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Healthy Tiramisu Recipe

4.90 from 19 votes

I’ve been holding on to this healthy tiramisu recipe for over a year, and I’m excited to finally get to share it. If you try the recipe, I hope you will love it as much as we do.

Vegan Tiramisu Recipe

It is rich, creamy, and incredibly light – all for under 100 calories!

Eight years ago, I was given the incredible opportunity to spend Christmas in Italy.

We have cousins who run a hotel in a quaint beach town on the Italian coast, and even though they’d never met us before our trip, they completely showered us with hospitality.

Christmas that year was unlike any other I’ve ever experienced.

The #1 rule I learned for surviving an Italian gathering: If someone puts the most delicious food of your life down in front of you and then asks if you’d like seconds, your answer should always be NO.

Healthy Tiramisu: light, rich, and creamy... all for under 100 calories:

There will be at least 7 more courses to come, not including dessert.

So you had better save room.

But each course will be so enticing that, despite your best efforts, you will quickly abandon this rule. The meal will consist of over three hours of relaxing, conversing with family and friends, drinking, and stuffing yourself so completely that you’ll be convinced you couldn’t possibly fit in dessert. Yet when the tiramisu comes around, you will find yourself saying, “Just one bite.”

And then another…

Vegan Tiramisu
Tiramisu that is actually GOOD for you!

And then another…

If you’re anything like me, you can always find room for tiramisu.

Secretly Vegan Healthy Tiramisu Recipe
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Healthy Tiramisu

This rich and deliciously creamy Tiramisu recipe is a healthy version of the classic.
Cook Time 25 minutes
Total Time 25 minutes
Yield 4 – 8 servings
4.9 from 19 votes


  • 2 tbsp oil or milk of choice
  • 1/2 cup silken tofu or coconut cream
  • 2 tsp pure vanilla extract
  • 1 egg or flax egg
  • 1/2 cup spelt, gf ap, or white flour
  • 1/4 tsp each: salt and baking soda
  • 1/3 cup sugar of choice or xylitol

Filling Ingredients:

  • 3/4 cup silken tofu or coconut cream
  • 3/4 cup cream cheese or vegan cream cheese
  • 1/2 tsp lemon juice
  • 1/4 tsp pure vanilla extract
  • 2 tbsp powdered sugar or erythritol
  • 3 1/2 tbsp espresso (or 3 1/2 tbsp water mixed with just over 1 tbsp instant coffee)
  • optional 1 1/2 tbsp rum or a few drops rum extract
  • optional cocoa for dusting on top


  • Preheat oven to 350 F and grease an 8×8 square pan. Set aside. In a medium mixing bowl, whisk together the first 4 ingredients. In a separate bowl, combine all remaining cake ingredients and stir very well. Pour wet into dry and stir until just evenly combined, then pour into the prepared pan. Bake 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Meanwhile, make the filling by blending the first 5 filling ingredients. (You will not use all of the cream in the Tiramisu, but it’s best to make a full batch for smooth blending.) Stir the espresso and rum in a small dish.
    To make the Healthy Tiramisu: Line a 9×5 loaf pan with plastic wrap. Cut the cake in half, placing one half  in the bottom of the loaf pan. Brush with some of the espresso, then smooth on a layer of cream. Place the other half of the cake on top, then cover with the rest of the espresso and another layer of cream. Refrigerate at least 5 hours before serving to let the espresso sink into the cake layers. Before serving, dust with cocoa if desired. Makes 4 big servings or 8 squares.
    View Nutrition Facts


Also be sure to try these Sweet Potato Brownies.

Have you made this recipe?

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Published on March 27, 2014

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  1. janae @ bring joy says

    Katie, are you part Italian?

    Our gatherings are always loud, because I come from a big family, & even bigger extended family. Lots of kids running around, & lots of dessert!

    (This tiramasu looks so wonderful, btw!)

  2. Leah @ goodnightcheese says

    I come from a small family and only one person is under 16, so our gatherings are fairly quiet. I guess in 10 years they’ll be much louder!

    That tiramisu looks so crazy moist! Are the pictures for the sugar added version or sugar substitute?

  3. Wren says

    Katiiiie! How could you have been holding onto this recipe for so long? I’m //desperate// for a healthy version of tiramisu (it’s a sickness), and this looks so delicious I may need to pick up some of those ingredients on my way home from work and make it //tonight.//

  4. Alexe @ Keys to the Cucina says

    This recipe looks gorgeous and I’ve definitely got to try it. Though I’m Italian, I’ve never made homemade tiramisu but your recipe is so approachable so I may try it out. My family gatherings are loud, funny, inappropriate and amazing, we don’t understand how to do the whole “quiet and reserved” thing 😉

  5. George Lin says

    We’re pretty reserved on the whole, although I suppose it depends on who goes to the gather or more precisely, who your’re looking at.

  6. Elaine says

    Perfect timing, Katie! I never post anything on anyone’s blog but had to today because I’ve been looking for a healthier version (& dairy free) of tiramisu for our wedding anniversary this weekend. It’s my husband’s favorite dessert-actually the only sweet thing he craves. Crazy, right? Thank you so much for posting this & all of your other delicious recipes for our family to enjoy!

  7. Jules @ WolfItDown says

    Ahhh tiramisu! One of my all time favourite desserts! I am lucky enough to have an Italian uncle and thus an auntie who has adopted the skills of making the most scrumptious tiramisu Italian style! This healthy option would be a great excuse to have it more often though 😀 x

  8. Emilylovesraisins says

    Healthy tiramisu!!! WHY have you been keeping this secret for so long?! (Jk, I’m not mad! Later is WAY better than never! 🙂 )
    Oh yeah, one question: if you use the yogurt instead of tofu, does it make it tangier? Should I add more sweetener? (I guess that was two questions, lol) Thanks!!!!! 🙂

  9. Alli says

    If I’m using Mori-Nu tofu (which I agree is totally the best), how many packages would I need for the cup and a fourth in the recipe?

  10. Mia (Mia in Germany) says

    This brings back my fondest memories of the vacations I spent at my Italian aunt’s house. You exactly describe how gatherings there used to be! Thanks for sharing your memories and that fantastic recipe!

  11. Ronnie says

    Katie, you are a LIFESAVER. I’m pregnant and had to go dairy-free for the pregnancy, and one of the things I have been grieving the loss of more than anything else is tiramisu! This sounds DELICIOUS–thank you thank you thank you!

  12. Lisa @bitesforbabies says

    What a brilliant idea! I love the idea of making tiramisu healthier…however, my husband would never agree with this recipe. He’s from Italy and there is NO messing with tiramisu, lol! I’d have to call it something else in order to convince him to eat it ;-)))

  13. Fawn @ Cowen Park Kitchen says

    I’m a sucker for Tiramisu–when I visited a friend’s family in rural Germany, they made a version with spiced applesauce as a base. It was sort of a more rustic, refreshing version (and probably healthier!) Mmm…

  14. Natalie Thomas says

    On my mom’s side, loud and crazy…we’ve gotten complaints before.
    On my dad’s side, calm and quiet.
    My dad’s family is from Virginia and my mom’s family is cajun from Louisiana, so I guess it fits.

  15. Lori says

    This looks amazing! I can’t have coffee, so would cocoa powder be a good sub for the coffee? And what about almond extract for the rum? If Katie or anybody else tries either of these, please post your results. Thanks!!

  16. Lisa H says

    Wonderful recipe! I have really missed tiramisu since I had to give up eggs. Thank you a hundred times over!
    How did you manage to travel in Italy without eating eggs? It’s in everything: pasta, sauces, desserts. We will be traveling to Europe this summer and I am dreading having to order at restaurants, as my egg allergy is something I don’t want to deal with during my vacation.

  17. Melissa @ Nourish By Melissa says

    I know what you mean about the neverending food at Italian family dinners! My family is Portuguese and it’s exactly the same! I’m always shocked when my grandmother comes out of the kitchen with yet ANOTHER course haha! Although I leave every family gathering, rolling like a ball on my overly stuffed tummy, it’s just sooo good! This recipe looks awesome by the way 🙂

  18. Kim @FITsique says

    Oh I love me some Tiramisu! I grew up in an italian area in New York and so the Italian restaurants were to die for. I distinctly remember going out with friends and only ordering Tiramisu!

  19. EVA says

    I STILL don’t know what tiramisu is…. it always looks different every time I see it, either in a bakery or a recipe. But honestly, yours looks the most scrumptious! I’ve never had the urge to try it, but now I’m hoping someone will make it with Bob’s gf and mail me a slice.

    My mom was one of ten, so our holiday family parties are filled to the bone and so loud it’s almost obnoxious! Actually, it is obnoxious. That’s why we sort of have a two-family limit if we want to go out to dinner.

    I’m jealous; I always wanted to be Italian because you people really know how to host!

  20. Christina says

    I’m not sure I can adequately describe how happy this makes me!!! Tiramisu is the only thing I’ve truly missed since going vegan several years ago. Katie, you may have outdone yourself. I now have plans this weekend and they’re spelled T-I-R-A-M-I-S-U! Thanks Katie! 🙂

  21. Luisa says

    Oh it looks so amazing!! I’m gonna do it today! 🙂
    I have a question: can carbs really make you fat? Because I’m against to eat carbs
    … but I think fruit can’t make fat.. do they?
    (Sorry my english isn’t the best 😉 I’m from germany )

  22. Bianca says

    I think I’ve said this before, but I’ll say it again: you are the Albert Einstein of healthy desserts! Tiramisu made healthy is like a dream come true… 😀 If I use the cashew cream for the filling, how much water would you suggest using? And would I need to add sweeteners and vanilla to it? Thanks!

  23. Steph says

    O.M.G that tiramisu looks to die for!!!
    As for my family gatherings- with over 20 cousins, I’d say they can sometimes be a little loud and crazy too 🙂

  24. Troy S. says

    As I am always tasked with making the family gathering desserts and since the family prefers…or needs to prefer…a more healthy alternative, this will have to be given a try for sure.
    Thank you for the inspiration.

  25. Helen says

    hey Katie… so I was walking around DC the other day and all of a sudden I spotted a familiar face…. i think i might have seen you xD I didn’t want to go up and ask cuz that would be awkward and weird but i totally fangirled 😀

  26. Bailew says

    I love tiramisu but have avoided it because of all the unhealthy stuff in it. I made your healthy version and it turned out delicious and definitely satisfied my cravings for tiramisu! It is the best recipe I have tasted so far from this website. I am planning to make ahead the cake part of it and save it in the freezer so I can easily assembly this again with just few more steps. Thanks for sharing!

  27. Kathryn says

    I made this last night and it was SO good! Super easy too, I thought it’d be more complicated…. My husband also loved it. Thanks for another winner 🙂

  28. Rebecca says

    Wow – this looks too god to be true! Just curious though, the nutritional information is per serving – does the recipe give 4 or 8 if these servings? So the total cake will be 4×69 or 8×68? Love your blog!

  29. Alanna says

    It has 4 servings, each about 70 calories… aka I can eat this WHOLE thing for only 210 calories. I mean, psh… what?

    • Alanna says

      Nevermind, lol. I saw “4 big servings” on this description and then 69 calories on the nutrition facts, didn’t see that the nutrition facts were based on 8 servings 😛

  30. Lisa says

    Hi Katie!

    First thanks so much for doing this blog–love all of your recipes!

    I can’t wait to make this tiramisu. Question: where do you buy the vegan creme cheese (I’m from California) and which brand do you use? It’s my first time using vegan cream cheese in baking and I’m not sure where to start.


  31. Mel says

    THANK YOU!!!! 😀 Tiramisu is one of my most favourite desserts, I have missed it since I had to cut out gluten, eggs and dairy!! I am wondering if there are any substitutes for the silken tofu (apart from yoghurt, which I also can’t have) – coconut cream? applesauce? Thanks so much for all your recipes, love them!! 🙂

  32. H says

    I’m not vegan or anything, and I was wondering- could you replace the cream cheese in the filling with ricotta? And I’d also like to ask- how much does all the tofu weigh? Just to buy the correct amount. Thanks, it looks fab!

  33. Julia says

    Hi Katie,

    I love your site! I lead a healthy cooking club at my university and I would like to make this recipe- however, we have to be sensitive to the common allergens, so tofu and cashew cream are both out as options. Is there anything else we can use for the filling? Thanks!

  34. Chelsea says

    Hi, there this looks great… Wondering though, what size pan am I supposed to be using? and if I want a larger cake, should I just double the recipe and instead of cutting cake in half and layering, I could layer the 2 cakes?

    • Unofficial CCK Helper says

      It states what size pan to use in the recipe. If you want to experiment with doubling the recipe, you can always try doing that but know that not all recipes can be doubled exactly.

  35. Laura says

    WHERE HAS THIS RECIPE BEEN ALL MY LIFE. Tiramisu is my favorite thing I think ever, but I’ve never known how to make it. You, as always, are my savior. (Also, we almost never have tofu around my house so I love that you list the alternatives!) thank you for fueling my baking addiction…. As always 🙂

  36. chiara says

    I definitely want to try your version…even though the real tiramisu is a raw dessert.
    And not healthy, for sure 😉

  37. Cat says

    Another amazing recipe! It was SO GOOD. Just wondering, how do you keep the cake part from going flat after it sits for a while? (That was the gf version btw.) Would it help to assemble it as you eat it? Even if it doesn’t I’m pretty sure nothing will stop me from making this again!

  38. Natalie says

    Hey Katie, I was wondering what kind of tofu to use for both the cream and the cake ? Meaning , should I use soft, firm, or extra firm for either cake or cream. Thank you !

  39. Roni says

    4 stars
    I tried this recipe out tonight, and it is delicious! I used all of the creme though, and my cake did not seem to rise as much as in the pictures. Still, a wonderful recipe for a classic Italian dessert!

  40. Katie says

    5 stars
    This look amazing Katie! I was just wondering which version you prefer – tofu or yogurt? And what are your nutrition and calorie count including? Is it the tofu? Does it include the stevia or sugar? Thank you!! I cannot wait to make it this weekend for Easter!

  41. Winnie says

    Why do u not have recipe print icon. I Hv several recipes but cannot print.
    Healthy ketchup, tirimusu , hummingbird cupcakes and several others I
    chose. I am a subscriber.
    Thank u.

    • Julie Dove says

      All of Katie’s recipes posted 2015 or later have print options. Most of the much older recipes sadly don’t, but all the new ones and future ones do/will.

  42. Jenna says

    I’ve made this recipe a few times now and every time the bread part turns out dense. It also seems to take a really long time to cook–I’ve been leaving it in the oven for close to 2x the time listed on the recipe and it still looks/feels underdone. Any tips on how to lighten it up/make it rise a bit more? Or other thoughts on what I might be doing wrong? The taste is incredible! Would love to get the texture down so that I can make this a go-to 🙂

    • Kathryn Crawley says

      Hey I agree had totally same experience! Any tips for the base.i did use bread flour though which perhaps resulted in a more dense base.i used bread flour and followed the other base ingredients exactly

      • CCK Media Team says

        Hi Kathryn, unfortunately bread flour is not the same thing as the flours called for and would yield a much denser result. Subbing sugar (which has bulk) with stevia (which doesn’t) will also change the entire makeup of the recipe. We are always happy when readers want to experiment, but there’s just no way for us to vouch for a substitution we haven’t tried.

  43. Qing says


    I have a couple of questions.

    2 tbsp milk of choice <— soy milk?
    1/2 cup silken tofu (or 1/2 cup plain yogurt and decrease milk by 1 tbsp) <— what kind of tofu should this be?
    3 tbsp xylitol or sugar of choice <— honey?
    1/16 tsp pure stevia or 2 additional tbsp sugar < — honey?

    3/4 cup cream cheese of choice (such as Tofutti or Daiya) <–philadephia cheese ok?
    pinch pure stevia OR 2 tbsp powdered sugar <–honey?


    • Jason Sanford says

      soy milk, yes. silken tofu, as it says. must be a granulated sugar (not liquid) in both instances, philadelphia ok.

  44. Liz says

    I actually “halved” this recipe in a mini loaf pan and made a little layer cake. It was so cute and delicious.

  45. Ashley says

    Hi Katie!
    Wanted to ask – for your cream cheese, would you recommend using a low-fat cream cheese? Or will it affect the texture of the cake? Also, under the tiramisu portion, could I sub all the sugar with my monk fruit sweetener instead? It’s a 1:1 ratio for swopping, and I would like to find out what you think about it!

    Thanks for all the recipes anyway, I’ve been eating your banana nice cream made with peanut butter for breakfast but made the mistake of refreezing it (must say I think the soft serve is much better!)
    I live for chocolates and sweet desserts and I’ve been wondering how to get them into my diet without clocking in extra EMPTY calories. So these recipes are AMAZING!!! thank you <3

    • Jason Sanford says

      You never know how a substitution will turn out unless you try, but be sure to report back for other readers if you do experiment!


  46. Hana de Wit says

    I should note that the cake was delicious! I just baked a quick chocolate cake as well and used the extra cream to frost the chocolate cake. We had plenty for 7 people to indulge!

  47. Mona says

    For the cake part, if I use the tofu option, would I need to process the wet ingredients through a blender to really blend in the tofu? I feel like it would stay pretty chunky using just a whisk.
    I made this recipe a couple years ago with the yogurt option and it was fantastic! Currently there’s snow prevention me from the grocery store so I’m limited to what I’ve got on hand, which sadly doesn’t include yogurt.

  48. Mary F says

    Hello. Thank you for sharing this recipe! I can’t find any silken tofu in my area so i used dessert tofu almond flavored- added tsp arrowroot to thicken- and am waiting to put it together!!! Curious to see if will turn out good and update.
    What would you suggest for anyone if they can’t find silken tofu??
    Thanks again,
    Mary F
    Brampton, ON

    • CCK Media Team says

      Hi! Soft tofu will work as well – sometimes in certain areas, it’s called soft instead of silken.

  49. Jaime Hislop says

    Hi, I did make this and the filling was nice (although I added a little more sugar). The cake however was flat as others have mentioned. To rectify this I made another one (had already made a double quantity) and made a 3 layer 8×8 cake. Coffee also didn’t soak in well because the cake was dense. Nevertheless, I think this recipe is nice it may just may need a couple small changes.

    Is an ingredient missing from the recipe? I ask because the method for the cake says combine the first five ingredients but there are only four liquid ingredients listed. Either this is an error in the method, or maybe there is an acidic liquid missing (vinegar or lemon juice) to react with the baking soda which may help the lift?

    Otherwise maybe baking powder is better for this recipe?

    • CCK Media Team says

      Hi, what specific ingredients did you use? And the cake part is not supposed to rise a lot because tiramisu is not generally something that rises a lot (if you look at the photos in the post, each layer is not thick). Thank you so much for letting us know about the typo – it should say the first four ingredients. The original version had flaxmeal and water listed separately instead of just saying “flax egg” to make it easier.

  50. Kaitlin says

    5 stars
    Made with tofu and Better Batter GF AP Flour. Cake was fluffier than I expected which was a pleasant surprise. Let sit overnight in the fridge and it’s way denser than normal tiramisu but the taste is scrumptious!
    For the whole thing, my nutrition came out to:
    1072 cal
    64g protein
    84g carbs
    53g fat

    1/4 of a serving was a decent dessert size for me!

  51. Angela says

    I used store-bought ladyfingers and the tofu-cream cheese filling from this recipe. It was fast and easy to make; maybe 15 minutes.

    It came out pretty good. The filling was denser than I was used to. Next time I will try light cream cheese and a mixer to whip some air into it.

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