Vegan, gluten-free tiramisu

Name: Vegan, gluten-free tiramisu
Prep time: 30 min
Total time: 602 min
Yield: 4
Ingredients: 80 g rice flour; 1 tsp gluten-free baking powder (Dr. Oetker); 9 tbsp rice syrup; 2 tsp sugar; 1 tsp vanilla paste; ¾ dl coffee; a little cocoa powder; 2 tsp tahini (sesame paste); 450 g tofu; 2 ¼ dl soya drink; 55 g coconut oil; ½ tsp apple vinegar; 1 pinch salt; 1 tsp lemon juice

desserts Baking sweet

Total: 10 hr 2 min. | Active: 30 min.

vegan, lactose-free, gluten-free

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Anyone can enjoy this tiramisu! Not only is it vegan and gluten-free, but it also provides a delicious taste of Italy. Guaranteed to give you wanderlust! The creamy topping – which is usually made with mascarpone – is made here with tofu.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 4 person

Sponge mixture
80 g	rice flour
1 tsp	gluten-free baking powder (Dr. Oetker)
1 pinch	salt
¾ dl	soya drink
3 tbsp	rice syrup
25 g	coconut oil, melted
2 tsp	tahini (sesame paste)
½ tsp	apple vinegar

Coffee syrup
¾ dl	coffee, hot
2 tsp	sugar

Creamy topping
450 g	tofu, cut into pieces
1 ½ dl	soya drink
6 tbsp	rice syrup
30 g	coconut oil, melted
1 tsp	vanilla paste
1 tsp	lemon juice
a little	cocoa powder

How it's done

Sponge mixture

Mix the rice flour, baking powder and salt in a bowl. Combine the soya milk with all the other ingredients up to and including the tahini, pour into the rice flour, mix thoroughly, stir in the vinegar. Transfer the mixture to the prepared dish.

To bake

Approx. 12 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, prick several times with a fork or wooden skewer.

Coffee syrup

Mix the coffee and sugar well, pour the syrup over the warm sponge, leave to cool.

Creamy topping

Using the whisk on a mixer, whisk the tofu with all the other ingredients up to and including the lemon juice. Spread the creamy mixture on top of the sponge, dust with cocoa powder. Cover and chill overnight before serving.

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