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A delicious Asian twist on classic tiramisu where coffee shuffles over to allow the flavors of green tea to shine


Matcha Vanilla Sheet Cake
  • 1/2 cup Soy Milk
  • 1 teaspoon Apple Cider Vinegar
  • 4 tablespoons Vegan Butter
  • 1/8 teaspoon salt
  • 6 tablespoons Sugar
  • 1 teaspoon Vanilla Extract
  • 1/2 cup + 2 Tablespoons Pastry Flour
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 cup Dried Fruit/Mixed Peel mix
Matcha Soaking Syrup
  • 3/4 cup Hot Water
  • 2 teaspoons Matcha Powder
  • 3 tablespoons Sugar
  • 1 tablespoon Whisky optional
Mascarpone Filling
  • 1 3/4 cup Raw Cashews no need to soak
  • 1/3 cup Agave Nectar
  • 1/3 cup Melted Coconut Oil
  • 1/4 teaspoon salt
  • Seeds of 1 Vanilla Bean Pod
  • 3/4 cup Soy Milk
Vanilla Cream
  • 1/4 cup Soy Milk
  • 1 tablespoon Melted Coconut Oil
Matcha Cream
  • 1 tablespoon Matcha Powder + 1/3 Cup Hot Water mixed and left to cool


  • Preheat oven to 175 degrees Celsius. Grease and line an 8×6 inch cookie sheet with baking paper. Set aside.
  • Whisk Soy Milk and Apple Cider Vinegar in a bowl set aside for 5 minutes to curdle. Sieve the Pastry Flour, Baking Powder, Baking Soda and Matcha Powder into a bowl. Set aside.
  • In another bowl, whisk Vegan Butter, Sugar and Salt till light and fluffy, about a minute. Whisk in the Vanilla Extract.
  • Alternate whisking in the Soy Milk mixture and dry ingredients, starting with 1/3 of the dry and ending with the last third of the dry mixture.
  • Spread mixture out onto prepared cookie sheet and bake for 20 minutes, or until cooked through. It’s okay if you over bake it slightly, it doesn’t make a difference.
  • Meanwhile, prepare Soaking Syrup. Mix Matcha Powder, Hot Water and Sugar together till the sugar has dissolved. Set aside.
  • To prepare the Vegan Mascarpone Filling, in a high-speed blender, combine Cashews, Agave, Coconut Oil, Salt, Vanilla and Soy Milk. Blend thoroughly until smooth and silky.
  • Divide mixture into half. For Vanilla Cream, use the first half of mixture and thoroughly whisk in extra 1/4 cup Soy Milk and 1 tablespoon Coconut Oil. Set aside.
  • For Matcha Cream, blend the second half of the Mascarpone mixture with your cooled Matcha/Hot Water mixture.
  • To assemble, have ready a tiramisu dish or individual ramekins/glasses. Cut a piece of sheet cake to fit the bottom of your ramekin or glass. Dip in Soaking Syrup for just a second or two and place into the bottom of your vessel.
  • Top with a layer of Vanilla Cream and dust with Matcha Powder. At this point, freeze for 10 minutes.
  • Once out of the freezer, top with a layer of Matcha Cream. Freeze for 10 minutes.
  • Repeat the process once more – Soaked Cake, Vanilla Cream and Matcha Cream – freezing cream layers for 10 minutes before continuing.
  • Once complete, dust the tops of your Tiramisu with Matcha Powder and leave in the fridge for at least 4-6 hours to firm up before eating.
This recipe was republished with permission from Crazy Vegan Kitchen. Find the original recipe here.

Amrita (Crazy Vegan Kitchen)

Amrita trained as a pastry chef at Le Cordon Bleu, London and is now a full-time cat mother who spends her days veganising recipes in the hopes of fooling her friends.