Vegan Tiramisu

• Refrigerated

  • 1 1/2 cup Soymilk

• Condiments

  • 1/3 cup Agave nectar
  • 4 tbsp Vegan butter

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 Cocoa powder
  • 5/8 cup Pastry flour
  • 3/8 tsp Salt
  • 9 tbsp Sugar
  • 1 Vanilla bean, Seeds of
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 1 3/4 cup Cashews, raw

• Drinks

  • 3/4 cup Coffee
  • 1/3 cup Espresso

• Beer, Wine & Liquor

  • 4 tbsp Kahlua

Found on crazyvegankitchen.com

Description

Ingredients

• Vanilla Sheet Cake:
• 1/2 cup Soy Milk
• 1 teaspoon Apple Cider Vinegar
• 4 tablespoons Vegan Butter
• 1/8 teaspoon Salt
• 6 tablespoons Sugar
• 1 teaspoon Vanilla Extract
• 1/2 cup + 2 Tablespoons Pastry Flour
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• Soaking Syrup:
• 3/4 cup Freshly Brewed Coffee, cooled
• 3 tablespoons Sugar
• 3 tablespoons Kahlua
• Vegan Mascarpone Filling:
• 1 3/4 cup Raw Cashews (no need to soak)
• 1/3 cup Agave Nectar
• 1/3 cup Melted Coconut Oil
• 1/4 teaspoon Salt
• Seeds of 1 Vanilla Bean Pod
• 3/4 cup Soy Milk
• For Vanilla Cream:
• 1/4 cup Soy Milk
• 1 tablespoon Melted Coconut Oil
• For Coffee Cream:
• 1 tablespoon Kahlua
• 1/3 cup freshly brewed Espresso, cooled
• Extras:
• Cocoa Powder, for dusting

Directions

• Sheet Cake: Preheat oven to 175 degrees celsius. Grease and line a 8x6 inch cookie sheet with baking paper. Set aside.
• Whisk Soy Milk and Apple Cider Vinegar in a bowl set aside for 5 minutes to curdle. Sieve the Pastry Flour, Baking Powder and Baking Soda into a bowl. Set aside.
• In another bowl, whisk Vegan Butter, Sugar and Salt till light and fluffy, about a minute. Whisk in the Vanilla Extract.
• Alternate whisking in the Soy Milk mixture and dry ingredients, starting with 1/3 of the dry and ending with the last third of the dry mixture.
• Spread mixture out onto prepared cookie sheet and bake for 20 minutes, or until cooked through. Its okay if you over bake it slightly, it doesnt make a difference.
• Soaking Syrup: Mix Coffee, Kahlua and Sugar together till the sugar has dissolved. Set aside.
• Vegan Mascarpone Filling: In a high speed blender, combine Cashews, Agave, Coconut Oil, Salt, Vanilla and Soy Milk. Blend thoroughly until smooth and silky.
• Divide mixture into half. For Vanilla, use first half of mixture and thoroughly whisk in extra 1/4 cup Soy Milk and 1 tablespoon Coconut Oil. Set aside.
• For Coffee Cream, blend second half of Mascarpone mixture with Kahlua and Espresso.
• Assembly: To assemble, have ready a tiramisu dish or individual ramekins/glasses. Cut a piece of sheet cake to fit the bottom of your ramekin or glass. Dip in Soaking Syrup for just a second or two and place into the bottom of your vessel.
• Top with a layer of Vanilla Cream and dust with Cocoa Powder. At this point, freeze for 10 minutes.
• Once out of the freezer, top with a layer of Coffee Cream. Freeze for 10 minutes.
• Repeat process once more - soaked cake, vanilla cream and coffee cream - freezing cream layers for 10 minutes before continuing.
• Once complete, dust the tops of you Tiramisu with cocoa powder and leave in the fridge for at least 4-6 hours to firm up before eating.