TIRAMISU CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄2 cups (300 g) (11oz) flour

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

3⁄4 cup (180 g) (6.3oz) soy milk

1⁄2 cup (110 g) (3.9oz) sunflower oil

FOR THE COFFEETOPPING

5 tbsp instant coffee

6.75 ounces (200 g) water

3 tbsp (40 g) (1.4oz) amaretto

3⁄4 cup (150 g) (5.3oz) sugar

FOR THE DECORATION

1 cup (250 g) (8.8oz) vegetable whipping cream ·

1 cup (250 g) (8.8oz) vegan cream cheese

2 tbsp amaretto

1 tbsp ground coffee

Cacao powder

70 percent chocolate shortbread

NUTRITIONAL VALUES

Calories: 623kcal
Fat: 27g (3.9g S.Fat)
Carbs: 72g
Protein: 28.8g
Sugar: 12.2g
Sodium: 685mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Combine the soy milk, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for 28 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

Boil water, amaretto, sugar, and instant coffee to make the coffee topping. Remove from the heat and stir until the coffee is completely dissolved. Set aside the cupcake tops after carefully cutting them off. Rest of the ingredients should be soaked in coffee topping and refrigerated for 2 hours.

To make the decoration, beat the cream cheese until it is fluffy, then gradually add the vegetable cream, making sure there are no lumps. Combine the ground coffee and amaretto in a mixing bowl. Continue beating until the mixture is smooth and creamy. Decorate each cupcake with a small amount of cream, then replace the tops and top with more cream. Sprinkle each piece with cacao powder and a few pieces of 70% chocolate shortbread that you previously broke into pieces with your fingers, using a strainer.

CHOCOLATE-VANILLA TIRAMISU

SERVES 4 PORTIONS

1⁄4 cup (60 g/2 oz) soy milk

1⁄4 cup (25 g/0.88 oz) tapioca starch

1⁄4 cup (74 g/2.6 oz) brown rice syrup

1⁄4 cup (54 g/1.9 oz) light brown sugar

1 tsp (4 g/0.14 oz) vanilla extract

1⁄8 tsp (0.37 g/0.01 oz) kosher salt

1 cup (232 g/8 oz) whippable soy topping, such as Soya Too

16 (160 g/5.6 oz) store-bought vegan shortbread cookies (I use Zest Brand Shortbread Sandies. See Vegan Ingredient Sources)

2 tbsp plus 2 tsp (11 g/0.4 oz) grated vegan dark chocolate, such as Callebaut

NUTRITIONAL VALUES

Calories: 642kcal
Fat: 22.7g (7.7g S.Fat)
Carbs: 109.4g
Protein: 5.5g
Sugar: 32.7g
Sodium: 358mg

METHOD

In a small saucepan, whisk together the soy milk and tapioca starch until combined and free of lumps. Incorporate the brown rice syrup, brown sugar, and vanilla extract. Cook, whisking constantly, over medium heat until the mixture thickens significantly, about 2 minutes. Remove the pan from the heat and add the salt, whisking constantly. Set aside for 15 minutes to cool.

Whip the soy topping to medium peaks with an electric stand or handheld mixer on high speed. Whisk the cooled brown sugar mixture vigorously to smooth it out, then whisk it into the whipped soy topping until just combined.

2 vegan cookies, crumbled into chunks, arranged in the bottom of a parfait glass Spoon about 12 cup of the tiramisu cream on top, followed by 1 tsp of grated chocolate. Repeat the layering with crumbled shortbread, cream, and chocolate. Repeat this process until you have 4 parfaits. Refrigerate for a minimum of 4 hours before serving.

RECIPE NOTES

To keep the chocolate from melting as you work, place it in the freezer for 10 minutes before grating it (the heat from your hands can melt chocolate easily when you handle it directly).

TIRAMISU

SERVES 8 PORTIONS

FOR THE VANILLA CAKE

1 1/2 cups all-purpose flour*

1 cup sugar

1 tsp. baking soda

1/2 tsp. salt

3/4 cup water

1/2 cup canola oil

2 tbsp. white or apple cider vinegar

1 tbsp. pure almond extract

FOR THE ESPRESSO SOAK

3/4 cup water

2 tbsp. dark rum

3 tbsp. instant espresso powder

3 cups Coconut Whipped Cream

1 heaping cup semisweet chocolate chips (dairy-free), ground in a food processor or finely chopped
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 3/4 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 383kcal
Fat: 18.4g (1.7g S.Fat)
Carbs: 52g
Protein: 2.8g
Sugar: 28.1g
Sodium: 340mg

METHOD

For the cake:
Preheat the oven to 180°C/350°F. Lightly grease one 9- inch round cake pan.

In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Whisk together the water, oil, vinegar, and almond extract in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill the cake pan halfway with batter. Bake for 28 to 30 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs attached. Halfway through the baking time, rotate the cake. Allow the cake to cool completely before assembling it.

For the espresso soak:
Whisk together the water, rum, and espresso powder in a small bowl until the espresso dissolves.

To assemble:
By scoring the cake with a knife while it is still in the pan, you can cut it into 1-inch cubes. Add half of the cake cubes to a large mixing bowl or trifle bowl. Drizzle half of the soaking liquid evenly over the cake cubes. Dollop half of the whipped cream on top and sprinkle with ground chocolate. Layers should be repeated and chilled overnight before serving.

RASPBERRY TIRAMISU CUPCAKES

SERVES 14 CUPCAKES

FOR THE VANILLA CUPCAKES

1 1/2 cups all-purpose flour

3/4 cup sugar

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

3/4 cup soy, almond, or rice milk

1/2 cup canola oil

2 tbsp. white or apple cider vinegar

2 tsp. pure vanilla extract

FOR THE ESPRESSO SOAK

1/3 cup amaretto

1 tbsp. instant espresso powder

FOR THE RASPBERRY SAUCE

1 (12 oz.) bag frozen raspberries or 2 cups fresh

2 tbsp. water

1/4 cup sugar

1/8 tsp. salt

1 tsp. lemon juice

FOR THE FROSTING

1 cup non-hydrogenated vegetable shortening

3 cups powdered sugar

1 tsp. pure vanilla extract

2 tbsp. instant espresso powder dissolved in 2 tbsp. amaretto

FOR THE GARNISH (OPTIONAL)

1/2 cup ground semisweet chocolate (dairy-free)

Fresh raspberries

Small mint leaves

NUTRITIONAL VALUES

Calories: 485kcal
Fat: 24.5g (6.3g S.Fat)
Carbs: 61.8g
Protein: 2.1g
Sugar: 52.6g
Sodium: 605mg

METHOD

For the cupcakes:
Preheat the oven to 180°C/350°F. Line two 12-cup cupcake pans with 14 cupcake liners.

Whisk together the flour, sugar, baking soda, baking powder, and salt in a large mixing bowl. Whisk together the non-dairy milk, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill the cupcake liners about two-thirds of the way up. Bake for 16– 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before serving.

For the espresso soak:
Whisk together the amaretto and espresso powder in a small mixing bowl until the espresso dissolves. Place aside.

For the raspberry sauce:
Cook for about 15 minutes, or until thick and saucy, in a medium saucepan with raspberries, water, sugar, and salt over medium heat. Take the pan off the heat and stir in the lemon juice. Allow to cool before storing in the refrigerator.

For the frosting:
Using a mixer, gradually combine the shortening, powdered sugar, vanilla, and 1 tablespoon espresso-amaretto liquid at a time, as needed, until the desired consistency is reached. 2 minutes on high, or until light and fluffy.

To assemble the cupcakes:
Cut a small hole in the top of each cupcake with a spoon. Drizzle the espresso soak, raspberry sauce, and 2 teaspoons of ground chocolate, if using, into the cupcake hole, and pipe the frosting on top. If using, garnish with a raspberry and a mint leaf.

TIRAMISU PANCAKES

SERVES 2 TO 3 PORTIONS

1 cup all-purpose flour

1 tbsp baking powder

1 tbsp instant espresso powder

1⁄2 tsp salt

3⁄4 cup water

1⁄4 cup maple syrup

1 tbsp dark rum

1⁄3 cup semisweet chocolate chips (dairy-free)

Canola oil, for greasing

Powdered sugar, for serving

Coconut Whipped Cream

NUTRITIONAL VALUES

Calories: 495kcal
Fat: 16.9g (8.2 S.Fat)
Carbs: 80.1g
Protein: 5g
Sugar: 37.1g
Sodium: 442mg

METHOD

In a large mixing bowl, combine flour, baking powder, espresso powder, and salt. In a separate small bowl, whisk together the water, maple syrup, and dark rum. Add the liquid to the flour mixture and whisk until just combined. Do not overmix; the batter should have some lumps. Fold in chocolate chips gently.

Heat a large non-stick skillet or griddle over medium- high heat, lightly oiled. 1/4 cup batter should be poured into the skillet. It's time to flip the pancake when bubbles appear in the center. Cook for 1 minute more on the other side, or until lightly browned and cooked through. Rep with the rest of the batter, adding more oil to the skillet as needed. If the batter becomes too thick, add a tablespoon of water at a time. Dust pancakes with powdered sugar and top with a dollop of coconut whipped cream to serve.