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There used to be a fabulous and quite popular vegan tiramisú recipe on this blog. A few months ago when I killed a lot of content by accident, it got lost. I got so many emails from you about this really, really old recipe. I had no idea it was so popular! Also, many of you saved it to one of your Pinterest boards. And then the link was gone. Argh, I know the feeling. But please, if recipes are dear to you don’t just save a bookmark somewhere. Save that data to your hard-drive instead or, very old-school, even print it. I know. I never do that myself. But do it!
Back to my tiramisú recipe. I have heard so many times that this recipe is the best vegan tiramisú ever and after all these years I am inclined to believe it. I made it a long tim ago because I really, really missed this dessert as a vegan. And the vegan recipes I could find I didn’t like. I usually am very hard to please. Also, back in the day there was no vegan cream cheese to find in Germany. (This recipe uses yoghurt instead of cream cheese. I know that in some parts of the world, yoghurt is hard to find. Let me know if that’s the case, so we can work something out.)
This recipe is not difficult to make. It the perfect dessert to bring to a party, a potluck, a gathering. Or just stick it into your fridge and snack on it whenever you feel like it. That is what we usually do. Most ingredients for this vegan tiramisú are very easy to find, if you have access to soy yoghurt and chickpea flour. (If you don’t have chickpea flour, you can use the same amount of soy flour.)
I tweaked my old recipe a bit, left out the flour that was in the filling and used whisky instead of amaretto. The choice of alcohol is completely up to you. I just happen to have a few bottles of single malt in my cupboard. If you don’t do alcohol, just leave it out, no problem. (And if you choose whisky, go for a mild single malt or a bourbon. Not the smokey whisky kind.)
If you make this tiramisù leave a comment below. This is very helpful to other readers. And please share your photos with me on Instagram, tag @seitanismymotor and #seitanismymotor. I love seeing your pictures and comments! Please don’t post this recipe anywhere without linking back to this blog post. It takes me up to three days to develop a recipe, take pictures, write a blog post and translate it. Thank you!
For the sponge:
3 tablespoons chickpea flour
150 ml boiling water
150 g sugar
4 tablespoons oil
100 g all-purpose flour
2 teaspoons baking powder
50 g corn starch
a generous pinch of salt
For the filling:
200 g raw cashews
625 g soy yoghurt (vanilla flavour or natural)
150 g powdered sugar
110 g melted refined coconut oil
240 ml freshly brewed strong coffee
4 tablespoons amaretto or whisky
1-2 tablespoons unsweetened cocoa powder
The night before, soak your cashews in fresh water and set aside.
The next day drain the cashews and place in a blender. Add remaining filling ingredients and purée until very smooth.
Line two small baking pans (13 x 12 cm) or one larger pan (28 x 18) with parchment paper or grease them very well. Preheat oven to 200°C.
In a bowl, combine chickpea flour and water and whisk until no lumps are left.
Add oil and sugar and whisk well.
Stir in flour, baking powder, and starch.
Pour batter into pans and bake for 15-20 minutes. (Or 10-15 minutes, if you chose a single large pan.)
Please watch the batter carefully, it tends to burn easily.
Make sure the sponge is properly baked by inserting a toothpick in the middle of the pans. If it comes out clean, the sponge is ready.
Let cool for 30 minutes, then remove from pans and let cool on a rack.
Cut the sponge into two layers and place one layer on the bottom of each pan you just used for baking.
Mix coffee and alcohol and pour a quarter onto each sponge layer. (Half, if using one pan etc.)
Pour a quarter of filling into each pan.
Place the remaining sponges on top, add the remaining coffee mixture and the remaining filling.
Dust with cocoa powder.
Cover the pans and let the tiramisú sit in the fridge over night. That way the filling gets all firm and creamy.
Please note that you might need all of the coffee wand whisky liquid. Just pour as much in as you need to get the cake soaked but not swimming in liquid.