Tiramisu Cake
Prep time
Total time
Recipe type: Cake
Cuisine: Vegan
Serves: 1
  • 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
  • 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)
  • 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
  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!
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).
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2016/02/08/tiramisu-cake/