Happy New Year! If you’re thinking about a post-holiday cleanse, hold off for one dessert: this vegan chestnut tiramisu. It captures the familiar, comforting flavors of traditional tiramisu while remaining entirely plant-based. Rich, nutty, and elegant, it’s a great treat for gatherings or a cozy night in.
I’ve loved tiramisu both before and after going vegan. When Rika from Vegan Miam invited me to share a guest post, I used the chance to experiment with seasonal variations. I tried pumpkin, sweet potato, and then chestnut. While each was lovely, chestnut stood out for its deep, warm nuttiness and natural richness. I’ve shared this dessert with friends and family—once even bringing it to Thanksgiving—and it’s always well received. If you try this vegan chestnut tiramisu, I hope you enjoy it as much as I do.
Chestnut Tiramisu
Ingredients
Chestnut Creme
- ⅓ cup arrowroot or organic cornstarch
- ¼ cup water
- 1 cup canned coconut milk, full fat
- 1 cup chestnut puree
- ¾ cup maple syrup and 1 tsp cinnamon
- ½ tsp nutmeg
Cake
- 1½ cup all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup soy milk + 2 tbsp
- ½ cup canola oil
- 2 tbsp apple cider vinegar or white vinegar
- ½ tbsp almond or vanilla extract
Espresso
- ½ cup amaretto
- ¼ cup water
- 4 tablespoons instant espresso
- 12 ounces semisweet chocolate chips, dairy-free, finely chopped
Instructions
Chestnut Creme
- In a small bowl, mix the arrowroot (or cornstarch) with water and set aside.
- Heat the coconut milk in a small saucepan until it begins to simmer. Add the chestnut puree (break it up with a fork if needed), maple syrup, cinnamon and nutmeg. Whisk to combine.
- Slowly whisk in the arrowroot mixture and continue whisking as the mixture thickens. When fully thickened, remove from heat and transfer to a mixing bowl to cool for 15 minutes.
- Cover the surface of the cream with plastic wrap so it touches the top, then chill in the refrigerator for at least one hour.
Cake
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- Whisk the dry ingredients together in a bowl. In a separate bowl, combine the wet ingredients.
- Pour the wet into the dry ingredients and stir gently until combined; avoid overmixing.
- Pour the batter into the prepared pan and bake about 25 minutes, or until a toothpick comes out clean.
- Allow the cake to cool for at least 30 minutes before assembling.
Espresso Soak & Assembly
- Combine the amaretto, water, and instant espresso in a jar and shake or stir until the espresso dissolves.
- Remove the cooled cake from the pan and cut it in half into semi-circles. Then slice each semi-circle horizontally to create two thin layers each.
- Place the bottom layers back in the cake pan and drizzle about 1/4 cup of the espresso soak over them.
- Spread half of the chestnut cream over the soaked cake layers, then sprinkle half of the chopped chocolate over the cream.
- Repeat with the remaining cake layers, espresso soak, chestnut cream, and chocolate. Finish by dusting with ground espresso or instant espresso powder.
- Serve immediately with a light dusting of powdered sugar, or cover and allow the tiramisu to set in the refrigerator overnight for deeper flavor.
Like this recipe? Rate and comment below!
Wishing you a year filled with great food, joy, and love. xo
