Easy Vegan Tiramisu by @deliciouslyella

1h5

6 servings

🌾

200 g

Plain flour

🥥

150 g + 3 tbsp

Coconut sugar

🌽

20 g

Cornflour

🫙

1.5 tsp

Baking powder

🫙

0.5 tsp

Bicarbonate of soda

🧂

0.25 tsp

Fine sea salt

4 tbsp

Fine coffee granules

🥛

120 ml

Soya milk

🍎

2 tsp

Apple cider vinegar

🫒

120 ml

Olive oil

🍦

1 tsp

Vanilla bean paste

🫘

75 ml

Aquafaba

☕

2

Espresso

🍷

80 ml

Marsala

🍁

240 ml

Maple syrup

🥥

800 g

Coconut yoghurt

🍫

2 tbsp

Cacao powder

  1. Preheat

    Preheat the oven to 180°C / 160°C fan / 350°F, then grease and line a small, deep rectangular baking dish.

  2. Whisk
    • Plain flour
    • Coconut sugar
    • Fine sea salt

    In a large bowl, whisk together the flour, coconut sugar, cornflour, baking powder, bicarbonate of soda, salt and coffee granules.

  3. Whisk
    • Soya milk
    • Apple cider vinegar
    • Olive oil

    Gradually whisk in the soya milk, apple cider vinegar, olive oil and vanilla bean paste until you have a smooth batter.

  4. Blend
    • Aquafaba

    Blend the aquafaba until foamy and pale.

  5. Fold
    • Aquafaba

    Gently fold the aquafaba into the batter until fully combined.

  6. Pour

    Pour the batter into the lined dish, smooth the top and bake for 35 minutes, until golden and a skewer comes out clean.

  7. Cool

    Leave the sponge to cool completely in the dish.

  8. Stir
    • Espresso
    • Coconut sugar
    • Marsala

    Stir the hot coffee with the coconut sugar and marsala or coffee liqueur until dissolved, to make the coffee soak.

  9. Soak
    • Fine coffee granules

    Set the coffee soak aside to cool slightly.

Easy Vegan Tiramisu by @deliciouslyella

1h5

6 servings

🌾

200 g

Plain flour

🥥

150 g + 3 tbsp

Coconut sugar

🌽

20 g

Cornflour

🫙

1.5 tsp

Baking powder

🫙

0.5 tsp

Bicarbonate of soda

🧂

0.25 tsp

Fine sea salt

4 tbsp

Fine coffee granules

🥛

120 ml

Soya milk

🍎

2 tsp

Apple cider vinegar

🫒

120 ml

Olive oil

🍦

1 tsp

Vanilla bean paste

🫘

75 ml

Aquafaba

☕

2

Espresso

🍷

80 ml

Marsala

🍁

240 ml

Maple syrup

🥥

800 g

Coconut yoghurt

🍫

2 tbsp

Cacao powder

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C / 160°C fan / 350°F, then grease and line a small, deep rectangular baking dish.

    🍳Baking dish

  2. Step 2/9

    In a large bowl, whisk together the flour, coconut sugar, cornflour, baking powder, bicarbonate of soda, salt and coffee granules.

    🌾Plain flour
    🥥Coconut sugar
    🌽Cornflour
    🫙Baking powder
    🫙Bicarbonate of soda
    🧂Fine sea salt
    Fine coffee granules
    🥄Whisk
    🥣Large bowl

  3. Step 3/9

    Gradually whisk in the soya milk, apple cider vinegar, olive oil and vanilla bean paste until you have a smooth batter.

    🥛Soya milk
    🍎Apple cider vinegar
    🫒Olive oil
    🍦Vanilla bean paste
    🥄Whisk

  4. Step 4/9

    Blend the aquafaba until foamy and pale.

    🫘Aquafaba

  5. Step 5/9

    Gently fold the aquafaba into the batter until fully combined.

    🫘Aquafaba

  6. Step 6/9

    Pour the batter into the lined dish, smooth the top and bake for 35 minutes, until golden and a skewer comes out clean.

    🍳Baking dish
    🍢Skewer

  7. Step 7/9

    Leave the sponge to cool completely in the dish.

    🍳Baking dish

  8. Step 8/9

    Stir the hot coffee with the coconut sugar and marsala or coffee liqueur until dissolved, to make the coffee soak.

    ☕Espresso
    🥥Coconut sugar
    🍷Marsala
    🥄Spoon

  9. Step 9/9

    Set the coffee soak aside to cool slightly.

Composition

Ingredients

Types

Grains, Sweeteners, Baking, Spices, Beverages, Plant-based milk, Condiments, Oils, Flavorings, Legumes, Alcohol

Ingredients

Plain flour, Coconut sugar, Cornflour, Baking powder, Bicarbonate of soda, Fine sea salt, Fine coffee granules, Soya milk, Apple cider vinegar, Olive oil, Vanilla bean paste, Aquafaba, Espresso, Marsala, Maple syrup, Coconut yoghurt, Cacao powder

Notes

Plain flour (for the sponge cake), Coconut sugar (for the sponge cake, for the coffee soak), Cornflour (for the sponge cake), Fine coffee granules (for the sponge cake), Espresso (2 shots, or substitute 2 tbsp fine coffee granules, for the coffee soak), Marsala (or coffee liqueur, for the coffee soak), Maple syrup (for the coffee soak), Cacao powder (to serve)

Allergens

Gluten, Milk, Soy, Sulphites

Dietetics

Dietary regimen

Vegan, Egg-Free, Nut-Free, Dairy-Free, Vegetarian, Pescatarian

Calories

480 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 65g, Fat: 20g, Fiber: 3g, Sugars: 38g

Nutritional Information

Minerals

Sodium: 230mg, Calcium: 120mg, Iron: 2mg, Potassium: 280mg

Vitamins

Vitamin B2: 0.1mg, Vitamin B12: 0.2µg, Vitamin E: 1.5mg

Preparation

Time Information

Preparation

30 minutes

Cooking

35 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Baking dish, Whisk, Large bowl, Skewer, Spoon

Appliances

Oven, Blender

Type

Type

Type Of Dish

Dessert

Occasions

Valentine's Day, Weekend Dessert, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Soft, Moist, Spongy

Flavors

Coffee, Chocolate, Sweet, Bitter, Boozy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

storage : 2-3 days (covered,refrigerated), freezer : 1 month (sponge only, without cream layer, wrapped airtight)