Tiramisu

This Vegan Tiramisu is a perfect dessert to make for your guests! It's creamy,

satisfying, and the perfect sweet treat!

Tiramisu [Vegan]

Ingredients

For the Vanilla Sponge Layers:

• 4 tablespoons (32g) Ground Flax Seeds
• 1/2 cup (120ml) Hot Water
• 1 Tablespoon (15ml) White Vinegar
• 1 cup (237ml) Soy Milk
• 2 teaspoon (10ml) Vanilla Extract
• 2 1/2 cup (300g) Cake Flour
• 1 1/2 cup (300g) Granulated Sugar
• 3 1/2 teaspoons Baking Powder
• 1/2 teaspoon (3g) Salt
• 12 Tablespoons (175g) Vegan Butter

For the Tiramisu Cream:

• 2-8oz packages (454g) Vegan Cream Cheese
• 1 cup (120g) Confectioner's Sugar
• 1/2 cup (120ml) Rum
• Coconut Whipping Cream 1 can (15 fl oz) OR 2 Cans Coconut Milk refrigerated overnight
• 1/2 teaspoon Xanthan gum

For the Syrup:

• 1/2 cup (100g) Granulated Sugar
• 1/2 cup (120ml) Water
• 2 teaspoons Instant Coffee Granules
• 1/4 cup (60ml) Kahlua
• Cocoa Powder for garnish
• Chocolate Covered Espresso Beans for garnish *optional

Preparation

1. First prepare the cake layers by greasing 2- 8" square pans and line them with parchment paper
2. Combine the flax meal with the hot water and let stand for about 5 minutes to thicken
3. Add the vinegar to the soy milk to sour
4. Sift the flour with the baking powder and salt
5. Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed
6. Add the thickened flax paste while mixing on medium speed, scrape the bottom and sides of the bowl to incorporate evenly, add the vanilla extract
7. Add about 1/3 of the flour to the creamed mixture then add half of the soured milk
8. Add another 1/3 of the flour and then the remaining sour milk
9. Add the last amount of flour and mix just to combine evenly.
10. Divide the batter evenly among the 2 pans and bake in a preheated 350°F oven for approximately 25 minutes or until they are springy to the touch when you gently press the centers.
11. While they are baking and cooling, prepare the simple syrup by combining the water & sugar together in a small sauce pot, bring to a boil then boil for 2 minutes.
12. Remove from heat and add the coffee granules then the Kahlua.
13. Prepare the tiramisu cream by first whipping the coconut cream to medium peaks.
14. Next combine the sifted confectioners sugar with the vegan cream cheese in a mixing bowl and mix smooth
15. Slowly add the rum while mixing to combine well
16. Fold in the coconut whipped cream and xanthan gum and mix smooth
17. Refrigerate while you prepare the casserole dish and cake layers
18. Trim the cake layers to fit the 8" X 8" casserole dish and soak the first layer with half of the coffee syrup
19. Spread half of the tiramisu cream over top, then add the next cake layer and the rest of the coffee syrup finishing with the remaining tiramisu cream.
20. Dust with cocoa powder and optional chocolate covered espresso beans and refrigerate until set, preferably overnight to allow all the flavors to meld together

Notes

Tiramisu must stay refrigerated and can be stored covered for up to 1 week. The flavors develop over time so be sure to prepare the Tiramisu at least 1 day ahead from when you want to serve it

https://www.onegreenplanet.org/vegan-recipe/tiramisu-vegan/