Heavenly Vegan Tiramisu Cake

Allergens

Nuts, Soy

Ingredients

• 2 cups almond flour 1/4 cup coconut sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/3 cup unsweetened almond milk 1/4 cup coconut oil, melted 1 teaspoon vanilla extract 1 cup raw cashews, soaked for 4 hours and drained 1/2 cup full
• fat canned coconut milk, refrigerated overnight 1/2 cup unsweetened cocoa powder, divided 1/2 cup strong coffee, room temperature 1/4 cup maple syrup 1 teaspoon cinnamon

Instructions

1. Preheat oven to 350°F (180°C). Grease two 9 inch round cake pans and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, coconut sugar, baking soda, salt, and cinnamon. Add almond milk, melted coconut oil, and vanilla extract, mixing until a smooth batter forms. Divide batter evenly between prepared pans.
3. Bake for 20 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
4. In a high speed blender, blend soaked cashews, coconut milk, maple syrup, and half of the cocoa powder until smooth and creamy.
5. Combine coffee with remaining cocoa powder in a shallow dish. Dip the top of each cooled cake layer into the coffee mixture, then place on a serving plate.
6. Spread half of the cashew cream over one layer, then top with the second layer. Cover with the remaining cashew cream and chill for at least 4 hours or overnight.
7. Before serving, dust with additional cocoa powder.

Chef’s Insight

For an added touch, serve with a side of raspberry coulis or a dollop of coconut whipped cream.

Notes

Let the cake rest in the refrigerator for a minimum of 4 hours, or overnight for optimal flavor and texture.