Ingredients

FOR THE FLOOR:

60 ml melted coconut oil

200 ml rice milk

1 teaspoon apple cider vinegar

120 ml maple syrup

150 g ground almonds

150 g gluten-free flour mix

2 teaspoons baking powder

1/4 teaspoon baking soda

FOR THE MASCARPONE:

150 g cashews

125 ml rice milk

6 teaspoons maple syrup

1 teaspoon vanilla powder

280 g vegan whipped cream:

120 ml Aquafaba

50 g birch powdered sugar

1/2 teaspoon guar gum

1/2 baking powder

4 teaspoons lemon juice

100 g coconut yogurt

FOR THE COFFEE MIX:

350 ml coffee (strong and warm)

2 tablespoons Amaretto or maple syrup

FOR THE TOPPING

3 tablespoons cocoa powder

preparation

FLOOR:

Preheat the oven to 180 degrees top/bottom heat.

Mix the apple cider vinegar with the rice milk and set aside for a moment.

Place the gluten-free flour mixture, ground almonds, baking powder and baking soda in a bowl and stir.

Add coconut oil, maple syrup and rice milk to the dry ingredients.

Line a large baking tray with baking paper and spread the dough onto it right up to the edges.

Bake in the oven for about 15 minutes and then allow to cool well.

VEGAN WHIPPED CREAM

Put all ingredients except the birch icing sugar into a mixing bowl and beat with a hand mixer until fluffy for about 2-3 minutes.

As soon as the consistency of meringue is reached, add the birch icing sugar and beat until the consistency of cream is reached.

The longer you whip the mixture, the better and more fluffy the result will be (this can take a few minutes). If you can still taste the chickpeas in the cream, you can add the coconut yoghurt at the end and whip the cream for another 2-3 minutes.

MASCARPONE

Soak the cashews in hot water for about 30 minutes. Put them in a blender together with the rice milk, maple syrup and vanilla powder. Blend until smooth. Fold the cashew mixture into the vegan cream.

LAYERS

Cut the base into 24 rectangular pieces. Place half of the sponge cake pieces in a large baking dish. Carefully spoon half of the coffee mixture over the top. Then spread half of the mascarpone over the sponge cake and place the remaining sponge cake pieces on top of the mascarpone. Spoon the other half of the coffee mixture over the sponge cake pieces and cover with the remaining mascarpone.

Cover the tiramisu with foil and refrigerate for at least 8 hours. As the tiramisu will collapse, refrigerate it for about 1-2 hours before serving.