Ve­gan Tiramisu

Raise Vegan - - Recipes -


* Vanilla Cake

1- ¾ cups all- pur­pose flour ¾ cup cake flour

1- ½ cups co­conut sugar 1- ½ tsp bak­ing soda ½ tsp bak­ing pow­der 1 tsp salt 1-⅓ cups non- dairy milk ⅔ cup canola oil

4 tbsp ap­ple cider vine­gar 1- ½ tbsp vanilla ex­tract

Es­presso Sauce

5 oz es­presso or very strong cof­fee 2 oz cof­fee liqueur

Cream Layer

1 cup raw cashews, soaked in wa­ter for 1 hour ½ cup non- dairy milk

3 tbsp maple syrup

1 tsp al­mond ex­tract

2- 15 oz. cans co­conut milk, chilled

3 tbsp ca­cao pow­der, for dust­ing


For the cake: 1. Pre­heat oven to 350 º F. Line a 9x13” pan with parch­ment pa­per or lightly grease.

2. In a large bowl, whisk to­gether the flours, sugar, bak­ing soda, bak­ing pow­der and salt.

3. In a medium bowl, mix to­gether the non- dairy milk, oil, vine­gar and vanilla. Pour the wet in­gre­di­ents into the dry and stir to­gether un­til com­bined. Be care­ful not to over­mix the bat­ter, as it won’t rise as well.

4. Bake for 25 min­utes or un­til the top is golden. Al­low to cool com­pletely be­fore cut­ting into it.

* This is best made a day or two ahead. This en­sures that the cake is com­pletely cool and it will ab­sorb the es­presso sauce bet­ter.

For the tiramisu:

1. To make the la­dyfin­gers, slice the cake width­wise into 1” strips and cut each in half.

2. Pre­pare the es­presso sauce by com­bin­ing the es­presso, cof­fee liqueur and wa­ter. Set aside.

For the cashew cream, drain the cashews of their soak­ing liq­uid and add to a blender along with the non- dairy milk, agave and al­mond ex­tract. Blend un­til smooth, stop­ping to scrape down the sides as needed.

3. Open the cans of co­conut milk and care­fully re­move just the hard­ened cream at the top. Place the co­conut cream in a medium mix­ing bowl and beat un­til it be­comes fluffy. Gen­tly fold in the cashew cream. Re­frig­er­ate un­til needed. 4. As­sem­ble the tiramisu: in a 9x9” bak­ing dish, place a sin­gle layer of la­dyfin­gers down in a tight row, cov­er­ing the en­tire pan. Spoon or brush half of the es­presso sauce evenly over the la­dyfin­gers then gen­tly spread half of the cashew cream on top. Lightly dust with ca­cao pow­der. Re­peat with an­other layer of la­dyfin­gers, the re­main­ing es­presso sauce, and the rest of the cashew cream. Fin­ish it off with an­other dust­ing of ca­cao pow­der. Chill for at least 4 hours be­fore serv­ing.

Photo: Foxys For­est Man­u­fac­ture

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