Allow for overnight setting for some of the ingredients in this vegan tiramisu. The dessert actually tastes better as the days go by, so if you have time make it up to 2 days before serving. Recipe adapted from Chloe Coscarelli's Pumpkin Tiramisu recipe.
Prep Time30 minutesmins
Cook Time35 minutesmins
Course: Dessert
Cuisine: Italian
Servings: 8
Author: Jenné
Ingredients
Chestnut Creme
⅓cuparrowroot or organic cornstarch
¼cupwater
1cupcanned coconut milkfull fat
1cupchestnut puree
¾cupmaple syrup 1 tsp cinnamon
½tspnutmeg
Cake
1½cupall-purpose flour
1cupsugar
1tspbaking soda
½tspsalt
¾cup+ 2 tbsp soy milk
½cupcanola oil
2tbspapple cider vinegar or white vinegar
½tbspalmond or vanilla extract
Espresso
½cupamaretto
¼cupwater
4tablespoonsinstant espresso
12ouncessemisweet chocolate chipsdairy-free, ground in a food processor or finely 2 tbsp powdered sugar (optional)
Instructions
Chestnut Creme
In a small mixing bowl, stir together the arrowroot and water. Set aside while you work on the other ingredients.
In a small sauce pot bring the coconut milk to a simmer, then add the chestnut puree (which you’ll have to mash with a fork to soften), maple syrup, cinnamon and nutmeg.
Whisk to combine the ingredients.
Slowly whisk in the arrowroot liquid, and continue to whisk for a few minutes as it begins to thicken. Once thick, remove the cream from the heat, and pour it into a mixing bowl and allow to cool for 15 minutes.
Once cool place plastic wrap over the cream––allowing the wrap to press directly to the cream––and set in the refrigerator for at least one hour.
Cake
Preheat oven to 350°F and grease a 9-inch round cake pan.
Whisk together your dry ingredients in a mixing bowl, then set them aside to whisk together your wet ingredients.
Slowly pour the wet into the dry, and stir to combine. Be careful not to overmix the ingredients.
Pour the batter into your greased cake pan, and bake for 25 minutes.
Test the doneness of the cake with a toothpick.
Allow to cool for at least a half an hour.
Espresso Soak
Place the Amaretto, water, and espresso in a jar and cover tightly with a lid.
Shake to combine the ingredients and help the espresso melt. If you don’t have a jar with a lid, simply stir the ingredients in a bowl until the espresso has melted.
To assemble the tiramisu
Remove the cake from the cake pan, and cut in half into semi-circles.
Then turn each semi-circle into two layers by halving them horizontally.
Place the bottom semi-circles back into the cake pan, then drizzle about 1/4 cup of the espresso soak over the cake.
Spread the chestnut cream over the cake, covering it completely, then sprinkle the chocolate chips over that.
Repeat this with the second layer of cake, espresso soak, and chestnut cream.
Finish the tiramisu off with ground espresso beans or ground instant espresso.
Serve immediately with a sprinkle of powdered sugar, or allow it to set overnight.