It’s not often you come across someone who doesn’t want to order that tiramisu at an Italian restaurant. I guess only non coffee lovers would give it a pass and if you’re vegan or dairy intolerant of course. Tiramisu is known to be decadent and what a wonderful way to sum up a dinner party? I created this healthy vegan tiramisu treat for when we visited our friends in Asheville and it was definitely approved by all the non vegans. They didn’t even know it was a healthier version.
3 Steps to making a healthy vegan tiramisu
- First off you need a cake base. I made a vanilla sponge cake with coconut sugar.
2. You will need a good coffee to make an americano as this gets soaked into the cake. I’m being naughty and thinking of how good an alcohol would be added to this… one day when I’m not pregnant lol!
3. You can use a coconut whipped cream which will be a light topping or if you don’t like coconut you can make a cashew cream which will taste great but be slightly heavier. I’m not a fan of vegan commercial creams as they contain unhealthy ingredients I personally choose to avoid.
Choosing a sweetener
We all have our personal preferences and our favorite sweeteners. Some of us like to avoid all forms or sugar and some don’t mind as long as the food tastes good. While I avoid processed sugars as much as possible, there are times where I will have them if it’s out of my control and I’m okay with that. I have been super strict at time in my life and gone hungry because I refused to eat something with sugar in it. I’m not about that life anymore.
Balance is key. My recipes are always open to adjustments and using your favorite sweeteners. For baking I love coconut sugar as it has a low G.I and it’s a more natural sweetener. If you love alcohol sugars like xylitol feel free to use them. If brown or white sugar is okay for you, go ahead and use that too. I don’t want you to feel like these recipes won’t work if you don’t have the exact ingredients.
Healthy vegan tiramisu
- Baking cake pan
- electric beater
- 2 cups all purpose flour can substitute with gluten free flour
- 100 g coconut sugar 3.5oz
- 2 tsp baking powder
- 2 tsp apple cider vinegar
- 1 cup almond milk
- 1/2 cup coconut oil
- 1/2 tsp salt
- 1 can coconut cream or 3/4 cup soaked cashews
- 3 tbsp maple syrup or icing sugar
- 1 tbsp cocoa powder for dusting decor
- fresh berries for decorating
- 1 cup brewed coffee
- Pre heat oven to 350F or 180C
- In a bowl mix the flour, coconut sugar, salt, baking powder with a whisk.
- Add the apple cider vinegar to the milk and set aside for a minute or two.
- Melt the coconut oil.
- Add the milk and oil to the flour and whisk until smooth.
- Spray a cake pan with oil and pour the mix in.
- bake for 25-30 minutes. The cake is ready when you can pull out a toothpick/skewer and no batter sticks to it.
- Allow to cool completely before removing from the pan.
- While the cake bakes, pour the coconut cream and maple syrup into a mixing bowl and beat with an electric beater. It can take up to 10 minutes for it to begin stiffening. To speed things up I like to chill my coconut cream in the fridge for an hour prior to using.
- Brew one cup of fresh coffee and allow to cool.
- Once cake has cooled and been removed from it's pan, slice into strips.
- Put a layer of cake into the bottom of the chosen serving dish.
- Pour over some coffee onto the cake.
- Add a layer of coconut cream.
- Repeat with a layer of cake, coffee and coconut cream.
- Dust with cocoa powder and decorate with fresh berries.
- Allow to chill for at least 1 hour before serving.
I only did one layer of each as I used a bigger dish but feel free to use a smaller dish or glasses to layer them higher.
I’ll definitely be making this version again in smaller pots and more layers. Now go on, go make your own healthy vegan tiramisu 😉
I hope you make this asap and let me know what you think! For another delicious dessert idea give these chocolate peanut butter bites a go.
Until next time – Happy cooking.