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I am kind of person who likes strong and intense flavors, as well as the emotions. I like flavors with charisma, when into the mouth starts a crazy reaction in the taste buds, which make me roll my eyes and never forget such excitement!
But this passion for complex flavors comes with age, definitely… I increasingly like a presence that breaks out and leaves us speechless, than something that is just limited to being blasé.
And as we are talking about age, let me tell you that the recipe that I bring you today is precisely a recipe to celebrate another year of my life! Another spring, commonly known as anniversary.
I decided that this year my cake had to be everything I like most in a cake, simple, strong and decadent! And to fulfill all these requirements, nothing better than a Tiramisu Cake! My 100% plant based version, of course!
A reinterpretation of the iconic and beloved Italian dessert, which nobody is indifferent to, either because you love it or because you hate it.
Historical records says that Tiramisu originated in the city of Treviso, in Italy, in the mid-1800s, and according to the Accademia del Tiramisù, this dessert was invented by a brothel owner who was located in the center of the city.
The owner of the brothel developed an aphrodisiac dessert to offer to her clients in order to reinvigorate them. This theory ends up being validated by the expression “tirame sú”, which is the origin of the word Tiramisù and means “pick me up”. Its stimulating effect came mainly from the presence of sugar and caffeine from espresso, in generous amounts. According to the Accademia, this erotic origin explains why this dessert has only started to gain popularity and to appear on respectable menus relatively recently. To give you an idea, Tiramisù is not mentioned in books until the early 1980s.
Well, the history of Tiramisu doesn’t end here, but I found this possible origin super curious, I didn’t expect that from the top of it haughtiness, this dessert would have such humble and lascivious origins.
Later, the renowned and modern restaurant Le Beccherie, also in Treviso, added Tiramisu to its menu, where eggs, sugar, savoiardi cookies (commonly known as ladyfingers), mascarpone cheese, coffee and cocoa were the main ingredients, and which was officially considered the first known recipe of Tiramisu until then, published in an edition of the Vin Veneto magazine printed in the spring of 1981.
Now its perfectly clear why this dessert is so passionate and leaves us surrendered! Its possible origin leaves no room for doubts, Tiramisù was made to reinvigorate and to capture hearts. Don´t you agree?
PASSIONATE | DECADENTE | INTENSE | MOIST | FOR GROWN UPS | EASY | OIL FREE
Despite all its flavors complexity, this recipe is very simple! Like traditional Tiramisù, this Tiramisù Cake does not require great culinary expertise, it just needs a generous dose of love!
First we make the cocoa and coffee cake, which I made sure to make quite moist and fluffy at the same time. This cake is characterized by not having any oil on its list of ingredients and still managing to bring the perfect moisture.
After the cake is ready we make the filling, which is made with plant based whipped cream, plant based cream cheese, sugar and rum! This filling is divine, have no doubts!
Then I could have created a 100% vegan savoiardi recipe, but I wanted to make the recipe easier, quicker and accessible to everyone, so that no one would have an excuse for not making it, and so I chose to add the typical Marie biscuits to the cake that you can find easily on any corner.
So, now that you have no excuses for not making this wonder cake, let’s get to know all the ingredients and get to work!
I promise that this Tiramisu Cake is as breathtaking as it looks!
FOR THE CAKE
2 cups of flour (1 cup whole spelt flour and 1 cup of all purpose flour)
2/4 cups of raw cacao powder
1 cup of yellow sugar
A pinch of salt
1 tsp of baking soda
2 tbsp of instant coffee powder
1 cup of unsweetened soy milk
1 tbsp of apple cider vinegar
½ cup of finely grated courgette
FOR THE FILLING
200gr of soy cream
200gr of vegan cream cheese
2 tbsp of white sugar
1 tbsp of lemon juice
3 tbsp of rum
16 marie biscuits
100 ml of hot espresso coffee
2 tsp of yellow sugar
2 tbsp of rum
FOR THE CAKE
2 cups of flour (1 cup whole spelt flour and 1 cup of all purpose flour)
2/4 cups of raw cacao powder
1 cup of yellow sugar
A pinch of salt
1 tsp of baking soda
2 tbsp of instant coffee powder
1 cup of unsweetened soy milk
1 tbsp of apple cider vinegar
½ cup of finely grated courgette
FOR THE FILLING
200gr of soy cream
200gr of vegan cream cheese
2 tbsp of white sugar
1 tbsp of lemon juice
3 tbsp of rum
16 marie biscuits
100 ml of hot espresso coffee
2 tsp of yellow sugar
2 tbsp of rum
1- Preheat the oven to 180 °C.
2- Place all the cake dry ingredients in a bowl, sieve all of them preferably, and stir with a whisk.
3- On another bowl put the soy milk and the vinegar and stir with the whisk until create a foam on the surface. Then add the previously grated courgette and stir well to make it homogeneous.
4- Mix the wet and dry ingredients and stir well with the whisk. Once all the ingredients are well incorporated, stop stirring to prevent the dough from resulting in a heavy cake.
5- Place the cake dough in a 21cm round baking tray previously lined with parchment paper, and take it to the oven for about 33 minutes, or until you stick the toothpick and it comes out with a few pieces of dough clung but cooked. As it is a moist cake it is natural that the toothpick does not come out completely clean.
6- Remove from the oven and let it cool down for about 5 minutes before unmolding.
7- Let the cake cool completely before cut it for fill.
8- For the filling whip the soy cream with the lemon juice and the sugar until the soy cream increases in size and firm. You are supposed to be able to turn the bowl upside down and the cream does not fall, so whip the soy cream well. Add the cream cheese and whipe again.
9- Add the rum and stir with a spatula.
10- Before assembling the cake, make 100ml of espresso coffee and mix it with sugar and rum.
11- Start by cutting the cake into 3 thin layers with the help of a long, sharp knife.
12- Place the first layer of cake on the surface where you want to serve it (a plate, a base, etc …), and cover that first layer of cake with a generous layer of the filling. Then, soak the Maria biscuits one by one and place them over the filling layer, without overlapping the biscuits. Cover this layer of biscuits with another layer of filling.
13- Repeat the process until the cake layers are finished. Put another layer of filling on top of the last layer of cake, and with the help of a pastry bag with a large round piping tip, make small spheres on the entire surface.
14- To finish, sprinkle the cake generously with raw cacao powder.
15- If you don’t serve immediately, put it in the fridge. This cake should not be assembled and filled the day before, as the whipped cream tends to lose its texture.
1- Preheat the oven to 180 °C.
2- Place all the cake dry ingredients in a bowl, sieve all of them preferably, and stir with a whisk.
3- On another bowl put the soy milk and the vinegar and stir with the whisk until create a foam on the surface. Then add the previously grated courgette and stir well to make it homogeneous.
4- Mix the wet and dry ingredients and stir well with the whisk. Once all the ingredients are well incorporated, stop stirring to prevent the dough from resulting in a heavy cake.
5- Place the cake dough in a 21cm round baking tray previously lined with parchment paper, and take it to the oven for about 33 minutes, or until you stick the toothpick and it comes out with a few pieces of dough clung but cooked. As it is a moist cake it is natural that the toothpick does not come out completely clean.
6- Remove from the oven and let it cool down for about 5 minutes before unmolding.
7- Let the cake cool completely before cut it for fill.
8- For the filling whip the soy cream with the lemon juice and the sugar until the soy cream increases in size and firm. You are supposed to be able to turn the bowl upside down and the cream does not fall, so whip the soy cream well. Add the cream cheese and whipe again.
9- Add the rum and stir with a spatula.
10- Before assembling the cake, make 100ml of espresso coffee and mix it with sugar and rum.
11- Start by cutting the cake into 3 thin layers with the help of a long, sharp knife.
12- Place the first layer of cake on the surface where you want to serve it (a plate, a base, etc …), and cover that first layer of cake with a generous layer of the filling. Then, soak the Maria biscuits one by one and place them over the filling layer, without overlapping the biscuits. Cover this layer of biscuits with another layer of filling.
13- Repeat the process until the cake layers are finished. Put another layer of filling on top of the last layer of cake, and with the help of a pastry bag with a large round piping tip, make small spheres on the entire surface.
14- To finish, sprinkle the cake generously with raw cacao powder.
15- If you don’t serve immediately, put it in the fridge. This cake should not be assembled and filled the day before, as the whipped cream tends to lose its texture.
* If you don’t have rum you can substitute it for whiskey or brandy.
* You can bake the cake entirely with all purpose flour, or entirely with whole spelt flour. The texture will be slightly different, but it will not be enough to negatively affect the result of the cake.
* Attention when buying Marie biscuits, not all are suitable for vegans. The ones I used are from Cuétara, and are the original Maria, and do not contain any ingredients of animal origin, at least until the time I launched this recipe.
* If you don’t have rum you can substitute it for whiskey or brandy.
* You can bake the cake entirely with all purpose flour, or entirely with whole spelt flour. The texture will be slightly different, but it will not be enough to negatively affect the result of the cake.
* Attention when buying Marie biscuits, not all are suitable for vegans. The ones I used are from Cuétara, and are the original Maria, and do not contain any ingredients of animal origin, at least until the time I launched this recipe.
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!