This vegan tiramisu cake is a version of the classic Italian dessert. This creamy and indulgent treat is made with plant-based products, but is just as rich and satisfying as the traditional version.
Prepare two quarter sheet pans or with cooking spray and line the bottoms with parchment paper.
In a large bowl, mix the flour, baking powder, baking soda, salt and sugar.
In a medium bowl mix the oil, almond milk, vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until thoroughly combined.
Pour the batter into the prepared sheet pans and bake for 20-25 minutes or until a cake tester comes out clean.
Set aside and let them cool completely.
Cashew cream
Soak 1 cup of raw cashews in water for at least an hour, or up to overnight. This will soften the cashews and make them easier to blend.
Drain and rinse the soaked cashews.
In a blender or food processor, combine the soaked and drained cashews with 2 teaspoons of vanilla, 1 teaspoon of lemon juice, 2 tablespoons of cane sugar, and 2/3 cup of water.
Blend the ingredients until smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor a few times. If the mixture is too thick, you can add a little more water, a tablespoon at a time, until you reach the desired consistency.
Assemble the Tiramisu
Cut the sponge cake into small pieces, or tear them into bite-sized pieces.
In a separate bowl, mix together the espresso, Marsala and sugar.
To assemble the tiramisu, start by layering the sponge cake pieces into the rectangular baking dish.
Using a pastry brush or spoon, lightly drizzle the espresso mixture over the sponge cake. Top with half of the cashew mixture.
Repeat the layering process, ending with a layer of the cashew mixture on top.
Dust the top of the tiramisu with cocoa powder and grated chocolate. Cover the dish with plastic wrap or aluminum foil and refrigerate for at least an hour or overnight.
When you are ready to serve the tiramisu, cut it into squares or slices and serve.
Notes
Use Kaluha or rum instead of Marsala wine.
You could use instant espresso coffee
Store the vegan tiramisu cover well and store it in the refrigerator. Tiramisu will keep for about 3-5 days in the refrigerator when stored properly.
You could also use a stand mixer or a hand mixer to make the cake.