Vegan tiramisu
When I was looking for a vegan version of tiramisu, I must admit that my expectations were low: how could I possibly recreate the texture of the mascarpone with vegan ingredients? Then, I sumbled upon this recipe and the result was so impeccable that my boyfriend (who isn't vegan) finished the whole dish almost entirely by himself. This recipe has, since then, entered my repertoire and I never miss an opportunity to make it to blow people's minds and tongues. Make room for a decadent explosion of creaminess, sweetness and coffee/vanilla/almond flavour!
Recipe inspired from Domestic Gothess.
Ingredients
- Cake:
- 315 g flour
- 1/2 tsp salt
- 1 ¾ tsp baking powder
- ¾ tsp bicarb soda
- 200 ml water
- 150 ml neutral oil
- 180 g caster or granulated sugar
- 25g cider or white wine vinegar
- 1 tbsp vanilla extract
- ½ tsp almond extract (optional)
- Cream:
- 275 g raw cashews, soaked for >8h
- 250 g silken tofu
- 1 tbsp lemon juice
- 120 ml melted refined coconut oil
- 80 ml unsweetened non-dairy milk
- ¼ tsp salt
- 100 g caster or granulated sugar
- 2 tsp vanilla extract
- Soaking Liquid:
- 300 ml very strong cooled coffee/espresso (if using instant coffee, use 2-3 tbsp + 300ml boiling water)
- 100 ml Tia Maria/rum/whisky (I like to use rum)
- sifted cocoa powder for dusting
Instructions
- Cake
- You need to make the tiramisu the day before you want to serve it. Preheat the oven to 180°C fan on. Grease a 23 x 33cm rectangular cake tin and line it with baking paper.
- In a large bowl sift together the flour, baking powder, bicarb soda and salt.
- In a jug whisk together the caster sugar, oil, vinegar, water, vanilla extract and almond extract (if using).
- Pour the wet ingredients into the dry and whisk until they are just combined. Don’t over-beat the batter as that can make the cake tough.
- Pour the batter into the prepared tin and spread it level. Bake for ~25-30 minutes until it is golden and a skewer inserted into the centre comes out clean.
- Let it cool in the tin for 20 min then lift it out onto a wire rack and let it cool completely.
- Once the cake is cool, preheat the oven to 140°C fan on. Level the top of the cake if needed then use a sharp serrated knife to cut it into fingers. I sliced it in half lengthways then cut it into strips about 2 cm wide.
- Place the cake fingers slightly spaced apart on a couple of baking sheets and bake for 30-40 minutes until they feel dry to the touch. They don’t need to be completely dried out but the outsides should feel dry. Let them cool on a wire rack then store in an airtight container.
- Cream
-
Drain the cashews and place in a blender with the silken tofu, lemon juice, melted refined coconut oil, non-dairy milk, caster sugar, vanilla extract and salt.
-
Blend until the mixture is extremely smooth. You may need to stop and scrape down the sides a few times. Pour the cream into a bowl, cover and place in the fridge for a couple of hours to firm up a bit. It should still be soft and spreadable but not runny.
- Assembly
-
Mix together the cooled very strong black coffee or espresso, and your choice of alcohol. Pour it into a shallow bowl that is wide enough to dunk the cake fingers into.
-
Dunk the cake fingers into the coffee mixture very briefly, no more than a second or they will become too soggy. Arrange them in an approx 25 x 18 x 7cm dish as you go, placing them close together to make one complete layer. You can cut some into smaller pieces as needed to fill in any gaps.
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Spread half of the cream over the top of the cake layer and sprinkle over some cocoa powder if you like.
-
Dip the remaining cake fingers into the coffee mixture one-by-one, arranging them on top of the cream layer as you go. Spread the rest of the cream over the top. Dust the top with cocoa powder, cover and refrigerate overnight.
-
Just before serving, dust the top of the tiramisu generously with more cocoa powder.
Nutritional information
Kcal Protein Carbs Fat 6502 99g (6%) 585g (36%) 418g (58%)