Name: Vegan Tiramisu Sheet Cake
Prep time: 37 min
Cook time: 87 min
Total time: 125 min
Yield: 9 servings
Ingredients: 0.875 cup all purpose flour; 0.25 cup sugar; 0.5 tsp baking powder; 0.125 tsp baking soda; 0.125 tsp salt; 2 tbsp oil; 2 tbsp non-dairy yogurt (or applesauce); 0.5 tsp vanilla extract; 0.5 cup non-dairy milk (or more); 0.5 cup water; 1 tbsp instant coffee; 2 tbsp brown sugar; 1 tbsp coffee liquor (optional, or 2 to 3 drops almond extract); 1.25 heaping cup raw cashews; 15 oz full fat coconut milk (can of); 3.5 ounces non-dairy yogurt (vanilla or plain, see substitutions in notes); 0.25 tsp vanilla extract; 1 tbsp lemon juice; 0.25 tsp almond extract (4 drops is approximately 0.25 tsp); 0.25 tsp salt; 0.25 cup sugar; 1 tbsp cocoa powder

Instructions

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1

For the cake: In a bowl, add all the dry ingredients: all purpose flour (0.875 cup), sugar (0.25 cup), baking powder (0.5 tsp), baking soda (0.125 tsp), and salt (0.125 tsp). Mix well. Then add the oil (2 tbsp), non-dairy yogurt (2 tbsp), vanilla extract (0.5 tsp), and non-dairy milk (0.5 cup). Mix until a smooth, thick pancake-like batter forms. If too stiff, add more [non-dairy milk] one teaspoon at a time.
2

Line an 8x8 inch or 9x9 inch brownie pan with parchment paper or grease and flour it well. Pour the batter into the pan and even it out. Bake at 350 F (180 C) for 24 minutes (22 to) or until a toothpick inserted in the center comes out clean.
3

Remove the cake from the oven and let it cool for 5 minutes. Poke many holes all over the cake (every 0.5 inch is recommended). For maximum soaking, slice a very thin layer from the top of the cake before poking holes.
4

Make the coffee syrup: Add water (0.5 cup), instant coffee (1 tbsp), brown sugar (2 tbsp), and coffee liquor (1 tbsp) (optional, or 2 to 3 drops of almond extract) to a saucepan over medium heat. Mix well and bring to a boil, then remove from heat. Pour the syrup all over the poked cake and let it soak completely.
5

Make the cream layer: Add cup raw cashews (1.25 heaping), full fat coconut milk (15 oz), non-dairy yogurt (3.5 ounces), vanilla extract (0.25 tsp), lemon juice (1 tbsp), almond extract (0.25 tsp), salt (0.25 tsp), and sugar (0.25 cup) to a blender. Blend until the cashews are completely creamy. Blend for 1 minute, let sit for 5 minutes, then repeat 2-3 times until smooth. Taste and adjust sweetness if needed.
6

Pour the blended cream mixture into a saucepan and cook over medium heat. Stir occasionally for the first 3-4 minutes, then stir frequently to prevent lumps. Once the mixture has thickened evenly, switch off the heat.
7

Let the cream mixture cool for a few minutes, then pour it over the soaked cake and spread it out evenly. Freeze the cake for 4 hours (3 to) until the top is set but not entirely frozen.
8

Remove the cake from the freezer, lift it out of the pan using the parchment liner, and dust generously with cocoa powder (1 tbsp). Slice and serve chilled.