Vegan Tiramisu

Photo: Vegan Tiramisu
A vegan take on the classic Italian dessert. If you don’t drink coffee, substitute an
herbal coffee or black tea.
Yield
8-12 Servings
Ingredients

Layer Cake:

  • 3 Tablespoons chickpea flour
  • ½ cup hot water + 2 Tablespoons
  • ¾ cup sugar
  • Canola oil + 2 Tablespoons
  • ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • ⅓ cup cornstarch

Crème Filling:

  • 1 cup raw cashews
  • 2½ cups vanilla soy yogurt
  • 3 Tablespoons all-purpose flour
  • 1¼ cups powdered sugar
  • ½ cup coconut oil

Coffee Mixture:

  • 1 cup strongly brewed coffee
  • 2 Tablespoons freshly brewed espresso or coffee
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon almond extract

Garnish

  • 1-2 tablespoons unsweetened cocoa powder
Instructions
  1. Preheat oven to 400º. Line a 7”x11” inch baking dish with parchment paper. Lightly grease sides with canola oil.
  2. To prepare Layer Cake: In a large bowl add chickpea flour, ½ cup hot water, sugar, and 2 Tablespoons oil. Whisk briskly. Stir in flour, baking powder, and cornstarch until combined. Pour batter into prepared pan and bake for 20-25 minutes or until golden brown on top. Let cool in pan for 15 minutes. Then remove and transfer to a cooling rack to cool completely. Remove parchment paper.
  3. To prepare Crème Filling: In a food processor, grind cashews until fine. Add yogurt, flour, sugar, and coconut oil and process again until smooth.
  4. To prepare Coffee Mixture: In a small bowl whisk together coffee, espresso, vanilla, and almond extract.
  5. When cake has fully cooled, slice cake into two layers using a serrated knife. Place bottom layer back into baking pan. Pour half of Coffee Mixture over to soak. Pour half of Crème Filling onto cake and smooth out with a spatula. Sift cocoa powder on top. Cover with top cake layer, and repeat with remaining Coffee Mixture, Crème Filling and cocoa powder. Refrigerate for several hours up to overnight. Serve with coffee or tea. Enjoy!