Hey, I was wondering if I could cook the base instead of using the date and walnut option? All the raw cheesecakes I have ever tasted, I hated the base as I am not the biggest fan of dates or walnuts...
Audrey says
Hey Natalie,
Yeah, for sure -- you can use any base you like. Traditional is something oaty. Or if you want to go a no-bake route, you can just do a cookie crumble with 1-2 tbsp coconut oil. Lots of ways to go if you prefer something other than nuts & dates. If you go the bake route, just make sure the pan is 100% cooled off before putting in the filling, otherwise you risk the filling changing colors / textures and also may warp the pan. Other than that have fun :) I'd love to hear how it goes if you try something different here.
Olga says
Hi Audrey,
I'm going to make this cake today.. but, however, I haven't found instant espresso powder for baking in my stores(((
How do you think if it possible to substitute it on few teaspoons of fresh brewed unsweetened dark coffee (liquid)?
Also, I have ground coffee but I'm not sure that it will dissolve. I'm afraid that the grains of coffee will be felt on the teeth.
★★★★★
Audrey says
Hi Olga,
No, I wouldn't use ground coffee -- you'll get that grittiness that you're mentioning. What you can do is brew some really strong coffee. As strong as you can manage to make it. Then use 2 tbsp coffee instead of water for the base layer, and 6 tbsp coffee in place of the almond milk in the chocolate mousse layer. That should give it a good coffee flavor.
Strange you couldn't find it though. It's usually available in the regular coffee and tea aisle in most grocery stores I've been too. But I think the coffee suggestion I put above would work well instead. Good luck! Let me know how you go.
Olga says
Audrey, thank you.
Sorry for my question but... is an instant espresso the same as espresso powder?))))
Because instant coffee I found and... used in the recipe)))
I've just removed my cake from the freezer, and my white layer is twice thinner than yours on the picture... I think next time I'll add x2 ingredients for Cream Layer. I also used 6' springform pan... and I don't know why it happened(((
And please one more question)))
Chocolate Mousse was very very thick in texture compare with Cream Layer, is it okay?) Even my Vitamix was in shock, I needed to help with a tamper all time.
Or maybe I added too much dates (but according to the Internet 3/4 cup of dates is 130 grams, so I added 130 grams chopped dates without nucleuses).
I haven't tried the cake yet, I'll taste it in the morning tmrw and let you know about a coffee flavor)))
★★★★★
Audrey says
Hi Olga,
Instant espresso and espresso powder are usually the same product. And instant coffee would be a good product to use here too (though espresso has a stronger flavor). Strange about the white layer... did you soak 1/2 a cup of cashews for it or less than that somehow? It's possible also that the white layer "sank" more towards the center of the cake if the so it looks less thick around the sides?
And yes, the chocolate mousse is a thicker layer, and I use the tamper for mine sometimes. The cream layer is lighter, so it doesn't sink to the bottom or weigh down the mousse layer, so sounds like you had the correct consistency there.
Let me know how you go with the tasting :)
Sarah says
Dear Audrey, what an amazing recipe, can't wait to try! Thank you for all your truly inspirational and beautiful recipes! I was just wondering: where I live (Holland) I can find no blackstrap molasses, nor vanilla almond milk (only unsweetened regular almond milk). Do you have, by any chance, any ideas as to how I can sub these ingredients? Perhaps some date syrup? and an extra teaspoon (or two? or tablespoon?) of vanilla extract, per layer? Thank you!!
Audrey says
Hi Sarah,
You're most welcome :)
You can leave out the molasses altogether, but it does add a nice malty flavor. I just did a quick search and it appears you might be able to order some online (saw someone say they get this one for instance). You can add a bit of date syrup to add more sweeteness, but it would be more to taste.
And for the almond milk, use the regular unsweetened one and add a tiny bit more vanilla to the recipe (another 1/2 - 1 tsp).
Another idea, and not sure if you can find it in Holland -- but I ususally use raw ground vanilla bean in my recipes (or fresh vanilla bean) and it changes the flavor beautifully. So maybe just use a bit of that to replace the molasses and extra vanilla extract.
It's a pretty forgiving recipe though, so you can make all these adjustments and still expect a great cake!
Anne-Marie says
Sarah, I live in the Netherlands as well. I buy molasses at Kelly's Expat Shop in The Hague. You can order it online. http://kellys-expat-shopping.nl/
★★★★★
Audrey says
Thanks for the tip, Anne-Marie! :) I knew it must be out there somewhere...
Jade says
This was INCREDIBLE. I like to experiment with raw/vegan desserts every once in a while because I find they can be quite flavorful.... I especially enjoy making them for my boyfriend to try! I made the first tiramisu this weekend and it came out great. Because it was so tasty, I made one for our Superbowl party the next day! For the second one, I did a 2:2 ratio of cacao butter to coconut oil...I substituted 2 tbs of raw cacao butter and 2 tbs of coconute oil for the 4 tbs of coconut oil in the filling layer. The second one came out more chocolate-y than the first. I had to add a bit more coffee/espresso powder, but it worked!!! I would recommend this recipe to anyone! I love it :) Thank you!
★★★★★
Audrey says
Jade,
Thank you so so much for the lovely feedback! I'm so happy to hear you enjoyed this and I absolutely loved hearing about your substitutions for the different versions. Thank you so much for sharing! <3
Hajni says
Hi Audrey!
I would like to make this amazing cake but I cannot find the agar, coconut milk and oat in the recipe. A few people mentioned them in the comments. Do I have to use them or not? I am a bit confused...
Hajni
Gemma says
Hi Audrey!
I just wanted to second Hajni's question re: agar and coconut milk being mentioned in the comments but not in the recipe itself? Also how long will this keep in the freezer?
Excited to make this! Thanks!
Gemma
Audrey says
Hey Gemma,
Just responded to Hanji, but just wanted to let you know as well -- those questions are related to the older version of this recipe. It's been updated since and you can read about the update in the post above the recipe.
It will keep frozen for a loooooong time :) Officially 3 months is the standard freezer time for things like this, but I've had some things last much longer than that at times. Just make sure it's sealed well so it doesn't get freezer bite. Other than that you're good to go!
joanne says
Can you please tell me what is the best way to store it in the freezer to prevent freezer burn?
Also when putting in the freezer to set after making it, I assume you leave it in the springform pan, but do I need to cover the top with plastic wrap or leave it uncovered? Or should I put the whole pan in a plastic bag?
I'm really looking forward to making this! Thanks!
Audrey says
What I normally do is keep the cake frozen in the springform pan until ready to serve. To prevent freezer burn you can cover the pan with some plastic wrap, and reinforce with a rubber band. I usually add a layer of paper towel stretched tightly beneath the plastic wrap so that it catches and traps any moisture (the mixtures tend to warm up in blending, so when you freeze and cover you might end up with some "sweat"). The only thing is to just be careful that you stretch both the paper towel and the plastic tightly so that it doesn't end up touching the cake top in any way. Covering it is not essential though by the way -- so long as your freezer is clean enough / doesn't have other smells, if it's just to let it set a day before serving then covering is optional.
To get the cake out cleanly from the pan, I usually take it out of the freezer, let it thaw for a few minutes and then pop it out of the pan. Dust and sprinkle at that point. Then you can either serve it straight away, or put in a container and return back into the freezer until serving time. You don't want to be popping it out of the pan when it's already fully thawed out though as it will be softened and stick to the sides.
Hope this helps :)
Audrey says
Hi Hanji,
Those used to be included in the older version of the recipe, but I took them out when I updated the recipe over to the new version, so you can just ignore any questions about those in the comments. I explained in the recipe post the reasons for my recipe change, etc. if you wanted more details.
Hope you get to try this out some time :)
Hajni says
Hi Audrey,
thank you for your answer and the recipe. I made it yesterday!!! It is amazing, I absolutely love it.
I think it`s more delicious than the real tiramisu.
Thank you again
Hajni
Audrey says
Oh, so happy to hear that Hajni! Amazing -- glad you enjoyed it :)
Silvano Cece says
Hi Audrey
Just made the tiramisu and it is in the refrigerator. So tomorrow time to dust with raw cacao powder and some nibs. Having made and enjoyed traditional tiramisu, I am looking forward to trying this one. Only recently came across your site from Instagram. Have already made the lemon, ginger, turmeric iced tea and sweeten condensed milk - fantastic. Have also made the pumpkin spice and frozen coffee cubes top make the Pumpkin spice Thai iced coffee.
All the best
Silvano
Audrey says
Hi Silvano,
Thank you so much for your warm and kind comment. Happy you're enjoying the recipes and are finding things that inspire you! You picked some of my favorites to try out too :) Enjoy them!
hanna says
Thanks a lot Audrey
I going to finish it!
hanna says
Audrey, this tiramisu is so so good!!!really perfect!!!
thanks a lot!!!
hanna says
HELLO
I started to do tiramisu
Just a question before i finish , the "cream layer" there is no maple syrup or other sweetener addition, it is ok?
thank you for all these wonderful recipes !!
Hanna
Audrey says
Hey Hanna, oh my goodness -- you are right!! It's 2 tbsp maple. Sorry about that. I guess when I edited the recipe I left that out somehow...
Cristina says
Hi Audrey, if using sunflowers instead cashews will the amount be the same?
Thank you so much.
Audrey says
Hi Cristina,
Yes, the amount will be the same. However, I found in the past when using sunflower seeds that the flavor is a bit different, so you may need to add a touch more sweetener or vanilla, etc. to adjust things to taste.
Cristina says
Thanks Audrey, I'll give you a feedback!
P.S. Have I told you about your book? I simply love it, it is so helpful for me, as a beginner I really learned so much. Thank you!
Audrey says
Aw, so happy to hear that :) . And yes, I'd definitely love to hear how you go!
roselle angwin says
Wow. Thank you. If your site is all vegan I'd like to link to it; and might I use this recipe - credited and linked of course - on my vegan site?
★★★★★
Audrey says
Hi Roselle,
Thank you so much! Yes, all the recipes here are vegan, so feel free to link if you'd like.
As for the recipe, I prefer to keep them exclusive to my blog as opposed to re-posted elsewhere. You're welcome to link to it though if you'd like.
Thanks a bunch!
roselle angwin says
Thanks, Audrey. I'll do that - link to your blog and also to this fabulous recipe. I understand perfectly re not reposting.
★★★★★
Audrey says
Great, thank you so much, Roselle! ♥
Amber says
Hello, can I use a strong cold brew coffee concentrate instead of coffee powder? Thank u! Cannot wait to try this!
Audrey says
Hi Amber, I suppose it depends on how strong it is -- and whether it's really strong enough for you :). I used to use brewed coffee in the older version of this recipe, so it can definitely work. I would replace the 2 tbsp water in the base with the coffee, and the plant milk with the brew in the chocolate mousse layer. Enjoy it!
Cheryl says
Hi what can I use in place of coconut ?
Audrey says
Hi Cheryl,
You can use melted cacao butter -- measure for measure. It will give it a stronger chocolate taste too. That's the closest substitute to coconut oil in raw treats, and so long as it's a chocolate-based dessert you're good to go. If you're not familiar with cacao butter, you can find many brands on Amazon or in some health food shops.
amber says
This tirimisu was so easy and fun to make, not to mention absolutely delicious! I had to make a dessert at Christmas for people with health issues, but also enjoyable to others without. It was a huge hit! Thank you so much for all your wonderful recipes! I can't wait to try more!
★★★★★
Audrey says
Amber thank you for the amazing feedback once again! So happy to hear it went over well at Christmas! Best kind of feedback for me is hearing people with health issues or food sensitivities having something like this to enjoy! <3
Evi @ greenevi says
Oh, no! I didn't plan to go to supermarket anymore, I have the whole Christmas menu planned already, but I think I have to go to get some dates still quickly and make this beauty. My mom used to make tiramisu for Christmas, but I haven't had any in ages and I miss it so much. I tried some vegan versions, but none of them impressed me. But this one, gosh, absolutely incredible!
Happy holidays, Audrey!
★★★★★
Audrey says
Thank you so much, Evi! I hope you had a good Christmas ♥♥♥
Natalie | Feasting on Fruit says
Still magnificent! It's so neat how we never stop learning and refining and simplifying, and then look back on old recipes and wonder what the heck we were thinking haha! After all the cake making for Unconventional Treats I'm sure you know all the tricks. I was happily surprised at how relatively simple the cakes in there were, I was expecting much longer ingredients lists actually. Anyways, the new one looks just as amazing...well actually a little cuter because it's mini :)
Audrey says
Oh, man, so many of those "what the heck was I thinking moments?!" all the time... I think the original was so complicated because I kept thinking in terms of substitutions for the original ingredients, rather than my current "what's this dessert all about? Let's do this!" approach.
Rebecca @ Strength and Sunshine says
Stunning update Audrey!!!
I don't think I've ever had Tiramisu! Let alone a lovely raw vegan one! :O
Audrey says
Never?! o.O
Mara says
Hi Audrey,
first, let me say I looove your site and your recipes! I discovered your blog just a few hours ago and have probably put 99% of it on my need-to-bake-that-list! :D
But I have a question considering the tiramisu: how much are two cans of coconut milk? I'm from Germany and here there are lots different can sizes!
Have a great evening!
Audrey says
Hi Mara,
Thanks so much! :) So glad you're enjoying browsing through the recipes.
Here the standard coconut milk can size is 400ml.
Enjoy the cake!
Amanda West says
This is so fantastic! I looooove that chocolate filling. Oh my goodness. What a texture and taste! So, I ran out of walnuts, thinking I would have enough but I definitely didn't. I had to switch to pecans for about 1/4 of the crust and then ran out of pecans and had to use blanched almonds with pecans for the chocolate filling. It was great though. I will just be more prepared for next time! It is a lot of work but you can taste all the work that goes into it! :-)
★★★★★
Audrey says
Amanda, I'm so happy to hear that -- and while you're substitution situation made me smile, I'm so happy you weren't afraid to switch things up. That's how I discover the best recipes sometimes :) I definitely agree -- worth the effort. One of my favorite cakes! Appreciate you sharing.
Dawn says
Would the deglet noor dates work as well? Any adjustments needed if using?
Audrey says
Hi Dawn,
Deglet noor dates would work just fine here. The main thing is that they need to be soft {which is the main reason I prefer Medjool dates -- they're usually naturally softer}, so if the seem on the dry side pre-soak them in hot water for about 15 minutes to re-hydrate them. Otherwise no adjustments -- the amounts are interchangeable cup-for-cup.
joanne says
Would Barhi dates work as well? They have a caramel flavor and are smaller, but soft. Or would it be better to stick with Medjool dates?
I'm prepping to make this tomorrow.. reading all the comments and making up my grocery list.
Audrey says
The main thing with the dates is that they should be very soft / moist. I find medjool dates to work best for that reason. Barhi can have a slightly tougher / drier outer shell sometimes as compared to medjool, which may add a bit of a "texture" to the cake. If you can't find medjool though, soft barhi or another soft dried date variety will be fine too. And if you can't find soft dates, you can always soak them in warm water first to rehydrate them (though you'll need to then adjust the sweetness of the recipe a bit, as they lose some of their sweetness in the water; and of course be sure to strain them first and discard the soaking water).
Aire says
I just made myself vanilla layer cream with strawberries. Omg...people you have to try it...
Audrey says
Aw, so happy you were able to enjoy this -- it is a wonderful topping on its own and definitely tastes amazing with strawberries -- in fact I've got a strawberry version in the works ;) Thank you for taking the time to share!
Prosper says
This really looks delicious! We also just recently tried a vegan tiramisu in our blog http://bit.ly/1IDdzO9 - but we made it completly different
Audrey says
Thanks so much. Can't wait to see your version!
Anna says
This cake looks absolutely amazing!! I will make it for my mum this mother's day :) However, she doesn't really like frozen cake so I was wondering if you have to freeze the cake at all? Is it not enough to just chill it in the fridge? The agar would hold it together anyway wouldn't it?
Thank you soo much, I have been looking for this recipe for ages! :)
Audrey says
Hi Anna,
So sorry for the delayed reply -- I'm traveling and haven't had internet access for a few days. The cake is fine to serve out of the fridge. I'd still freeze it initially just to ensure it sets fully but then once it's set I'd transfer it and store it in the fridge for serving. I know Mothers' Day is today -- not sure if you had a chance to make the cake already, but I hope your mom enjoys it if you did! :)
Jana @ Vegan Glutenfre Monster says
Audrey! I haven't seen this recipe of yours yet. Oh well, it looks (as usual) spectacular! Congratulations on being featured on yahoo! You rock! :)
★★★★★
Audrey says
Thank you, Jana! I'm so happy about the feature -- glad this cake is getting some love :)
joanne says
This cake looks fantastic and I'm going to attempt making it in a few days. I was curious about what you wrote regarding the alternative to using canned full fat coconut milk if a raw version was desired by using raw coconut cream. I'm confused because I thought the coconut milk in the can was raw.. can you please clarify the difference? Also, is the cocoa powder in your recipe the same as raw cacao powder? Is it necessary to line the bottom of the pan with parchment paper? Thanks!
Audrey says
Thanks so much, Joanne!
About the coconut cream -- it's a bit of a grey area, as some consider it raw and some don't. Although canned coconut cream is generally not pasteurized {it's apparently sometimes heated, but allegedly not above 110F}, many companies add additives and preservatives to their product {which would be listed on the label}, and also very little is known about how each company actually prepares it {so if they do heat it higher than 110 for some reason, you wouldn't know it unless you contact the specific company to find out -- though most likely, as I mentioned, it would be fine as apparently most companies don't exceed the 110F threshold}, so if you're ok with all that, then canned coconut cream with minimal additives would work fine {I'm personally fine with that}, but if you're a strict raw foodist, you can easily make your own raw coconut cream for the purpose {here's a good recipe for it}.
I didn't line my pan with parchment and it worked fine -- the cake came off the pan very cleanly. It couldn't hurt lining it though if you are at all concerned.
And yes, for a raw version I would use raw cacao powder -- it tastes much better than regular cocoa powder too :) . Thanks for pointing it out, I added that as a note to the recipe for clarity.
Enjoy the cake! :) And don't hesitate to ask if you have any further questions.
Thatgirlcookshealthy says
Yummy, I could easily eat the screen of my laptop.
Audrey says
Thanks! Glad you like it :)
Nicole says
Hi, this looks sooo yummy. How can I substitute the agar agar? My daughter is on scd. I can manage the rest of non scd ingredients but I need your help with agar agar. Thx
Audrey says
Hi Nicole,
So sorry, just noticed my response to your question didn't get published for some odd reason! Hope it's not too late:
You can just skip the agar agar altogether. It helps with the texture a bit, but it's not essential. Just make sure you keep the cake chilled up until serving time. If you're not vegan, you can try substituting a bit of unflavored gelatin, though I haven't tried it personally.
Jacinta says
Hi! Your tiramisu looks AMAZING! Two questions: first, I have agar powder (not flakes) and I think I can sub 2 tsp agar powder for the 2 TBS flakes--do you know if this is right? Second, what is raw ground vanilla? Is it the same thing as vanilla extract, and if not, can I use vanilla extract instead? Thank you so much!
Audrey says
Hi Jacinta -- thanks so much! :)
For the agar -- yes, 2 tbsp flakes = 2 tsp powder. Same amount of water (or coconut water) though for both (1/2 cup).
Raw ground vanilla is literally a ground up vanilla bean. I love using it because of the amazingly intense flavor it has (compared to the extract). If you don't have any though, the next best alternative is to scrape out the contents of a vanilla bean pod (they usually sell those at regular grocery stores in the spice section or in the baking section -- this has a really nice flavor as well). If you can't lay your hands on either the ground vanilla or the vanilla pods, then pure vanilla extract would work just fine too.
Enjoy it! :)
Lisa | Mummy Made.It says
What a beautiful cake. It does not look like a healthier option at all!
Audrey says
Thanks so much Lisa! I'm so always happy when healthier desserts don't compromise the taste or look of the treat. I think the best part is that the "impressive" look of this type of cake is so easy to achieve -- you just pour batter in layers and freeze, but the result looks like you've worked really hard for it ;)
deb says
YUMMMMMMMY! i'm not even a vegan and i can't wait until i make this. wish i had time to open a small bakery (too much red tape, and a town that is not business friendly,even though they say they are); we have lots of 7th day adventist/vegans in my town who would love to have this type of food available.
Audrey says
Thanks deb! That's what I love about raw cakes too -- most people will love them, regardless of whether they are vegan or not; the wholesome ingredients make up the entire flavor. Enjoy it!
Laura@Baking in Pyjamas says
What a beautiful cheesecake, it looks and sounds super yummy. This has been featured as one of my favourites over at Sweet and Savoury Sunday. Stop by, grab a button and link up again with us this week. Have a great day!
Audrey says
Hi Laura -- thanks SOOO much! :) See you over at Sweet & Savoury Sunday!
Adrienne @ Whole New Mom says
I am speechless. I've never even had tiramisu!!! Got any ideas of how I can recreate the lady fingers without the dates? That's where I am stumped :). Thanks Audrey!
Audrey says
Hey Adrienne,
Not sure if you can do figs or prunes, but those will work well. Otherwise, for a very low sugar version, here's what I'm thinking -- the dates provide a stickiness, moisture, and sweeteness. So for stickiness and moisture, maybe try a bit of sweet potato puree mixed with xylitol or stevia? Another idea is to use some coconut butter + stevia/xylitol. I haven't tried this, but it seems like it would work well to me. If you do get to try it out, let me know how it works out -- I'd love to know! The thing with this type of recipe is that you can pretty much taste if something works or not right away, so whatever you try, just give it a taste and see how you like it and adjust as necessary.
Karen says
That looks decadent and delicious. I can't have coffee. I know I could sub cocoa or chocolate 'milk' but I'm wondering about using orange juice instead. I don't see why it wouldn't work and the flavor should be amazing.... What do you think?
Karen PK Morris says
You can't have coffee or you can't have caffeine? You could always do decaf and keep in mind, the whole cake has only 3/4 cup, so that comes out to only a couple tablespoons per serving :)
Audrey says
Good idea. Decaf would definitely work well in this cake too.
Audrey says
Hi Karen,
I haven't tried it personally, but I think that could be a very interesting flavor combination and I don't see why it wouldn't work! I love chocolate and orange together. Let me know how it goes if you give it a go -- I'm so curious how it'll come out!
Kathleen says
Hi Karen, This may have been suggested already but we use an herbal coffee substitute from Teeccino. Personally, I love it. I brew it as strong coffee for recipes and making iced coffee at home. Plus, we make almost raw mocha smoothies with the grounds once the weather gets warm! I put a link below to the flavor I normally buy, but you'll see they have many. We do zero caffeine, I cannot handle it, so this has saved me many times! Enjoy!
http://teeccino.com/product/122/Vanilla-Nut-11-oz-Bag.html
Audrey says
Hi Kathleen, thanks for the additional suggestion for Karen.
I think Teeccino is a great alternative for a coffee substitute and would definitely work here. BUT {and it's a big potential BUT here} it is NOT gluten-free as it contains barley, so for anyone who is on a gluten-free diet this won't work. Teeccino currently only has one flavor that is gluten-free, so that one can be used here safely {and it's actually quite delicious!}, but the rest is only safe for those not gluten or grain-intolerant.
Just wanted to put it out here as someone who is gluten-free I accidentally got very ill from drinking their regular coffee substitute before -- definitely delicious, but not worth the side-effects for those who can't consume gluten ;). Though the one type they have that's certified GF is very good and I hope they come out with more options in the future too.
Veronica says
Fantastic recipe! I made all three layers in the vitamix. The lady finger layer was too pasty in the vitamix but it had perfect flavor. I will try using a food processor next time to avoid over processing the walnuts for the base layer. My husband actually said he liked this better than real tiramisu. We also shared this with my best friend from college and her family, and they loved it. The kids thought they were eating ice cream cake! That was quite a treat for my son who can't have dairy to get to enjoy something that has been off limits. Thanks again for sharing your recipes!
Audrey says
Hi Veronica -- I'm SOOO happy to hear you and your family liked it! :) And thanks for sharing the feedback about the base layer int he Vitamix. I can see how it can get too pasty if over-processed, but I'm glad it still worked out so well. That's my favorite part about raw (or nearly raw) cakes -- you put the best ingredients into them, and it's hard to get a bad end result -- even if it's a mess, it'll still almost always taste incredible ;)
CL says
This looks amazing! Just wondering how heavy it is (nuts and dates and coconut milk isn't something that would take me lightly KWIM?) and it seems like it would be very pricey?
Audrey says
Thanks CL! Raw (or nearly raw) cakes do tend to be more nutrient dense, but I couldn't taste that denseness in this cake. It felt more light and fluffy when I had it out of the fridge, like a mousse cake. I made it this large for a special occasion, but I normally tend to make raw cakes in a 6" round springform pan and I think that's what I'd definitely do next time. That means using only 1/3 of the ingredients, so it would save on cost and would also make it so you can enjoy smaller slices of a healthier dessert without the guilt ;)
joanne says
I'm not great at math, but had read elsewhere that a 6" round springform pan was about half of a 9" pan, so wouldn't you halve the recipe, and not use only 1/3 of the ingredients? Of course, the person who wrote that could be wrong, so I'm just clarifying for myself when I use a 6" pan. Thanks!
Audrey says
Hi Joanne,
Good question. I normally recommend the 9" proportions to be halved for a 6" cake in all my recipes {I a deep 6" springform pan on a regular basis}, so you are correct in your conversion estimate there in general. This cake in 9" was quite tall however, unlike most of the raw 9" cakes I make or have seen. My concern therefore is that halving the ingredients might be too much for a 6" pan based on its volume capacity {and I normally use a deep pan, like this one}. A third of the ingredients therefore seems to be just right in the case of this cake.
Greg says
A 9" round pan is 2.25 times larger than a 6" round pan.
I know you said you are not great with math, but I'll try anyhow. Since we're comparing two areas the math can be simplified to something like this if we are trying to put the current 6" round pan recipe into a 9" pan:
9² ÷ 6²
9 * 9 = 81
6 * 6 = 36
81 ÷ 36 = 2.25
So since the current recipe is for a 6" round pan, you'd need to multiply all ingredients by 2.25.
If you had a recipe that asked for a 5" pan and you wanted to make it for a 10" pan you would end up with:
10² ÷ 5²
10 * 10 = 100
5 * 5 = 25
100 ÷ 25 = 4
So you'd need to multiply the ingredients by 4.
Of course, with any of this if you're baking something this can get a bit more complicated since the cooking times and temperatures may need to be adjusted based on size.
Audrey says
Hi Greg,
Just wanted to put out there that baking pans come in more or less standard sizes, and some sizes have a different wall height (the 6" pans and 9" pans have a higher wall height generally), so the calculation would need to be by volume of the different pans.
So while a 6" pan recipe could be doubled for a 9" cake (or tripled for a super tall cake), the 5" pan recipe would not convert well into a 10" pan if multiplied by 4 (a 5" pan has a volume of about 1 1/2 cups of liquid only -- they're tiny and have short walls).
Shirley @ gfe & All Gluten-Free Desserts says
Audrey--This cake looks BEYOND INCREDIBLE! Thanks so much for sharing it on Gluten-Free Wednesdays! :-) FYI--Oats are still shown in the directions. I suspect those were one of the ingredients you changed when you made this recipe paleo. Just wanted to give you a heads up as I've shared this link on FB and don't want anyone to fuss at either of us. ;-)
xo,
Shirley
Audrey says
Thanks so much, Shirley. I must have missed the oats again then -- sheesh :). Going to fix that now. Thanks for the heads up.
Audrey says
Thanks so much, Shirley! I must have missed the oats again then -- sheesh :). Going to fix that now. Thanks for the heads up and for sharing the recipe.
Melissa says
This looks amazing! I needed something like this to take to a party this Saturday. Perfect timing! Thank you!
Audrey says
Glad I could help, Melissa! Enjoy it :)
Trish says
What would be the best substitution for the walnuts? I like them, but they don't like me!
Audrey says
Hi Trish,
Not sure if you can do any of these nuts, but I would use pecans as a first choice, or some almonds or brazil nuts. I think pecans in the "ladyfingers" layer would work best because of their texture, and then for the chocolate mousse layer you can use any of the nuts above (or a combination), or just more pecans. I bet that would be yummy! Let me know if you give any of these alternatives a go -- I'd love to hear how it turns out!
Trish says
Thanks! I can't have almonds either, but I think pecans are okay. Will try it sometime and let you know. I only bake on special occasions, so it might not be soon!
Audrey says
Sure, no worries, Trish :) I hope it works out whenever you try it. I think pecans would be awesome in this.
Lani says
Wow this sounds so good, I'm going to try it tomorrow, just wondering where the oats are in the ladyfinger ingredients? Or is this recipe good to use and the oats were omitted? I don't want to get anything wrong! Thanks :-)
Audrey says
Hi Lani. Sorry about that. I put a note at the end of the recipe explaining that I updated it to fit the paleo diet, but I forgot to update the instructions. I'll fix that now. The cake tastes much better using just walnuts in place of some oats. Hope you like it! :)
BJMarley says
Is there something else that I can use instead of cashews? This looks so delicious, but I don't want to be using an auto-inject anti-allergy pen.
Audrey says
Gosh, the cake is good, but definitely not worth an anti-allergy jab :) . Too bad about the cashew allergy, but having tons of food restrictions myself I can relate. Macadamia nuts are the closest substitute and will work really well. Can you have those? Or no nuts in general?
Pam says
Well, it looks pretty good to me, and I'm interested in paleo gluten-free baking. But I can't have ANY nuts (except coconut, which isn't a nut), or any bean products. I am pretty good at GF baking with the dairy still included, but I haven't tried any paleo, mostly because the recipes are heavy on nut products. Do you have a suggestion for substitutions in this for the walnuts and cashews that aren't other nuts? Just curious. Thanks!
(I'm GF, plus allergic to all nuts, beans (including peanuts and soy), oats, eggs, pork, melons, squash, eggplant, fish, shellfish, pineapple, bell peppers, avocados, parsnips, mushrooms, & strawberries...
Audrey says
Hi Pam, no worries. I've got so many foods off my list too, and you're right paleo can be pretty nut-heavy. You didn't mention it, but can you do sunflower seeds?
There is a really wonderful product I use frequently as a nut substitute in many recipes -- dried white mulberries {you can see them as a topping on this cake so you know what they look like -- and that cake might be up your alley too ;) }. They are very dry and sort of crunchy/chewy and when ground up have the consistency of ground nuts. They would work wonderfully well as a substitute for the walnuts in the base of this cake.
For the chocolate and vanilla cream layers it's a little bit more tricky because the nuts used there are ground up into a super smooth consistency -- something you can't do with mulberries. So I would suggest replacing the walnuts and cashews in those layers with sunflower seeds. If those are not an option, let me know and I'll try to make other substitution ideas.
Hope these suggestions can help you enjoy this cake! :)