Vegan Tofu Kahlúa Tiramisu

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Introduction: Vegan Tofu Kahlúa Tiramisu

This Vegan Tofu Kahlúa Tiramisu is rich and creamy, all the goodness without the guilty feeling. It's a great replacement for your typical sweets. Plus, it's such a delicious dessert. I placed the mini cakes in the freezer overnight after step 11. I took them out in the morning and placed them in the fridge. This allowed me to remove the rings with a little bit more ease. This recipe can also be found at gardengirlrecipes.com.

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Ingredients:

150 grams gluten-free flour (1 cup)

100 grams almond flour (2/3 cup)

1 tsp baking powder

1/2 tsp salt

78 grams coconut oil, melted (6 tablespoons)

126 grams (6 tablespoons) + 1/4 cup maple syrup, divided

120 grams (1/2 cup) + 1 tbsp nut milk, divided

3 tbsp strong coffee

3 tbsp Kahlúa, divided

396 grams tofu, drained

3 ounces almond butter (6 tablespoons)

1/2 tsp espresso powder

3 tsp vanilla extract

Step 1: Preheat Oven and Drain Tofu

Preheat the oven to 350°F. Then begin to drain the tofu.

Step 2: Combine Dry Ingredients for Sponge Cake

Combine and sift the gluten free flour, almond flour, baking powder, and salt in a medium bowl. Set aside.

Step 3: Combine Wet Ingredients for Sponge Cake

In another bowl, combine the coconut oil, 6 tablespoons maple syrup, and 120 grams (1/2 cup) milk.

Step 4: Combine the Dry and Wet Ingredients for Sponge Cake

Add this to the flour mixture and thoroughly combine until smooth.

Step 5: Grease Cake Pan

Grease an 8" cake pan or line with parchment paper.

Step 6: Pour Batter in Cake Pan and Bake

Pour the batter in the cake pan and bake for 15-20 minutes.

Step 7: Make Cream Mixture

Pour all the ingredients for the cream mixture into a blender and blend until smooth.

Step 8: Make Kahlúa-Coffee Juice

In a small bowl, combine 3 tablespoons strong coffee with 1 tablespoon Kahlúa to make the Kahlúa-Coffee juice.

Step 9: Let Sponge Cake Cool

When the sponge cake is done baking, let it cool completely. Then flip it over quickly on a piece of parchment paper to remove it from the cake pan.

Step 10: Make Sponge Layers

Using a dessert ring, cut 4 circles out of the sponge cake. Then cut the circles in half horizontally to make the sponge layers.

Step 11: Assemble

Place one of the sponge layers back inside a dessert ring and drizzle 2-3 teaspoons of the Kahlúa-Coffee juice on top. (Make sure you don’t use too much otherwise the sponge will become too soft.) Then top with a few teaspoons of the cream mixture. Add another sponge layer, drizzle 2-3 teaspoons of the Kahlúa-Coffee juice on top, followed by a final cream layer. Chill overnight.

Step 12: Sprinkle Cocoa Powder

Sprinkle cocoa powder on top of the mini cakes, remove the dessert rings, and serve.

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    3 Comments

    What kind of tofu do you use - soft, firm, silken ? This looks delicious. Does the creamy part firm up in the refrigerator ?

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    1 reply

    I used Mori-Nu Organic Silken Tofu Firm. The cream layer will resemble pudding after being placed in the refrigerator.

    Personalize sized desserts are always the best!