Today I join coffee insiders. Rich- soft- decadent.

Usually we think of dessert as an excess, or unnecessary indulgence. However following a balanced approach to food, makes me see things slightly differently, I know that embracing dessert as part of an enjoyable meal can be a healthy experience.

Here is a thought- as much as we need to adequate calories for our daily activities, we also need to fulfil our quota of pleasurable experiences to maintain emotional health - What do you think?

For one of my favs sweet tricks, a silky plant based tiramisu recipe, you might need:

INGREDIENTS

Vegan Vanilla Cake

225 g oat flour (mixed oats also works)
150 g granulated canne sugar
120 g rice/white flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt

240 ml plant-based milk
120 g apple or pear purée
60 g olive oil
1 tbsp vinegar
2 tsp vanilla extract

Vegan Mascarpone

270 ml vegan whipping cream or coconut milk can chilled overnight
60 g powdered canne sugar (mixed in food processor/vitamix)
225 g raw cashews soaked (at least 3hs or overnight)
120 ml plant-based milk
80 g maple or agave syrup
1 1/2 tsp vanilla extract
1 pinch of salt

+ Ingredients

300 ml strong fresh-brewed coffee, room temperature
2 tbsp coffee liqueur (optional)
Dark cocoa powder

INSTRUCTIONS

Vanilla Cake

Preheat oven to 180º C and line two 20-22 cm square baking pans with parchment paper or lightly grease with oil or vegan butter.
Add all dry cake ingredients to a bowl and stir with a whisk.
Process the wet ingredients in a vitamix or food processor and pour the mixture into the bowl of dry ingredients. Mix with a whisk until just combined. Let the batter rest for about 5 minutes.
Divide the batter into the prepared baking pans and bake in the oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean. If you have just one pan, the baking time will be longer, about 35 minutes.
Let both cakes cool completely. Cut each cake a similar size as ladyfingers. Cut in half, then slice each half into 6-7 strips about 3 cm wide, so 12-14 strips per cake.

Vegan Mascarpone

Pour the cream (or the solid cream of chilled cans of coconut milk) into a mixing bowl. Add the powdered sugar.
Use an electric hand mixer to beat the mixture until light and fluffy. Refrigerate.
Add the soaked cashews, plant-based milk, maple syrup, vanilla extract, and pinch of salt to a food processor and blend until completely smooth and creamy, scraping down the sides of the container if needed.
Gently fold the cashew cream into the whipped cream using a spatula. Set aside.

Assemble

In a medium-sized bowl, combine mild to strong coffee, optionally with coffee liqueur.
Use a brush to brush coffee over the cake slices in the pan. Repeat to cover the surface of a 22-24 cm square dish or a rectangular one around 27 x 17 cm, at least 8 cm height.
Spread about half of the mascarpone cream evenly over the cake strips. Add another layer of soaked cake slices, and top with the remaining mascarpone cream.
Cover the baking pan and place it in the refrigerator for 3 hours or overnight.
Finally, dust with cocoa powder before serve. Enjoy!