Vegan Matcha Tiramisu

Ingredients

• 175 ml soy drink (soy milk)
• 1 tsp apple cider vinegar
• 90 g spelt flour type 630
• 80 g maple syrup
• 1 tsp Baking powder
• 0.5 tsp Baking soda
• 3 tsp matcha tea powder
• 3 tbsp Coconut oil
• 150 g silken tofu
• 250 g soy quark
• 0.5 tsp vanilla powder

Instructions

1. 1.

   For the dough, pour soy drink and apple cider vinegar into a bowl, stir well and let rest for 5 minutes. In another bowl combine flour, maple syrup, baking powder, baking soda, 1½ tsp matcha powder and coconut oil; mix thoroughly. Add the soy-vinegar mixture to the dry mix while stirring constantly.

2. 2.

   Transfer dough to a baking pan lined with parchment paper (15 x 20 cm) and bake at 175 °C (fan 155 °C; gas: level 2–3) for 20 minutes.

3. 3.

   For the cream, blend silken tofu, soy quark and vanilla powder in a blender until smooth. Divide between two bowls.

4. 4.

   Mix 1 tsp matcha powder with 2 tbsp hot water to make a smooth paste. Let cool and fold into half of the tofu cream.

5. 5.

   Using a glass, cut out 8 circles from the cake to fit the glasses. Use any remaining dough elsewhere. Place one cake circle in each glass.

6. 6.

   Spread half of the light cream over the glasses, dust with matcha powder, then cover with half of the matcha cream. Layer the remaining cake circles on top, add more light cream, a sprinkle of matcha powder, and finish with the rest of the matcha cream.

7. 7.

   Dust the tiramisu with leftover matcha powder and chill in the refrigerator for 4–6 hours before serving.