The Whole Food Plant Based Cooking Show
Plant-Based Strawberry Tiramisu
Calories: 303kcal
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!
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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.
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Nutrition
Calories: 303kcal | Carbohydrates: 33g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 188mg | Potassium: 391mg | Fiber: 6g | Sugar: 15g | Vitamin A: 8IU | Vitamin C: 34mg | Calcium: 138mg | Iron: 3mg
