Instructions

1. The night before put a can of full-fat coconut milk in a fridge to separate the cream from water. If you’re making my vegan cream cheese from scratch, also soak the cashews.
2. Next day preheat oven to 400°F (200°C). Grease well a rectangular baking dish or line it with parchment paper and set aside.
3. In a mixing bowl combine all dry ingredients for the sponge cake. Whisk all wet ingredients in a separate bowl and pour it into the dry ingredients. Stir to combine but don’t overdo.
4. Pour the batter into a baking dish and bake for 15-20 minutes or until inserted toothpick comes out clean.
5. Remove the sponge cake from the oven and let it cool down for 15-20 minutes before taking out of the form. Then place onto a cooling rack to cool completely.
6. Meanwhile make the filling. If you’re making my vegan cream cheese, blend it with additional 2 tablespoons of vegan yogurt and vanilla extract in a hight speed blender until very smooth.
7. Open a can of coconut milk and scoop out the cream only. Remaining water you can use in smoothie or when cooking porridge.
8. Using a stand mixer or hand mixer whip up the coconut cream. Then add powdered sugar and whip it again. Finally add vegan cream cheese and beat until combined. Cover the bowl and put it in a fridge to chill.
9. Combine brewed coffee, liquor and cocoa powder and set aside.
10. When sponge cake is cooled down to a room temperature carefully slice it horizontally.
11. Place one part of the sponge on a bottom of the same dish, in which it was baking. Slowly pour half of the coffee mixture all over the sponge so it gets soaked evenly.
12. Take the filling out of the fridge and spread half of it onto the sponge. Place second part of the sponge on top and repeat the process.
13. Dust the top of your vegan tiramisu with cocoa powder, gently cover it and place in a fridge overnight to firm up.