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This vegan tiramisu is the perfect year-round dessert for coffee lovers. Combining fluffy sponge cake ‘fingers’ with creamy cashew and coconut-based vegan mascarpone and finally the spiked coffee! Plus, this recipe is gluten-free, eggless, and dairy-free!
Course Dessert
Cuisine Italian
Prep Time 45minutes minutes
Cook Time 25minutes minutes
Total Time 1hour hour 10minutes 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 (I used 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 (*see notes)
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 (*see notes)
Cocoa powder for dusting
Instructions
Vanilla Cake
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