Vegan Tofu Tiramisu

Vegan Tofu Tiramisu If you’re trying to follow a plant-based diet that minimises the amount of animal products you eat, or if you’re trying to eat healthier, then treating yourself to Tiramisu doesn’t seem to be a viable option.

For the sponge layer:
1 cup (150g) gluten-free flour
2/3 cup (100g) ground almonds
1 tsp baking powder
1/2 tsp salt
6 tbsp coconut oil, melted
6 tbsp maple syrup
1/2 cup (120ml) milk of choice
150ml strong coffee (I mixed 1.5 tbsp instant espresso in 150ml hot water)
For the cream layer:
396g Cauldron Original Tofu, drained
6 tbsp maple syrup
6 level tbsp almond butter
1/2 tsp instant espresso powder
2 tsp vanilla paste OR 3 tsp vanilla extract
1-2 tbsp milk of choice
Pinch of salt

Preheat your oven to 180°C (160°C fan assisted)/ 350°F
To make the sponge: mix the first 4 ingredients in a bowl, then pour in the oil, maple syrup and milk. Mix to combine.
Pour the batter into a lined 8″ square cake tin and bake for 15 minutes. Leave to cool completely.
To make the cream layer: First drain the tofu from as much liquid as possible. I find the easiest way to do this is to break up the tofu into a nut milk bag/straining bag and squeeze out all the fluid. You can also use a muslin cloth.
Blend all the cream layer ingredients in a food processor until smooth.
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