Vegan Tiramisu

INGREDENT

For the Vegan Sponge Cake (or ladyfinger substitute):

• 1 cup all-purpose flour
• 1/2 cup almond milk (or soy/oat milk)
• 1/3 cup coconut sugar (or regular sugar)
• 1/4 cup neutral oil (e.g., canola or sunflower)
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt

For the Vegan Mascarpone Cream:

• 1 1/2 cups raw cashews (soaked for 4–6 hours, drained)
• 1/2 cup coconut cream (chilled, thick part only)
• 1/4 cup maple syrup
• 1/4 cup almond milk
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

For the Coffee Soak:

• 3/4 cup strong brewed coffee (cooled)
• 1 tbsp maple syrup or sugar (optional)
• 1 tbsp coffee liqueur or dark rum (optional)

Topping:

• Unsweetened cocoa powder (for dusting)
• Vegan dark chocolate shavings (optional)

Instructions

1. Prepare the Sponge Cake:
   Preheat oven to 350°F (175°C). In a bowl, whisk together almond milk and vinegar. Let sit for 5 minutes to curdle.
   Add sugar, oil, and vanilla; mix well. Sift in flour, baking powder, and salt. Mix until just combined.
   Pour into a lined 9×9-inch pan and bake for 20–25 minutes, or until a toothpick comes out clean. Let it cool completely, then slice into strips or cubes.
2. Make the Mascarpone Cream:
   Blend soaked cashews, coconut cream, maple syrup, almond milk, lemon juice, vanilla, and salt until completely smooth and creamy. Adjust sweetness if needed. Chill for at least 30 minutes.
3. Coffee Soak:
   Mix brewed coffee with maple syrup and liqueur (if using). Set aside.
4. Assemble the Tiramisu:
   In a dish or individual cups, layer sponge cake pieces. Brush or drizzle with coffee soak. Add a generous layer of vegan mascarpone cream. Repeat layers. Finish with cream.
5. Chill and Serve:
   Refrigerate for at least 4 hours, preferably overnight, to set. Just before serving, dust with cocoa powder and top with chocolate shavings if desired.

Let me know if you’d like a no-bake version or a gluten-free adaptation!