A quick, easy, low fat, sugarfree, one pan vegan Tiramisu made of coffee flavoured cake layered with a luscious vanilla custard and then doused with dark cacao powder. Tastes best when chilled for 6 hours and then cut into large squares.
Preheat the oven to 180 degree Celsius and line a square pan with nonstick baking paper.
Whisk the dry ingredients including the instant coffee powder until well mixed in a bowl.
Mix the oil and water into the dry mix with a fork until the batter has no lumps.
Pour the batter into the pan and bake for 30 - 40 minutes at 175 degrees Celsius. Check if cooked through by inserting a skewer in the cake around the 30 minute mark.
Cool in the pan.
Whisk the corn flour and water together in a saucepan until smooth.
Gradually add in the coconut milk and Xylitol. Continue whisking until no lumps remain.
Heat the saucepan on medium heat and bring to a boil. Whisk continuously for a smooth custard.
The custard is ready when it coats the back of a clean spoon.
Take off the heat and mix in the vanilla bean paste.
Pour on top of the prepared cake and cool to room temperature.
Refrigerate on cooling down for atleast 6 hours to let the custard set and the flavours to deepen.
Sprinkle dark cacao powder on top of the custard layer and slice into large square pieces to enjoy.