Pistachio Tiramisu

Ingredients:

Dry Cake:

• 113 g oat flour 

• 75 g granulated sugar

• 60 g white rice flour

• 1 tsp baking powder

• 0.5 tsp baking soda

• 1/4 tsp salt

Wet Cake:

• 120 ml plant-based milk

• 60 g applesauce

• 30 g oil

• 0.5 tbsp vinegar

• 1 tsp vanilla extract

Vegan Mascarpone:

• 1 can coconut milk, chilled

• 1.5 tbsp powdered sugar 

• 113 g raw cashews soaked

• 60 ml plant-based milk

• 40 g maple syrup 

• 1 tsp vanilla extract

• Pinch of salt

Other Ingredients":

• 150 ml strong coffee room temperature

• 1 tbsp coffee liqueur

• 0.5 cup pistachios

• Cocoa powder for dusting

Instructions:

Vanilla Cake

1. Set oven to 360F. Line a 8” x 6” baking pans with parchment paper.

2. Add all dry cake ingredients to a bowl and stir with a whisk.

3. Process the wet ingredients in a food processor and pour the mixture into the bowl of dry ingredients. Mix with a whisk until just combined. 

4. Add the batter into the prepared baking pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

5. Let the cake cool completely.

Mascarpone

1. Open the chilled cans of coconut milk and scoop the solid cream into a blender. Add the powdered sugar.

2. Add the strained soaked cashews, pistachios, plant milk, maple syrup, vanilla extract, and pinch of salt to a blender and blend until completely smooth and creamy, scraping down the sides of the container if needed.

3. Set in the fridge to cool.

Assemble

1. In a medium-sized bowl, combine chilled coffee with coffee liqueur.

2. Lightly press one side of a cake slice to the top of the coffee and remove immediately or use a brush to brush coffee over the cake slices in the pan. Repeat with more cake strips to cover the surface. 

3. Spread about half of the mascarpone cream evenly over the cake strips. Add another layer of soaked cake slices, and top with the remaining mascarpone cream. You may have some leftover cake pieces that you can eat plain.

4. Finally, dust with cocoa powder and serve.