Tiramisu Cake

Hello lovely people, finally found time to create a cake! A YUMMY CAKE indeed, could just have some for lunch?! I love tiramisu, seriously. It’s the perfect light and creamy dessert, but what to do with mascarpone? How to veganize it? Tiramisu … since I’ve became vegan I haven’t had any at all. I decided to make one on my own, of course vegan way. I had two reservations about all this though – the alcohol and vegan cheese in any way, shape, or form. Alcohol, because I personally do not consume alcohol in any form. (However, if you want alcohol or liqueur in your tiramisu, whichever you prefer will be just fine. Whether it be brandy, rum, amaretto etc. use a tablespoon of any of) And store bought vegan cheese because they are simply … EEEEEWWWWWW … Oh, NO! You won’t find any additives, artificial nasties or any of those same crap ingredients in my vegan, super delicious Tiramisu recipe. It took me a few weeks of testing to come up with this recipe;) I had a mission to create a great tiramisu that is as good as, if not better than the traditional.

The challenge was so much fun but I think I nailed it. Thoughts? So the secret replacement to the mascarpone cheese is made of soaked cashew and tofu. The result turned out to be success – yummy, rich, creamy with a perfect texture. And damn, it’s good. Eaten straight from the bowl;) There is nothing here not to love! Coffee, cacao, light cake base, smooth cream and many other ingredients to make this cake taste amazing! This dessert is super easy to make and takes about 30 minutes. The longest part is letting it set in the freezer for a few hours. There are a lot of recipes for Tiramisu/Tiramisu Cake. But what makes this one so good is not only that it’s dreamily soft – thanks to a generous amount of rich, velvety “mascarpone” cream, also have a subtle sweetness with just the right bitterness from the coffee and cacao powder. Totally doesn’t taste Vegan. One bite of this creamy, cakey goodness will blow your mind. Meet the one and only Tiramisu Cake recipe you’ll ever need, it is dressed to impress and the taste will wow everyone. This is rocks!

And the best part is, this is a healthier, mostly raw, vegan version of the traditional and it taste even better than the original. Made with only using natural wholesome ingredients. In terms of taste, it was perfect – one of the best super healthy tiramisu I have had. Oh yes, crazy good! I hope you give it a try. Happy Monday guys!

So here comes the recipe

Ingredients for base:
¾ cup rolled oats
¾ cup buckwheat, sprouted and dehydrated
1 cup shredded coconut
1 cup sun dried raisins
few drops vanilla extract
2 tbsp coconut oil
3 tbsp creamed coconut
3 tbsp strong brewed coffee or espresso
1 tbsp brandy, rum or amaretto (if desired)
3 tbsp raw cacao powder

Process oats, buckwheat and shredded coconut in a food processor until finely ground. Add remaining ingredients and process a bit more. You will end up with a mixture that looks very dry but stick together (add more liquid if you need). Press 2/3 part (keep 1/3 part for ladyfingers) of the mixture into a baking tin lined with baking paper. I used a 30 x 11cm springform loaf tin.

Ingredients for ladyfingers:
1/3 part from the base
½ cup sun dried raisins
2 tbsp strong brewed coffee or espresso
1 tbsp brandy, rum or amaretto (if desired)

Place all ingredients into a food processor fitted with the S blade and process until ingredients well combined. Remove dough from processor and form it into a loaf, roll flat with a rolling pin (roll into a rectangle) then cut into 3 long strips out of 1 sheet then cut again into 4.

Then comes the best part

Ingredients for Vegan Mascarpone:
3 cup cashew, soaked 6 hours
2 block (2 x 280g) GMO free and organic medium-firm tofu, drained
1 cup coconut milk, homemade preferred
2 tsp nutritional yeast
2 tsp lucuma powder*
5 tbsp coconut nectar or more for a sweeter dessert
4 tbsp coconut oil
2/3 block creamed coconut
few drops almond extract
seeds of 1 vanilla bean

To make the mascarpone combine all ingredients (except coconut milk) in food processor and blend until smooth. With the processor running, add the coconut milk, and process for a minute until the mixture is thick and creamy. Spread one third of the cream over the base, spread one third over the ladyfingers. Using the last third of the cream, decoratively pipe large dots covering the entire surface. Or spread half of the mixture onto the base, then place your ladyfingers on top of the cream. Spread the rest of the mascarpone cream and chill in the freezer or fridge about 2 – 3 hours or preferably overnight. It will be better the longer you wait. Try to give it at least a few hours to allow the flavors to meld. Dust heavily with cacao powder. Store in the fridge.

1/3 cup raw cacao or carob powder for dusting

Decorate, Serve and Enjoy!

*Notes: You can always substitute Coconut Nectar and use date paste if you prefer. If you can’t get Lucuma powder substitute with Mesquite powder (sweet with a slightly nutty wild flavor and a hint of caramel).

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Tiramisu Cake

 

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Prep time

30 mins

Total time

30 mins

 

Author: Deviliciously Raw

Recipe type: Cake

Cuisine: Vegan

Serves: 1

Ingredients

• FOR BASE:
• ¾ cup rolled oats
• ¾ cup buckwheat, sprouted and dehydrated
• 1 cup shredded coconut
• 1 cup sun dried raisins
• few drops vanilla extract
• 2 tbsp coconut oil
• 3 tbsp creamed coconut
• 3 tbsp strong brewed coffee or espresso
• 1 tbsp brandy, rum or amaretto (if desired)
• 3 tbsp raw cacao powder
• FOR LADYFINGERS:
• ⅓ part from the base
• ½ cup sun dried raisins
• 2 tbsp strong brewed coffee or espresso
• 1 tbsp brandy, rum or amaretto (if desired)
• FOR VEGAN MASCARPONE:
• 3 cup cashew, soaked 6 hours
• 2 block (2 x 280g) GMO free and organic medium-firm tofu, drained
• 1 cup coconut milk, homemade preferred
• 2 tsp nutritional yeast
• 2 tsp lucuma powder*
• 5 tbsp coconut nectar or more for a sweeter dessert
• 4 tbsp coconut oil
• ⅔ block creamed coconut
• few drops almond extract
• seeds of 1 vanilla bean
• FOR TOP:
• ⅓ cup raw cacao or carob powder for dusting

Instructions

1. FOR BASE - Process oats, buckwheat and shredded coconut in a food processor until finely ground. Add remaining ingredients and process a bit more. You will end up with a mixture that looks very dry but stick together (add more liquid if you need). Press ⅔ part (keep ⅓ part for ladyfingers) of the mixture into a baking tin lined with baking paper. I used a 30 x 11cm springform loaf tin.
2. FOR LADYFINGERS - Place all ingredients into a food processor fitted with the S blade and process until ingredients well combined. Remove dough from processor and form it into a loaf, roll flat with a rolling pin (roll into a rectangle) then cut into 3 long strips out of 1 sheet then cut again into 4.
3. FOR VEGAN MASCARPONE - To make the mascarpone combine all ingredients (except coconut milk) in food processor and blend until smooth. With the processor running, add the coconut milk, and process for a minute until the mixture is thick and creamy. Spread one third of the cream over the base, spread one third over the ladyfingers. Using the last third of the cream, decoratively pipe large dots covering the entire surface. Or spread half of the mixture onto the base, then place your ladyfingers on top of the cream. Spread the rest of the mascarpone cream and chill in the freezer or fridge about 2 - 3 hours or preferably overnight. It will be better the longer you wait. Try to give it at least a few hours to allow the flavors to meld. Dust heavily with cacao powder. Store in the fridge. Decorate, Serve and Enjoy!

Notes

You can always substitute Coconut Nectar and use date paste if you prefer. If you can't get Lucuma powder substitute with Mesquite powder (sweet with a slightly nutty wild flavor and a hint of caramel).

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