Sometimes you just need a cute little vegan tiramisu mug cake for one. Like, now! Start this recipe now and you can have a fully dairy-free, egg free tiramisu dessert in less than 5 minutes! Also, you can customize it to make it gluten-free or sugar-free; this is YOUR tiramisu mug cake and there are no rules!
Click here for the printable recipe.
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Video Tutorial for Vegan Tiramisu Mug Cake
How to Make Vegan Tiramisu Mug Cake
In under 5 minutes, you’ll make and assemble vegan sponge cake, a rum-flavoured espresso cake soak, plus fluffy coconut cream. So get started by grabbing one or two mugs (one needs to be microwave safe), a fork or tiny whisk, and ingredients from your pantry.
Vanilla Sponge Mug Cake
Instead of ladyfinger biscuits, we’ll make a little vanilla sponge cake. Start by melting 1 tablespoon of vegan butter in a microwave safe mug or bowl; about 20 seconds on high).
Then add the rest of the wet ingredients: 1 tablespoon plant-based milk or water, 1 teaspoon apple cider vinegar (white vinegar is okay in a pinch), and a scant 1/8 teaspoon of vanilla extract.
In a separate cup, whisk the dry ingredients together: 3 tablespoons all-purpose flour, 1 1/2 tablespoons sugar, 1/8 teaspoon baking soda, and a small pinch of salt. To make this gluten-free, just replace regular all-purpose flour with a gluten-free one to one flour. My favourite is Bob’s Red Mill Gluten Free 1 to 1 Baking Flour as it tastes good with no weird flavours or texture.
If you want to make it sugar free, I recommend replacing the sugar with just 1 tablespoon of monkfruit with erythritol sweetener. When it comes to sugar free sweeteners, I find that less is more. And if you’re curious, my current go-to is Lakanto Classic.
Add the dry mixture to the wet mixture and mix just until combined. Please don’t overmix or the cake can become gummy instead of light and fluffy. You will see some leavening action immediately as the baking soda meets the acidic vinegar.
Microwave until the middle of the cake is just barely set; about 60 to 70 seconds. During that time, you can make the rum-flavoured espresso soak.
Rum-flavoured Espresso Soak
To make the soak, simply combine 1/2 teaspoon instant espresso powder, a scant 1/8 teaspoon of rum extract or artificial rum flavouring, and 2 tablespoons of hot water.
When your mug cake is cooked, you can either let it cool or move on to the next step. If you let it cool, the cake will be easy to remove and cut into cubes so you can make a very aesthetic layered tiramisu. But often when you want vegan tiramisu mug cake, you want it now. So feel free to just move on to the next step without waiting.
Drizzle the rum-flavoured espresso over the vanilla sponge and now you’re ready to make the fluffy whipped cream topping with chilled coconut cream.
Vegan Whipped Cream
In a mixing bowl, measure out 1/3 cup of chilled coconut cream. That’s the solid fat that floats to the top of the can of full fat coconut milk. Typically I buy Arroy-D Coconut Milk and store the cans in the fridge so it’s easy to make whipped coconut cream whenever the mood strikes. Whatever brand you choose, please don’t confuse it with coconut beverage or “light” coconut cream/milk.
Add 1 1/2 teaspoon of icing sugar and a scant 1/8 teaspoon of rum OR vanilla flavouring and beat until fluffy. If you don’t have icing sugar, regular granulated sugar is okay too but the whipped cream will be slightly softer. And if you want to use monkfruit and erythritol sweetener instead, stick to only 1 teaspoon instead of 1 1/2.
Assembling your Vegan Tiramisu Mug Cake
Simply top your soaked vanilla sponge with the coconut cream whip. Or, you can layer the sponge and cream how you like (for the ‘gram?) Finally, grab a vegan chocolate bar and use a knife or vegetable peeler to create chocolate shavings to finish off your Italian-inspired creation!
Enjoy your vegan tiramisu mug cake right away OR chill it in the fridge for 20 minutes so the flavours have time to meld and become even more delectable. Either way, you now have the power of tiramisu mug cake! Please use your power as responsibly or extravagantly as you like!
Printable Recipe for Vegan Tiramisu Mug Cake
Wet Cake Ingredients
- 1 tablespoon vegan butter
- 1 tablespoon plant-based milk
- 1 teaspoon apple cider vinegar
- 1/8 teaspoon vanilla extract
Dry Cake Ingredients
- 3 tablespoons all purpose flour (25g)
- 1 ½ tablespoons sugar OR 1 tablespoon monkfruit + erythritol sweetener
- 1/8 teaspoon baking soda
- pinch of salt
- 2 tablespoons hot water
- 1/2 teaspoon instant espresso powder
- 1/8 teaspoon rum flavouring
Cream and Chocolate
- 1/3 cup coconut cream, cold (80g)
- 1 ½ teaspoon icing sugar OR 1 tsp monkfruit + erythritol sweetener
- 1/8 teaspoon rum flavouring or vanilla extract
- 1/4 teaspoon dark chocolate shavings
- In a microwave safe mug, melt your vegan butter (about 20 seconds in the microwave). Add the wet ingredients and mix well with a fork or small whisk.
- In a separate cup, mix the dry ingredients together and whisk to combine. Add the dry mixture to the wet and mix until just combined. Do not overmix. Microwave for 60 to 70 seconds; until the middle of the cake is set.
- Meanwhile, combine hot water with ½ tsp espresso powder and ⅛ tsp rum extract.
- When the mug cake is ready, you can either let it cool completely OR just continue with the recipe for a warm tiramisu. If you let it cool, you can remove the cake and cube it for a layered tiramisu. Whichever you decide, the next step is to drizzle the rum-flavoured espresso over the cake.
- In a mixing bowl, combine the cold coconut cream, icing sugar OR sweetener, and vanilla extract. Beat until fluffy. Top your mug cake with the whipped coconut cream. Use a knife or vegetable peeler to create chocolate shavings, then add them to the mug cake to finish it off. You can chill it first for the absolute best flavour...OR just take a picture now, tag me on Instagram (@marystestkitchen) and enjoy!
For Gluten-Free Vegan Tiramisu Mug Cake
Use a gluten-free all purpose flour such as Bob's Red Mill Gluten Free 1 to 1 Baking Mix.
For Sugar-Free Vegan Tiramisu Mug Cake
Use your favourite sugar-free sweetener but amounts required may be reduced. I use Lakanto Classic Monkfruit with Erythritol and use only 1 Tbsp in the Dry Cake Ingredients and 1 tsp in the coconut whipped cream.
Amount Per Serving: Calories: 656Total Fat: 28gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 431mgCarbohydrates: 98gFiber: 1gSugar: 75gProtein: 4g
Nutritional Information automatically calculated by a plugin and may not be correct.