Indulge in the rich and luxurious flavors of this Tiramisu Dark Chocolate Cake, a vegan masterpiece that adds a delightful chocolatey twist to the classic Italian dessert. The cake is sumptuously moist, thanks to a coffee soak that infuses it with deep, aromatic flavors. Layered with a creamy, vegan mascarpone-style filling made from cashews and coconut cream, this cake is a harmonious blend of textures and tastes. It’s the perfect dessert for chocolate and coffee lovers alike, offering a unique and irresistible twist on traditional tiramisu.
Ingredients:
- Chocolate Cake:
- 300g self-raising flour
- 60g dark cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 150g sugar
- 360g dairy-free milk mixed with 1 tsp vinegar
- 90g dairy-free yogurt
- 80g light olive oil
- 2 shots espresso (for soaking)
- Vegan Mascarpone Filling:
- 150g cashews, soaked in hot water
- 120g coconut cream
- 1 tbsp lemon juice
- 25g powdered sugar
Method:
- Start with the mascarpone. Soak cashews in hot water for 30 minutes, then drain.
- Blend the cashews with coconut cream, lemon juice, and powdered sugar until smooth. Chill overnight for best results.
- Preheat the oven to 170°C. Line two 8-inch round cake tins.
- Mix dairy-free milk and vinegar, and set aside to thicken.
- Combine curdled milk with other wet ingredients, then sift in dry ingredients.
- Divide the batter between the tins and bake for 20-25 minutes. Let cool.
- Pierce the sponge with a fork and pour over the coffee. Allow to soak for 30 minutes.
- Layer the cakes with the chilled vegan mascarpone.
- Finish with a dusting of cocoa powder.
Enjoy this heavenly Tiramisu Dark Chocolate Cake and feel free to share this delicious recipe with others!
