Vegan Tiramisu

Anita

For all the vegans out there who can't live without this delicious Italian desert.

Sponge cake:
100g vegan block
200ml oatmilk
1/2tbsp cider vinegar
2tsp vanilla extract
125g castor/coconut sugar
200g s/r flour, any type
1/2tsp baking powder

For the topping:
250ml whippable cream
1tbsp icing sugar
1tsp vanilla bean paste

For the sauce:
2tbsp coffee liquor/rum
100ml coffee cooled
1 1/2 tbsp castor/coconut sugar

2tbsp cacao powder for dusting.

Make sponge cake first
Mix milk, vinegar and vanilla in a jug to thicken.
Beat together vegan block and sugar until light.
Mix in milk mixture then the flour and baking powder.
Place in 25cms square cake tin and bake at 180 degrees for 20 to 25 mins.
Leave to cool while you make the rest.

Coffee sauce and cream topping:
Mix cooled coffee, liquor and sugar in a bowl.

Whip icing sugar, vegan whipping cream and vanilla paste together until thick.

Assemble your creation:
Cut sponge into rectangles (fingers)
Place half of them in the bottom of the serving dish (15×20cms)
Pour over half coffee mix to soak the sponge then place half cream mix. Repeat with the other half. Place in fridge overnight. Dust with cacao before serving.

This is undoubtedly the best creamy desert in the world so to have a vegan version demonstrates that the future is unfolding in the right direction and all will be well!