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.
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.
