Vegan Tiramisu Sheet Cake
Craving tiramisu but don’t have time to make all the lady’s fingers cookies? Make this easy vegan tiramisu sheet cake! Perfect for your holiday gatherings.
Key Ingredients
All purpose flour
Sugar
Baking soda
Non-dairy yogurt
Milk
Raw cashews
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1
Add all the dry ingredients to a bowl, mix really well.
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2
Then add in the oil, non-dairy yogurt, vanilla and 1/2 cup of milk and mix in to make a smooth batter which is like thick pancake batter.
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3
Line a 8×8 inch or 9×9 inch brownie pan with parchment or grease and flour it really well. Pour this batter into the pan. Bake at 350 F.
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4
Remove the cake from the oven, let it cool for 5 minutes then poke holes all over the cake.
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5
Add all ingredients to a saucepan over medium heat then mix really well. Bring to a boil and take off heat. Pour this all over the cake and let it soak completely.
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6
Add all of the cream layer ingredients into a blender and blend until the cashews have broken down.
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7
Pour this blended mixture into a saucepan and cook over medium heat, stir occasionally in the beginning 3 to 4 minutes then stir frequently after that so that lumps do not form. Once the mixture has thickened evenly switch off the heat.
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8
Let the mixture cool for a few minutes then pour over the soaked cake and even it out really well. Then freeze this cake for 3 to 4 hours. Once the top is set but not soft(not entirely frozen), take out the cake from the freezer.
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9
Remove the cake using the parchment liner from the pan (or you can let the cake stay in the pan and serve from it) then dust it with cocoa powder. Slice and serve.
