Silky Vegan Coconut Cream Tiramisu | VegNews

Ingredients

• For the mascarpone:
• ¾ cup raw cashews, soaked for 8 hours or overnight
• 1 (14-ounce) can full-fat coconut cream, refrigerated overnight
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup
• 3 tablespoons melted coconut oil
• ⅛ teaspoon salt
• ¼ cup
• almond milk
• For the vanilla sponge cake:
• ½ cup almond milk
• 1 teaspoon apple cider vinegar
• 1 tablespoon melted coconut oil
• 1 cup almond flour
• ¼ cup all-purpose flour
• 1 tablespoon cornstarch
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• coconut sugar
• For the coffee syrup:
• ½ cup
• freshly brewed coffee
• 2 tablespoon coconut sugar
• 2 tablespoon amaretto
• For the topping:
• Cacao powder, for dusting