Recipe: Vegan Tiramisu

Ingredients

For the sponge cake

• ½ cup coconut sugar
• ¾ cup rice flour
• ⅔ cup wheat flour
• 1½ tsp dry yeast
• ⅔ cup plant-based milk

 

For the tiramisu

• ¾ cup espresso coffee

 

For the cream

• ¼ cup coconut sugar
• 1 yucca root
• 1 vanilla pod
• ⅓ cup pure cocoa powder
• ⅔ cup heavy plant-based cream (for baking)

 

Instructions

- Whip the plant-based cream and set the bowl aside.

- Sift and mix the rice flour and wheat flour with the dry yeast and coconut sugar. Add the plant-based milk and beat with a whisk until you get a creamy texture.

- Transfer the mixture to a piping bag and pipe cookies about 2½ inches thick.

- Bake for about 10 minutes at 350°F. Remove from the oven and set aside.

- To prepare the cream, trim the ends off the yucca root and peel it. Cut it into thick pieces and boil for 20 minutes.

- Remove the yucca and mash until smooth and creamy.

- Add the coconut cream, vanilla pod, and plant-based cream, then beat until stiff peaks form.

- Fold all the ingredients together with smooth, gentle movements.

- Brew an espresso and soak the cookies in it.

- Spread a layer of cream mixture in a bowl or glass, then add a layer of soaked cookies. Repeat until the container is full.

- Dust the top with cocoa powder.

- Refrigerate until ready to serve.