Eosinophilic Esophagitis Friendly Vegan Tiramisu Cake
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Learn more āIngredients
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
- Ā½ cup powdered sugar
- 1 tsp vanilla extract
For the cake
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 Ā½ tsp baking powder
- Ā½ tsp baking soda
- Ā¼ tsp salt
- 1 cup organic cane sugar
- 1 cup plant-based milk
- ā 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 350Ā°F (175Ā°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
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