Vegan Tiramisu Cake
When we shared a little teaser for this tiramisu cake on Instagram, we got so many messages that we quickly realized that you guys were already looking forward to this recipe! So today we'll show you how you can prepare the Italian dessert classic as a cake. It's perfect for your next birthday, barbecue, or as the stunning dessert to finish a fancy dinner. Of course, the ingredients remain the same: sponge cake, cream, amaretto, espresso, and, a thick layer of cocoa powder on top.
Therefor, we baked a vegan sponge cake which gets divided into three equal-sized layers after cooling down. For this, a cake knife or any serrated knife works great. We brushed each cake base with a mixture of strong espresso and amaretto (which creates the typical tiramisu flavor), then layered them with plant-based cream in between. Before serving, we generously dusted the cake with cocoa powder and garnished it with some more dollops of the cream.
We're so happy that Turm Kaffee supports us with this recipe. Turm has been producing sustainable coffee for over 260 years and is still an independent family business. As the oldest coffee roastery in Switzerland, they produce coffee at the highest level and always pay attention to fair treatment of the people and culture in the countries of origin. All of their products are fairtrade certified, which is so important for coffee.
For our tiramisu cake, we used their 1761 Espresso. As 1761 is the founding year of Turm, this espresso was developed to celebrate the company's 260th anniversary. It has nuances of dark cherry, chocolate, and pecan. If you're looking for a coffee to serve with your cake, we can definitely recommend their matching 1761 CAFFÉ. By the way, on Turm's website, you can also find out which countries and farms the coffee comes from and which programs and projects are supported by the purchase. With the code “zuckerjagdwurst10“ you even get a 10 % discount in addition to the already existing offers on the website, so let's go!
Vegan Tiramisu Cake
Ingredients
For the batter:
- 675 g (5.5 cups) wheat flour type 405
- 325 g (2.66 cups) white sugar
- 12 g (2 tsp) baking powder
- 8 g (1.5 tsp) vanilla sugar
- 150 ml (0.66 cup) canola or sunflower oil
- 750 ml (3.25 cups) sparkling water
For the cream:
- 400 ml (1.66 cups) vegan whipped cream
- 16 g (2 tbsp) cream stiffener
- 16 g (1.5 tbsp) vanilla sugar
- 200 ml (0.75 cup) water
- 30 g (1 oz) agartine (30 % agar agar)
- 100 g (0.5 cup) sugar
- 800 g (1.75 lbs) plant-based curd
Also:
- 150 ml (0.66 cup) espresso (e.g. from Turm Kaffee)
- 25 ml (5 tsp) vegan amaretto (alternatively: sambuca, Marsala, brandy)
- vegan butter oder vegetable oil for greasing
- unsweetened cocoa powder for dusting
Instructions
Preheat oven to 180°C/355°F (circulation air). In a large bowl, mix flour, sugar, baking powder, and vanilla sugar. Then add vegetable oil and sparkling water and stir in just briefly to a smooth batter, until you just can't see any dry ingredients anymore.
Grease a springform pan (26 cm/10-inch diameter) and pour in the batter. Bake on the middle rack of your oven for approx. 40 minutes at 180°C/355°F. To test if the cake is done, insert a toothpick right into the cake, then pull it out. If it comes out clean, you're good to go. Remove the cake from the oven and let it cool out completely. Afterwards, cut it horizontally into three equal-sized layers using a cake knife or a cake cutter.
In the meantime, make espresso, then let it cool down before mixing it with vegan amaretto.
Whip the vegan heavy cream with cream stiffener and vanilla sugar until stiff, then refrigerate directly. In a saucepan, whisk water with agartine and bring the mixture to a boil. The mixture should cook vigorously for at least 2 minutes while whisking constantly. Now remove the saucepan from heat and whisk in the sugar and plant-based curd by the spoonful. Once the mixture has cooled down a bit, carefully fold in the whipped cream. Refrigerate the cream again.
Tip: If the agartine cools down too quickly, it can become lumpy. If this happens, blend the cream using an immersion blender.
Set aside a piping bag of the cream for garnish. Place the first cake layer on a cake plate. Brush with one third of the espresso mixture, then spread one third of the remaining whipped cream on top. Carefully add the second cake layer on top and repeat this step until all cake layers are stacked and brushed with espresso and the top layer is whipped cream.
Refrigerate the tiramisu cake overnight. This will improve its taste and texture.
Before serving, dust the cake with plenty of unsweetened cocoa powder. Use a piping bag to pipe dollops of the remaining whipped cream all over the cake's surface.
