Ingredients
Vegan Mascarpone with Matcha:
10.5 oz silken tofu
1/4 cup refined coconut oil
3 tablespoons + 1 teaspoon plant-based milk
1/4 teaspoon salt
1 1/2 teaspoons matcha powder
1/3 cup agave syrup or maple syrup
Vegan Matcha Cake:
2/3 cup gluten-free flour
1 teaspoon baking powder
2 teaspoons matcha powder
1 teaspoon chlorella powder (optional for bright green color)
1 1/4 tablespoons vegetable oil (not coconut)
2 tablespoons agave syrup
2 tablespoons water
Matcha Dip:
5 tablespoons hot water
1 teaspoon matcha powder
Execution Vegan Mascarpone:
Melt the coconut oil.
Pour it into a blender and add the rest of the ingredients.
Blend until smooth.
Pour into a container, cover with plastic wrap, and refrigerate while you prepare the sponge cake.
Execution Vegan Matcha Cake:
Preheat the oven to 340°F (170°C).
Mix the liquid ingredients separately from the dry ingredients, then combine them together.
Spread the mixture onto a baking sheet, smoothing it out to a thickness of 0.4-0.6 inches (1-1.5 cm).
Bake for about 20 minutes.
Assembly:
Prepare the matcha dip: add the matcha powder to a small bowl. Pour in the hot water and stir to dissolve the matcha.
Place a bit of cream at the bottom of a glass.
Break the sponge cake into pieces and place it on top of the cream.
Drizzle a couple of spoons of matcha dip over the sponge cake.
Add another layer of cream on top.
Repeat several times.
Cover the glasses with plastic wrap and refrigerate for several hours.
Before serving, dust with matcha powder and enjoy.
How to Store:
- Keep any leftovers covered in the fridge for 3-4 days (if you can resist eating it all on the first day).
Vegan Matcha Tiramisu
Ingredients
Vegan Mascarpone with Matcha:
- 10.5 oz silken tofu
- 1/4 cup refined coconut oil
- 3 tablespoons + 1 teaspoon plant-based milk
- 1/4 teaspoon salt
- 1 1/2 teaspoons matcha powder
- 1/3 cup agave syrup or maple syrup
Vegan Matcha Cake:
- 2/3 cup gluten-free flour
- 1 teaspoon baking powder
- 2 teaspoons matcha powder
- 1 teaspoon chlorella powder optional for bright green color
- 1 1/4 tablespoons vegetable oil not coconut
- 2 tablespoons agave syrup
- 2 tablespoons water
Matcha Dip:
- 5 tablespoons hot water
- 1 teaspoon matcha powder
Instructions
Vegan Mascarpone:
- Melt the coconut oil.
- Pour it into a blender and add the rest of the ingredients.
- Blend until smooth.
- Pour into a container, cover with plastic wrap, and refrigerate while you prepare the sponge cake.
Vegan Matcha Cake:
- Preheat the oven to 340°F (170°C).
- Mix the liquid ingredients separately from the dry ingredients, then combine them together.
- Spread the mixture onto a baking sheet, smoothing it out to a thickness of 0.4-0.6 inches (1-1.5 cm).
- Bake for about 20 minutes.
Assembly:
- Prepare the matcha dip: add the matcha powder to a small bowl. Pour in the hot water and stir to dissolve the matcha.
- Place a bit of cream at the bottom of a glass.
- Break the sponge cake into pieces and place it on top of the cream.
- Drizzle a couple of spoons of matcha dip over the sponge cake.
- Add another layer of cream on top.
- Repeat several times.
- Cover the glasses with plastic wrap and refrigerate for several hours.
- Before serving, dust with matcha powder and enjoy.
Notes
- Make sure your tofu is very well drained for the creamiest mascarpone
- Use clear glasses to show off the pretty green layers
- For the best flavor, use high-quality matcha powder
- The dessert tastes even better after sitting overnight in the fridge
- Try adding a tiny sprinkle of lemon zest between layers for a fresh twist
- For a fancy finish, add a few fresh berries on top before serving
