Valentine’s Day… brings out a lot of must – have items out of the wood work that most retailers are sure we can’t live without! Speaking for myself, I can’t live without love… the love my family has for me, the love my friends have for me and all the unconditional support, encouragement and love that I’ve received from all my well wishers! When someone means that much to me, making something from the bottom of my heart is my way of showing gratitude. This Tiramisu Layered Cake is a sweet gesture that is not only cruelty free but also, sugar-free, low-fat and nut free. For added indulgence layer two slices on top of each other! Happy baking 😊
Vegan Tiramisu Layer Cake
A quick, easy, low fat, sugarfree, one pan vegan Tiramisu made of coffee flavoured caked 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.
For the Coffee Flavoured Cake
- 1/2 cup Unbleached Self Raising Flour
- 1/3 cup Xylitol
- 4 teaspoons Instant Coffee Powder, (heaped)
- 1/4 cup Light Oil
- 2/3 cup Cold Water
For the Custard layer
- 4 tablespoons Corn Flour
- 3 tablespoons Xylitol
- 2 cups Rice/ Oat Milk
- 1 teaspoon Vanilla Bean Paste concentrate
- 1/2 cup Water, (room temperature)
- 2 tablespoons Dark Cacao Powder
For the Coffee Cake layer
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.
For the Custard layer
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.