Recipe fits a 20cm round cake tin.
Sponge Layer: 220g white flour 200g white sugar 1 tsp baking powder 1 tsp bicarbonate of soda 250ml dairy-free milk (I used soya) 80ml oil 1 tsp vanilla extract 1 tbsp apple cider vinegar pinch of salt
Vegan mascarpone layer: 400ml tin coconut milk (full fat, just the cream) 3 heaping tbsp vegan cream cheese 1 tsp vanilla extract 3 heaped tbsp icing sugar Extras; 250ml strong black coffee 5 tbsp cocoa powder Method:
Preheat your oven to 180 degrees celsius. Sift flour, sugar, baking powder, bicarbonate of soda and salt in a bowl, mix thoroughly. Line your cake tin. Combine all of your wet ingredients and mix. Add your wet ingredients into your dry and mix gently to combine.
Add the mixture into your cake tin and quickly place into the oven. Bake for 25 to 45 minutes or until a skewer can be inserted and comes out clean. When your cake is finished, remove from the oven and allow to cool completely. In the meantime brew your coffee and cool completely by refrigerating. Make your mascarpone by adding all of the ingredients into a large bowl and whisking until fluffy and combined.
Store in fridge. When your cake has cooled, carefully cut it in half (width ways). Place the bottom half of the sponge back into the cake tin, and gently pour over half your coffee.
Smooth half of the vegan mascarpone over the coffee soaked cake. Repeat the previous step.
(I used a piping bag to create a decorative effect on the top layer, piping small dots of icing, working in a circular motions, starting from the outside.) Dust the cocoa powder over the top of the tiramisu.
Store in the fridge for 1 hour to set.
Remove the cake from the tin, slice up and enjoy! x