Did you know that Tiramusu translates as 'pick me up'? We all loved the traditional Italian recipe but unfortunately it's loaded with fat, alcohol and caffeine. This healthier version has antioxidants and is rich in fibre and omega 3s. Made for the lovely Chef AJ on her YouTube channel, this recipe is for everyone with a sweet tooth!
Cake layer
2 cups gluten free flour
½ cup almond meal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups soy milk
¼ cup maple syrup
2 tablespoons flaxseeds, ground
1/2 teaspoon vanilla powder*
1 teaspoon apple cider vinegar
Mocha layer
2 tablespoons chia seeds
8 medjool dates, pitted
¼ cup cocoa or cacao
1 cup soy milk
½ cup strong (decaf) espresso
Pinch of salt
Vanilla Cream
300g packet silken tofu
1/2 cup white mulberries, dried
1/2 teaspoon vanilla powder
METHOD
Cake layer
Preheat your oven to 180 degrees Celsius. Line a 20x20cm square cake tins with parchment paper.
In a large bowl, mix the flour, almond meal, baking powder and baking soda together. Place the soy milk, maple syrup, flaxseed meal, vanilla and apple cider vinegar into a small bowl and mix well.
Add this wet mix to the dry ingredients. Mix until the batter just comes together (don’t over mix as you will knock out the air bubbles). Pour into the cake tin and bake for 20 minutes until the top is lightly golden and springy to touch.
Remove from the oven and allow to cool completely.
Vanilla cream
In a high speed blender blend the silken tofu, vanilla and white mulberries until very smooth.
Mocha sauce layer
Blend all ingredients together until silky smooth. Add a dash of almond milk if the mixture is too thick. Taste and adjust sweetness by adding another date if you like a sweeter dessert.
Enjoy!