Light Raspberry Tofu Tiramisu
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Cake
  • 3 tbsp chickpea flour
  • 1 cup spelt flour
  • ⅓ cup cornstarch
  • 1 cup hot water + 2 tbsp espresso powder
  • ¾ cup coconut sugar
  • 2 tbsp coconut oil
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp fine sea salt
  • Cream layer
  • 1¾ cup pureed tofu
  • 5 tbsp vegan butter, melted
  • ⅓ cup maple syrup
  • ¼ cup almond butter
  • 2 tbsp orange juice
  • -
  • ½ cup vegan chocolate spread
  • -
  • 2 cups fresh raspberries
Instructions
  1. Preheat your oven to 350F
  2. For the cake combine the flours with the cornstarch, baking powder, and the salt and set aside
  3. Add the espresso-water mixture, coconut sugar, coconut oil and vanilla until well combined
  4. Fill into round baking tin and bake for about 16 minutes
  5. Let cool down and slice horizontally when cooled down
  6. -
  7. For the cream combine all the ingredients in your blender
  8. -
  9. Spread the chocolate spread on the under part of the cake
  10. Place the raspberries on it and spread half of the cream on it
  11. Carefully place the upper part of the cake on the cream and again assemble the cream on top
  12. Put in the fridge for at least 5 hours (best served the day after)
  13. Dust with cacao powder before serving
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/light-raspberry-tofu-tiramisu/