The BEST Vegan Tiramisu!!! ???

the best vegan tiramisu display image  7ab738b6
the best vegan tiramisu display image 7ab738b6

The BEST vegan tiramisu!!! ???
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This is such a fun dessert to make, especially if you love the flavors of coffee/espresso! The cream layer is really easy to make – I actually prefer the taste and texture of vegan mascarpone over the animal version ??
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Ingredients:
For the sponge:
• 1 cup soy milk
• 1 tbsp Apple cider vinegar
• 1 ½ cup self rising flour (or 1 ½ cup AP flour + 3 tsp baking powder + 1 tsp salt)
• ¾ cup sugar
• 2 tsp vanilla
• ½ cup oil
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For the mascarpone cream:
• 1 ½ cup cashews, soaked overnight
• 1 lemon, juiced
• 1/2 tsp sea salt
• 2 cans coconut cream, chilled in fridge overnight
• ½ cup icing sugar
• ½ tsp vanilla
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Espresso soak:
• 2-3 espresso shots (depends on how strong you want it. If you don’t have a machine you can get a few shots from your local coffee shop)
• ½ cup water
• Optional: 2 tbsp coffee liqueur
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Topping:
• A few tbsp of cocoa powder
• Optional: chocolate shavings
• Optional: chocolate covered espresso beans
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Method:
1. **important ** Prepare this the day before you need the cake as it needs to set to help the layers and flavors develop.
2. Sponge cake: preheat oven to 350F. pour the vinegar into the milk and set aside for 5 min. Stir the dry ingredients in a large bowl. Stir in the milk mixture and rest of ingredients until just combined. Do not over mix. Bake in a greased square pan for 20-25 min till toothpick comes out clean in center. Set aside to cool completely.
3. Mascarpone cream: the cans of coconut milk should have the solid part risen to the top when you open it, use that part and leave the liquid at the bottom for a smoothie or other dish. Blend all the cream ingredients in a high speed blender until very smooth. 1-2 mins. Set aside in fridge till needed.
4. Combine the espresso ingredients in a bowl and set aside.
5. Once cooled, cut the sponge cake into little rectangles about 3”x 1/2”. Lightly soak them in the espresso and layer them with the cut side up into a trifle bowl or square pan. I used an 8×8 square. If the cake is too soft, place them in the pan and then spoon half the espresso on top. Once one layer is done, evenly spread half the mascarpone cream on top. * recipe continued in comments *

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