Buckle up my friends cause you’re in for one of the most delectable desserts ever! Super creamylicious, this lighter, vegan tiramisu cake version with layers of a yummy coffee soaked sponge and cream is a true treat to indulge in this summer.
The sponge sheet base is almond meal and wholegrain rice flour for just a perfect texture to absorb the coffee and turn into a delicious mouthwatering bite. As for the coffee flavour it’s a delicate one in this cake, so if you are looking for a stronger coffee taste simply drizzle some more than in the recipe below. Same thing with a sweetener, the cake is moderately sweet and it’s up to you to moderate this one too.
But the main star here is a silken tofu used for the cream. Now, before you go all yiiiikes, tofu, let me tell you the silken tofu doesn’t taste like a regular tofu cheese. Not one bit. It’s more like a heavy cream or unsalted cream cheese that you would use in cake recipes. It’s kind of neutral in taste, but the texture of it is divinely light and creamy making this cake probably the best I’ve made so far. So let’s go bake this deliciousness.
Ingredients (for a 20x28cm tray cake)
For 2 cake sheets
- 200g finely ground almonds
- 300g wholegrain rice flour
- 12tbsp extra vergine olive oil
- 10tbsp agave syrup
- 250ml almond milk
- a pinch of salt
For the cream
- 350g silken tofu
- 350ml drained coconut cream, take only the thick part of it
- 5tbsp agave syrup
- 80g pure almond butter, I use my homemade one which has a runnier texture
- 2tsp instant coffee
- 1tsp vanilla extract
- a tiny pinch of salt
To make the cake sheets simply whisk together ground almonds, wholegrain rice flour, a pinch of salt, olive oil, 10 tbsp agave syrup or other liquid sweetener and almond milk. Divide this batter in half and thinly spread each sheet, about 1,5cm thin into a 28x20cm tray covered with baking paper. Bake at 180C preheated oven for about 20 min, then leave to cool completely.
For the cream mix silken tofu, drained coconut cream, a tiny pinch of salt, 5tbsp agave syrup, almond butter, 2tsp instant coffee and vanilla extract.
Make about 150ml of strong instant coffee and cool it down. Then drizzle the first biscotti sheet with half of the coffee, spread the cream on top, then repeat with the second sheet and the cream.
Sprinkle the cake with the best cocoa powder you can find and leave it in a fridge to set for at least some 3h, though it’s best after an overnight in the fridge.