Vegan Tiramisu
Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven.
Servings: 18
Ingredients
For the ladyfingers cake:
- 1 recipe The Best Vegan Vanilla Cake (enough for 24 cupcakes or a 2-layer 9" cake), see instructions
For the espresso sauce:
- ½ cup espresso (or very strong coffee), cooled
- 2 tablespoons coffee liqueur
- water
For the cream layer:
- 1 cup raw cashews
- ½ cup plant-based milk (such as oat, soy, or almond)
- 3 tablespoons agave or maple syrup
- 1 teaspoon vanilla extract
- 1 can (14 oz/ 400ml) premium coconut milk or coconut cream chilled overnight
- 1 tablespoon cocoa powder
Instructions
To make the ladyfingers:
- Prepar The Best Vegan Vanilla Cake batter, but instead of making round cakes, divide it between two lightly greased 9" square baking pans.Bake for 22-28 minutes, until lightly golden and a toothpick inserted in the center comes out clean. (Do not make the frosting, as it’s not needed for this recipe.)
- Let the cakes cool completely, then slice into 1-inch-wide fingers. You should get about 18-20 fingers per pan.
To make the espresso sauce:
- In a measuring glass, combine the cooled espresso and coffee liqueur. Add water until you have ¾ cup total liquid.
To make the cream layer:
- Soften the cashews by boiling them in a pot of water for 10 minutes, until tender. Drain and rinse with cold water.
- Blend the cashews, plant-based milk, agave, and vanilla extract until completely smooth, scraping down the sides as needed.
- Open the chilled coconut milk and scoop out the hardened coconut cream, leaving behind the liquid. Beat the coconut cream in a bowl until soft and fluffy, then gently fold in the cashew mixture. (Refrigerate if not using immediately.)
To assemble the tiramisu:
- In an 8″ x 12″ or 9″ x 9″ glass or ceramic dish (avoid aluminum), tightly line up the ladyfingers in a single layer.
- Spoon over half of the espresso sauce, then spread over half of the cream mixture.
- Repeat with another layer of ladyfingers, the remaining espresso sauce, and the remaining cream. (You may have extra ladyfingers—perfect for snacking or dipping into coffee!)
- Cover and refrigerate for at least 3 hours or overnight to set.
- Just before serving, dust with cocoa powder using a fine sieve. Store any leftovers in the fridge.
Notes
Coconut milk matters! For the whipped coconut cream, use premium coconut milk or coconut cream. To check, shake the can—if you hear a lot of liquid sloshing around, it’s too thin. A good option is Thai Kitchen Premium Coconut Milk.
Nutrition
Calories: 322kcal
Find it online:
https://itdoesnttastelikechicken.com/vegan-tiramisu/Scan the QR code for updates, tips, and to ask me any questions!
