Prep Cook Serves 10 min 1 hr 6
For the sponge 250ml almond milk 1 tbsp cider vinegar 1 tsp vanilla bean paste 50g vegan spread 215g self-raising flour 230g unrefined caster sugar
1 pinch salt
For the cream
2 X 400g tins coconut cream 170g vegan ‘cream cheese’
1 tbsp cacao powder 3 tbsp icing sugar 120ml coffee
4 tbsp rum, or to taste
Toppings Grated dark chocolate Coffee beans Heat the oven to 180C (160C fan)/gas 4 and line a 5cm-deep 20cm x 30cm baking tray with nonstick baking paper.
For the sponge, put the almond milk, vinegar, vanilla and vegan spread into a small saucepan on a low heat. Put the flour, sugar and salt into a large bowl. When the spread has melted, fold the milk mixture into the dry ingredients, then pour into the baking tray and level out.
Bake for 12–15 minutes, until golden and springy to the touch, then turn out on to a wire rack and leave to cool completely.
For the cream, whisk together the coconut cream, cheese, cacao and icing sugar in a large bowl, stir in a few tablespoons of coffee and the rum, then taste – adjust with more coffee and rum as you see fit.
Cut out 12 discs of sponge to fit into your serving glasses. Put a sponge disc in the base of each glass, top with a spoonful of the cream mix, then lay another sponge disc on top. Drizzle a little more coffee over and spoon on another layer of cream. Top each tiramisu with chocolate shavings and a couple of coffee beans. Eat straight away or keep in the fridge for up to a day.