Vegan Peanut Butter Tiramisu (Gluten Free + Easy) | Delia.v Life
Caffeine fix in a dessert? Tiramisu.
Popular dessert to bring to a party? Tiramisu.
Lowkey tryna tell someone you miss them? Tiramisu!
Its confirmed, tiramisu pretty much got our asses covered. If you've got a tiramisu on hand, you are a winner. More so, if you add some glorious peanut butter. Honey, not just any peanut butter but your favouritesttt peanut butter to bring this showstopping dessert up a notch. We love Fix & Foggs Coffee and Maple Peanut Butter in this and I don't think we need to explain why. This Peanut Butter Tiramisu is like a god-sent, it's basically spoonfuls of your favourite cuppa paired with the most fragrant peanut butter. Yes, we said spoonfuls because that's the best way to have this dessert - straight from the pan or jar, with a spoon. But of course, for aesthetic purposes we removed it from the pan to show you the layers~
We are super proud of this recipe because there is no exotic ingredients involved like vegan cream cheese or vegan yogurt which we know can be hard to find or expensive to get. Instead, we are relying on the natural creaminess from peanut butter and tofu to replicate that creaminess and lightness you get when eating tiramisu. We had our fair share of raw tiramisu and they are nowhere near the real deal because most of the time, the cream is too dense. But here, we can stand by this recipe and say that the creaminess and lightness of the cream is really similar to the classic tiramisu. They are not the quickest dessert to make but just like a good bottle of wine, the longer you let them sit in the fridge, the better developed the flavours. So, stop procrastinating and start baking!
180g Rolled oats
50g Tapioca starch
3/4 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
80g Raw sugar/ Coconut sugar/ Erythritol
180g Unsweetened soy milk/ Non-dairy milk
10g Apple cider vinegar
50g Vegetable oil
1 tsp Vanilla extract
1. Preheat oven to 180°C. Line a 9 inch x 9 inch baking tray with baking paper.
2. Grind rolled oats, tapioca starch, baking powder, baking soda and salt until powdery.
3. Add in the rest of the ingredients and blend until smooth. Do not over blend or the cake will become gummy.
4. Pour the batter into the cake tin and bake for 20 mins or until a toothpick inserted comes out clean.
Peanut Butter Cream
250g Oat milk/ Non-dairy milk
1g Agar powder
40g Raw sugar/Coconut sugar/Erythritol
120g Smooth peanut butter (We used Fix & Foggs Coffee and Maple Peanut Butter)
300g Firm silken tofu
1. Whisk the oat milk with cornstarch, agar powder and sugar in a saucepan.
2. Heat the saucepan on medium heat while stirring constantly.
3. When the mixture thickens, turn off the heat and stir in the peanut butter until the cream is well combined.
4. Once the peanut butter is stirred in pour it into a food processor with the tofu and blend until smooth.
1 batch Sponge cake
1 batch Peanut butter cream
100ml Freshly brewed espresso
Cacao powder for dusting
8 inch x 3 inch loaf pan/ Mini jars
1. Slice the cake equally into half. Trim each piece to fit the loaf pan so that you get 2 rectangular pieces. If using jars, cut into small cubes.
2. Line the loaf pan with baking paper, ensuring that excess baking paper is hanging by the sides of the loaf pan so that you can remove the tiramisu easily.
3. Place 1 layer of sponge cake onto the bottom of the loaf tin/ Place cubes of sponge cake to fit the bottoms of your mini jars.
4. Pour espresso generously over the cake to soak it. I used about 4 tablespoons of espresso for each layer.
5. Pour half of the peanut butter cream onto the soaked sponge.
6. Repeat with the 2nd sponge. You can leave some cream to pipe the top of the tiramisu after chilling it.
7. Chill the tiramisu for at least 4 hours or best overnight.
8. Dust with cacao powder and serve.
We hope you like our Vegan Peanut Butter Tiramisu recipe! Make sure you subscribe to our Youtube Channel and tag us on Instagram @delia.v.sg if you recreate any of our recipes, we'd love to see your creations!