Light Raspberry Tofu Tiramisu

A twist on a classical Tiramisu made with Tofu cream and raspberries. A light, vegan summer dessert that is the star of every grill party.

I am not the biggest fan of Tofu when it comes to savory dishes. I always had the feeling it tastes like nothing and I found the consistency rather strange. But for this Tiramisu, exactly this texture and consistency makes the whole dessert super creamy! Besides that, Tofu adds a great health benefit to it with its great source of plant-based protein, omega-3, zinc, selenium and calcium.

The Tofu feels much lighter than the mascarpone and the addition of raspberries give this classical dessert a new fruity twist. I added espresso powder in this dessert but if you don’t like the coffee taste you can easily substitute with cacao powder.

If you have time I recommend making this light Raspberry Tofu Tiramisu asap or at least this weekend ;), otherwise you can save the picture below to your Pinterest Board and find the recipe later 🙂 You can find me under my name Vanillacrunnch if you are interested in seeing my Pinterest boards for inspiration

I am looking forward seeing your creation on Instagram (Tag me @vanillacrunnch ) or you can use the hashtag #bakingwithvanillacrunnch or and leave a comment here and put a smile on my face.

Light Raspberry Tofu Tiramisu

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

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

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