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Tiramisu | Gluten free & vegan
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Tiramisu is my all-time favorite dessert with its layers of smooth sweet cream and strong coffee-flavored cake.

I've come up with a plant-based recipe that is as indulgent and delicious as the original version and I can assure you it's worth all the time and effort you put into it.

 

What you need for the cream:

1 liter of soy milk (that only contains water and soy beans)

1 1/2 tbsp of apple cider vinegar

1 cup of raw cashews, soaked overnight

1/2 cup millet, cooked in 1 1/2 cups water with a pinch of salt

1/2 cup non-dairy milk

5 tbsp agave syrup

1 1/2 tsp vanilla extract

1 tbsp lemon juice




What you need for the cake:

1 cup buckwheat flour

1/2 cup oatmeal flour

1/4 cup tapioca starch

1/4 cup melted coconut oil

1/3 cup coconut sugar

1 1/4 cups water

1 tsp vanilla extract

1 tbsp baking powder

1 tbsp lemon juice or 1/2 tbsp apple cider vinegar

 
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Method:


CREAM

1. Soak cashews a day before you want to make the vegan mascarpone cream.

2. Now you are going to make a vegan curd cheese by simply bringing soy milk to a boil, then adding the apple cider vinegar.

Gently stir and cook for 3 minutes. Cool down and strain through a nut milk bag, removing all the liquid. You should get a soft, tofu-like consistency.

3. In a high-speed blender process all ingredients until you get a smooth cream.

Feel free to add some more non-dairy milk if you find the mixture too thick and difficult to blend (it also depends on how firm your curd cheese is).



Cake

1. Preheat oven to 180 degrees Celsius.

2. First mix together oil, sugar, water, vanilla and lemon juice.

3. Slowly add dry ingredients, leaving baking powder for last.

4. Once everything is well incorporated, transfer the batter into a parchment paper lined baking dish (20x20 cm or similar).

5. Bake for about 30 minutes. Let it cool before slicing.

 

Assemble:


I like to use serving cups to make tiramisu parfaits but you can use any type of dish you want.

Brew a few shots of espresso and dip the sliced or crumbled cake in it for a few seconds.

Layer tiramisu starting with cake, then a generous amount of cream, another layer of cake and so on...until you reach the top of the dish. You should have cream on top so you have an even surface that you can dust with some delicious cocoa powder.

Let flavors develop in the fridge overnight so you can enjoy the best version of this delicious dessert.

Bon Appétit!