Plant-Based Strawberry Tiramisu
It is strawberry season here in Ontario Canadian so I have created this delicious twist on a classic dessert with this Strawberry Tiramisu. The creamy cashew frosting and fluffy cakes support a flavor explosion with the layers of fresh ripe strawberries!
Ingredients
Cake
- 1 cup rolled oats organic, ground into flour
- ¾ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup dates
- 1 tsp vanilla extract
- 1 ½ cups almond milk unsweetened, or plant based milk of choice
Frosting
- 1 ½ cup cashews soaked for a couple hours or quick soak with hot water for 30 minutes
- ⅓ cup dates
- 1 tbsp lemon juice
- ½ tsp vanilla extract
- ½ cup water
Toppings
- 1 lb strawberries organic if possible, 1/2 of them cut into small chunks, remaining half use for decorating the top in the design that you choose.
- ½ tbsp cocoa powder
Instructions
Cake
- Preheat oven to 350°F.
- Add the oat flour, almond flour, baking powder and soda in a mixing bowl and whisk together.
- Add the dates, vanilla extract and half of the almond milk into a blender and blend until the dates are completely pulverized.
- Pour into the mixing bowl with the dry ingredients and the remaining almond milk and stir well.
- Pour mixture into a parchment lined 9 x 9 baking dish and bake for 27 minutes.
Frosting
- Add all the ingredients to a blender and blend until smooth.
Assembly
- Once cake is completely cooled, lift the cake out of the pan with the parchment paper and set on the countertop.
- Cut the cake equally in half to create 2 rectangles. Cut a sliver off of the outside edges to have a smooth cut edge.
- Place one of the cakes into the bottom of a parchment lined bread pan.
- Spoon on half of the frosting and spread evenly.
- Sprinkle the chopped strawberries on top of that frosting layer.
- Add the next cake on top of the strawberries and spread the remaining frosting on top.
- Place into the fridge to set for at least a couple hours.
- Remove cake from the fridge, pulling it out of the bread pan to place on a decorative plate.
- Dust the frosting layer with cocoa powder using a small wire strainer.
- Decorate the top with the remaining strawberries in the design that you choose.
Nutrition
Calories: 303kcalCarbohydrates: 33gProtein: 9gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 188mgPotassium: 391mgFiber: 6gSugar: 15gVitamin A: 8IUVitamin C: 34mgCalcium: 138mgIron: 3mg
Jill! Your desserts are the absolute best! Can’t wait to make this and I have a bin of fresh strawberries all ready to go!
Hi Jill,
This is Deborah S. I’m sorry you didn’t receive my response emails to last months giveaways. My email looks like it is from J Newton. I sent a third email and put my name in the subject line. I didn’t know how else to reach you. Could you please let me know if you received it. Thanks