VEGAN CHOCOLATE PUMPKIN TIRAMISU (GLUTEN-FREE)

November 3, 2018

 

 

Just in time for Thanksgiving, we've got a new recipe courtesy of Hana at Nirvana Cakery - Vegan Chocolate Pumpkin Tiramisu (Gluten free). It is sure to enliven your Thanksgiving feast. This tiramisu is a true autumnal recipe with decadent rich layers of sponge cake, Amore di Mona dark chocolate, pumpkin puree, and beautiful spices.

 

 

VEGAN CHOCOLATE PUMPKIN TIRAMISU (GLUTEN-FREE)

Serves: 6 servings

 

INGREDIENTS

Sponge cake:

  • 1/2 cup brown rice flour (70g)

  • 1/2 cup sunflower seeds (70g), ground into flour consistency

  • 1/2 cup gluten-free oats (50g), ground into flour consistency

  • 1/4 cup tapioca flour (30g)

  • 1 cup rapadura sugar (100g)

  • 1tsp baking powder

  • ½tsp bicarbonate of soda

  • 2tbsp ground flaxseed + 6tbsp water

  • 1/3 cup olive oil (80ml)

  • 1/2 cup+2tbsp plant milk (150ml)

  • 2tsp apple cider vinegar

  • 1tsp vanilla extract

 

Chocolate pumpkin layer:

  • 3/4 cup pumpkin puree (180ml)

  • 1tbsp maple syrup

  • ½tsp cinnamon

  • ¼tsp ground ginger

  • ⅛tsp cloves

  • pinch nutmeg

  • 100g Amore di Mona bulk chocolate (just under 2 cubes) (3.5oz)

 

Pumpkin caramel layer:

  • 3/4 cup pumpkin puree (180ml)

  • ½tsp cinnamon

  • ¼tsp ground ginger

  • ⅛tsp cloves

  • pinch nutmeg

  • 6 soft medjool dates, pitted

 

To assemble:

  • strong espresso or coffee alternative

  • raw cacao powder

  • chocolate shards

  • dried cornflowers

 

INSTRUCTIONS

  1. Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.

  2. Preheat the oven to 180°C (350F)

  3. Grease and line 2 x 8" round cake spring form baking tins.

  4. In a large bowl whisk together brown rice flour, ground sunflower seeds, ground oats, tapioca flour, sugar, baking powder and bicarbonate of soda. Set aside.

  5. In a small bowl whisk together flax eggs, olive oil, plant milk, apple cider vinegar and vanilla.

  6. Add the wet mix to the dry mix and mix until well combined.

  7. Divide the mixture evenly between the two cake tins and level out the surface.

  8. Bake for about 15 minutes or until a cocktail stick comes out clean.

  9. Remove from the oven and leave to cool down for 20 minutes before carefully moving onto a wire rack.

  10. Chocolate pumpkin layer:

  11. In a medium pot gently warm pumpkin puree with maple syrup and spices.

  12. In a double boiler gently melt the chocolate. Add the melted chocolate to the pumpkin mix and stir until all incorporated. Set aside.

  13. Pumpkin caramel layer:

  14. Place pumpkin puree, spices and pitted medjool dates into a bowl and using hand held blender blend until smooth. Set aside.

  15. To assemble the tiramisu, cut out round shapes from the cake using round pastry cutter, dip into the espresso until soaked and place into serving glass. Layer with chocolate and pumpkin caramel layers and more cake pieces. Top with chocolate shards and dried cornflowers if desired.

  16. Chill until ready to serve.

  17. Enjoy!

 

NOTES

To make pumpkin/squash puree, carefully cut your pumpkin in half, scoop out the seeds and place onto a baking tray. Bake on 200°C (400F) for about 45 minutes or until soft when pierced with a fork. Scoop out the flesh and blend until smooth. Refrigerate until ready to use.
*Sunflower seeds have sometimes tendency to change the sponge cake into green shade, but it would normally happen on the second day. If you're worried serve the tiramisu on the same day or add 1tbsp of cacao powder into the cake mix to mask the colour.

 

 

 

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