How to Make Vegan Tiramisu at Home? Easy and Delicious!
Hello dear dessert lovers! Today we bring you a delicious vegan tiramisu recipe. We prepare Italy's beloved dessert tiramisu in this version without dairy products. With its soft vanilla cake and creamy texture, this dessert will appeal to both your eyes and taste buds. Let's get into the kitchen together and make this wonderful dessert!
- 1 1/2 cups unbleached all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 7/8 cup plant-based milk
- 1 tablespoon lemon juice
- 7/8 cup cane sugar
- 1/3 cup avocado oil
- 1 teaspoon vanilla extract
- 2 1/2 cups raw cashews, soaked for at least two hours and drained
- 455g firm or extra firm silken tofu
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- a pinch of salt
- 2 1/2 cups cold brew coffee or cold coffee concentrate
- 6 tablespoons coffee liqueur
- cocoa powder for sprinkling on top
Preheat your oven to 175 degrees. Prepare two cake pans. In a large bowl, mix flour, cornstarch, baking powder, baking soda, and salt.
In another bowl, mix plant-based milk and lemon juice and let it sit for a few minutes. Then add sugar, avocado oil, and vanilla.
Whisk the wet ingredients well and pour over the dry ingredients. Use a spatula to mix the batter.
Pour the batter evenly into the pans and bake for 15-20 minutes, then let cool.
Cut the square cakes and let them sit uncovered for at least 4 hours, preferably overnight.
In a blender, mix cashews, tofu, maple syrup, vanilla, and salt to prepare the cream. Let it rest in the fridge.
Mix the coffee concentrate and liqueur. Quickly dip the cake slices into this mixture.
Layer the soaked cake slices and cashew cream to prepare the tiramisu. Let it sit in the fridge overnight.
Before serving, sprinkle cocoa powder on top and serve sliced. Enjoy!
How to Make Vegan Tiramisu at Home? Easy and Delicious! Cooking Tips
Be careful when dipping the cake slices into the coffee, try not to soak them too much. If you prepare the cashew cream in advance and let it rest in the fridge, you'll get a tastier result.
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