Tiramisu

Indulge in the sumptuous flavors of this vegan tiramisu, a year-round dessert that’s perfect for coffee enthusiasts. This exquisite recipe combines airy sponge cake ‘fingers’, luscious cashew and coconut-based vegan mascarpone, and a tantalizingly spiked coffee infusion. What’s more, it’s gluten-free, eggless, and dairy-free, making it a delightful option for those with dietary restrictions.

Ingredients:

Vegan Vanilla Cake (see notes)

Dry Cake Ingredients:

• 2 1/4 cups (225 g) oat flour (gluten-free if needed)
• 3/4 cup (150 g) granulated sweetener of choice
• 3/4 cup (120 g) rice flour (white)
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt

Wet Cake Ingredients:

• 1 cup (240 ml) plant-based milk
• 1/2 cup (120 g) applesauce
• 3 tbsp (60 g) oil
• 1 tbsp vinegar
• 2 tsp vanilla extract

Vegan Mascarpone:

• 2 13.5 oz cans coconut milk, chilled overnight (or 270 ml vegan whipping cream)
• 3 tbsp powdered sugar (or powdered Erythritol)
• 1 1/2 cups (225 g) raw cashews, soaked
• 1/2 cup (120 ml) plant-based milk
• 4 tbsp (80 g) maple syrup or liquid sweetener of choice
• 1 1/2 tsp vanilla extract
• 1 pinch of salt

Other Ingredients:

• 1 1/4 cups (300 ml) strong coffee, room temperature
• 2 tbsp coffee liqueur
• Cocoa powder for dusting

Instructions:

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