I’ve been working on this easy vegan tiramisu (that also happens to be a gluten-free recipe), for months, and I’m thrilled with it!
I wanted to create tiramisu that didn’t have weird ingredients or young coconut flesh that needs to be chiselled out of a coconut! I don’t know about you, but it would take me about half an hour, a whole lot of mess and most of the time a bent knife to get that stuff out. Not worth it. I know I must not be doing it right, but I don’t bother with it.
This one like many other traditional recipes we’ve shared such as the baklava, chestnut puree, or sacher torte from my childhood – I didn’t imagine that they would be a part of my vegan lifestyle. But I was wrong.
I have so many other European recipes that I plan on experimenting with and veganising them this year (if they aren’t already) and create what will be our first published cookbook! We’re hoping to have the book available early to mid-2019.
With our manifesto book now finished, we’ve created some space to delve deep into our plans for our next project. We know you have all been waiting for a cookbook, even thinking our manifesto was a cookbook (sorry about that) but The Minimalist Vegan book was something that we wanted to publish first as we felt that it was an important message and worthy book to write to prime our mindsets.
I won’t be giving away too much about the book as it’s still early days. We hope though that you’re enjoying all the recipes that we have on our blog and our free One Week of Meals Cookbook!
So back to the tiramisu. This recipe was inspired by the creamy perfection that my mum used to make and still does on rare occasion. She has a knack for creating incredible desserts that we grew up eating but much more sparingly now as she has learned that sugar isn’t that healthy!
Many of the recipes will now instead use sweeteners like coconut sugar, dates, maple syrup, xylitol and sometimes stevia. But sugar is sugar, so everything in moderation. My sister helped me with this vegan tiramisu as she’s a fantastic cook, which I’ve mentioned a few times before and she has experimented with it and made one for a friend a couple of years ago. I like picking her brain, getting her ideas and seeing what works for me and then testing it in the kitchen.
Now onto the recipe! It may seem a little overwhelming when you first look at it but trust me when you’ve made it once; you’ll be confident to make it again (as it’s so good!) 😉
- ½ cup walnut or almond meal
- 1 cup all purpose gluten-free flour
- ¼ cup coconut sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tbsp apple cider vinegar or lemon juice
- ½ cup plant-based milk
- ¼ cup rice bran or coconut oil (melted)
- 2 tbsp apple sauce
- ½ tsp vanilla extract
- 1.5 cups cashews (soaked for min. 2 hrs)
- 4 shots or ¾ cup of strong coffee, cold (leaving ¼ cup aside for sponge soaking later)
- ¼ cup maple syrup
- ¼ cup kahlua
- 2 tsp coconut oil (melted)
- Cream of 3 cans of coconut cream (each being 400gr)*
- ¼ cup coconut milk from one of the cans of coconut cream
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- 1 tbsp frangelico or amaretto (optional)
- Cacao powder for sprinkling
- Chocolate chips, cut up (optional)
- To make the sponge, preheat the oven to 180C (350F) and line a baking tray measuring around 18x30cm.
- In two seperate bowls, mix well the dry ingredients and wet ingredients.
- Whisk in the wet ingredients into the dry ingredients until well combined.
- Pour into baking tray and bake for 15-20 minutes until a skewer comes out clean. Set aside to cool.
- For the coffee cream, put all ingredients in a food processor or blender and blend until smooth. You may need to stop a couple of times to scrape down the sides. Set aside in the fridge.
- For the coconut cream, put all ingredients in a food processor or blender (on low for blender) and blend until smooth and fluffy. Don't over-blend as you will loose the fluffiness. You may need to stop a couple of times to scrape down the sides.
- Now you are ready for layering. Make sure that the sponge is completely cooled before starting. I used small round, flat bottomed jar to fill, but you can use small bowls or glasses even. Whatever you have at home for a single serve size. To layer, cut out sponge to the size of the jar. Slice that piece in half as that will be your two layers for the one serving.
- Place the sponge in the bottom of the jar and pour over a tablespoon or two of the coffee. I use a spoon as it's easier to control that way.
- Add a layer of the coffee cream, then coconut cream and sprinkle (through a sieve) a generous amount of cacao powder and repeat the same process again starting with the sponge. When you reach the top of the jar with the coconut cream, you can either create a swirl cream layer (see photos) or leave it flat (you may have a little extra coconut cream if you leave it flat). Sprinkle some more cacao powder and add coconut chips if desired. Repeat process for all jars.
- If not served immediately, make sure to refrigerate.
Timing for this recipe depends on how long it takes for the sponge to completely cool.
* Make sure they have been chilling in the fridge for 24hrs so that the cream separates from the milk. Tip upside down so when you open the can, you have all the cream at the top, ready to scoop out.