Thursday, February 16, 2012

Vegan Tiramisu Trifle

I created this healthy alternative to the traditional, high in saturated fat and processed sugar dessert. Although I don't consider it a health food - my version is much better for you than having the real thing.  It's not the prettiest dessert I can make, but it tastes damn' good. Here are two (poorly taken) pictures of the tasty treat:


It would definitely be nicer in a martini glass.


I made the tiramisu trifle and brought it with me for a new years eve party that I went to this year.  I wanted to bring a dessert so that I wouldn't be tempted to eat something super unhealthy at the party.  I also brought homemade chocolate dipped strawberries using the chocolate syrup from here.


Because everyone loved it so much, I decided to make it again for a Valentine's Day cook-off challenge we had at work.  I was sure I would win... If only I hadn't forgotten to add the baking soda. (womp-womp) I thought maybe no one would be able to tell how dense and globby the cake chunks were, but I was wrong - everyone could tell! I lost big time.  I wasn't too hung up about the loss though, I'm pretty confident that it's a delicious treat and can now advise you not to forget any ingredients. (particularly the one that gets the cake to rise) 

The recipe looks a little confusing, but it really isn't.  To summarize, you would first bake the chocolate cake - it shouldn't be overly sweet because you'll be dipping it into syrup.  You then make 2 separate creams, a chocolate and vanilla.  And finally, the soaking liquid - which you will dip the cubes of cake into.  You then layer all the ingredients in whatever container you'd like and scoop the servings out with a large spoon.  You can add fresh strawberries or fruit of your choice to the layers if you'd like.

Vegan Tiramisu Trifle
December 31, 2012 by Sarah Farsh

(chocolate cake)
  • 4 cups whole wheat pastry flour
  • 3 cups unsweetened almond milk (or non dairy milk of choice)
  • 1/2 cup pure maple syrup
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp cinnamon
  • 1 tsp vanilla
(vanilla cream)
  • 4 dates
  • 3 cups raw cashews
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • 1 1/2 cups almond milk
(chocolate cream)
  • 1 container firm tofu
  • 1/3 cup cocoa powder
  • 1/3 cup maple syrup
  • 1 tsp vanilla
(soaking liquid)
  • 2 shots espresso
  • 1/4 cup rum
  • 1/4 cup maple syrup
  • 1 tsp vanilla
Preheat oven to 350ยบ. In a medium bowl, mix cake ingredients together using an electric mixer. Use nonstick sheet cake pan and poor cake mixture into pan.  Bake for 20-25min - check w toothpick, should come out clean. Allow cake to cool for 20min.

In a VitaMix™ or high powered blender, blend vanilla cream ingredients together. Pour into a bowl and keep cool.

In a VitaMix™ or high powered blender, blend chocolate cream ingredients together. Pour into a bowl and keep cool.

Use a deep dish or deep cookie sheet for soaking liquid mixture. Stir together all soaking liquid ingredients well so syrup melts into espresso.

Cut cake into bite sized cubes. Using your fingers, dip cake cubes into the soaking liquid mixture. Layer the bottom of a bowl with the soaked cake. Cover cake with a layer of vanilla cream. Add another layer of soaked cake cubes and top with a layer of chocolate cream. Repeat until you reach the top of your bowl. Powder the top with cinnamon.

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