Ingredients
Vegan Mascarpone:
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 vanilla extract
1/3 cup agave syrup or maple syrup
Vegan Vanilla Cake:
2/3 cup gluten-free flour
1 teaspoon baking powder
1 1/4 tablespoons vegetable oil (not coconut)
2 tablespoons agave syrup
2 tablespoons water
Other Ingredients:
5 tablespoons strong coffee
Cocoa powder for dusting
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 Vanilla 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:
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 coffee 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 cocoa 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!)
