Vegan Tiramisu

Step 1

Make The Best Vegan Vanilla Cake, but instead of making round cakes, divide the batter into two lightly greased 9" square baking pans. Bake for 22 - 28 minutes until lightly golden and a toothpick comes out clean in the center. *Don't make the frosting as that isn't needed for the tiramisu.

Step 2

Let the cakes cool completely then slice into fingers about 1" wide. You should get about 18 to 20 fingers out of each pan.

Step 3

Add the espresso and coffee liqueur to a measuring cup, and fill with water until you have 3/4 cup of liquid.

Step 4

First, soften the cashews by putting them in a medium pot and covering with water. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water.

Step 5

Add the cashews to a blender along with the non-dairy milk, agave, and vanilla extract. Blend until completely smooth stopping to scrape down the sides as needed.

Step 6

Open the can of well-chilled premium coconut milk and scrape out just the hardened coconut cream leaving behind any coconut water. Add the cream to a mixing bowl and beat until it softens and becomes fluffy. Lightly fold in the cashew mixture. If not using right away, store in the fridge until ready to use.

Step 7

In an 8″ x 12″ or 9″x 9″ dish tightly line up the ladyfingers in a single layer. Spoon over half of the espresso sauce then spread over the cream mixture. Repeat with another layer of ladyfingers, the remaining espresso sauce and remaining cream. (You might have several ladyfingers left over which makes perfect treats for eager snackers or for dipping into coffee.) Cover and put in the fridge to set for a minimum of 3 hours or overnight.

Step 8

Put the cocoa powder in a fine sieve and sprinkle over the top of the tiramisu. Store any leftover tiramisu in the fridge.