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Vegan Tiramisu

Creamy tiramisu – you won’t believe there’s no dairy in it!

Servings

6~8

Prep Time:

20 min.

Bake for:

40 min.

Good For:

Desserts

Introduction

Vegan Tiramisu

I was craving tiramisu one day but had a big dilemma – most tiramisu sold at stores contain gluten and also coffee (duh – that’s what makes tiramisu delicious). I’m caffeine free so I decided to try my hand at a healthier tiramisu.
Traditional recipes for tiramisu call for lots of sugar and heavy cream, but for those of us who want something a bit more guilt free, here’s an equally delicious recipe that’s completely dairy, gluten and refined sugar free!
The key ingredients for this recipe are coconut yogurt for the cream – I love the texture it takes on especially when blended with cashew nuts! I used COCONO’s coconut yogurt for this recipe. If you’re caffeine free like me, I recommend using dandelion root coffee. Not super strong in the coffee flavor department, but still delicious.

vegan tiramisu eat with meraki

Ingredients

SPONGE CAKE

  • Almond flour, 3 cups
  • Arrowroot starch, 1/2 cup
  • Baking powder, 5 tsp.
  • Coconut yogurt, 1/2 cup
  • Apple cider vinegar, 1 & 1/2 tsp.
  • Maple syrup, 1/4 cup
  • Olive oil, 1/4 cup
  • Water, 1/4 cup

CREAM

  • Coconut yogurt, 1 cup
  • Cashew nuts, 1 cup
  • Maple syrup, 1 tbsp.
  • White miso, 1 tbsp.
  • Lemon juice, 1 lemon’s worth of juice

OTHER

  • Brewed coffee or dandelion root coffee, 1 cup
  • Unsweetened cocoa powder
    Preheat your oven to 180C.
    Mix sponge cake ingredients well until creamy. Make sure it’s mixed well and evenly!
    Line a baking pan (I used a shallow round pan) with olive oil or a baking sheet and pour your batter in.
    Bake for 40 minutes.
    While your sponge cake layer is going, blend your cream ingredients in a food processor until creamy.
    When your sponge cake is done, let it cool until room temperature.
    Traditionally tiramisu is cut into “ladyfinger” sizes (8 centimeters long or so) but I just cut my sponge cake into serving size.
    Line your sponge cake on a flat pan evenly.
    Pour the coffee or dandelion root coffee over it, soaking the cake.
    Evenly spread your cream layer over the sponge cake.
    Sprinkle cocoa powder on top liberally.
    Refrigerate for 2-3 hours.
    Serve chilled with a cup of tea or coffee! 

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