Monique discovers how to make Vegan Tiramisu!

Time 40 mins | Serves 2 – 4

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


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.

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