Vegan Tiramisu

Ingredients

For 8 portions

• 🌾 180g flour
• 🍚 190g sugar
• 🍚 8g baking powder
• 🥛 180ml soy drink
• 🏺 60ml sunflower oil
• 🥄 3 Tsp vanilla extract
• 🌰 200g cashews
• 🧈 300g silken tofu
• 🥛 150ml soy cream alternative
• 🍋 20g lemon
• ☕ 300ml coffee
• 🥃 45ml rum
• 🍫 20g cocoa powder, not reconstituted
• 🧂 1 pinch salt

Method

1. Cover the cashews with boiling water and soak for 30 minutes. Heat the oven to 180°C (160°C fan) and line a 20 × 30 cm tin with baking paper.
2. For the sponge, mix the flour, 110 g of the sugar, the baking powder and salt. Whisk in the soy drink, oil and 2 teaspoons of the vanilla until just smooth. Pour into the tin and bake for 20–22 minutes until a skewer comes out clean. Cool completely.
3. For the cream, drain the cashews and blend with the silken tofu, soy cream, remaining 80 g of sugar, remaining vanilla and the juice of the lemon for 2–3 minutes, until completely smooth and thick.
4. Mix the strong black coffee and rum. Cut the sponge into two layers that fit your dish, about 20 × 25 cm.
5. Lay one layer in the dish and spoon over half the coffee. Spread with half the cream. Repeat with the rest of the sponge, coffee and cream, and smooth the top.
6. Cover and chill for at least 4 hours, or overnight. Dust thickly with cocoa just before serving.