My rustic vegan tiramisu was inspired by itdoesn' Great name, great recipe! It's no. 20 of 26 alphabetical bakes!

Sponge cake:

1 3/4 flour (I used spelt)
2 tsp baking powder
1/2 c unrefined sugar
1/4 c brown rice syrup
1 tsp vanilla extract
100ml vegetable oil
150ml cold filtered water

Espresso syrup:

4 shots espresso coffee
2 tbsp liqueur of choice


1 c cashews, soaked overnight or for at least 30 min in boiling water
1/2 c non-dairy milk
3 tbsp liquid natural sweetener (rice syrup, maple syrup)
1 tsp vanilla extract
1 can coconut cream, chilled overnight in fridge

cocoa powder for dusting

To make the cake preheat oven to 180C. Line a baking tin with baking paper.

Mix flour, baking powder and sugar in a bowl. Whisk rice syrup, vanilla, oil and water in a bowl. Pour into dry ingredients and mix till combined.

Pour into cake tin and bake 25-30 min until cooked through. Leave to cool in the tin,

Mix espresso coffee and liqueur and add enough water to make 3/4 c liquid. Set aside.

In a blender whiz the cashews, milk, sweetener and vanilla extract. 

Spoon out the solidified coconut cream formed at the top of the can and whisk until thick and fluffy. (Use the remaining liquid in smoothies). Fold the whipped coconut cream into the cashew cream.

To assemble, cut the sponge into slices and place half the amount at the bottom of your serving dish or divide equally into individual ramekins or glasses. Spoon half the coffee mixture over the sponge.

Top with half the cashew cream. Put another layer of sponge on top, followed by the rest of the cream.

Cover and set in the fridge for at least 3 hours.

To serve, dust with cocoa powder.