Vegan Strawberry Tiramisu Cake
The Vegan Strawberry Tiramisu Cake is a delicious twist on the classic Italian dessert. This version is completely dairy-free and egg-free, making it perfect for vegans or anyone looking for a lighter treat. With layers of soft ladyfingers, creamy buttercream, and fresh strawberries, this cake is sure to impress at any gathering.
Why Make This Recipe
This recipe is great for many reasons. Firstly, it is vegan-friendly, allowing everyone to enjoy it without worry. Secondly, the combination of strawberry jam and fresh strawberries gives the cake a fresh and fruity flavor. Finally, it’s a fun dessert to make for special occasions or just to treat yourself!
How to Make Vegan Strawberry Tiramisu Cake
Making the Vegan Strawberry Tiramisu Cake is straightforward, but it does require a little bit of time. Here’s how you can do it yourself.
Ingredients:
- 270ml aquafaba (chickpea brine)
- 18g cream of tartar
- 270g caster sugar
- 90ml sunflower oil
- 30g dairy-free vanilla yogurt
- 120g coconut cream
- 2 1⁄2 tsp vanilla extract
- 2 1⁄2 tsp baking powder
- 450g all-purpose flour
- 120g dairy-free butter
- 40g dairy-free cream cheese
- 1 tsp vanilla extract
- 350g icing sugar
- 2 tbsp aquafaba (chickpea brine)
- 1 jar strawberry jam
- 2 punnets fresh strawberries
Directions:
Ladyfingers: Preheat your oven to 180°C (fan). Line two baking trays with parchment paper. Whisk together the aquafaba and cream of tartar until soft peaks form. Gradually add half of the sugar and whip until stiff peaks form. In another bowl, mix the oil, yogurt, coconut cream, remaining sugar, and vanilla. Fold in the meringue mixture in stages, then sift in the flour and baking powder, folding it all together. Pipe the batter into 4-inch lines on the trays and bake for 10-15 minutes until golden. Let them cool.
Buttercream: In a bowl, whip the dairy-free butter and cream cheese until creamy. Add icing sugar, vanilla extract, and 2 tablespoons of aquafaba. Whip again until fluffy and pale.
Assemble: Line a 6-inch cake tin. Pipe buttercream around the base of the tin and arrange the ladyfingers upright. Dip ladyfingers in strawberry jam and layer them in the tin, alternating with buttercream, jam, and fresh strawberries. Repeat until you reach the top of the cake tin. Chill for at least 4 hours or overnight.
Serve: Before serving, decorate the top with fresh strawberries, dust with icing sugar, and tie a ribbon around the base for a lovely presentation. Slice and enjoy your Vegan Strawberry Tiramisu Cake!
How to Serve Vegan Strawberry Tiramisu Cake
Serve the cake chilled for the best flavor and texture. You can accompany it with a cup of tea or coffee for a delightful dessert experience.
How to Store Vegan Strawberry Tiramisu Cake
Store any leftovers in an airtight container in the refrigerator. The cake can stay fresh for up to three days. Just keep in mind that the ladyfingers may soften over time.
Tips to Make Vegan Strawberry Tiramisu Cake
- Make sure to whip the aquafaba well for light and airy ladyfingers.
- Use fresh strawberries for the best taste.
- If you prefer a sweeter flavor, you can add more sugar to the buttercream.
Variation
You can switch up the flavor of the cake by using other fruits, like raspberries or blueberries, instead of strawberries. You can also add a hint of coffee to the buttercream for a more traditional tiramisu flavor.
FAQs
1. Can I make this cake gluten-free?
Yes! You can use gluten-free flour as a substitute for all-purpose flour.
2. How long does it take to chill?
It’s best to chill the cake for at least 4 hours, but overnight is even better for the flavors to develop.
3. Can I freeze the Vegan Strawberry Tiramisu Cake?
Yes, you can freeze the cake. Just make sure to wrap it tightly in plastic wrap and aluminum foil, and it should stay good for about a month. Thaw in the refrigerator before serving.
Vegan Strawberry Tiramisu Cake
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A delicious vegan twist on the classic Italian dessert with layers of ladyfingers, creamy buttercream, and fresh strawberries.
Ingredients
- 270ml aquafaba (chickpea brine)
- 18g cream of tartar
- 270g caster sugar
- 90ml sunflower oil
- 30g dairy-free vanilla yogurt
- 120g coconut cream
- 2 1/2 tsp vanilla extract
- 2 1/2 tsp baking powder
- 450g all-purpose flour
- 120g dairy-free butter
- 40g dairy-free cream cheese
- 350g icing sugar
- 2 tbsp aquafaba (chickpea brine)
- 1 jar strawberry jam
- 2 punnets fresh strawberries
Instructions
- Preheat your oven to 180°C (fan) and line two baking trays with parchment paper.
- Whisk aquafaba and cream of tartar until soft peaks form. Gradually add half of the sugar and whip until stiff peaks form.
- In another bowl, mix oil, yogurt, coconut cream, remaining sugar, and vanilla. Fold in the meringue mixture and sift in flour and baking powder, folding it all together.
- Pipe the batter into 4-inch lines on the trays and bake for 10-15 minutes until golden. Let them cool.
- In a bowl, whip dairy-free butter and cream cheese until creamy. Add icing sugar, vanilla extract, and 2 tablespoons of aquafaba. Whip until fluffy and pale.
- Line a 6-inch cake tin. Pipe buttercream around the base and arrange ladyfingers upright. Dip ladyfingers in strawberry jam and layer in the tin, alternating with buttercream, jam, and fresh strawberries. Repeat until you reach the top.
- Chill for at least 4 hours or overnight.
- Before serving, decorate with fresh strawberries, dust with icing sugar, and tie a ribbon around the base. Slice and enjoy.
Notes
Serve chilled for the best flavor. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan, dessert, tiramisu, cake, strawberries, dairy-free