Yes, you read that correctly. I have managed to recreate one of my all-time favorite desserts in a vegan, gluten free, and soy free form. It tastes just like the real thing and is unbelievably delicious.  To all of you skeptics out there: CHALLENGE ACCEPTED. Go ahead, make this cake and tell me it doesn’t change your life. I dare you.

If you can’t tell yet, I am beyond excited about this cake. It uses homemade ladyfingers soaked in rum and coffee for the cake base, layered with a “mascarpone cheese” of coconut whipped cream, and finally gets dusted with cocoa powder for a hint of chocolate. It takes some work to make this cake but it is SO worth it.

Ingredients

For the Ladyfingers:

1 cup gluten free oat flour

¾ cup brown rice flour

1 tbsp arrowroot powder

2 tsp baking powder

½ tsp salt

1 Ener-G egg (1.5 tsp ener-g egg replacer powder + 2 tbsp water)

½ cup unsweetened almond milk

½ tsp vanilla extract

2 tbsp unsweetened applesauce

½ cup maple syrup

For The Coconut Whipped Cream:

4 5-oz cans of coconut cream, chilled overnight in the refrigerator

2 tbsp maple syrup

1 tsp vanilla

Other Ingredients:

2-4 tbsp cocoa powder

1/2 oz rum

1 cup brewed or instant espresso

You will also need:

1 small mesh sieve

2 medium-sized mixing bowls

1 hand-held electric mixer

1 piping bag

Small casserole dish

Directions:

*Make sure you chill the coconut cream cans in the fridge overnight before you start baking. They need to be cold so that the cream is solid enough for whipping. Put them in the fridge right side up so the cream solidifies on the top.

  1. Preheat the oven to 350F.
  2. Make the ladyfingers first. Add all of the dry ingredients for the ladyfingers to a mixing bowl and stir with a wooden spoon until combined. Add the wet ingredients and stir until you have a sticky batter.
  3. Transfer the batter into a piping bag and cut the bottom off so you have a dime-sized hole. Pipe the batter onto a tray lined with parchment paper in 4×1 inch ovals that look like this:IMG_0311
  4. Bake these for 25 minutes at 350F until golden brown. They should be a little crunchy on the outside and spongy on the inside. When they’re ready, take them out of the oven and transfer them to a wire rack or plate to let them cool completely.
  5. Open the 4 cans of coconut cream. There should be a solid layer of cream on the top of the can, and below it will be a layer of thin watery liquid. You only need the solid cream on the top plus 1 tbsp of the liquid milk. You can save the liquid to use later in other recipes or toss it. IMG_3426
  6. Scoop out the solid cream from all four cans + 1 tbsp liquid milk into a mixing bowl. Add the 2 tbsp maple syrup and 1 tsp of vanilla. Using a hand-held electric mixer, beat the cream until all the ingredients are incorporated. Start out on a slow speed and gradually increase until you see the cream start to become smoother. If you mix it for about 5-10 minutes, you’ll start to see it forming stiff peaks and looking more like a “whipped cream”. IMG_0317
  7. Using ground or instant espresso, make 1 cup of espresso (or regular coffee if you prefer).
  8. Pour 1/2 oz of spiced rum (I like Bacardi Gold or Captain Morgan) into the coffee and stir. You can measure the rum by pouring it into a regular measuring glass or using a typical shot glass (they range from 1 to 1.25 oz) and filling it up halfway.
  9. Dip several ladyfinger cookies into the coffee-rum mixture and place it into your casserole dish until you have one layer of cookies lining the bottom of the dish. It’s ok if you need to break some cookies apart to get an even layer, since the cookies will bind together later.
  10. Pour half of the coconut cream over the layer of cookies and spread evenly with a rubber spatula.
  11. Using a small mesh sieve, dust a thin layer of cocoa powder over the top of the coconut cream. IMG_0326
  12. Add another layer of coffee-rum soaked ladyfingers on top of the cocoa powder. Then add the rest of the coconut whipped cream, and top with one more layer of cocoa powder with the sieve. Your end result should look something like this:IMG_0327
  13. Cover with tinfoil or plastic wrap and place the tiramisu in the fridge for 3-4 hours to let it solidify. It should be cut into small squares and served cold. 

 

 

This post is a part of the Virtual Vegan Potluck, an online party for vegan and veg-friendly food bloggers to share recipes together. I’m so excited to be a part of it and for those of you following along with the potluck, your navigation buttons to the previous and following blog posts are below:

vvpback vvpforward

 

<–Click on that button to return to the previous post in the potluck.

 

Click on that button to go to the next post in the potluck. –> 

 

Advertisements

13 thoughts on “Tiramisu

  1. Looks lovely. I’ve made a couple of great vegan tiramisus in the past, but I find nothing that can replace that special ‘tang’ that the mascarpone gives it. I’ll be interested to give yours a try and see if I can finally get it 🙂

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s