Vegan Tiramisu Cake
A divine cake for all coffee lovers!
Ingredients
Sponge cake
- 450 g white or semi-white flour
- 150 g ground almonds
- 20 g ground flaxseeds
- 24 g baking powder
- 120 g coconut sugar
- 1 tsp vanilla extract
- 4 dl plant-based drink
- 2 dl cooked coffee cooled
- 40 g agave syrup
- 50 ml oil
- 5 g cocoa powder
Coffee cream
- 120 g margarine room temperature
- 50 g cooked coffee cooled
- 50 g powdered sugar
Cream
- 250 ml vegan whipping cream
- 300 g vegan mascarpone
- 50 g powdered sugar
- 1 tsp vanilla extract
Instructions
Sponge cake
- In a large bowl, place all dry ingredients except cocoa (flour, ground almonds, flaxseeds, baking powder, coconut sugar) and mix them.
- In another bowl, mix the wet ingredients (vanilla extract, agave syrup, herbal tea, oil and coffee) and add them to the dry ingredients mixture.
- Mix with a hand mixer until smooth.
- Pour half of the mixture into a 25 cm diameter cake tin and bake for 25 minutes in a preheated oven at 180 °C.
- Stir in the cocoa powder into the other half of the mixture, mix well and pour into a 25 cm diameter cake tin and bake for 25 minutes in a preheated oven at 180 °C.
- Place the sponge cake on a cooling rack and leave to cool. If the top of the sponge cake is rounded, cut it off so that the cake is nice and flat when you put it together
Coffee cream
- Boil the coffee and cool.
- With a hand mixer mix coffee and sugar untill it starts to form foam.
- Add margarine and continue blending until you get a nice cream.
Cream
- Whip the cream, add the mascarpone, powdered sugar and vanilla sugar and mix well.
Assembling the cake
- Place a light sponge cake on the bottom of the cake tin and cover it with coffee cream.
- Place a chocolate sponge cake on top of the cream and cover it with cream.
- Refrigerate overnight so that the layers bond nicely.
- The next day, decorate the cake as desired, it is best to just sprinkle it with cocoa powder.