Hi! I have been craving nearly a month for a vegan tiramisu, planning to make it for my family in Christmas, I couldn’t wait so long.
This tiramisu is vegan and gluten free, with a caramelized cookie-crust made from almond and coconut flour, and the cream made from coconut cream, soy yoghurt and vanilla.
Yesterday we were eating almost half of the tiramisu just two of us, and I was craving more already for the breakfast… So next time I think I will double or triple the recipe.
I recommend to make the tiramisu already at the previous evening or some hours before serving, the texture and the taste really get better with a time. Enjoy!
1 dl almond flour
1 dl coconut flour
1,5 dl oat flour (you can make it easily from oat flakes with a blender!)
1 dl brown sugar
0,5 dl melted coconut oil
2 dl almond/rice/coconut milk
1 tsp baking powder
pinch of salt
pinch on vanilla
1 dl strong coffee
cacao powder and dark chocolate
3 dl coconut milk/cream ( you can put the coconut milk in a freezer for some minutes before opening and after spoon easily the creamy from the top)
1 dl soy yoghurt
0,5 dl agave
1 tsp lemon juice
pinch of vanilla
Preheat oven at 185 C. Cover a cake pan (20×20) with a parchment paper and grease the sides with coconut oil. In a bowl mix together the almond, coconut and oat flour. Add the baking powder, sugar, vanilla and salt, mix well. Add the milk and melted coconut oil and mix with a spoon. Pour the mixture into the cake pan and bake about 30 minutes until golden brown. Let the cake cool totally before cutting.
Spoon the coconut cream into a bowl. Add the soy yoghurt, lemon juice, vanilla and agave. Mix well together until creamy. If you like it more sweet add more agave! (you can place the ready creme in a freezer for some minutes before filling).
Cut the cake in two pieces in the middle. Lift the top part and put it aside. Spread the coffee on the both cake slices until the slices are soft (don’t hesitate to add more coffee if needed, tiramisu has to be juicy and soft!). Add the 1/2 of the cream on the bottom slice. Lift the another slice on the top and add the rest of the cream. Decorate with cacao powder and shredded dark chocolate… Enjoy!