Name: Vegan Gingerbread Tiramisu Brownies Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 6 h 30 min
Cuisine: Vegan
Ingredients: 60g cocoa powder; 1 tablespoon ground ginger; 180g all-purpose/plain flour; 170g dairy-free dark chocolate; 110g dairy-free block butter; 120ml aquafaba (chickpea brine); 280g caster sugar; 50g candied ginger pieces (optional); 90ml aquafaba (chickpea brine); 6g cream of tartar; 90g caster sugar; 30ml sunflower oil; 10g dairy-free plain yogurt (e.g. Oatly Greek); 40g coconut cream; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 150g all-purpose/plain flour; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 120g dairy-free plain yogurt; 120g caster sugar; 170g dairy-free butter (melted); 350g silken tofu; 1 teaspoon vanilla bean paste or seeds from 1 vanilla pod (vanilla extract can be used); 3 teaspoons ground ginger; 1.5 teaspoons ground cinnamon; Brewed coffee or espresso (for dunking ladyfingers); Cocoa powder (for dusting); Ground ginger (for dusting); Mini vegan gingerbread men (store-bought or homemade, for topping)

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Introduction

These Vegan Gingerbread Tiramisu Brownies combine rich, spiced flavors with a creamy, dairy-free twist. Perfect for festive gatherings or cozy nights in, this layered dessert brings together the best of two classic favorites in a delightful vegan treat.

A close-up shows a square dessert bar held by a woman's hand with a snowflake ring, displayed over a white marbled texture. The dessert has three layers: the bottom is a thick dark chocolate layer with a rich, dense texture; the middle layer is a light brown cake, soft and porous; the top layer is white, fluffy cream dusted lightly with cocoa powder. Each bar is topped with a small, light brown gingerbread man cookie, smiling with round eyes and buttons. More bars arranged neatly in the background share the same layout, with a festive touch of blurred evergreen branches and soft warm lights. photo taken with an iphone --ar 4:5 --v 7

Ingredients

60g cocoa powder
1 tablespoon ground ginger
180g all-purpose flour
170g dairy-free dark chocolate
110g dairy-free block butter
120ml aquafaba (chickpea brine)
280g caster sugar
50g candied ginger pieces (optional)
90ml aquafaba (chickpea brine)
6g cream of tartar
90g caster sugar
30ml sunflower oil
10g dairy-free plain yogurt (e.g., Oatly Greek)
40g coconut cream
1 teaspoon vanilla extract
1 teaspoon baking powder
150g all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
120g dairy-free plain yogurt
120g caster sugar
170g dairy-free butter (melted)
350g silken tofu
1 teaspoon vanilla bean paste or seeds from 1 vanilla pod (or vanilla extract)
3 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
Brewed coffee or espresso (for dunking)
Cocoa powder (for dusting)
Ground ginger (for dusting)
Mini vegan gingerbread men (store-bought or homemade)

Instructions

Step 1: Preheat your oven to 180℃ fan and line an 8 x 8 inch square tin with greaseproof paper, allowing the paper to hang over the edges for easy removal.
Step 2: Sift together cocoa powder, 1 tablespoon ground ginger, and 180g flour in a medium bowl.
Step 3: Melt the dairy-free chocolate and 110g dairy-free butter together in a heatproof bowl over a pan of simmering water (bain-marie). Stir until smooth and let cool slightly.
Step 4: Whip 120ml aquafaba and 280g caster sugar on high speed for about 5 minutes until thick and glossy.
Step 5: Gently fold the cooled chocolate mixture into the whipped aquafaba, taking care to keep air in the mixture.
Step 6: Sift the flour mixture over and fold in until a thick brownie batter forms. Fold in the candied ginger pieces if using.
Step 7: Pour the batter into the lined tin and level the surface with an offset spatula.
Step 8: Bake for 30-35 minutes for a fudgy texture or slightly less if you prefer it softer. Let the brownie cool completely in the tin on a wire rack.
Step 9: For the ladyfingers, line a baking tray with greaseproof paper. Whip 90ml aquafaba with 6g cream of tartar until soft peaks form, then gradually add 60g caster sugar and whip to stiff peaks.
Step 10: In a separate bowl, whisk together sunflower oil, 10g dairy-free yogurt, 40g coconut cream, vanilla extract, and the remaining 30g sugar.
Step 11: Gently fold the meringue into the yogurt mixture in stages, then sift in baking powder, 150g flour, 2 teaspoons ground ginger, and 1 teaspoon cinnamon. Fold carefully to combine.
Step 12: Transfer to a piping bag fitted with a large round tip and pipe 4-inch by 1.5-inch strips onto the prepared tray, spacing apart.
Step 13: Bake ladyfingers for about 15 minutes until golden at the edges. Cool fully on a wire rack before storing in an airtight container for up to one day.
Step 14: Prepare strong coffee by dissolving espresso or coffee granules with a teaspoon of ground ginger (optional) in hot water. Let cool slightly.
Step 15: Quickly dip each ladyfinger in the coffee on both sides for about a second, then layer them evenly over the cooled brownie in the tin.
Step 16: For the cream, blend 170g melted dairy-free butter, 120g dairy-free yogurt, 350g silken tofu, vanilla bean paste, 3 teaspoons ground ginger, 1 1/2 teaspoons cinnamon, and 120g caster sugar until smooth.
Step 17: Pour the cream over the ladyfingers and spread evenly with a spatula. Tap the tin gently to remove air bubbles.
Step 18: Refrigerate overnight to allow the cream to set firmly.
Step 19: When set, score around the edges with a sharp knife and lift the brownie out using the paper overhang.
Step 20: Dust the top with a mixture of cocoa powder and ground ginger, then decorate with mini vegan gingerbread men.
Step 21: Cut into squares with a sharp knife, wiping the blade clean between cuts for neat slices.
Step 22: Serve and enjoy your festive vegan gingerbread tiramisu brownies!

Tips & Variations

For an extra ginger kick, add finely chopped crystallized ginger into the brownie batter or sprinkle ground ginger over the final dusting.
If you don’t have coconut cream, chilled canned coconut milk’s thickened top layer works as a substitute.
You can replace coffee espresso with gingerbread-flavored coffee syrup for enhanced spice notes.
Use a stand mixer for whipping aquafaba to achieve best volume and texture.

Storage

Store the brownies covered in the fridge for up to 3-4 days. For best flavor and texture, consume within two days. Reheat slightly at room temperature or enjoy chilled. Avoid freezing as the cream layer may separate upon thawing.

How to Serve

The image shows square dessert pieces topped with light brown gingerbread man cookies. Each piece has two main layers: a thick dark brown bottom layer with a soft-looking texture and a thinner pale cream middle layer, giving a contrast between the dark and light colors. The top of each dessert is dusted with cocoa powder, with the gingerbread man cookie neatly placed in the center, adding a fun and cozy touch. The treats are arranged closely together on a sheet of printed parchment paper over a white marbled surface, with a metal sifter filled with cocoa powder on the side and a single gingerbread man cookie resting beside it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of aquafaba?

While aquafaba provides a vegan alternative, regular egg whites can be used as a substitute, but the texture and vegan status of the brownies will change.

How do I keep the ladyfingers from getting soggy?

Dip the ladyfingers quickly in coffee—just a second on each side—to prevent them from absorbing too much liquid and becoming mushy.