Vegan tiramisu

This vegan version of our favorite cake, did not dissapoint the Tiramisu lovers in our family! I used two springform pans to bake it but you could also use a parchment paper lined rectangular rimmed baking sheet that you will cut in half, for a square cake. Or you could even cut the cake into ladyfinger-like rectangles that you would individually dip into the coffee before placing them into the dish and adding the coconut cream, for a more 'authentic' look. Or make individual portions, why not? Just make sure the coffee is strong and the cake is well chilled before serving!

Ingredients for the cake batter

Dry ingredients

- 2 cups (organic) flour

- 2 cups (organic) ground almonds

- 1 1/2 cups (organic) sugar

- 1 Tablespoon baking powder

- 1 teaspoon baking soda

- a pinch of sea salt

Wet ingredients 

- 2 cups organic (unsweetened vanilla) almond milk

- 1 Tablespoon apple cider vinegar

- 1/2 cup extra light olive oil (or other oil such as grapeseed)

- 1/4 cup applesauce

- 1 Tablespoon vanilla extract

Ingredients for the cream

- 2 cans full fat organic coconut milk, chilled in the refrigerator overnight

- 3/4 cups icing sugar

- 1 Tablespoon vanilla extract

- 2 cups vegan (organic) coconut vanilla yogurt 

 Other igredients

- 1 cup strong coffee

- 2 Tablespoons dark cocoa, or more, for dusting

Preheat the oven at 350F.

In a medium bowl, combine the almond milk with the vinegar and allow to sit for a few minutes (while you prepare the dry ingredients), then mix in remaining wet ingredients. 

In a large bowl, combine dry ingredients.

Add wet ingredients to the dry ones and whisk to combine.

Line the bottom of two 9 inch springform pans with parchment paper and oil the sides. Equally distribute the batter between the pans and bake at 350F for 25 minutes or until a toothpick inserted in the middle comes out clean (I baked it for about 7 minutes longer, until it reached a light brown color and the sides had formed a little crust). Allow the cake to cool completely before frosting (you can prepare it the day before).

To prepare the cream, chill a mixing bowl for at least 10 minutes. Carefully scoop the cream (only!) from the coconut milk cans (save the liquid for a soup or a smoothie) and beat it with a mixer for about 1 minute, until smooth. Add in the vanilla extract and a spoonfull of the icing sugar at a time and continue beating until incorporated. Taste and, if you prefer, add more sugar. Add in the coconut yogurt and fold it in gently, using a spoon or a whisk. 

Prepare 1 cup of strong coffee (preferably espresso) and allow it to cool completely.

Assemble the cake in a bowl or a rimmed dish. Place the first cake layer and spoon over a little bit of the coffee at a time, waiting until it is absorbed before adding more (save some, a bit less than half, for the other cake layer). Add half of the cream and then gently place the other cake layer. Slowly pour over the coffee, allowing it to be absorbed before adding more. Allow coffee to be completely absorbed before adding remaining coconut cream. To finish, sift the cocoa on top of the cake, using a small, fine sieve. Chill the cake for six hours (or overnight) before serving. Enjoy!