Easy Vegan Gluten Free Tiramisu | Sugar Free, No Bake, 4 Ingredients
The easiest tiramisu you'll ever make — just 4 main ingredients, no baking, no eggs, no dairy and no sugar. A whipped coconut coffee cream layered with coffee-soaked brown rice cakes and sweetened with monk fruit. Completely vegan, gluten free and sugar free, and it all comes together in the fridge.
Vegan gluten free tiramisu — creamy, coffee-soaked layers set entirely in the fridge, no eggs and no dairy
Why You'll Love This Recipe
If you've been hunting for a vegan gluten free tiramisu that actually tastes like the real thing — creamy, coffee-soaked and not the least bit sad — this is the one to save.
Ingredients You'll Need
(Full measurements in the recipe card below)
Ingredient Swaps and Substitutions
| Ingredient | Swap |
|---|---|
| Coconut cream | Chilled coconut milk (thick part only) works, but coconut cream whips thicker. For a higher-protein version, use whipped silken tofu or soy-based cream instead |
| Monk fruit | Erythritol or a stevia blend also keep it sugar free; maple or date syrup taste great but add sugar |
| Brown rice cakes | Gluten free ladyfingers or a gluten free oat sponge give a softer, more classic texture |
| Instant coffee | Strong brewed espresso, cooled, or decaf for a caffeine-free version |
| Cocoa powder | Cacao powder or a little grated dark chocolate (check it's sugar free) |
How to Make It — Step by Step
Chill the Coconut Cream
Chill the can of full-fat coconut cream for at least 3 to 4 hours or overnight — the longer the better. This lets the thick cream separate and firm up so it can whip.
Whip the Coconut Coffee Cream
Scoop the thick chilled coconut cream into a mixing bowl or stand mixer. Add 1.5 tsp of the coffee powder and the monk fruit. Whisk until you get soft peaks — don't expect stiff peaks. Return the cream to the fridge for 30 minutes.
Make the Coffee Soak
In another bowl, add the warm water and stir in the remaining 1.5 tsp coffee powder until dissolved. Let it cool slightly.
Soak & Layer
Dip each brown rice cake into the coffee for a few seconds only, then press it into the base of a glass. Top with a layer of the coconut coffee cream and a dusting of cocoa powder.
Repeat & Chill
Add a second layer of coffee-soaked rice cake and coconut cream. Chill in the fridge until set, then dust with cocoa just before serving.
Tips for the Best Result
After chilling, scoop out just the solid coconut cream at the top and leave the watery liquid behind. The thick part is what whips into soft peaks.
Coconut cream won't whip as stiff as dairy cream, and that's okay. Soft peaks hold their shape well enough once the dessert chills and sets.
Brown rice cakes absorb very fast. A few seconds in the coffee is plenty — over-soaking turns them mushy. Chill overnight so they soften evenly.
Like all tiramisu, this is better the next day. Make it the night before so the layers set and the flavours meld.
How to Store
Frequently Asked Questions
This recipe whips chilled full-fat coconut cream with coffee and monk fruit into a light, creamy layer that replaces mascarpone completely — dairy-free and vegan.
Completely. Traditional tiramisu uses raw eggs, but this version has none — the whipped coconut cream gives all the body with no eggs at all.
Yes — it's sweetened with monk fruit, which has no sugar, and plain brown rice cakes and unsweetened cocoa have no added sugar. Only a trace of natural sugar from the coconut remains.
Usually it's too warm, or you've included the watery liquid. Chill the can overnight, scoop out only the thick solid cream, and whip it cold. Expect soft peaks rather than stiff.
This coconut version is light and indulgent rather than high protein. For a higher-protein tiramisu, swap the coconut cream for whipped silken tofu or a soy-based cream — it changes the texture but adds protein.
Nutrition Per Serving
| Nutrient | Per Serving (1 of 4) |
|---|---|
| Calories | ~226 kcal |
| Protein | ~3g |
| Carbohydrates | ~17g |
| Fat | ~16g |
| Sugar | ~1g (trace, no added sugar) |
Calculated for 4 servings using full-fat coconut cream, monk fruit and brown rice cakes. Values are estimates and will vary with the exact brands you use.
Ingredients
Instructions
- Chill the coconut cream can 3–4 hours or overnight.
- Scoop the thick cream into a bowl; add 1.5 tsp coffee powder and monk fruit. Whisk to soft peaks. Chill 30 min.
- Stir the remaining 1.5 tsp coffee powder into the warm water; cool slightly.
- Dip rice cakes in coffee a few seconds; press into glasses. Top with cream and a dusting of cocoa.
- Repeat for a second layer.
- Chill until set. Dust with cocoa and serve.
▶ Watch Me Make It
See every step in action — how to whip chilled coconut cream into a coffee cream, soak the rice cakes and layer this easy vegan tiramisu, with no eggs, no dairy, no sugar and no oven.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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