This cake emerged after a few different iterations of a recipe posted in the SBS Food Recipe Club on Facebook.

I tweaked it to be vegan for a staff member at work. Then I Italian-ised it by making it Tiramisu. And now here is the birthday extravaganza outcome that has reduced sugar and is super tasty and light.

Don’t be put off by the multiple components or the different type of ingredients. Use your own gluten free flour blend of you can’t get hold of cassava flour, just remember to omit the xanthan gum if your blend already contains it.

Feel free to sub macadamias for the cashews (like I did on another iteration of this cake) for a deliciously creamy macscarpone(!) Cream. Let me know your favourite of the two.

• INGREDIENTS:
• Tiramisu Cake (gluten-free, vegan)
• 125g Nuttelex or other vegan spread
• 60g caster sugar
• 1 tsp instant coffee granules
• 2 chia eggs (1 Tbs chia seeds to 3 Tbsp water per egg)
• 175g almond meal
• 2 Tbs cassava flour
• 1 tsp Xanthan gum
• 1 1⁄2 tsp baking powder
• 1/8 tsp fine sea salt
• 1/4 cup freshly brewed and cooled espresso coffee
• 1 tsp apple cider vinegar

• Coffee Syrup
• 1 Tbs rice malt syrup/maple syrup
• 1 tsp instant coffee granules
• 1 Tbs boiling water

• Cashew Mascarpone
• 1 1/2 cups cashews (soaked in hot water for an hour, or in water overnight), drained well
• 1/4 cup lemon juice
• Pinch salt

• Buttercream Frosting
• 1/2 cup Nuttelex or other vegan spread
• 1 tsp vanilla essence
• 1 tsp brandy essence (optional)
• 2 cups gf icing mixture

METHOD:

Tiramisu Cake (gluten-free)
1. Preheat oven to 165° (145° fan-forced) and grease cake tin(s) well with oil.
2. Beat nuttelex, sugar and instant coffee on medium speed until pale and fluffy.
3. Add half chia egg mixture at a time while beating on medium speed, scraping the bowl between each to ensure ingredients are well combined.
4. Combine almond meal, cassava flour, Xanthan gum, baking powder and salt in a medium bowl, then slowly add half the dry ingredients to the mixer while beating on low-medium speed.
5. Continue beating while adding half the espresso, then remaining dry ingredients, then remaining espresso, until well combined. Add vinegar and incorporate well.
6. Pour batter into prepared pan(s), ensuring a smooth surface.
7. Bake for 45-50 minutes (one full cake) or 18-25 mins (layers) until golden and a skewer inserted comes out clean.
8. Allow cake/s to cool in pans before turning them out.
9. Brush the surface of the cake/s with coffee syrup.

Coffee Syrup
1. Place rice malt syrup in a small heat-proof bowl, and pour the hot water over it.
2.. Add coffee granules and stir until well mixed. You could add a drop of almond milk if you like.
3. Set aside while cakes cool.

Cashew Mascarpone
1. Blend together all ingredients in a food processor until silky smooth. This can take up to eight minutes.
2. Spoon into a bowl or glass jar, cover with cling film and set it in the fridge while cakes cook. (Ideally, make this the night before)

Buttercream Frosting
1. Cream the vegan spread with the vanilla and brandy essence on high speed.
2. Add the icing mixture a cup at a time, scraping down sides occasionally.
3. You may need to add a Tbs almond milk or water to thin down the mixture.

ASSEMBLY
If you’re creating a layer cake, set the first layer, brush with the coffee syrup, and pipe a layer of mascarpone. Dust with cacao powder before adding the next layer and repeating.
On the final layer, after using the syrup, frost the whole cake with buttercream frosting, and dust the top with cacao powder.
Refrigerate until ready to serve.