Description
Vegan Matcha Tiramisu is a delightful fusion dessert that combines the rich flavors of traditional Italian tiramisu with a Japanese matcha twist. This vegan recipe layers airy matcha-flavored cake, luscious coconut matcha sauce, and fluffy coconut whipped cream, creating a refreshing and indulgent treat perfect for any occasion.
Ingredients
Matcha Cake
- 1¾ cups / 219g all-purpose flour
- ½ teaspoon / 3g fine sea salt
- ½ teaspoon / 3g baking soda
- 1½ teaspoons / 8g baking powder
- 2 tablespoons / 12g matcha powder (plus extra to dust the tops)
- 1 cup / 200g granulated sugar
- ½ cup / 120ml olive oil (or any neutral flavored oil like grapeseed)
- 1 cup / 240ml unsweetened almond milk
- 1 tablespoon / 15ml apple cider vinegar
Cream and Sauce
- 1 can / 400g Nature’s Charm coconut whipping cream, chilled overnight
- 1 jar / 400g Nature’s Charm coconut matcha sauce
Instructions
- Prepare the Oven and Pan: Preheat your oven to 340°F (170°C) and line an 8×8 inch square baking pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, fine sea salt, baking soda, baking powder, and matcha powder until well combined.
- Combine Wet Ingredients: In another bowl, mix the granulated sugar, olive oil, unsweetened almond milk, and apple cider vinegar. This combination helps activate the baking soda and keeps the cake moist.
- Make the Batter: Gradually add the dry ingredients to the wet ingredients and stir gently until just combined, ensuring not to overmix to keep the cake light and fluffy.
- Bake the Cake: Pour the batter into the prepared pan and bake for 28 to 30 minutes. Use a toothpick to check for doneness; it should come out clean. Allow the cake to cool completely in the pan before removing.
- Whip the Coconut Cream: While the cake cools, pour the chilled coconut whipping cream into a large mixing bowl. Using a hand mixer, whip the cream for 3 to 5 minutes until stiff peaks form. Keep the whipped cream refrigerated until assembly.
- Assemble the Tiramisu: Divide the cooled cake into 6 portions. Slice each portion into 3 equal layers. In individual jars or glasses, layer a piece of cake followed by a drizzle of coconut matcha sauce and a generous spread of whipped coconut cream. Repeat the layering two more times, finishing with a layer of whipped cream.
- Chill the Dessert: Cover each jar or glass with plastic wrap and refrigerate for at least one hour to allow flavors to meld and the dessert to set.
- Serve: Before serving, dust the tops with additional matcha powder for an elegant finish and enhanced flavor.
Notes
- If you prefer, you can substitute olive oil with any neutral oil such as grapeseed for a milder flavor.
- Chilling the coconut whipping cream overnight is essential for achieving stiff peaks when whipped.
- This recipe is perfect for make-ahead entertaining as it needs to chill for at least an hour.
- Use good quality matcha powder for the best flavor and vibrant color.
- Ensure the almond milk is unsweetened to control overall sweetness of the dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Japanese-Italian)
