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There’s no shortage of Tiramisu and Tiramisu-inspired desserts and breakfast treats on social media lately! However, many of them contain eggs, gluten, dairy, etc. or they don’t have the same luscious textures/ratio of cake, cream, coffee and cocoa that’s characteristic of a true Italian Tiramisu. I’ve also seem several limoncello and matcha versions which are seriously pushing the definition of “Tiramisu!”
This recipe is unique in that it still tastes like the classic but with the addition of banana cake rather than lady fingers!
It’s even more unique because the cream is made from dairy-free yogurt, protein powder, and coconut butter! All these ingredients contain little to no sugar and have the benefit of healthy plant-based fat and protein! Yet when blended together they create an irresistible fluffy texture very similar to a whipped mascarpone cream!
The cake component is quick, easy, gluten-free and vegan thanks to my favorite Chelsea Approved Banana Bread Mix! The texture is so perfectly fluffy even without gluten or eggs!!!
The lower sugar content and lack of inflammatory ingredients means this cake is TRULY A STAR. It’s begging to be baked, assembled and served for any special occasion, or simply as a gift for yourself from the dessert goddesses above =) You’ll get quite a few slices so feel free to freeze any extras for a later date. Enjoy!
High-Protein Hormone-Balanced Tiramisu Banana Cake
Cake
1 Bag Chelsea Approved banana bread mix
4 medium-large bananas
1/4 c oil (I used extra virgin olive oil)
1/3 c coffee or non-dairy milk
Heaping tbsp cashew/coconut/almond butter
Coffee syrup soak
1/4 c double strength coffee or herbal alternative
2 tbsp maple syrup
Vanilla Cream
1/2 c non-dairy yogurt, room temperature
3 tbsp melted coconut butter
3-4 tbsp vanilla protein powder (light colored and plant-based preferred)
1 tsp vanilla extract
Chocolate Cream
1/2 c non-dairy yogurt, room temperature
3 tbsp melted coconut butter
3-4 tbsp chocolate (or coffee) protein powder (plant-based preferred)
1 tbsp Dutch cocoa powder
Method:
Blend everything but the mix in a high-speed blender.
Pour mixture into a large bowl and stir in the banana bread mix
Divide mixture between two square 6×6 or 8×8 pans lined with parchment. Or make 1 thick cake and cut in half horizontally after baked and cooled.
Bake 2 cakes for about 20 minutes or 1 cake for 35-40 minutes.
While the cakes are baking, make the chocolate and vanilla cream in two separate bowls. If the ingredients are not at room temperature heat them in a saucepan over low heat.
Refrigerate both creams while cake bakes and cools.
Cool completely and refrigerate. If you baked 1 cake, cut it in half horizontally with a serrated bread knife.
Brush cake with syrup and soak for at least 4 hours
Once cake and cream are chilled, alternate layering cakes and cream
Dust with cocoa powder and refrigerate.
Slice then serve at room temperature. I added bruleed bananas for a fancy touch =)
Refrigerate for up to 5 days or freeze for longer storage.
