Let’s take tiramisu to the next level with a chocolate twist! 🤎 When it comes to adding chocolate to a recipe, you know I’m all in 🥹. This Dark Chocolate Tiramisu Cake is incredibly moist, thanks to a coffee soak, and it’s topped with the richest mascarpone-style cream 😍.
Best Vegan Chocolate Cakes
Let’s take tiramisu to the next level with a chocolate twist! 🤎 When it comes to adding chocolate to a recipe, you know I’m all in 🥹. This Dark Chocolate Tiramisu Cake is incredibly moist, thanks to a coffee soak, and it’s topped with the richest mascarpone-style cream 😍.
Ingredients
For the Chocolate Cake:
- 2 1/2 cups self-rising flour
- 1/2 cup dark cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sugar
- 1 1/2 cups dairy-free milk + 1 teaspoon vinegar
- 1/3 cup dairy-free yogurt
- 1/3 cup light olive oil
- 2 shots of espresso for soaking
For the Vegan Mascarpone Filling:
- 1 cup cashews soaked in hot water
- 1/2 cup coconut cream
- 1 tablespoon lemon juice
- 1/4 cup powdered sugar
Instructions
Make the mascarpone:
- Soak the cashews in hot water for 30 minutes in a large bowl.
- After soaking, drain the cashews and place them in a blender along with the coconut cream, lemon juice, and powdered sugar.
- Blend until smooth. Transfer to a bowl and let the mascarpone chill in the fridge until set—overnight works best!
Make the cake:
- Preheat your oven to 340°F (170°C).
- Line two 8-inch round cake pans.
- Mix the dairy-free milk with the vinegar and set it aside to thicken and curdle.
- Once curdled, add the rest of the wet ingredients. Sift in the dry ingredients and mix until just combined.
- Divide the batter evenly between the two pans and bake for 20-25 minutes. Let the cakes cool completely.
- Use a fork to gently poke holes in the cooled cakes, then pour the espresso over them. Let the cakes soak for 30 minutes.
- Layer the cakes with the chilled mascarpone cream and finish with a dusting of cocoa powder on top.