Vegan Tiramisu

local_grocery_store Ingredients

• 1 vegan sponge cake, store-bought or homemade (approx. 9-inch cake)
• 1/2 espresso, cup (cooled)
• 1/4 Kahlua or Amaretto liqueur, cup
• 8 vegan cream cheese, ounces
• 1 coconut cream, can
• 1/2 powdered sugar, cup
• 1 vanilla extract, teaspoon
• 2 cocoa powder, tablespoons

restaurant_menu Method

1. 1.In a shallow dish, mix together the espresso and Kahlua or Amaretto liqueur.
2. 2.In a large bowl, beat the vegan cream cheese until smooth and creamy. Add the coconut cream, powdered sugar, and vanilla extract, and beat until well combined and fluffy.
3. 3.Cut the sponge cake into small squares or rectangles, and dip each piece into the espresso mixture. Layer the soaked cake pieces in the bottom of a serving dish, followed by a layer of the vegan mascarpone cream. Repeat the layers, finishing with a layer of the vegan mascarpone cream on top.
4. 4.Dust the top of the tiramisu with cocoa powder.
5. 5.Chill the tiramisu in the refrigerator for at least 2 hours, or overnight, to allow the flavors to meld together.
6. 6.Serve chilled and enjoy!

lightbulb_outline Tips

• chevron_rightFor a gluten-free version, use gluten-free sponge cake or ladyfingers.
• chevron_rightYou can use any plant-based milk instead of coconut cream, but the cream will give the mascarpone cream a richer and creamier texture.
• chevron_rightIf you prefer a stronger coffee flavor, you can add more espresso or Kahlua/Amaretto liqueur.