Tiramisu

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:

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Coconut Whipped Cream Mini Fruit Tarts

These fruit tarts are so good AND they’re sort of healthy, you know, because of the fruit (just go with it). Thanks to the magic of coconut cream, they are soy free too! It is so simple to make your own dairy free whipped cream and turn any plain dessert into a decadent treat, or just eat it right out of the bowl. Stay tuned for another recipe coming soon with this incredible magical coconut whipped cream!

Ingredients:

1 batch of my Gluten Free Pie Crust (this is enough for about 4 mini tarts)

Maple glaze for the crust: 2 tbsp almond milk + 2 tbsp maple syrup

4 mini ramekins (about the size of your palm)

2 5-oz cans of coconut cream, chilled overnight

1 tbsp maple syrup

1/2 tsp vanilla extract

Sliced mango, kiwi, and blackberries (or any other fruit you prefer)

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.

Make the pie dough, then leave in the fridge for an hour. Take out of the fridge, let it warm up for 5-10 minutes, then roll it out flat (about 1/4 inch thick) and place a quarter of the dough in each ramekin. Brush the dough with the maple glaze (2 tbsp almond milk + 2 tbsp maple syrup) and bake for 20 minutes at 350F.IMG_0051

 

While the dough is baking, open the 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.  Scoop out the solid cream from all four cans + 1 tbsp liquid milk into a mixing bowl. Add the 1 tbsp maple syrup and 1/2 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”.

Take the pie crust out and let it cool for about 10 minutes, and wash and slice the fruit while the crust is cooling. Spoon a quarter of the whipped cream into each pie crust so it fills it about halfway. Finally, layer the sliced fruit on top of the whipped cream, and enjoy your mini homemade fruit tart!