Monique discovers how to make Vegan Tiramisu!
Tiramisu
Time 40 mins | Serves 2 – 4
Ingredients
Sponge Cake
- 1/2 cup Almond Meal
- 1 cup Wholemeal Spelt Flour
- 1/4 cup Coconut Sugar
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tbsp Apple Cider Vinegar (or Lemon Juice)
- 1/2 cup Almond Milk
- 1/4 cup melted Coconut Oil
- 1 tsp Vanilla Extract
Choc Coffee Cream
- 1 1/2 cups soaked Cashews (soak in boiling water for 20 mins then drain)
- 1/4 cup melted Dark Chocolate
- 1/2 tbsp strong Coffee powder mixed with 1/2 cup Boiling Water
- 2 tsp Vanilla Extract
- 1 tbsp Coconut Syrup
- 1 tbsp Maple Syrup
- 1 tbsp Cacao Powder
To Assemble
- 1 portion of Whipped Coconut Cream
- 1 tbsp Coffee Powder mixed with 1 cup Boiling Water (coffee mix)
- 1/4 cup shaved Dark Chocolate
Method
First preheat the oven to 180°C.
Sponge Cake
Start by combining all the Dry Ingredients in a blender then add the Wet Ingredients and blend till smooth. Bake in the oven for 15 – 20 mins. Once cooked leave to cool completely.
Choc Coffee Cream
Combine all Ingredients in a blender till smooth.
To Assemble
Cut the cake to fit into glasses. Put one piece of cake into the bottom of a glass and sprinkle with some of the Coffee Mix to moisten the cake then top with some Choc Coffee Cream, Whipped Coconut Cream and some Shaved Chocolate. Repeat for 2 more layers and serve.
Leave a Reply