Tiramisu Self Saucing Pudding

Posted on July 29, 2025

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Enjoy the softest coffee sponge soaked in a rich caramel coffee sauce that forms while baking, making the gooiest pudding. Serve it with cream and a dusting of cocoa powder for extra indulgence.

This warm pudding is a completely vegan and super easy-to-make version of the classic Italian dessert, Tiramisu! This recipe combines those classic flavors into a new, gooey, and indulgent treat.

This dessert features the softest coffee sponge with a rich caramel coffee sauce that forms while baking and soaks through for the gooiest pudding. It’s completely vegan and easy to make.


Vegan Tiramisu Self-Saucing Pudding

This Tiramisu Self-Saucing Pudding is a warm, gooey version of the classic Italian dessert. It features a soft coffee sponge with a rich caramel coffee sauce and is served with cream and a dusting of cocoa powder.

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Tiramisu Self Saucing Pudding

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  • Category: Dessert

Ingredients

Scale

Coffee Sponge:

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup strong brewed coffee (cooled)
  • ½ cup dairy-free milk (almond, soy, or oat)
  • ¼ cup vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar

Caramel Coffee Sauce:

  • 1 cup light brown sugar
  • 2 tbsp cocoa powder
  • 1 cup strong brewed coffee (hot)
  • ½ cup canned coconut milk (full-fat)

Topping:

  • Dairy-free whipped cream or coconut cream
  • Cocoa powder for dusting


Instructions

Prepare the Coffee Sponge:

  1. Preheat your oven to 350°F (175°C).
  2. Grease an 8×8-inch baking dish.
  3. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  4. In another bowl, mix the cooled coffee, dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar until smooth.
  5. Add the wet ingredients to the dry ingredients, mixing until just combined.
  6. Pour the batter into the prepared baking dish and spread it evenly.

Prepare the Caramel Coffee Sauce:

  1. In a small bowl, mix the light brown sugar and cocoa powder.
  2. Sprinkle the sugar mixture evenly over the batter in the baking dish.
  3. Carefully pour the hot brewed coffee and canned coconut milk over the top. Do not stir.

Bake the Pudding:

  1. Bake for 35-40 minutes, or until the top is set and the center is gooey with a sauce underneath.
  2. Allow the pudding to cool in the dish for 10 minutes.

Serve:

  1. Serve warm with dairy-free whipped cream or coconut cream.
  2. Dust with cocoa powder before serving.

Notes

  • Strong Brewed Coffee: For a pronounced coffee flavor, ensure the coffee is strong.
  • Coconut Milk: Full-fat coconut milk adds richness to the caramel coffee sauce.
  • Serving: This pudding is best served warm for the ultimate gooey texture and flavor.

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