Vegan Tiramisu
Indulge in the sumptuous flavors of this vegan tiramisu, a year-round dessert that’s perfect for coffee enthusiasts. This exquisite recipe combines airy sponge cake ‘fingers’, luscious cashew and coconut-based vegan mascarpone, and a tantalizingly spiked coffee infusion. What’s more, it’s gluten-free, eggless, and dairy-free, making it a delightful option for those with dietary restrictions.
Course: Dessert
Cuisine: Italian
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 9
Equipment:
- Blender
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 (white)
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
Wet Cake Ingredients:
- 1 cup (240 ml) plant-based milk
- 1/2 cup (120 g) applesauce
- 3 tbsp (60 g) oil
- 1 tbsp vinegar
- 2 tsp vanilla extract
Vegan Mascarpone:
- 2 13.5 oz cans coconut milk, chilled overnight (or 270 ml vegan whipping cream)
- 3 tbsp powdered sugar (or powdered Erythritol)
- 1 1/2 cups (225 g) raw cashews, soaked
- 1/2 cup (120 ml) plant-based milk
- 4 tbsp (80 g) maple syrup or liquid sweetener of choice
- 1 1/2 tsp vanilla extract
- 1 pinch of salt
Other Ingredients:
- 1 1/4 cups (300 ml) strong coffee, room temperature
- 2 tbsp coffee liqueur
- Cocoa powder for dusting
Directions
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