OH MY GOD I am so excited to share this Tiramisu with you guys. I can barely hold my horses any longer. I am obsessed... Honestly!
But before I get into this recipe I wanted to address the elephant in the room. Why am I not vegan? Or am I vegan? This question has been following me for a while now, so I thought I share the story.
So first of all a big part of my diet is indeed vegan. As I mentioned in my last blog post I can't eat dairy or eggs, so the only non vegan things I consume are meat, fish and honey. Everything I bake or make for breakfast or for dessert or put in my smoothie etc is vegan. So you will find plenty of vegan recipes here.
So why am I not vegan? Well, let me tell I do sympathise with veganism and I did try! In fact I am very happy that veganism is taking the world by storm. Mainly because I love the fact that there is a young crowd out there that seems to care about what they eat and where it comes from.
But I also see some downsides to veganism and I don't think it comes without any flaws. My biggest issue with veganism is though, that it just doesn't feel right for me personally. I tried it and just didn't make me feel good. Don't get me wrong I know that there more aspects to veganism than health and I also know that it brings a massiv health benefit for many people. But I guess, we are just not all the same. Humans come in all forms, sizes, colours and shapes and I think that there can't be a diet that is perfect for everybody. What's good for me, might not be good for you and vice versa. So while I do get you vegan folks out there I just believe more in following what feels good for me and my body than any sort of label or food dogma. Even if people seem to be constantly confused by my diet.But enough of this for now, BECAUSE...
...let's finally share a tiramisu! Hmm did I say share? Well sharing this one is particularly hard. Not the recipe but the actual product. GOD IT IS YUMMY! I never managed to make vegan and gluten-free tiramisu. One or the other is not a big deal but both seemed like a big struggle to me. So I basically didn't have one since years... Until I came across this recipe and turned it gluten-free. The result just blew my mind and I made several batches since. So if you were looking for a gluten-free, vegan tiramisu, search no more , try this, enjoy and maybe be better in sharing it than me 😉
Servings: 2-4 Bake Time: 20 min Prep Time: 50 min
Ingredients:
Sponge Cake:
1/2 cup Almond Milk
1 tsp Apple Cider Vinegar
4 tbsp Vegan Butter (melted)
1/8 tsp Salt
3 tbsp Sugar
1 teaspoon Vanilla Extract
1/2 cup + 2 tbsp gluten free all purpose flour (I used Bob's Red Mill)
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/8 tsp Xanthum Gum (optional)*
Soaking Syrup:
3/4 cup Freshly Brewed Coffee
1.5 tbsp Sugar
3 tbsp Kahlua
Vegan Mascarpone Cream:
1 3/4 cup Raw Cashews (no need to soak)
1/3 cup Maple Syrup
1/3 cup Melted Coconut Oil
1/4 tsp Salt
Seeds of 1 Vanilla Bean Pod
3/4 cup Almond Milk
Vanilla Cream:
1/4 cup Almond Milk
1 tbsp Melted Coconut Oil
Coffee Cream:
1 tbsp Kahlua
1/3 cup freshly brewed Espresso
Extras: Cocoa Powder, for dusting
Instructions:
Sponge Cake:
Preheat oven to 180 degrees Celsius. Grease and line a 8 x 6 inch cookie sheet. Set aside. You also use your final tiramisu dish for baking the sponge in it, if it is durable for baking. I used two ramekins.
1. Whisk almond milk and apple cider vinegar together in a cup and set aside. Mix the flour, baking powder, baking soda and xanthum (if using)into a bowl.
2. Add the vegan butter, sugar and salt ,vanilla extract and almond milk. Mix until incorporated
3. Spread mixture out onto prepared cookie sheet or poor into ramekins, then bake for 20 minutes, or until toothpick comes out clean.
Soaking Syrup:
Mix Coffee, Kahlua and Sugar together till the sugar has dissolved. Set aside.
Vegan Mascarpone Filling:
1. In a high speed blender, combine cashews, agave, coconut oil, salt, vanilla and almond milk. Blend thoroughly until smooth and silky.
2.Divide mixture into half. For the vanilla cream, use first half of mixture and thoroughly whisk in extra 1/4 cup almond milk and 1 tablespoon coconut oil. Set aside.
3. For the coffee cream, blend second half of your cashew mixture with Kahlua and espresso.
Assembly:
1.To assemble, have ready a tiramisu dish or individual ramekins/glasses. Cut a piece of sponge cake to fit the bottom of your ramekin or glass. If you baked the sponge cake in your tiramisu dish, you will have two cut it in half, so you have 2 layers per dish. Soak in syrup for just a second or two and place into the bottom of your vessel.
2. Top with a layer of vanilla cream and dust with cocoa powder, then freeze for 10 minutes.
3. Once out of the freezer, top with a layer of coffee cream and freeze for 10 minutes.
4. Repeat process once more : soaked cake, vanilla cream and coffee cream
5. 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
* I made this once with xanthum gum. This makes the sponge a bit more "durable" and easier to soak. I made it without the next two times and it worked just fine. If you make it without the xanthum gum be sure not to soak the sponge cake too long or it WILL fall apart!
If you tried this, please let me now how you liked it in the comment section down below and if you want to get notified about more recipes like this, a subscription is just a couple of clicks away.
And if you wanna know more about why I am not vegan head over to the "FAQ".
This recipe was kindly adapted from www.crazyvegankitchen.com