Vegan Coffee Tart


Close your eyes and imagine yourself enjoying your favourite coffee in a sunny spring morning. What could be more perfect, right? Well, pairing that coffee with a slice from this delicious vegan coffee tart might feel even better. Give it a try!

Video recipe:

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes


Course: dessert

Cuisine: Vegan, International

Servings: 8



For the dough:

🌱120 gr melted vegan butter

🌱50 gr coconut sugar

🌱125 gr all purpose flour

🌱1/2 tsp salt

How to prepare it:

  1. In a mixing bowl, add the flour, the coconut sugar, melted vegan butter and salt
  2. Mix the ingredients well into the bowl, then take the dough out and knead it well using your fingers
  3. Transfer it into a round baking tray, spread the dough evenly on the bottom and bake it in the oven for 15-17 minutes at 180 degrees Celsius

For the filling: 

🌱60 ml espresso

🌱1 Tbsp instant coffee

🌱1 Tsp vanilla

🌱250 gr coconut sugar

🌱300 gr cashew cream

🌱2 Tbsp corn starch

🌱2 Tbsp water

How to prepare it:

  1. In a medium pot, mix the espresso, instant coffee, coconut sugar, vanilla powder and salt
  2. After the sugar has melted and you get a creamy texture, add the cashew cream and mix well to incorporate it nicely
  3. In a glass, add the cornstarch and the water and mix well, then pour the mixture in the pot
  4. Pour the filling over the cooked dough and bake them all in the oven for 20 more minutes 

🌱 To serve:

After the baking time is over, take the tart out of the oven and let it cool at room temperature for 30 minutes. In the meantime, chop some almonds and roast them nicely in a pan. Then, spread them on the top of the tart and let your dessert cool in the fridge for 1-2 hours before serving. 


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