Vegan & Gluten-Free Tiramisu Cake

Prep: 60 Minutes
Bake: 30 Minutes
Yield: 1 Cake (14 slices)

Ingredients

Cake:

  • 2/3 cup Vegan Butter
  • 1-1/4 cup Organic Cane Sugar
  • 1/2 cup Vegan Sour Cream, Room Temperature*
  • 1 tsp Pure Vanilla Extract
  • 2 cups Gluten-Free Baking Blend
  • 2 tsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Baking Soda
  • 1/2 tsp Xantham Gum (Omit if GF Flour Blend has It)
  • 3/4 cup Vegan Milk, Room Temperature
  • 1/2 - 1 cup Espresso or Strongly Brewed Coffee, Room Temperature
  • 1 bar Pascha 70% Cacao Organic Dark Chocolate with Arabica Coffee

Coconut Whip Cream:

  • 2 cans Coconut Cream, well-chilled (see step 10)
  • 1/4 cup Icing Sugar (optional)
  • 1 tsp White Vinegar

Directions

  1. Preheat the oven to 350ºF and prepare two 8 inch round cake pans with non-stick baking spray and parchment paper.
  2. In the bowl of a stand mixer and with the flat beater attachment, cream the butter and sugar on high for 5 minutes.
  3. Add in the sour cream and vanilla extract and mix on high for another 2 minutes.
  4. Add in the flour, baking powder, salt, baking soda, and xanthan gum and turn the  mixer on low.
  5. As the mixer is on low, slowly pour in the milk and allow the batter to mix until just combined. Be careful to not overmix the batter. Scrape the sides of the bowl when  necessary.
  6. Divide the cake batter evenly into the two prepared cake pans and bake for approximately 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the cake edges begin to pull away from the cake pans.
  7. Allow the cake layers to cool for 10 minutes and then invert them on a cooling rack to fully cool.
  8. Place the fully cooled cake layers back into the cake pans and with a fork, skewer,  or knife poke holes all over the top of both cake layers.
  9. Depending on how strong of a coffee flavor you desire, evenly pour ¼ - ½ cup of espresso or strongly brewed coffee over each cake layer and allow to soak in. Set the cake layers aside as you prepare the coconut whip cream.
  10. Chill the canned coconut cream overnight in the fridge. This is crucial to making fluffy coconut whip cream. Do not shake the can to mix. A well-chilled bowl and beater will also help.
  11. Chill the canned coconut cream overnight in the fridge. This is crucial to making fluffy coconut whip cream. Do not shake the can to mix. A well-chilled bowl and beater will also help.
  12. Add in the icing sugar (optional) and white vinegar and mix on high until smooth and  fluffy. This should only take approximately 1-2 minutes. Scrape down the sides of  the bowl when necessary. Over-whipping will cause the coconut cream to revert back to liquid.
  13. Use the coconut whip cream right away or immediately place in the refrigerator.
  14. Top one layer of coffee soaked cake with half of the coconut whip cream and  spread evenly to the edges of the cake.
  15. Top the coconut whip cream with a healthy dose of Pascha 70% Cacao Organic  Dark Chocolate with Arabica Coffee Bar shavings.
  16. Remove the remaining cake layer from the pan and gently place on top. Repeat steps 14 and 15.
  17. Slice and serve immediately or place in the refrigerator. Enjoy!
  18. Leftover cake slices should be stored in an airtight container in the refrigerator for up to 4 days.

*Plain or vanilla vegan yogurt can be used in place of the vegan sour cream.

Recipe, Photo’s and Video by @cakedbykatie
Music credit - Breeze by MBB