Vegan Tiramisu

Vegan Tiramisu

Equipment

Ingredients

Vegan Vanilla Cake (*see notes)

Dry Cake Ingredients:

• 2 1/4 cups (225 g) oat flour gluten-free if needed
• 3/4 cup (150 g) granulated sweetener of choice
• 3/4 cup (120 g) rice flour (I used white)
• 2 teaspoons of baking powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon of salt

Wet Cake Ingredients:

• 1 cup (240 ml) plant-based milk
• 1/2 cup (120 g) applesauce
• 3 tablespoons (60 g) of oil
• 1 tablespoon of vinegar
• 2 teaspoons vanilla extract

Vegan Mascarpone

• 13.5 ounces coconut milk (or 270 ml vegan whipped cream) in refrigerator overnight
• 3 tablespoons powdered sugar (or powdered erythritol)
• 1 1/2 cups (225 g) soaked raw cashews (*see notes)
• 1/2 cup (120 ml) of plant-based milk
• 4 tablespoons (80 g) maple syrup or preferred liquid sweetener
• 1 1/2 teaspoons vanilla extract
• 1 pinch of salt

Other Ingredients

• 1 1/4 cups (300 ml) strong coffee room temperature
• 2 tablespoons coffee liqueur (*see notes)
• cocoa powder for powder

Instructions

vanilla cake

• You can watch the video in the post for visual instructions.
• Preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius) and line two 8″ (20 cm) or 9″ (23 cm) square baking sheets with parchment paper or lightly grease with oil or vegan butter.
• Add all dry cake ingredients to a bowl and mix with a whisk.
• Process the wet ingredients in a blender or food processor and pour the mixture into the dry ingredients bowl. Stir with a whisk until just combined. Let the dough rest for about 5 minutes.
• Divide the dough into prepared baking sheets and bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean (nice crumbly but not wet). If you only have one tray, the cooking time will be approximately 35 minutes longer.
• Let both cakes cool completely. Cut each cake in half, then slice each half into 8-9 strips about 1″ wide (or similarly “female fingers” size), thus 16-18 strips per cake.

Vegan Mascarpone

• Open cans of chilled coconut milk and pour cream into a large mixing bowl. Save or discard coconut water for a smoothie. Add powdered sugar or powdered erythritol.
• Use an electric hand mixer to beat the mixture until light and fluffy. Willow.
• Add the soaked cashews, plant-based milk, maple syrup, vanilla extract, and a pinch of salt to a blender and blend, scraping the sides of the bowl if necessary, until completely smooth and creamy.
• Gently fold the cashew cream into the whipped coconut cream using a spatula. Set it aside.

Connect

• In a medium bowl, combine the chilled coffee with the coffee liqueur.
• Gently press one side of a cake slice onto the coffee and remove immediately, or brush coffee on the cake slices in the pan using a brush. Repeat with more cake strips to cover the surface.
• I used an 8″ (20 cm) square that slightly expands at the top, plus a 9″ (23 cm) square or 10.5 x 6.6 (27 x 17 cm) plate that is at least 3 inches (8 cm) high.
• Spread half of the mascarpone cream evenly over the cake strips. Add another layer of soaked cake slices and remaining mascarpone cream. You may have some leftover cake pieces that you can eat plain.
• Cover the baking sheet with plastic wrap and leave in the refrigerator for 3 hours or overnight.
• Finally, sprinkle with cocoa and serve. Enjoy!

notes