Tiramisu
This dreamy, creamy and delicious Tiramisu will have your guests coming back for seconds. This dessert is vegan, gluten-free and the perfect after dinner treat!
RUN TIME: 15 min MINS
PREP TIME: 15 min MINS
SERVINGS: 9
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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Total 5 star reviews: 2.6k Total 4 star reviews: 160 Total 3 star reviews: 91 Total 2 star reviews: 32 Total 1 star reviews: 38
88%would recommend these products
2,888 reviews
- MRMichele R.Verified BuyerReviewingThe Milk MakerI recommend this productGender MaleAge Range 55 - 64Household Making milk for the familyFavorite Kind of Milk to Make CashewRated 5 out of 5 starsYesterdayGreat decision
This product has many fantastic reviews. It is a bit expensive, but takes all of the work out of making nut milk. I made two jugs of milk (12 cups) in about 20 minutes. The clean-up is simple. And best. I have the nut pulp to add to my breakfast shake. Love it.
- JLJennifer L.Verified BuyerReviewingThe Milk MakerI recommend this productGender Prefer not to answerAge Range 35 - 44Household Making milk for meFavorite Kind of Milk to Make CashewRated 5 out of 5 stars2 days agoSmitten with my moo machine
I've made around ten jars of milk so far and I'm in love. It's extraordinarily simple to use, and the result is delicious and far healthier than most options at the store.
Pros:
- Happiness is pressing the little cow button.
- Simple and quick to use.
- Easy to clean, even if the basket is a drippy mess.
- You really only need a few ingredients to get tasty results.
- Eliminates tons of waste from buying milk at retail.
Cons:
- It's a big monetary investment up front.
- It takes up a decent amount of space.
- ALAlicia L.Verified BuyerReviewingThe Milk MakerI recommend this productGender FemaleAge Range 45 - 54Household Making milk for me & a partnerFavorite Kind of Milk to Make AlmondRated 5 out of 5 stars6 days agoBest purchase, ever!!!
One of the best purchases I’ve made. I bought mine about three years ago and use it every day. Makes enough milk for two latte’s and two smoothies. The almonds from almond cow are the best ones I’ve used. I do soak overnight which helps. If you’re thinking of purchasing, it’s a great investment, hands down.
- ECEden C.Verified BuyerReviewingThe Milk MakerI recommend this productGender FemaleAge Range 45 - 54Household Making milk for meFavorite Kind of Milk to Make CashewRated 5 out of 5 stars1 week agoMilk maker
Works great, quick, easy to clean and saves money.
- MSMichael S.Verified BuyerReviewingThe Milk MakerI recommend this productGender MaleAge Range 55 - 64Household Making milk for me & a partnerFavorite Kind of Milk to Make CashewRated 5 out of 5 stars1 week agoGoodbye Store-Bought Almond milk
I hesitated to buy yet another kitchen appliance...well I am elated that I did! I love our new Almond Cow, making almond and cashew milk has never been easier. I even took the pulp and mixed in cacao and peanut butter powder with honey and made granola. Unfortunately, there are so many chemicals in store bought almond milk. My wife feels like bloating is no longer an issue with the homemade almond milk. I recommend the Almond Cow highly! You will not be disappointed.