Author: Gousto

Read Time:   |  24th April 2020


Aquafaba is the secret ingredient that makes these espresso-infused vegan tiramisus so light and airy. A perfect indulgence for coffee lovers.

The water in your chickpea can is called aquafaba. When whipped, it foams and expands into a pillowy mass that is the perfect egg replacement when you want to make fluffy desserts, mousses and more. Waste not, want not!

Servings: 1

Servings: 1




(Servings: 1)

  • Cake
  • 125 125 ml almond milk
  • 0.5 0.5 tsp lemon juice
  • 3 3 Tbsp neutral oil (e.g. vegetable, sunflower, canola)
  • 1 1 tsp vanilla extract
  • 110 110 g self raising flour
  • 100 100 g caster sugar
  • Pinch of salt
  • Espresso Drizzle
  • 2 2 Tbsp fresh espresso
  • 1 1 Tbsp caster sugar
  • 1 1 Tbsp madeira, brandy or dark rum (optional)
  • Aquafaba Mousse
  • 60 60 ml aquafaba (if it's chilled for minimum four hours or even overnight, it whips better)
  • 0.25 0.25 tsp lemon juice
  • 0.5 0.5 tsp vanilla extract
  • 3 3 Tbsp icing sugar
  • Cocoa powder to decorate


First, let’s bake the cake: 

  1. Preheat the oven to gas mark 4/180ºC/160ºC fan.
  2. Grease and line a 20-inch square tin. Mix the wet ingredients (for the cake only) in a jug, and the dry ingredients in a bowl.
  3. Pour the wet ingredients into the dry ingredients and whisk until combined.
  4. Pour into the lined tin and bake in the middle of the oven for 20 minutes, or until you poke it with a skewer and it comes out clean.
  5. Remove from the tin and allow it to cool.

Now let’s make the mousse: 

  1. While the cake cools, pour the aquafaba and lemon juice into a bowl or the bowl of a stand mixer.
  2. With an electric whisk, beat the aquafaba and lemon juice for 6 minutes until stiff peaks form stiff peaks form. Tip: Turn the bowl upside down! If the mixture stays put and doesn’t slide at all you know it’s ready.
  3. Add the vanilla, and beat for another minute.
  4. Add a heaped tablespoon of the icing sugar to the mousse at a time, and beat until combined. Then continue to beat for a further 2 minutes.

That’s your mousse done. Now, to assemble.

  1. Mix the ingredients for the espresso drizzle in a bowl.
  2. Tip one of your serving glasses upside down and cut out 4 circles of cake.
  3. Add a layer of cake to the bottom of each glass.

  4. Brush or drizzle over ¼ of the espresso drizzle. Add ¼ of the aquafaba cream, then add another layer of cake and repeat until you reach the top of the glass.

  5. Finish with a liberal dusting of cocoa powder.

  6. Serve within 4 hours.

What to do with leftover cake? Save the rest of the cake in an airtight container to snack on with a cup of tea! You could also use it in a trifle, or crumbled and sprinkled over your vegan vanilla ice cream.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

This article contains affiliate links.

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