ADVERTISEMENT
Preheat the oven to 360°F (180°C) and line two 8″ (20 cm) or 9″ (23 cm) square baking pans with parchment paper or lightly grease.
In a bowl, combine all dry cake ingredients.
Process wet ingredients in a blender, then mix with dry ingredients until just combined.
Divide batter into prepared pans and bake for 20-25 minutes until a toothpick comes out clean. Let cool.
Cut each cake in half and slice into strips resembling ladyfingers.
Vegan Mascarpone:
Scoop solid cream from chilled coconut milk into a mixing bowl, discard coconut water.
Add powdered sugar and beat until light and fluffy. Refrigerate.
Blend soaked cashews, plant-based milk, maple syrup, vanilla extract, and salt until smooth.
Gently fold cashew cream into whipped coconut cream.
Assembly:
Store-bought ladyfingers can be used instead of making the cake.
Cashews should be soaked in cold water for 3 hours or overnight.
Rum can be used instead of coffee liqueur, or maple syrup with rum flavor.
Visit the blog post for ingredient substitutions, variations, pro-tips, and step-by-step pictures.
Nutrition Facts:
Calories: 481
Fat: 28g
Saturated Fat: 12g
Carbohydrates: 49g
Fiber: 4g
Sugar: 10g
Protein: 10g
Note: Nutrition facts are approximate and calculated with Erythritol for a refined sugar-free version.
Conclusion: Savor the richness of this vegan tiramisu, meticulously crafted for coffee aficionados and health-conscious dessert lovers alike. Whether you’re celebrating a special occasion or simply craving a decadent treat, this recipe promises to elevate your culinary experience. With its layers of fluffy vanilla cake, velvety mascarpone, and infused coffee, each bite is a symphony of flavors and textures. Try it today and indulge in guilt-free indulgence that’s sure to leave a lasting impression.
Vegan Tiramisu
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends