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.
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.
Participated in the
Gluten Free Challenge