Vegan and Gluten Free Tiramisu from Green Vegan Living
Lady Fingers
2 cups Bob's Red Mill all-purpose baking flour
1 T. baking powder
pinch of salt
1/2 c. agave
1/2 c. maple syrup
2 T. canola oil
1/3 c. apple sauce
1 T. vanilla
3/4 c.soy milk
- Preheat the oven to 350.
- Measure out all the dry ingredients in a large bowl. Create a small hallowed “bowl” in the center of the dry ingredients. Add the wet ingredients. Gradually incorporate the dry ingredients from around the outside of this hollowed bowl, until everything is evenly mixed in.
- Using a rubber spatula, transfer into a greased glass baking dish (9" x 13") and place in the middle of the oven on the center rack.
- Bake for 25 minutes. After baking, place on a cooling rack and loosen the edges.
- After it has cooled for about 15 minutes flip the cake over onto a cutting board and cut into 1" x 3" pieces.
"Cream" Geanna's recipe asked for yogurt but I borrowed the idea from insomanic chef and used vegan sour cream instead.
8 oz. vegan cream cheese
1/4 c. vegan sour cream (instead of yogurt)
1/4 c. vegan cream
2 T. liquor/liqueur of choice (I copied her and Frangelico)
1/3 c. powdered sugar
2 t. vanilla extract
1/2 t. cornstarch
1/2 t. xanthan gum
- Bring heavy cream to a boil in a small sauce pan and then dissolve the xanthan gum and cornstarch into it. Allow it to cool to room temperature.
- Combine the thick cream mixture with all the other ingredients above and beat well.
- Put the mix in the fridge to set for several hours.
Sauce
1 c. strong coffee
3 T. liquor/liqueur of choice (I used kirsch)
3 T. agave nectar
Combine these ingredients and put in the fridge to cool.
Assembly
- Dip the lady fingers into the coffee sauce and let it soak up the moisture for a couple of seconds.
- Layer these in the bottom of a glass trifle or baking dish until the entire base is covered.
- Using a spatula, spread the "cream" evenly over the lady finger base.
- Repeat steps 2 and 3 at least once more, depending on how big your dish is.
- Sprinkle unsweetened cocoa powder over the top, completely covering the top. Place in the refrigerator for at least an hour to let the flavors meld together.
I made a basic T stencil to decorate it.
Excuse this photo, I used a phone camera in a dark pub:
I love the stencil!
ReplyDeletetiramisu is my favorite dessert! I can't wait to try this version.. thanks for sharing! :)
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