About the Recipe
You will not believe how delicious this Tiramisu is! Although vegan and gluten-free, it's just as delicious as the original. Hannah sweet potatoes and homemade gluten-free cake are at the center of this much healthier version of this wonderful Italian dessert.
Ingredients
For Dipping:
1 cup espresso, very strong coffee, or herbal coffee alternative such as Dandy Blend, cooled (you may not use all coffee)
For Decorating:
2 tablespoons cocoa powder
For the Cake:
1½ cups gluten-free oats, ground into flour (or 1½ cups oat flour)
1½ cups almond flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ cup maple syrup
1 cup unsweetened plant milk
1 teaspoon apple cider vinegar
½ cup unsweetened applesauce
For Hannah Sweet Potato Mascarpone Cream:
2 cups Hannah sweet potato, baked or microwaved, cooled and peeled
2 cups plain unsweetened non-dairy yogurt (preferably thick, such as cashew or coconut-based)
3 tablespoons maple syrup, or to taste
Unsweetened plant milk, as needed to adjust consistency
(Optional: a pinch of salt to enhance flavor)
Preparation
Instructions
1. Prepare Coffee
Brew strong coffee or herbal coffee alternative and let it cool to room temperature.
2. Make the Cake
Preheat the oven to 350°F (175°C). Prepare a 10×15-inch silicone baking pan or line a similar-sized pan with parchment paper. (For thicker layers, a 9×13-inch pan can be used; extend baking time slightly.)
In a large bowl, whisk together all dry ingredients.
In a blender, combine all wet ingredients until smooth.
Pour wet mixture into the dry mixture and stir until fully incorporated. If the batter seems too thick, add a bit more plant milk.
Spread the batter evenly into the prepared baking sheet using a spatula or wet palms to smooth the surface.
Bake for 20–25 minutes, or until the edges begin to brown slightly and a toothpick inserted in the center comes out clean.
Let the cake cool completely on a wire rack.
3. Prepare the Cream
In a high-speed blender, combine baked sweet potatoes, yogurt, and maple syrup.
Blend until smooth. Add plant milk as needed to reach a creamy, spreadable consistency.
Adjust sweetness to taste. Chill until ready to use. Note: If the cream thickens too much in the fridge, stir in a splash of plant milk before spreading.
Assembly Option 1: Full Cake
Pour the cooled coffee into a shallow dish.
Cut the cake in two equal halves.
Dip one half of the cake quickly into the coffee so it absorbs liquid but doesn’t fall apart.
Place the dipped half into a serving dish or container. Spread half of the mascarpone cream over the top.
Repeat with the second half of the cake and layer it on top of the cream. Spread the remaining cream on top.
Using a fine sieve, dust the top with cocoa powder.
Chill in the refrigerator for at least 1 hour before serving. Store covered and consume within 3 days.
Assembly Option 2: Individual Ramekins (Makes 8)
Cut small rounds of cake using a cookie cutter or drinking glass slightly smaller than your ramekins.
Dip each cutout briefly in coffee and place one in the bottom of each ramekin.
Add a layer of mascarpone cream, then another dipped cake round, and finish with more cream.
Dust with cocoa powder through a sieve.
Chill before serving. Store covered in the fridge.
Tip:
Don’t let leftover cake scraps go to waste! Layer them into a glass or jar, drizzle with a bit of coffee, top with the cream, and dust with cocoa powder for a delicious and beautiful parfait-style treat.
No animals were harmed during the creation of this recipe!
