Vegan Tofu Kahlúa Tiramisu

This Vegan Tofu Kahlúa Tiramisu is rich and creamy, all the goodness without the guilty feeling. It's a great replacement for your typical sweets. Plus, it's such a delicious dessert. I placed the mini cakes in the freezer overnight after step 11. I took them out in the morning and placed them in the fridge. This allowed me to remove the rings with a little bit more ease. This recipe can also be found at gardengirlrecipes.com.

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Ingredients:

150 grams gluten-free flour (1 cup)

100 grams almond flour (2/3 cup)

1 tsp baking powder

1/2 tsp salt

78 grams coconut oil, melted (6 tablespoons)

126 grams (6 tablespoons) + 1/4 cup maple syrup, divided

120 grams (1/2 cup) + 1 tbsp nut milk, divided

3 tbsp strong coffee

3 tbsp Kahlúa, divided

396 grams tofu, drained

3 ounces almond butter (6 tablespoons)

1/2 tsp espresso powder

3 tsp vanilla extract

Preheat Oven and Drain Tofu

Preheat the oven to 350°F. Then begin to drain the tofu.

Combine Dry Ingredients for Sponge Cake

Combine and sift the gluten free flour, almond flour, baking powder, and salt in a medium bowl. Set aside.

Combine Wet Ingredients for Sponge Cake

In another bowl, combine the coconut oil, 6 tablespoons maple syrup, and 120 grams (1/2 cup) milk.

Combine the Dry and Wet Ingredients for Sponge Cake

Add this to the flour mixture and thoroughly combine until smooth.

Grease Cake Pan

Grease an 8" cake pan or line with parchment paper.

Pour Batter in Cake Pan and Bake

Pour the batter in the cake pan and bake for 15-20 minutes.

Make Cream Mixture

Pour all the ingredients for the cream mixture into a blender and blend until smooth.

Make Kahlúa-Coffee Juice

In a small bowl, combine 3 tablespoons strong coffee with 1 tablespoon Kahlúa to make the Kahlúa-Coffee juice.

Let Sponge Cake Cool

When the sponge cake is done baking, let it cool completely. Then flip it over quickly on a piece of parchment paper to remove it from the cake pan.

Make Sponge Layers

Using a dessert ring, cut 4 circles out of the sponge cake. Then cut the circles in half horizontally to make the sponge layers.

Assemble

Place one of the sponge layers back inside a dessert ring and drizzle 2-3 teaspoons of the Kahlúa-Coffee juice on top. (Make sure you don’t use too much otherwise the sponge will become too soft.) Then top with a few teaspoons of the cream mixture. Add another sponge layer, drizzle 2-3 teaspoons of the Kahlúa-Coffee juice on top, followed by a final cream layer. Chill overnight.

Sprinkle Cocoa Powder

Sprinkle cocoa powder on top of the mini cakes, remove the dessert rings, and serve.