Vegan Vanilla Cake
• 1 tbsp vinegar or lemon juice
• 1 cup plain unsweetened plant milk
• 1 1/2 cups all-purpose flour (or your favorite gluten-free flour blend)
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup vegetable oil or melted vegan butter
• 1 tablespoon vanilla extract
Spiked Coconut Whipped Cream
• 2 (13.5 oz) cans coconut cream, chilled
• 1/2 cup powdered sugar, sifted (use less if you prefer it less sweet)
• 2–3 tbsp espresso
Sweetened Cashew Cream
• 1 1/2 cups raw cashews*** (soaked at least 4 hours or, ideally, overnight)
• 2 tbsp agave, maple syrup or other sweetener of choice
• 1–2 tbsp coffee liqueur (for booze-free option: use strong coffee or espresso, chilled)
• water (as needed)
• 1/2 recipe coconut whipped cream (see above)
Assembly
• 1 – 1 1/2 cups strong coffee or espresso, chilled
• cocoa powder (for dusting)
• chocolate shavings (optional, to garnish)
Vegan Vanilla Cake**
1. Preheat oven to 350°F. Grease and flour two 8×8” baking pans. (If you only have one cake pan, you can simply bake one cake and cut it into two layers when cooled.)
2. Combine vinegar and milk and allow to curdle.
3. In a large bowl, whisk together dry ingredients. Add all wet ingredients and stir until combined and mostly smooth.
4. Divide cake batter between the two prepared baking pans, and bake for 25-30 minutes, or until a knife inserted into the center comes out clean and the cake springs back when gently pressed. (If you’re using only one cake pan, this may take up to 40-45 minutes.)
5. Remove and cool for 10 minutes in pans, then transfer to wire rack to cool completely.
Spiked Coconut Whipped Cream
1. Scoop the solid coconut cream from the tops of the cans. (You can save the coconut water for use in smoothies, or to drink.) If you can only find full-fat coconut milk (rather than cream), you will need an extra can. Avoid using lite coconut milk; it won’t firm up enough in the fridge.
2. Add in sifted sugar and coffee liqueur or espresso to taste, and beat until all ingredients are well-combined and fluffy. Refrigerate.
Sweetened Cashew Cream
1. Add soaked cashews to your blender or food processor, along with sweetener and coffee liqueur or espresso. Add in 2-3 tablespoons water and process, scraping down the sides of your container often. Add additional water, a tablespoon at a time, until cashew cream is as smooth as possible. Avoid adding too much liquid, as it will spill out of the tiramisu if it’s too loose. It should be roughly the texture of hummus (slightly wetter is okay).
2. Gently fold in half of the coconut whipped cream prepared in the previous step. Reserve remaining whipped cream to use as a topping.
Assembly
1. Optional: Cut both cooled cakes down the center, and then cut each half into thin strips, roughly 1/3 – 1/2” in width. (You’re essentially cutting your cake into pieces roughly the same size as ladyfingers.) If you want to skip this step, you can simply make a layer cake.
2. Line the bottom of an 8×8” or 9×9” square baking pan with your cake strips, cut sides up. If you left your cakes whole, use a fork to prick the cake all over, to allow the coffee to sink in better.
3. Combine chilled coffee/espresso with your desired amount of coffee liqueur, if using.
4. Using a pastry brush or a spoon, saturate the cake with some of your chilled coffee mixture. I like mine to be extra moist, but if you prefer to keep the dessert more cake-like, use less. (In my video tutorial I used less than 1 cup, but I will probably use 1 1/2 cups next time around!)
5. Spread half of the cashew-coconut mixture evenly across your soaked cake layer. Repeat with an additional layer of soaked cake and the remainder of the cashew mixture. Top with the reserved coconut whipped cream.
6. Dust with cocoa powder and sprinkle with optional chocolate shavings. This is best served chilled for several hours. It’s even better if you can make it a day in advance; the cake will absorb more flavor and the coconut cream will firm up slightly when chilled, so it will be easier to cut and serve.
(Recipe originated from Sarah’s Vegan- she has an amazing youtube video on how to make it- give it a look before making it)
