Authentic Vegan Tiramisu
Now you can make the classic Italian dessert vegan, gluten-free, more wholesome, but still jam-packed with divine flavour using a homemade cake instead of the classic ladyfinger cookies.
- 65g / 2,3 oz oat flour
- 60g / 2,1 oz buckwheat flour
- 1 tbsp milled flax or chia seeds
- 1,5 tsp baking powder
- 2 tsp baking soda
- A hearty pinch of salt
- 200ml / 1 cups minus 3 tbsp milk of choice
- 40g / 1,4 oz coconut sugar or other granulated sweetener
- 60g / 2,1 oz pitted dates
- 40g / 1,4 oz nut butter of choice
- 2 tsp white balsamic vinegar
- 1 tsp vanilla extract
- 200g / 7 oz cashews, soaked overnight or for at minimum two hours in warm water
- 2 dl / 3/4 cup milk of choice
- A couple of pitted dates or other sweetener to taste
- 1/2 tsp vanilla extract
- A hearty pinch of salt
- Optional and very non-traditional but delicious, a splash of bitter almond flavouring
- Approximately 2,5 dl / 1 cup of SUPER strong brewed coffee (Don’t skimp on the coffee, it’s an essential part of the dish)
- Cocoa powder for topping
- Preheat the oven to 160ºC / 320ºF, prepare and grease a square baking pan. My cake pan was 25x25cm / 10×10 inches.
- In a large bowl, mix the oat flour, buckwheat flour, milled flax seeds, baking powder, baking soda, and salt.
- In a blender, blend the milk, sugar, dates, nut butter, vinegar, and vanilla smooth.
- Add the wet to the dry and mix until just combined. Quickly transfer to the cake pan. Bake for 20-23 minutes or until a toothpick runs clean. Let cool.
The “mascarpone” cream
- Add all the ingredients except for only half the milk to a high speed blender. While slowly adding the rest of the milk a little bit at a time and stopping to scrape every once in a, mix until you get a completely smooth, nice, and thick cream.
- Chose a serving dish/dishes of choice. For example you could use a lasagne dish, casserole dish or small glasses for individual portions. Cut the cake into suitable shapes and sizes depending on your dish. I sliced my cake like bread into 2,5 cm / 1 inch thick slices.
- Pour the coffee onto a medium-sized plate. Dip each side of your cake pieces for around 1-2 seconds, until fully soaked but not for so long the slices start to fall apart.
- Line the bottom of your dish with coffee soaked cake. Spread a nice layer of cream onto the cake layer. Repeat until you’ve used all the cake and cream finish with a layer of cream. Lastly, dust cocoa powder on top until completely covered. Let set in the fridge for at least 1 hour to let the flavours set. Serve and enjoy!
Keywords: Tiramisu, vegan, gluten free, refined sugar free, healthy