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Vegan Tiramisu

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Ingredients
  

Vanilla Cake

  • 1 3/4 Cups Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 Cup Sugar
  • 1 Cup Almond Milk
  • 2 tsp Vanilla Extract
  • 1/3 Cup Vegetable Oil
  • 1 tbsp Apple Cider Vinegar

Coffee Sauce

  • 1/2 Cup Strong Black Coffee or Espresso
  • 3 tbsp Brown Sugar
  • 3 tbsp Kahlua or other Coffee Liqueur

Cashew Cream

  • 1 1/2 Cups Cashews soaked overnight, drained and rinsed
  • 1/2 Cup Coconut Cream chilled overnight
  • 4 tbsp Coconut Oil refined
  • 4 tbsp Agave or Maple Syrup
  • 1 tsp Vanilla Extract

Tiramisu Topping

  • 1 tbsp Cocoa Powder

Instructions
 

Vegan Vanilla Cake

  • Preheat oven to 350 degrees
  • In a small bowl combine almond milk, oil, vanilla and apple cider vinegar. Whisk together and set aside.
  • In a large bowl sift together flour, baking soda and salt. Add sugar and mix to combine.
  • Pour the wet ingredients into the bowl with the flour mixture and stir to combine. Do not overmix this.
  • Place into a lightly greased 9×9 baking dish and bake for 30 minutes or until toothpick inserted in the middle comes out clean.
  • Leave in pan until completely cool.
  • Once cool slice into 1"-1 1/2" slices. This recipe should make about 24 "fingers"

Coffee Sauce

  • Brew strong black coffee or espresso
  • To this add the brown sugar and Kahlua
  • Mix to dissolve sugar and put in fridge to get cold

Cashew Cream

  • Soak the cashews overnight
  • Place the coconut milk in the fridge overnight to separate the cream from the watery liquid
  • Rinse the soaked cashews and add to your Vitamix or high powered blender
  • Carefully remove the coconut milk from the fridge without shaking and scoop the coconut cream off of the top without mixing in any water from below. Add the cream to the blender
  • Add all remaining ingredients to the blender and blend on high until smooth and creamy.
  • Transfer to a bowl and place in the fridge until ready to use

Tiramisu Assembly

  • You can either soak the fingers in the coffee sauce or place a layer of fingers into the bottom of a dish and pour half of the coffee sauce over them.
  • Once the first layer of fingers is in the dish top with half of the cashew cream.
  • Repeat the first two steps.
  • Place the cocoa powder into a sieve, sifter or fine mesh strainer and sprinkle it all over the last layer of the cashew cream.
  • Place in fridge until ready to serve.
  • Store covered in the fridge for up to 3 days