Easy Gluten Free Vegan Tiramisu

Easy Gluten Free Vegan Tiramisu

When it comes to decadent desserts perfect for a romantic night in, it doesn't get much better than tiramisu. Better yet, this one's also suitable for vegans, so everyone can enjoy.
Total Time
1 Hour Plus 4 hours chill time
For the base:
150ml of unsweetened almond or cashew milk
1 tsp of apple cider vinegar or lemon juice
230g of gluten free 1:1 baking flour
1 tsp of baking powder
 tsp of baking soda
1 tsp of arrowroot or tapioca starch
A pinch of flaked sea salt
95g of coconut sugar, or sugar of choice
80g of vegan butter, room temperature
100g of unsweetened apple or pear puree, room temperature
1.5 tsp of vanilla extract
1 cup of strong espresso coffee
For the filling:
3 cups of Cocos Natural Coconut Yoghurt
2-3 tbsp of maple syrup, to taste
4 tbsp of vegan chocolate coconut liquor (we used the M&S Bailey's alternative)
½ tsp of vanilla extract
For the topping:
1 tbsp of raw cacao
2 squares of vegan chocolate, grated
Step 1

Preheat the oven to 180°C/160°C Fan and grease a 10cm x 7.5cm x 5cm baking pan with vegan butter.

Step 2

Add the plant-based milk and apple cider vinegar to a bowl. Mix and set aside for 10 minutes. This will create vegan buttermilk.

Step 3

Add the gluten free flour, baking powder, baking soda, arrowroot and salt to a clean mixing bowl and stir to combine.

Step 4

Place the vegan butter and sugar in a stand mixer, or use an electric whisk, and cream to combine until smooth. You may need to scrape the sides a couple of times. Add the apple or pear puree and vanilla and mix again to combine. Don’t worry if it looks like it has split, it depends on the vegan butter used but it will correct itself when you add the dry ingredients.

Step 5

Add the dry mix and vegan buttermilk, a little at a time, whist whisking until a smooth batter forms. Try not to over whisk as this will make the sponge dense. Just until combined.

Step 6

Add batter to your lined baking tray and smooth with spatula. Bake for about 35 minutes or until you can insert and remove a skewer cleanly. Allow to cool in the tray for 5 minutes then transfer to a wire rack to fully cool.

Step 7

Meanwhile brew 1 cup of strong espresso powder. We used a cafetiere. You won’t use all of this but it’s best to have more.

Step 8

Place the filling ingredients into a clean mixing bowl and using a balloon whisk mix until smooth. Adjust sweetness to taste with the maple syrup. Place covered in the fridge to chill whilst the sponge base cooks and cools.

Step 9

Trim the edges of the sponge and cut into 16 strips about 1.5in wide. Carefully slice each strip in half lengthways so you end up with 32 thinner sponge pieces.

Step 10

Brush each sponge finger liberally on one side with brewed coffee. Do this in batches when you’re ready to add to the dish. Soaking the fingers will result in a soggy base so we find brushing with a silicone brush much better.

Step 11

Line sponge fingers along the base of your dish (feel free to break some in half so they fit nice and snug). Top with a layer of coconut yoghurt filling, another layer of coffee-soaked sponge, followed by the final layer of coconut yoghurt filling. Place in the fridge, covered with tin foil, for 4 hours to firm up, or overnight.

Step 12

Sprinkle with raw cacao and grated chocolate. Slice and serve.

Recipe courtesy of Cocos Organic

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