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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.
The “how to make a Tiramisu vegan challenge”
When I thought about making it, there were 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:
PERFECT BALANCE OF FLAVORS
CHOCOLATEY YET COFFEE INFUSED
MUCH LIGHTER THAN A CLASSICAL TIRAMISU
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!
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!
I hope you give this Italian classic a go! I am a little bit scared to get Italien reviews but I think I can handle it:) I would be very happy to see your own version on Social Media! Share it with me on my on Instagram @vanillacrunnch or leave a comment here!
- ½ cup hazelnuts
- 1 cup almonds
- 7 Medjool dates
- 1 tbsp finely grounded coffee (coffee powder)
- 2 tbsp cacao powder
- 1 tsp vanilla extract
- a pinch of fine sea salt
- Mousse Layer
- 1½ cup cashews, soaked overnight
- ¾ cup Medjool dates
- ⅓ cup melted raw dark chocolate
- ¼ cup maple syrup
- ⅔ cup almond milk, room-temperature
- 4 tbsp cacao butter, melted
- ⅓ cup cacao powder
- 2 tsp freshly grounded coffee
- Cream layer
- ½ cup cashews, soaked overnight
- ⅔ cup full-fat coconut milk or cream*
- 3 tbsp coconut oil
- 2 tbsp agave syrup
- 1 tsp of vanilla extract
- more cacao powder
- cacao nibs
- * the upper hardened part of the coconut milk in a can when you leave it in the fridge overnight
- Process all base layer ingredients in your food processor until sticky.
- With your fingers, press into a 8" springform pan and press down into an even crust, going up the edges a little all around.
- Put in the freezer.
- For the middle layer, process all the ingredients until smooth and well combined.
- Pour into the pan over the crust and put the Cake back into the freezer.
- Blend your ingredients for the cream layer but only pour them over the chocolate layer once it has hardened.
- Let sit in the freezer for 4 hours or overnight
- Before serving, dust the top with cacao powder and sprinkle with some cacao nibs
- Note: Use an 8-inch springform pan or a smaller one when you want to make the cake "higher" in size