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Vegan Chestnut Tiramisu

Happy New Year! The holidays may be over, and you may want to go on a cleanse, but before you do I urge you to give this vegan chestnut tiramisu a try! Filled with all the traditional flavors and ingredients of a tiramisu, this vegan version is sure to be a crowd-pleaser for all your holiday parties. 

I’ve always been a big fan of tiramisu as a vegan and before giving up animal products. When Rika from Vegan Miam asked me to do a guest post for her blog I took it as my opportunity to start experimenting with different flavors of this fabulous Italian dessert. First I tried pumpkin, then came sweet potato, and next on my list was chestnut. While I adored all three flavors, the chestnut stood out to me for it’s nuttiness, inherent richness, and comfort quality. I’ve shared this dessert with quite a few friends, and even took it with me to the family Thanksgiving dinner. It’s been a hit every time! I’m looking forward to making it throughout 2015 as well! Let me know if you also enjoyed this vegan chestnut tiramisu.

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Chestnut Tiramisu

By: Jenné
Allow for overnight setting for some of the ingredients in this vegan tiramisu. The dessert actually tastes better as the days go by, so if you have time make it up to 2 days before serving. Recipe adapted from Chloe Coscarelli's Pumpkin Tiramisu recipe.
Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 8


Chestnut Creme

  • cup arrowroot or organic cornstarch
  • ¼ cup water
  • 1 cup canned coconut milk, full fat
  • 1 cup chestnut puree
  • ¾ cup maple syrup 1 tsp cinnamon
  • ½ tsp nutmeg


  • cup all-purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup + 2 tbsp soy milk
  • ½ cup canola oil
  • 2 tbsp apple cider vinegar or white vinegar
  • ½ tbsp almond or vanilla extract


  • ½ cup amaretto
  • ¼ cup water
  • 4 tablespoons instant espresso
  • 12 ounces semisweet chocolate chips, dairy-free, ground in a food processor or finely 2 tbsp powdered sugar (optional)


Chestnut Creme

  • In a small mixing bowl, stir together the arrowroot and water. Set aside while you work on the other ingredients.
  • In a small sauce pot bring the coconut milk to a simmer, then add the chestnut puree (which you’ll have to mash with a fork to soften), maple syrup, cinnamon and nutmeg.
  • Whisk to combine the ingredients.
  • Slowly whisk in the arrowroot liquid, and continue to whisk for a few minutes as it begins to thicken. Once thick, remove the cream from the heat, and pour it into a mixing bowl and allow to cool for 15 minutes.
  • Once cool place plastic wrap over the cream––allowing the wrap to press directly to the cream––and set in the refrigerator for at least one hour.


  • Preheat oven to 350°F and grease a 9-inch round cake pan.
  • Whisk together your dry ingredients in a mixing bowl, then set them aside to whisk together your wet ingredients.
  • Slowly pour the wet into the dry, and stir to combine. Be careful not to overmix the ingredients.
  • Pour the batter into your greased cake pan, and bake for 25 minutes.
  • Test the doneness of the cake with a toothpick.
  • Allow to cool for at least a half an hour.

Espresso Soak

  • Place the Amaretto, water, and espresso in a jar and cover tightly with a lid.
  • Shake to combine the ingredients and help the espresso melt. If you don’t have a jar with a lid, simply stir the ingredients in a bowl until the espresso has melted.
  • To assemble the tiramisu
  • Remove the cake from the cake pan, and cut in half into semi-circles.
  • Then turn each semi-circle into two layers by halving them horizontally.
  • Place the bottom semi-circles back into the cake pan, then drizzle about 1/4 cup of the espresso soak over the cake.
  • Spread the chestnut cream over the cake, covering it completely, then sprinkle the chocolate chips over that.
  • Repeat this with the second layer of cake, espresso soak, and chestnut cream.
  • Finish the tiramisu off with ground espresso beans or ground instant espresso.
  • Serve immediately with a sprinkle of powdered sugar, or allow it to set overnight.
Like this recipe? Rate and comment below!


I’m wishing you a 2015 filled with fabulous food, abundant joy, and so much love. xo

Vegan Chestnut Tiramisu

About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

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  1. Hi! I am new to your blog and I’m looking forward to making this wonderful dessert. What oil would you use in place of Canola Oil? I stopped using this oil for a while now. Thanks!!

    1. Hi Sondra! Thanks so much for reading my blog 🙂 You could use coconut oil in place. Would that work?

  2. I’m so excited to try this! Chestnut puree is a new ingredient for me, do you use the canned variety, or make your own?
    Alex @

    1. This is a winner Alex 🙂 I buy the chestnut puree in a jar or can at Whole Foods. I recommend stirring left over puree into pancakes, waffles, or porridge.
      Let me know how you like it!