- 2 tbsp oil or milk of choice
- 1/2 cup silken tofu or coconut cream
- 2 tsp pure vanilla extract
- 1 egg or flax egg
- 1/2 cup spelt, gf ap, or white flour
- 1/4 tsp each: salt and baking soda
- 1/3 cup sugar of choice or xylitol
Filling Ingredients:
- 3/4 cup silken tofu or coconut cream
- 3/4 cup cream cheese or vegan cream cheese
- 1/2 tsp lemon juice
- 1/4 tsp pure vanilla extract
- 2 tbsp powdered sugar or erythritol
- 3 1/2 tbsp espresso (or 3 1/2 tbsp water mixed with just over 1 tbsp instant coffee)
- optional 1 1/2 tbsp rum or a few drops rum extract
- optional cocoa for dusting on top
Preheat oven to 350 F and grease an 8×8 square pan. Set aside. In a medium mixing bowl, whisk together the first 4 ingredients. In a separate bowl, combine all remaining cake ingredients and stir very well. Pour wet into dry and stir until just evenly combined, then pour into the prepared pan. Bake 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Meanwhile, make the filling by blending the first 5 filling ingredients. (You will not use all of the cream in the Tiramisu, but it’s best to make a full batch for smooth blending.) Stir the espresso and rum in a small dish. To make the Healthy Tiramisu: Line a 9×5 loaf pan with plastic wrap. Cut the cake in half, placing one half in the bottom of the loaf pan. Brush with some of the espresso, then smooth on a layer of cream. Place the other half of the cake on top, then cover with the rest of the espresso and another layer of cream. Refrigerate at least 5 hours before serving to let the espresso sink into the cake layers. Before serving, dust with cocoa if desired. Makes 4 big servings or 8 squares.View Nutrition Facts
Calories: 69kcal