Vegan Tiramisu with Silken Tofu Cream
Ingredients
Sponge
- 250ml plant-based milk
- 1 tablespoon apple cider vinegar
- 80ml vegetable oil
- 1 teaspoon vanilla extract
- 280g plain flour
- 20g cornflour (cornstarch)
- 1.5 teaspoons baking powder
- 0.5 teaspoon bicarbonate of soda (baking soda)
- 180g caster sugar, plus extra
- 2 tablespoons cocoa powder
Cream filling
- 300g silken tofu
- 100g caster sugar
- 2 teaspoons lemon juice
- 200ml whippable vegan cream
Coffee soak
- 2 tablespoons instant coffee
- 100ml rum (or coffee for an alcohol-free alternative)
Preparation
Preheat the oven and prepare a baking tin for the sponge
Mix the wet sponge ingredients together and then combine with the dry ingredients to form a batter
Pour the batter into the tin and bake until a skewer comes out clean
Allow the sponge to cool completely after baking
For the cream filling, blend the silken tofu, sugar, and lemon juice until smooth, then fold in the whipped vegan cream
Prepare the coffee soak by dissolving the instant coffee in hot water and stirring in the rum or additional coffee
Cut the cooled sponge into pieces and dip them briefly in the coffee soak
Layer the soaked sponge and cream filling in a dish, starting and ending with cream for best results
Chill the assembled tiramisu in the refrigerator for at least a few hours or overnight to set
Dust with extra cocoa powder or sugar before serving
