Tiramisu goes vegan AND gluten-free!

One of my favorite desserts of all time is Tiramisu.  

A decadent treat saved for those special occasions, it wasn't something I had often but it was always something worth the wait, every time. 

A perfect combination of some of my ultimate favorite flavors (coffee, almond, and chocolate) combined to make a wonderful light but flavorful treat.

Up until a year ago, I had never attempted a vegan version.  This year, we made it gluten-free too!

I was privileged to assist my mom, aka the Melting Pot Caterer, two years in a row now with preparing a very special meal for a very special couple; in celebration of their anniversary, the president of the North American Vegetarian Society and his delightfully sweet wife.  For all that he accomplishes and for all that he stands firm for, he is one of the most genuine and kind men I know but also modest, so I will stop at that.  Except to say, that I am so grateful to call him a friend and advisor. 

On the menu for this dinner:

A glorious Lasagna Bianca layered with creamy cheesy layers and topped with both a red sauce and a  nutty almond pesto.  Served with a side of roasted asparagus, fresh bruschetta, and an arugula salad.

For dessert:

Both vegan and gluten-free but every bit as decadent.

Yummers! Right?

Well . . .  Patricia, has agreed to share the recipe with us.

(adapted from a Gourmet Italian recipe)

INGREDIENTS:

 For the cake:

2 cups of gluten-free flour blend

1/4 cup + 2 tbsp of cocoa powder

1 tbsp. baking powder

1 cup + 1/2 teaspoon of natural sugar

1/3 cup of safflower oil

1 cup of soy or almond milk

1 tsp. vanilla

For the filling:

1 pound of vegan cream cheese

1/2 cup of soy creamer (plain)

1/2 cup of powdered sugar (sifted)

1 cup of brewed espresso

1/3 cup of amaretto or 3 tsp. of natural almond extract

1/2 cup of vegan chocolate chips (melted)

METHOD:

Preheat the oven to 350 degrees.

Now would be a good time to get your espresso brewing. 

 Line 8×8-baking pan with parchment paper and spray with vegan baking oil. 

Sift together flour, 2 tablespoons cocoa powder and baking powder. 

Stir in 1 cup sugar, oil, soy milk and 1 teaspoon vanilla until smooth. 

Pour into prepared baking pan and cook until toothpick comes out clean, about 30 minutes. 

Set aside to cool.

.With an electric mixer, cream together cream cheese, 1 teaspoon vanilla, soy creamer and powdered sugar.  Cover and refrigerate. 

If your espresso is done, measure out one cup in a dish and whisk together espresso, amaretto (or almond extract and 1/2 teaspoon sugar until blended. Set aside.

Now that your cake has cooled, cut in half and then into 1” bars.Think ladyfinger cookie size.

 Melt chocolate chips and let cool slightly. 

Set aside. Dip one cookie at a time into the espresso and arrange in a single layer side by side covering the bottom of an 8×8 glass baking dish. Drizzle half the melted chocolate over the cookies. Spoon 1/2 of the cream cheese mixture over the chocolate in an even layer. Repeat dipping cookies into espresso and arrange a second layer side by side, drizzle with remaining chocolate and top with the rest of your cream cheese mixture. Wrap with plastic wrap and refrigerate for 4 hours.* 

Remove plastic and sift cocoa powder over top of the tiramisu. 

And if you wish grate a little extra chocolate on top. I, for my part, always recommend more chocolate!

Slice and serve.

Hope you enjoy!

And Thank You Patricia for sharing this with us!

LOVE and LIGHT,

Amber

*If you are pressed for time (as we were) you may also opt to place the tiramisu in the freezer for an hour.