Vegan, gluten free Tiramisu
I love, love, love Tiramisu. It reminds me of special occasions from my childhood, but it's been hard to replicate this amazing dessert since I no longer eat dairy or gluten.
But now I have, and it's amazing, maybe even better than the original.
This tiramisu is vegan, and free of gluten, caffeine and alcohol. But don't knock it just yet, I promise you won't even miss them.
Ingredients:
Cake
2 cups white or brown rice flour
1 cup almond flour
1 cup sugar
1 tblspn baking powder
1/2 tspn salt
1 1/2 cups almond milk
1/2 cup coconut oil, melted
2 tblspns flaxseeds, ground
2 tspns vanilla essence
1 tspn almond extract/flavour
Vegan Mascarpone
1 1/2 cups almond milk
1 cup coconut milk
6 tblspns caster sugar
1/4 cup gluten free cornflour (not all brands are GF)
2 tspns vanilla essence
1/4 tspn almond extract/flavour
1/4 tspn salt
Cocoa Syrup
3/4 cup water
1/2 cup cocoa powder
1/2 cup sugar
1 tspn vanilla essence
1/4 tspn salt
1/4 tspn almond extract/flavour
Whipped 'cream'
2 x 400g cans coconut milk, chilled for at least 8 hours
1/4 cup icing sugar
2 tspns vanilla essence
extra cocoa powder or dark chocolate (or both!) to sprinkle on the top.
Method:
Cake
Preheat oven to 180C.
Grease and line a large (approx 25 x 38cm) cake tray/tin with baking paper and set aside.
Measure the dry ingredients (except flaxseeds) into a large mixing bowl and combine. In another bowl, combine the wet ingredients with the ground flaxseeds.
Pour the wet mixture into the dry ingredients and combine until it's smooth and creamy. Scrape the mixture into the prepared pan and bake for 20-25 minutes or until a cake tester inserted in the middle comes out clean and dry.
Remove the cake from the oven onto a cooling rack, and keep in the pan until completely cooled.
Vegan Mascarpone
Place all ingredients into a blender and process until smooth. Pour into a saucepan and heat on medium-high, stirring constantly until thick and smooth, and resembling a creamy, delicious mascarpone cheese.
Remove from the heat and allow to cool.
Cocoa Syrup
Put the water, cacoa powder, and sugar into a saucepan. Without heating, whisk the ingredients until no lumps remain. Place the saucepan over a medium-high heat and bring to a boil whisking constantly. Reduce to a simmer and continue stirring until slightly thickened, approx 5 minutes.
Add vanilla, almond extract and salt to the syrup, and remove from heat to allow it to cool.
Whipped 'Cream'
Remove chilled coconut milk from the fridge. Open the can and carefully drain the clear liquid from the top. Scoop out the thick coconut cream into a bowl.
With an electric mixer, beat the coconut cream on medium speed until fluffy and stiff peaks form, approx 5-7 minutes.
Add the sugar, vanilla and whip to combine.
Assembling your Tiramisu
Allow your cake, mascarpone, and syrup to completely cool before assembling your tiramisu.
Brush the bottom of a 25 x 38cm glass pan with cocoa syrup.
Cut the cake into strips and lay half in a single layer over the cocoa syrup then brush the cake strips with more cocoa syrup.
Spread the mascarpone over the cake, followed by the remaining cake strips. Pour the remaining cocoa syrup evenly over the cake, and cover with the whipped 'cream'.
You should have four layers in your pan.
Sponge cake with cocoa syrup brushed on both sides.
Mascarpone.
Sponge cake brushed with cocoa syrup.
Whipped 'cream'.
Sprinkle cocoa powder and/or grated dark chocolate and refrigerate until it's time to serve and enjoy!
The Enchantress
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