I really dont know how I didnt come up with this before. Tiramisu Cake, right, so so easy to veganise and so so delicious.
Maybe I didnt want to mess around with it or maybe I thought its too difficult to do or maybe i just didnt think of it. Weird me being coffee and cake lover…
But in the end I did come up with a recipe. Now this one doesnt have the booze in it so it really is a healthier version but it tastes just as good. I used Percol Coffee Beans which I absolutely love and which you can get here.
I will try create a boozy recipe but its hard when my kids are around and they want to try all cakes and wont take no for an answer. This is why this one was created at night and hidden straight away.
Anyway, I wont bore you any longer so here it comes.
As always let me know what you think and tag me on Instagramm if you recreate it.
Vegan Tiramisu Cake
Place the first five ingredients in a food processor or high speed blender and blend several tumes until completely smooth.
Divide the mixture in two
Into one part of the mixture stir in the coffee beans and two teaspoons cold espresso
Place one Rich Tea biscuit into the bottom of each of the round 2.5 inch cake tin, it should just about fit in. Pour two teaspoons cold coffee on top of each bisquit to soak.
Spoon in 1/4 of the plain cream mixture into each tin on top of the bisquits, followed by the coffeed cream mix. Follow by the plain mix and then again by the coffee mix.
Freze for a least 2 hours to set.
Sprinkle with some cocoa powder and cacao nibs
So the days are getting colder and shorter. Ahhh I need my daylight for photos. I work full time and when I leave the house its still kinda dark (definitely when I am having breakfast) and when I get home it gets dark so quickly. So i really have trouble taking nice shots of all my newly created foods.
But hey Ill just have to deal with it, right?
But now that autums is trully on its way there are so many new veggies and fruit available, like apples! Not that they are not available otherwise but NOW they are in season. So the other day when I asked you guys what flavour cake you would like to see, somebody suggested apples. And sure enough on my way back home from the gym I passed this apple tree with the cutest tiny apples ever. I have actually never seen apples so tiny before so i picke a few.
Then I thought about my autumn cheesecake that I wanted to create and this is how my apple caramel cheese cake was created. I used Naturescharm caramel sauce which I only received a few days ago and it is the most delicious vegan caramel sauce I ever tasted. The company will be at Dublinvegfest next weekend and I am sure I will buya few jars of that sauce to bring home.
Anyway anyway so I am sure you want to get on with it and try out the recipe already so here it is.
This will make three 3 inch cakes.
Apple Caramel No Bake Cheesecake
Process the first five ingredients in a food processor until well combined and sticky.
Divive in three and press into the bottom of three 3 inch cake tins
Place in the freezer for about 10 minutes
Now place the remaining ingredients in a high speed blender and blend until very very smooth.
Pour the creamy mixture into the three cake tins on top of the base
Freeze for at least two hours
Before serving defrost for about one hour
Soooo, you know how much I love matcha! And I nearly just as much love chocolate. I recently discovered Ichoc vegan chocolate which you can find here and I really really love it.
So last weekend I was experimenting a bit with my raw cakes and I thought why not try a matcha cake with white chocolate and lemon. Guess what? Its the perfect combo.
The sweetness of the chocolate the tangyness of the lemon and the beautiful matcha tea flavour. I use Teaologistsuk matcha powder which you can purchase here.
So if you love matcha and if you love white chocolate this is the cake for you.
If you try the recipe please let me know what you thought and tag me in your IG photo.
Raw Matcha Lemon White Chocolate Cheesecake
Place the first 4 ingredients in a food processor until well combined. If too thick add a little more lemon juice
Now press into the bottom of a 2.5" cake tin
Now place the next tfour ingredients into a blender and blend several times unt very smooth.
Divide the the mixture into two bowl. In one add the lemon juice and melted white chocolate. In the other one add the matcha and coconut oil.
Stir until incorporated.
Spoon the white chocolate mixture onto the base of the cake.
refrigerate until set.
Now spoon the Matcha mixture on top. Refrigerate until set