Do you remember my Fruity Frosty Raspberry Tiramisu? I admit I used the word “Tiramisu” very lightly with that one. Basically I just meant cake surrounded by creaminess. But I got a request for a classic Tiramisu, so I’m trying to take the dish more seriously today.
You probably know by now though that making anything the conventional way is not my style. Heck it’s actually challenging for me! So trusting me with requests for anything classic is maybe not the best idea, but I did my best!
I tried to keep the fruit in funny places to a minimum…
There is no fruit in the sponge cake (although you could use my Everything-Free Vanilla Cupcakes if you wanted to change that).
There is no fruit in the coffee (unless you use Teecino for a coffee-free coffee alternative because some flavors contain dates and figs).
But I couldn’t keep dates out of the pudding. I tried. They kept jumping in the blender. Okay, that’s not true. I made one batch with dates and one batch with cane sugar, but the date-sweetened version was much better in texture and taste. Sorry.
So it is as traditional as my very untraditional baking brain can possibly conjure up. The flavors are traditional. The ingredients? Maybe not. But I still think you’ll love it! And I included lots of options so you can find your own fruity:traditional Tiramisu ratio.
What is Teeccino? Teeccino is an herbal coffee alternative that tastes pretty darn similar to the real thing! A few facts:
– It’s alkaline in the body, unlike coffee which is acidic.
– It is caffeine and stimulant free.
– I like the Dandelion Vanilla Nut variety, which is made with carob, chicory, dandelion root, dates, almonds, figs, and natural flavors.
– It’s gluten free and vegan!
Oh but I have one more thing to tell you…
Confession time. I’ve only had one bite of tiramisu in my entire life. It was at Disneyworld. My friend ordered it and I stole a bite. That’s the closest I’ve ever been to the real thing. And that was long before my blogging years, so I wasn’t in the mindset of studying restaurant foods to recreate them at home. Not to mention that veganizing such a dairy-heavy dessert already meant that a lot of improvising had to happen.
So now that you know how unqualified I am to make this…to the recipe!
- CAKE (alternatively you can use my Everything-Free Vanilla Cupcake batter)
- 1 cup less 2 tbsps oat flour
- 2 1/2 tbsps corn starch
- 1/4 cup organic cane sugar (or coconut sugar)
- 1/2 cup non-dairy milk
- 2 tbsps almond milk yogurt (or any non-dairy yogurt)
- 1 tsp vanilla extract
- 2 tsps baking powder
- 8 pitted medjool dates (you can use 1/2 cup cane sugar instead)
- 2 cups non-dairy milk (preferrably vanilla flavored)
- 2 tsp vanilla extract
- 3 tbsps corn starch
- 1 tbsp lemon juice
- 1/2 cup brewed coffee or Teeccino
- 1 tbsp of cacao powder
- FOR THE CAKE: Preheat the oven to 350F.
- Sift the oat flour, baking powder, and cornstarch into a mixing bowl.
- Add the rest of the ingredients and whisk till smooth.
- Pour a shallow layer of cake into the bottom of a 8×8″ square pan lined with parchment paper.
- Bake for 10-11 minutes until the center bounces back when touched.
- Set aside to cool.
- FOR THE PUDDING: Blend all the ingredients on high till smooth.
- Pour into a large heat-safe bowl.
- Microwave on high for 1 minute. Whisk. Then microwave for another 1 minute on high until thickened.
- Let it cool with a piece of plastic wrap on top so it doesn’t form that weird layer.
- TO ASSEMBLE: Once everything is cool, cut the cake into cubes.
- Briefly dip each cube into the coffee and layer them in the bottom of the glass.
- Top with the pudding, a dusting of cacao powder, and chocolate shavings if you want to be fancy.
For any Tiramisu connoisseurs out there, how did I do?