This vegan tiramisu is that the perfect year-round dessert for coffee lovers. Combine a soft `` finger '' cake with a creamy vegan mascarpone made up of cashews and coconut, and eventually enrich the coffee! Plus, this recipe is gluten, egg, and dairy free!
2 1/4 cups (225 g) gluten-free oatmeal if necessary
3/4 cup (150 g) of your choice of granular sweetener
3/4 cup (120 g) rice flour (I used white)
2 teaspoons leaven
3/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
Wet cake ingredients:
1 cup (240 ml) vegetable milk
1/2 cup (120 g) of applesauce
3 tbsp. Tbsp (60 g) of oil
1 tablespoon vinegar
2 teaspoons vanilla
2 13.5 ounce cans of cold coconut milk overnight (or 270 ml vegan whipped cream)
3 tablespoons granulated sugar (or powdered erythritol)
1 1/2 cups (225 g) soaked raw cashews (* see note)
1/2 cup (120 ml) vegetable milk
4 tbsp. 1 tbsp (80 g) syrup or your preferred liquid sweetener
1 1/2 teaspoons vanilla
1 pinch of salt
1 1/4 cups (300 mL) strong coffee at temperature
2 tablespoons of liqueur (* see note)
Cocoa powder for sprinkling
1.Preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius) and line two 8 "(20 cm) or 9" (23 cm) square pans with parchment paper or lightly grease them with vegan oil or butter.
2.Add all the dry ingredients for the cake to a bowl and blend with a whisk.
Process the wet ingredients during a blender or kitchen appliance and pour the mixture into the bowl crammed with dry ingredients. Mix with a whisk until everything is combined. Let the dough represent about 5 minutes.
3.Divide the dough into the prepared pans and bake for about 20 to 25 minutes or until a toothpick inserted within the center comes out clean (brittle, that's fine, but not damp). If you simply have one pan, it'll take longer to cook, about 35 minutes.
4.Let both cakes cool completely. Cut each cake in half, then cut each half into 8 to 9 strips about 1 "wide (or an equivalent size as" lady's fingers "), or 16 to 18 strips per cake.
5.Open a can of cold coconut milk and pour the solid cream into an outsized bowl. Save the coconut milk to form a smoothie or throw it away. Add granulated sugar or powdered erythritol.
6.Use an electrical hand mixer to beat the mixture until it's light and fluffy. Cool.
7.Add the moistened cashew nuts, vegetable milk, syrup , vanilla , and a pinch of salt to the blender and stir until soft and smooth, scrapping the edges of the container if necessary.
8.Gently fold the cashew cream into the whipped coconut milk employing a spatula. Set aside.
9.In a medium bowl, mix the cooled coffee with the liqueur .
Lightly press the side of the cake slice over the coffee and take away it immediately or use a brush to brush the coffee onto the cake slices within the pan. Repeat with more cake slices to hide the surface.
10.Evenly distribute about half the mascarpone cream over the cake slices. Add another layer of wet cake slices and sprinkle with the remaining mascarpone cream. you'll have leftover slices of cake that you simply can eat plain.
11.Cover the baking sheet with wrapping and place within the refrigerator for 3 hours or overnight.
Finally, sprinkle with chocolate and serve. Enjoy!