Tiramisu
Instructions
1. Preheat oven to 350F and line 2*** 8 inch square cake tins with parchment paper.2. In a bowl combine almond meal, gluten-free flour, baking powder and salt.
3. In a separate bowl combine coconut oil, maple syrup, milk and pulp. Add to the dry ingredients and mix to combine.
4. Pour batter into the cake tins (equal amounts) and bake in the oven for about 15 minutes. Take out of oven and cool completely.
5. In the meantime prepare cream layer. In a high speed blender or food processor add soaked cashews and coconut cream. Process until completely smooth. Add maple syrup, coconut oil and coffee and stir until combined.
6. To assemble the tiramisu cut both sponge cakes into 9 squares each. Line an 8 inch square pan with wax paper. Add about ½ cup of the tiramisu cream and spread out evenly in the pan. Divide the rest of the cream in two equal amounts and set aside.
7. Now brush sponge cake squares with coffee and build first layer by placing sponge squares (coffee side facing down) into the pan.
8. Top off with first half of cream, place another layer of sponge cake (brushed with coffee) and top off with the rest of the cream. Wrap with foil and place in the refrigerator for at least 2 hours.
9. Once the tiramisu has set, flip onto a cutting board and sprinkle with cacao powder. Cut into squares and serve immediately. Garnish with fresh fruits if preferred.
10. Store leftovers in the refrigerator for up to two days.
Notes:
*squeeze out excess liquid
**add coffee into the cream if more coffee flavor is preferred
***if only one cake tin is available, bake one batch at a time.
Ingredients
2 cups gluten-free flour (Bob's Red Mill 1 to 1 gluten-free baking flour was used for this recipe. Other brands can be used, but results may vary.)1 cup almond meal or ground almonds
? cup almond pulp* (from almond milk)
2 tsp baking powder
12 tbsp maple syrup
8 tbsp coconut oil (melted)
1 cup plant-based milk
pinch of salt
½ cup strong coffee (preferably espresso)
Sponge Layer: 2 cups gluten-free flour (Bob's Red Mill 1 to 1 gluten-free baking flour was used for this recipe. Other brands can be used, but results may vary.)
Sponge Layer: 1 cup almond meal or ground almonds
Sponge Layer: ? cup almond pulp* (from almond milk)
Sponge Layer: 2 tsp baking powder
Sponge Layer: 12 tbsp maple syrup
Sponge Layer: 8 tbsp coconut oil (melted)
Sponge Layer: 1 cup plant-based milk
Sponge Layer: pinch of salt
Sponge Layer: ½ cup strong coffee (preferably espresso)
Cream Layer: 3 cups cashews (soaked overnight or for at least 4 hours)
Cream Layer: 1 can full fat coconut cream
Cream Layer: ¼ cup maple syrup
Cream Layer: ¼ cup coconut oil (melted)
Cream Layer: optional: 1 tbsp Strong coffee**
Garnish: 1 tbsp cacao powder
Garnish: optional: fresh fruit
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