For the sponge cake

100 gr coconut sugar
100 gr rice flour

80 gr wheat flour
8 gr. dry yeast

150 ml plant-based milk


For the tiramisu

200 ml espresso coffee


For the cream

60 g coconut sugar
1 yucca

1 vanilla pod

40 g pure cocoa powder

150 ml vegetable cream (for baking)






Step 1: Whip the vegetable cream and remove the bowl.  

Step 2: Sift and mix the rice flour and wheat flour with the dry yeast and coconut sugar. Then add the plant-based milk and beat with a whisk until you get a creamy texture.

Step 3: Put the mixture in a pastry bag and make cookies with a thickness of about 6 centimeters.

Step 4: Bake for about 10 minutes at 180°C. Remove and reserve.

Step 5: To prepare the cream, first clean the yucca by removing its head. Cut it into thick pieces and cook it for 20 minutes in boiling water.

Step 6: Remove the yucca and crush it until it has a creamy texture.

Step 7: Add the pressed coconut zest, the vanilla pod and the vegetable cream and beat it to form peaks.

Step 8: Mix all the ingredients with smooth and enveloping movements.

Step 9: Prepare an espresso and soak the cookies in it.

Step 10: Place a base of the mixture in a bowl or glass and add a layer of cookies. Repeat the process until the container is filled.

Step 11: Finally, sprinkle the cocoa powder on top.

Step 12: Store in the refrigerator until consumption.