After lots of love on Instagram and Facebook I am finally sharing the official recipe for this healthyish yet super decadent tiramisu torte!
Confession: Although I love the flavors of tiramisu I dislike how the texture and layers become very “muddy” and become one homogenous mess despite all the work that goes into each component. So I dreamt up this torte with more firm and distinct layers that also cuts and photographs so well!
Each bite is rich and satisfying. The bottom cake layer has a hint of coffee and cocoa and the alternating silky cream and cacao crunch layers are the perfect contrast. Simple, yet decadent this Tiramisu Torte is the perfect dessert to impress any dessert lover. And it’s the solution when you can’t decide between something cakey or creamy because this confection is BOTH.
It’s also gluten-free, vegan and lower in sugar than your typical indulgence so cut yourself a generous slice for an epic homemade dessert 😉
Tiramisu Torte (GF, Vegan, Makes one 6 inch cake)
1/2 cup gluten-free flour (I used Bob’s Red Mill 1:1)
1/3 cup almond flour
2 tbsp organic cane sugar or 3 tbsp coconut sugar
1 teaspoon baking powder
pinch sea salt
1/4 tsp baking soda
1 tablespoon melted coconut oil
1/4 cup plus 2 tbsp room temperature Rebbl gold elixir
1 tsp vanilla extract
2 tbsp cold brew or 1 tsp espresso powder
Scant 1 c cashews
1/4 c melted cacao butter
1/4 c Rebbl gold elixir or 1/4 c thick non-dairy chocolate milk and splash of coffee
Pinch sea salt
1 tbsp cacao
1 tsp vanilla extract
1/2 c room temperature coconut cream from a can of chilled coconut milk or coconut cream (to be added to half of cream #1)
2 tbsp non-dairy milk
2 oz chopped dark chocolate
2 tbsp cacao nibs
1 tbsp cacao powder
Optional: 1-2 tsp maple syrup
FOR THE CAKE:
Mix the dry ingredients in a large bowl.
Mix the remaining ingredients in a glass measuring cup or small bowl then stir into dry ingredients.
Line a 6 inch springform pan with parchment (trace a circle around the bottom of the pan then cut out)
Transfer the batter to the pan and bake at 350 degrees for 14-16 minutes or until the center springs back when touched.
Cool the cake then chill it while making the crunch and cream.
FOR THE CREAM:
In a food processor, blend everything except the cacao butter until smooth.
With the motor running, stream in the melted cacao butter and continue to blend for 20-30 seconds.
Remove half cream from the processor then add coconut cream to the processor and blend until smooth.
FOR THE CACAO CRUNCH:
Melt everything but the nibs in a saucepan over low heat. Stir in the nibs, spread mixture on a sheet of waxed paper, and chill in the fridge until needed.
Cover the cake with one of the layers of cream.
Add dollops or pieces of the crunch (depending on how cold it is it may be softer or more solid at this point)
Top with other cream and more cacao crunch.
Freeze or refrigerate cake until solid.
Slice (I cut in quarters, then each quarter in half for 8 slices total)
Garnish with whipped coconut cream and/or more cacao nibs if desired.