Emulsifier Free Vegan Tiramisu Cake

Total time5 hr 15 min

Prep time45 min

Cook time30 min

4.6

(16)

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Ingredients

12 servings

For the coconut cream frosting

2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
8 oz vegan cream cheese, room temperature
½ cup powdered sugar
1 tsp vanilla extract

For the cake

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup organic cane sugar
1 cup plant-based milk
⅓ cup neutral oil (such as canola or sunflower)
1 tbsp apple cider vinegar
1 tsp vanilla extract

For the espresso soak

1 cup strong brewed espresso or very strong coffee, cooled
2 tbsp organic cane sugar

For finishing

2 tbsp unsweetened cocoa powder, for dusting

Instructions

1
The night before (or at least 4 hours ahead), place 2 cans of full-fat coconut milk in the refrigerator upright and undisturbed. When ready to make the frosting, open the cans without shaking and scoop the thick white cream from the top into the bowl of a stand mixer or a large mixing bowl, leaving the watery liquid behind. Refrigerate the cream until needed.
2
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

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