Recipe by Gena Hamshaw, The Full Helping
Makes 9 servings
Ingredients
For the sponges:
1 1/2 cups (160 g) unbleached, all-purpose flour
3 tablespoons (24 g) cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
7/8 cup non-dairy milk
1 tablespoon lemon juice
7/8 cup (170 g) cane sugar
4 tablespoons (56 g) vegan butter, melted, or 1/4 cup (60 ml) vegetable oil
1 teaspoon vanilla extract
For the cream:
2 1/2 cups (350 g) raw cashews, soaked for at least two hours and drained
16 ounces firm or extra firm, silken tofu
1/2 cup maple syrup
1 teaspoon vanilla extract
Pinch salt
For assembly:
2 cups Dreamy Cold Brew Concentrate
3 tablespoons coffee liqueur
Cocoa powder, for dusting
Directions
1. Preheat your oven to 350F. Butter or spray two 8 x 8-inch square baking pans and line the bottoms with parchment paper.
2. Add the flour, cornstarch, baking soda, baking powder, and salt to a large mixing bowl. Mix to combine.
3. In a separate mixing bowl, add the non-dairy milk and lemon juice. Allow them to sit for a few minutes. Then, add the sugar, melted butter or vegetable oil, and vanilla extract. Whisk the wet ingredients together until they're mixed. Pour the wet ingredients into your dry ingredients. Use a spatula to fold everything together. Avoid any streaks of flour, but little clumps in the batter are OK. Pour the batter as evenly as you can into the two cake pans. Use an inverted spatula to spread the batter; the layer of batter will be thin. Bake the cakes for 15-20 minutes, or until the cakes are golden brown at the edges and set in the center.
4. Allow the sponge cakes to cool for 10 minutes, then remove the sponges from the pans and allow them to cool for another 30 minutes on cooling racks. Cut each square cake in half. In the opposite direction, cut it into 8 even rows. You should now have 16 rectangular slices per cake. Set the rectangles aside. Wash and dry the 8 x 8 dish.
5. Add the cashews, silken tofu, maple syrup, vanilla, and salt into a high-speed blender. Blend for 3-4 minutes, or until you have a thick, rich cream.
6. Stir the Dreamy Cold Brew Concentrate and liqueur together in a medium sized mixing bowl. Quickly dip each cake rectangle into the liquid mixture and begin arranging them in a single layer along the bottom of your 8 x 8 dish. You want to dip each rectangle quickly, not soak them, and allow any coffee drips to collect in the bowl before transferring the cake to the pan.
7. Spread half of the cashew cream layer over the first layer of soaked cake strips. Repeat with another layer of cake rectangles and the remaining cream. Smooth the top cream layer with an inverted spatula. Cover the dish with plastic wrap or a cloth food cover, then transfer it to the fridge overnight.
8. Uncover the dish and sift cocoa powder over the top of the tiramisu in an even layer. Cut the tiramisu into squares and enjoy.
