Vegan Tiramisu Sheet Cake
User Reviews
5.0
54 reviews
Excellent
Vegan Tiramisu Sheet Cake
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This vegan Tiramisu sheet cake is easier and quicker! It has a light and fluffy sponge cake that’s soaked with indulgent coffee syrup and then topped with a rich and creamy homemade vegan mascarpone, And sprinkled with cocoa. Creamy moist and perfect. Gluten-free and nutfree options included.
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Ingredients
For the cake:
- 3/4 cup plus 2 tablespoons of all purpose flour
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons oil
- 2 tablespoons non-dairy yogurt or applesauce
- 1/2 teaspoon vanilla extract
- 1/2 cup or more non-dairy milk
For the coffee syrup:
- 1/2 cup coffee that’s about 1/2 cup of water plus 1 tablespoon instant coffee or 2 espresso shots + water( add water to the espresso shots to make about 1/2 cup)
- 2 tablespoons brown sugar
- 1 tablespoon coffee liquor this is optional or add in 2 to 3 drops of almond extract
For the cream layer:
- 1 heaping cup of raw cashews
- 15 oz can of full fat coconut milk
- 3 1/2 ounces vanilla or plain non-dairy yogurt see substitutions in notes
- 1/4 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 4 drops of almond extract
- 1/4 teaspoon salt
- 1/4 cup sugar
For topping:
- 1 tablespoon cocoa powder
Instructions
- Make the cake: Add all the dry ingredients to a bowl,,That’s the flour, sugar, baking powder and salt. Mix well. Then add in the oil, non-dairy yogurt, vanilla and 1/2 cup of milk and mix in to make a smooth batter which is like thick pancake batter. If the mixture is too stiff add in some non dairy milk, one teaspoon at a time to mix in.
- Line a 8x8 inch or 9x9 inch brownie pan or grease as flour it well. pour the batter into the pan and even it out. Bake at 350 F (180 C) for 22 to 24 minutes or until a toothpick inserted in the centre comes out clean.
- Then remove the cake from the oven, let it cool for 5 minutes then poke holes all over the cake. Depending on how soaked you want the cake you can poke lots of holes or just a few holes. More holes means more coffee syrup soaking. (For maximum soaking, slice a very thin slice from the cake top and then poke holes. This opens up the porous cake texture that absorbs well)
- Make your coffee syrup; add all ingredients to a saucepan over medium heat then mix really well. Bring to a boil and take off heat. Pour this all over the cake and let it soak completely.
- Make the cream layer, add all of the cream layer ingredients into a blender and blend until the cashews break down and get creamy. I usually blend for 1 minute then let it sit for 5 minutes then blend it again (repeat 2 - 3times) until the cashews are well blended. Taste and adjust sweetness.
- Pour this blended mixture into a saucepan and cook over medium heat, stir occasionally in the beginning 3 to 4 minutes then stir frequently after that so that lumps do not form. Once the mixture has thickened evenly switch off the heat.
- Let the mixture cool for a few minutes then pour over the soaked cake and even it out really well. Then freeze this cake for 3 to 4 hours. Once the top is set but not soft(not entirely frozen), take out the cake from the freezer.
- Remove the cake using the parchment liner from the pan then dust it with the cocoa powder. Slice and serve!
Notes
- Store: Store refrigerated for upto 4 days. Freeze for upto a month.
- Serve: if frozen, move it to the fridge the morning of the event or a few hours before. Then take from the fridge, slice and serve.
- Yogurt substitute: use about 3 ounces of silken tofu or 1/4 cup more cashews instead of yogurt.
- Instead of coffee liqueur you can also use Kahlua.
- To make this gluten free, use 1/2 cup of almond flour, 1/2 cup of oat flour and 1/4 cup of potato starch mixed really well. Use about 1 cup of this mixture in the cake mixture and also add in 1/4 cup of club soda and mix in. If the mixture is too thin add in the remaining flour, one tablespoon at a time. You don’t want the batter to be too thick but just about the thickness of pancake batter then pour it into parchment lined baking pan and bake.
- Nutfree or cashew free: Use other nuts such as macadamia. Or use 1/2 cup more yogurt and 1/2 cup more coconut milk.
- Coconut free: Use 3/4 cup more cashews and 1 cup water to blend.
- Oilfree : use 2 tbsp applesauce or 1 tbsp non dairy yogurt or use more non dairy milk instead.
Nutrition Information
Show Details
Calories
237kcal
(12%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Sodium
143mg
(6%)
Potassium
179mg
(5%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
11IU
(0%)
Vitamin C
1mg
(1%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Sodium | 143mg | 6% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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