Description
Simple and easy vegan dessert inspired by a classic Italian tiramisu – just without eggs and mascarpone. Not needed here ;)
Ingredients
For the cake layer:
2 cups (260g) all-purpose flour
1/2 cup (100g) sugar (or xylitol*)
1 1/2 tsp. baking powder
1/4 cup (60ml) sunflower oil
1/2 tsp. vanilla extract
1 cup (240ml) sparkling water
For the tiramisu:
10.5 oz. (300g) plant-based yogurt (e.g. Alnatura Almond Natur*)
7 oz. (200g) plant-based heavy cream* (for whipping)
2 tbsp. confectioners’ sugar (or erythritol powdered sugar*)
1 tsp. vanilla extract
1/2 cup (120ml) freshly brewed espresso
2–3 tbsp. amaretto
cocoa powder for dusting
fresh fruits/berries for decoration (optional)
Instructions
1. Preheat the oven to 390°F (200°C). Line an 11×15 inches (28x38cm) baking sheet with baking parchment and lightly grease. Set aside.
2. Mix flour, sugar (or xylitol), and baking powder in a bowl. Add the oil and vanilla extract and mix briefly, then add the sparkling water and mix everything until just combined – do not overmix! Spread the batter evenly on the baking sheet and bake for about 18-20 minutes or until a toothpick inserted into the cake comes out clean. Take out of the oven and pull the cake with the baking parchment onto a wire rack. Carefully peel off the baking parchment and let the cake cool down completely.
3. For the cream add the yogurt alternative to a bowl. Whisk the plant-based whipping cream with the confectioners’ sugar and vanilla extract until stiff peaks form, then add to the bowl and fold in. Brew the espresso and mix it with the amaretto.
4. Cut the cake layer to fit your serving glasses – ideally you will have 3 layers per glass. Start with some cream in the glasses, then add a cake layer and drizzle with some of the espresso mixture. Repeat the process several times and finish with cream. Dust with cocoa and then let sit in the fridge for at least 3-4 hours. Decorate with fresh fruit/berries before serving.
Notes
Enjoy baking!