16 Wrz Vegan ice-cream Tiramisu cake – glutenfree coffee cake with cashews and dates
This cake, pie, dessert, ice cream, I don’t know exactly how to call this recipe, is awesome! And basically I could finish today’s post with these words 🙂 Cake is perfect for coffee lovers and desserts of this taste. It is a combination of elegant cake and ice-cream, yum! I came up with this recipe during my 5-month Erasmus studies, in Croatia. I was able to make it in my completely not equipped student kitchen, almost hovel, and I made it. In contrast to my Croatian kitchen, you probably have few bowls. I had to blend in pots, so believe me, you can do it! The entire recipe is virtually based on blending ingredients needed for its implementation. No philosophy, catches or tricks. Only blender, bowls, spoons and tin.
The cake has nicely coffee flavor, is ice-creamy, sweet, creamy and similar to the taste of the Italian Tiramisu. This is not the classic version because the dessert is fully vegan, without mascarpone and biscuits, but believe me, tasting it, you wouldn’t think about what it is lacking and what is the difference, but desire another piece. Yes, you will eat a lot of it, as I did. Even if you eat dairy products and you are away from a vegan diet, you will not feel the difference in taste. Cashew nuts are my favorite, and because of this recipe I love them even more. They give great flavor and creamy texture.
Before you start working on it, I would like to mention a few things. If you have an allergy to gluten, make sure that your oats are certified. Do not forget the salt because it changes a lot in this situation. It makes the cake distinct and definitely enhances all the flavors. In addition, I sincerely recommend to use maple syrup in the recipe and do not replace it with another liquid sweetener (honey or agave syrup). Maple syrup has a specific, and according to me, quite coffee aroma, which perfectly fits the tiramisu and further underlines all the tones forming in this fabulously sweet thing. This syrup combined with sweet dates, make your taste buds, and all those who try the cake, will go crazy.
- 150g dates (soaked)
- 250g rolled oats (soaked)
- 50g coconut oil
- 50ml water from soaked dates and cashews
- 1 teaspoon vanilla extract
- 2 pinches of salt
- ¼ teaspoon instant coffee
- 250g cashew nuts (soaked)
- 250g dates (soaked)
- 200 g coconut oil
- 120g maple syrup
- 300ml water from soaked dates and cashews
- 30g cocoa powder
- 3 teaspoons vanilla extract
- 25g instant coffee (or more If you like)
- ½ teaspoon salt
- 150g cashews (soaked)
- 150ml water
- 75g maple syrup
- 50g coconut oil
- 1 teaspoon vanilla extract
- pinch of salt
- 100g dark chocolate, grated
- All the ingredients for the bottom place in a blender and blend to obtain a compact and uniform mass. The form with a diameter of 21cm line with baking paper for the cake to not stick. Press down into an even crust and refrigerate.
- In a bowl of a blender firstly put dates, coconut oil, maple syrup and water from dates and cashews. Blend at high speed until the ingredients have combined. Then add the cashew nuts and blend again, until you get a creamy and fluffy consistency. The more you blend the better. At the end, add the remaining ingredients: cocoa powder, vanilla extract, coffee and salt, and blend for the last time to mix. Pour the mass over previously prepared crust and put in the freezer.
- All the ingredients thoroughly belnd, until the mixture is thick and creamy. Then remove the mold from the freezer, pour it on top of the coffee layer (when it's already slightly frozen and no longer liquid), sprinkle with grated chocolate and place in the freezer overnight.
- Before serving, remove from the freezer for about 20 minutes to be able to cut the cake.
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