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!