Home Desserts Raw Vegan Super delicious Tiramisu Cake!

Raw Vegan Super delicious Tiramisu Cake!

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A classic reinvented totally dairy-free, gluten-free in a cake form: Raw Vegan Tiramisu Cake
I love tiramisu! I loved it since I was a child, on vacation with my parents in Italy, indulging in this creamy heavenly “something”, that seemed perfect and unflawed. For months, it was a goal to recreate this classic in a vegan, no-bake and nourishing way. And it still needed to be super-yummy, so my Italian friends would love it as much as the traditional one.

Raw Vegan Tiramisu Cake

The “how to make a Tiramisu vegan challenge”
When starting this challenge I found the Tiramisu recipe from Audrey from Unconventionalbaker and I adapted a big chunck of her recipe to overcome the two main challenges I had to face. How do I replace the consistency of mascarpone and how it would turn out without adding any single egg. Also, I wanted to completely leave out the alcohol and still get a good result. With no expectations at all, I started creating and normally I would need 2-3 trails in order to be satisfied with my creation. This time was different. I tried it and I thought it was:

CREAMY

PERFECT BALANCE OF FLAVORS

CHOCOLATEY YET COFFEE INFUSED

MUCH LIGHTER THAN A CLASSICAL TIRAMISU

Raw Vegan Tiramisu CakeRaw Vegan Tiramisu Cake

I personally thought that the lack of alcohol wasn’t a problem at all. I used very rich cold pressed coffee powder and raw cacao powder which both added to the richness of the Cake. However, if you feel like adding some booze, please go ahead and let m know how it went, so I can add it here in this post. I would say using Kahlua would work best!

Raw Vegan Tiramisu Cake

The best part about this Cake is not only that it tastes super delicious it is also a healthy, gluten-free, vegan version, which in my opinion tastes better than the traditional one and makes you feel less heavy after eating it. I know bakers always love to title their new creation such as: “the best….I’ve ever made.”, but this one really is the best vegan Cake I’ve ever made and believe me I have tried a lot!

To make the cake, you only need a bunch of ingredients, and I swear none of them are fancy or hard to get!

Ingredients

Base

1/2 mug hazelnuts
1/2 mug hazelnuts
1 cup almonds
1 cup almonds
10 Medjool days
10 Medjool days
1 tablespoon finely grounded coffee (coffee powder).
1 tbsp finely based coffee (coffee powder).
2 tablespoon cacao powder.
2 tbsp cacao powder.
1 tsp vanilla remove.
1 tsp vanilla remove.
a pinch of fine sea salt.
a pinch of fine sea salt.
Mousse Layer.
Mousse Layer.
1 1/2 mug cashews, drenched over night.
1 1/2 cup cashews, soaked overnight.
3/4 cup Medjool days.
3/4 cup Medjool days.
1/3 mug melted raw dark chocolate.
1/3 mug melted raw dark chocolate.
1/4 cup syrup.
1/4 cup syrup.
2/3 mug almond milk, room-temperature.
2/3 mug almond milk, room-temperature.
4 tbsp cacao butter, thawed.
4 tablespoon cacao butter, thawed.
1/3 mug cacao powder.
1/3 cup cacao powder.
2 tsp newly grounded coffee.
2 tsp freshly grounded coffee.
Cream layer.
Cream layer.
3/4 cup cashews, soaked over night.
3/4 cup cashews, drenched overnight.
3/4 mug full-fat coconut milk or lotion *.
3/4 cup full-fat coconut milk or cream *.
3 tablespoon coconut oil.
3 tbsp coconut oil.
3 tablespoon agave syrup.
3 tbsp agave syrup.
1 tsp of vanilla extract.
1 tsp of vanilla remove.
-.
-.
extra cacao powder.
extra cacao powder.
cacao nibs.
cacao nibs.
* the upper solidified part of the coconut milk in a can when you leave it in the refrigerator overnight.

Vegan tiramisu Cake!

Instructions.

Process all base layer active ingredients in your mixer till sticky.
With your fingers, press into a 8″ springform pan as well as weigh down into an even crust, rising the sides a little all around.
Put in the freezer.
For the center layer, procedure all the components up until smooth and well integrated.
Pour right into the pan over the crust and also put the Cake back into the fridge freezer.
Blend your ingredients for the lotion layer however just put them over the chocolate layer once it has actually hardened.
Allow sit in the fridge freezer for 4 hours or overnight.
Before serving, dust the top with cacao powder as well as spray with some cacao nibs.
Keep in mind: Use an 8-inch springform pan or a smaller one when you wish to make the cake “greater” in size.

Linda Barbara

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