Yup, you heard right! Vegan Tiramisu and you know you want it. Every once in a while, I veer away from my whole food plant-based path for a more decadent treat, and this one is well worth it. Creamy layers, soft and pungent espresso-soaked cake and crunchy bits of dark chocolate will delight your tastebuds.
Prep time: 40 minutes
Total time: 2 hours (includes baking time)
- 4 Tbls. instant espresso (or very very strong coffee)
- 2 Tbls. coffee or other liqueur (I used Amaretto)
- 1/2 cup water
- 1 cup raw cashews, soaked for at least 3 hours, or microwave for 3 minutes
- 1/2 cup non-dairy milk (such as soy or almond)
- 2 Tbls. agave or maple syrup
- 1 tsp. vanilla extract
- 1/2 cup aquafaba (liquid from a can of chickpeas)
- 2 Tbls. unsweetened cocoa powder
- 1 cup So Delicious Cocowhip
- Make the vanilla cake* first.
- Mix the espresso sauce ingredients in a medium bowl and set aside.
- After draining the cashews, put all the chocolate cream ingredients EXCEPT the cocowhip in a blender. Blend until it’s really creamy. You may have to scrape the sides a few times.
- Fold the cocowhip in the chocolate cream, but don’t overmix. Set in fridge to firm up.
- After the cakes are cool, you can either slice it into 1″ x 3″ ladyfinger pieces or just 3″ squares. This is your bottom layer.
- Next, spread a thick and generous layer of the chocolate cream/cocowhip on the first cake layer. Add the second layer of cake pieces.
- Drizzle the espresso sauce over the entire cake. Using a small sieve, sprinkle about 1 Tbls. of cocoa powder over the top of the tiramisu and you can add vegan chocolate chips if you like!
- Set in fridge for about 2 hours, or pop in the freezer for 45 minutes before serving.
*The first time I made the tiramisu, I used my leftover pumpkin chocolate chip cakes, and it was heavenly. The point is you can use just about any sweet type of cake you like!