Vegan Tiramisu

Ali White from Allergy Mums has provided this recipe. For more delicious recipes check out their website or you can follow them here:

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• Method
  1. Preheat oven to 180℃, 360℉, grease a cake tin

  Cake

  1. Add the Apple Cider vinegar to the Dairy Free Milk and put to one side.
  2. Mix the Flour, Sugar, Baking Powder and Soda together
  3. Cream the Sugar and Vegan Butter together
  4. Whip the Aquafaba so it’s foamy, but not so much that its firm like egg whites
  5. Mix the creamed Sugar with the Flour, and add in the Dairy Free Milk and Aquafaba.
  6. Pour the batter into the tin, and bake for 35 minutes. Cool on a wire rack.

  Cream Cheese Filling

  1. Whip the Vegan Cream Cheese until smooth
  2. Add in the Dairy Free Yoghurt, Coconut Cream, Vanilla, Rum and Icing Sugar. Whip until

  smooth. Pop in the fridge to firm up.

  Coffee Mix

  Mix the Coffee with the Rum and put to one side with the grated Chocolate and Cocoa

  Compile the Tiramisu

  1. Cut the cake into fingers. And slice each finger in half to expose the cake. Layer the base

  of a dessert tin with the cake fingers. Brush with the Coffee and Rum mixture.

  2. Put a layer of the Vegan Cream Cheese filling on top of the cake and sprinkle with grated

  Chocolate

  3. Add another layer of the cake fingers, brush with the Coffee mixture.
  4. Spread the rest of the Vegan Cream Cheese mixture on top of the cake. Smooth over, and

  sift the cocoa on top. Add more grated Chocolate. Pop in the fridge until dinner time!

Allergens in this dish indicated by the Box (es) Marked ‘x’