adapted from “Nonna’s Italian Kitchen,” by Bryanan Clark Grogan


Cake: (you need only half for the Tiramisu, but it is hard to divide the recipe in half and still have a successful cake, so make the whole recipe and eat the other half or freeze it for later use.)

1 3/4 c flour, white or wheat pastry

2 t baking powder

1 t baking soda

1/2 t salt

1 c sugar

1/4 c vegan butter

2/3 c water

1/2 nondairy milk

2 t vinegar

2 t vanilla extract

Creme Filling:

1 1/2 c water

1/4 c plus 1 T cashews

1/4 t salt

2/3 c maple syrup

1 1/2 T cornstarch

1/4 c flour, white

1 1/2 t vanilla

Tiramisu Filling:

2 T instant coffee

1 T sugar

6 T hot water

2 T Kahlua coffee Liqueur (optional)

1 T cocoa powder

Preheat oven to 350.

Mix the flour, baking powder and soda and salt in a mixing bowl. Prepare two square 8X8 (or something) pans or 1 large rectangular pan by oiling and flouring it.

In a blender blend the sugar until it is powder. Add the vegan butter, water, milk, vinegar and vanilla to the blender. Blend again. Pour into the bowl with the flour and fold in the liquid. Divide evenly among the pans and bake for 25-35 minutes until a toothpick inserted in the middle comes out clean. Set aside to cool. In the meantime...

Make the filling by blending the cashews with the water and salt. Blend very well until it is very smooth. Add the maple syrup, cornstarch and flour. Blend again very well. Pour this into a small saucepan and heat until the mixture is thickened. Simmer over low heat for one minute.

Remove from heat and add the vanilla extract. Whip and mix very well until it is all smooth. Cool this thoroughly before using. After thoroughly cooled make sure to stir it up well to make it fluffy again.

Once the cake and filling are cool mix the coffee and sugar with the hot water and Kahlua, if using. Work with one of the cakes. Cut off the edges on all sides. Cut the cake into 10 equal pieces. Brush the layers with the coffee mixture until each piece is well coated and soaked. Cut each piece in half so now you have 20 pieces. Start layering the pieces back into the pan you baked the cake in (cleaned), leaving space between the pieces on the bottom. You will have:


Fill the spaces between the layers with the Creme Filling and cover the tops of the cakes with a thin layer as well, using about half the creme.

Place more cake pieces perpendicular to the ones on the bottom (going in the opposite direction). Fill with more creme filling, the rest of it.

Sprinkle with the cocoa using a strainer to make it nice and even and fluffy. Chill the cake for at least overnight before serving. I froze mine for a few hours and let it thaw slightly before serving.

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