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.
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.
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…
And then another…
If you’re anything like me, you can always find room for tiramisu.
Healthy Tiramisu
Ingredients
- 1/2 cup silken tofu or coconut cream
- 2 tbsp oil or milk of choice
- 2 tsp pure vanilla extract
- 1 egg or flax egg
- 1/2 cup flour (spelt, white, or gf all purpose)
- 1/4 tsp each: salt and baking soda
- 1/3 cup sugar 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
- 1/4 cup powdered sugar or erythritol
- 1/4 cup espresso or strong brewed coffee
- optional 1 tbsp rum or a few drops rum extract
- optional cocoa for dusting on top
Instructions
- 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. 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
Notes
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I wish I had all the ingredients with me right now – it looks so good! Can’t wait to try it.
I love tiramisu! This looks so yummy. Also the added coffee beans on top are a cute touch haha.
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 🙂
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!
nutrition info is based on 8 servings
It has 4 servings, each about 70 calories… aka I can eat this WHOLE thing for only 210 calories. I mean, psh… what?
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 😛
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.
Thanks!
Lisa
Whole Foods or some regular grocery stores. Look for Tofutti or Daiya.
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!! 🙂
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!
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!
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?
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.