Vegan, gluten-free tiramisu - because I love you! This recipe gives bold flavor while simultaneously using whole, real and fresh ingredients. It's an easy and delicious cake recipe that still supports a healthy lifestyle! Enjoy the coffee flavor and layers of love!
Vegan I Gluten-Free
Serves: 8 inch cake
Time: 1 hour + 3+ hours setting time
1 cup oat flour
1/2 cup almond flour
1/4 cup rice flour
1/4 cup tapioca flour
1/4 - 1/2 cup coconut sugar
2.5 tsp. baking powder
1/2 tsp. salt
1 large banana, mashed
1 cup almond milk
1/3 cup coconut yogurt
2 tbsp. nut butter
1 tsp. apple cider vinegar
1 tsp. vanilla
1 1/2 cups raw cashews, soaked
1 (14 ounce) can full fat culinary coconut milk, chilled*
¼ cup maple syrup (optional for sweet mascarpone)
2 tbsp. fresh lemon juice
1 tsp. pure vanilla extract
¼ tsp. salt
3 espresso shots
3 tbsp. dark rum
To prepare the mascarpone - Add the mascarpone cashews to a bowl and cover with 2 - 3 inches of water. Let soak overnight, 8 - 12 hours. Drain the cashews and rinse off the jelly coating.
Add your cashews and remaining mascarpone ingredients to a blender. Mix until smooth and creamy, 1 - 2 minutes. Transfer the mixture to a mixing bowl and use a hand mixer to whisk until fluffy, 2 - 3 minutes.
Taste and adjust sweetness to your preferences. Set aside in the fridge.
To prepare the cakes - Preheat the oven to 180C/350F. Lightly grease two 6 - 8 inch cake pans with coconut oil. Place parchment paper in the bottom of each for easy release.
In a large mixing bowl add the dry ingredients for the cake. Stir well.
Add the wet cake ingredients to the bowl and stir until well incorporated. Once smooth, divide the mixture evenly into your prepared cake pans.
Bake the cakes for 30 - 35 minutes, until golden brown. Remove from the heat and let rest in the pans until cool.
To make the coffee mixture - Add the espresso shots and rum to a measuring cup. Add room temperature water until your mixture measures 1 cup. Make sure your mixture is room temperature before pouring over the cake.
To assemble the cake - Transfer one cake layer into a serving dish. Pour half of the coffee mixture slowly over the cake. Next, spread a thin even layer of your homemade mascarpone over the cake.
Place the next cake layer on top. Pour the remaining coffee mixture slowly over the cake. Continue to spread the mascarpone to cover the cake.
Cover the dish and let the cake rest in the fridge for 3+ hours.
To serve - Dust the top of the cake with cacao powder and cinnamon. Slice into pieces and enjoy!
To store - Keep leftovers for 2 - 3 days in the fridge.