Vegan Matcha Tiramisu
- 10 tbsp plant milk of choice
- Splash of vanilla
- 1 tbsp fresh lemon juice
- 4 tbsp sunflower oil
- 10 tbsp raw cane sugar
- 1 ⅓ cup all purpose flour
- ½ tbsp baking powder
- ¼ tsp baking soda
- ½ cup hot water
- 1 tbsp matcha powder
- 2 cans coconut cream (chilled)
- 10 tbsp icing sugar (or more if you want it sweeter)
- 3 tbsp matcha powder (sifted for dusting)
1. In a big bowl, mix all your wet ingredients (plant milk, vanilla, lemon juice, oil) and raw cane sugar.
2. Over your wet batter, sift your dry essentials (flour, baking powder, baking soda).
3. Mix gently, pressing and folding the batter against the bowl to ensure all dry ingredients has been absorbed by the wet.
4. Transfer everything onto a square non-stick baking tray and bake at 150°C for 20–25 minutes until the pierce fork or toothpick is clean.
5. While baking, brew your matcha: with your hot water, whisk in the matcha powder until dissolved.
6. And your cream: whip up your chilled coconut cream, icing sugar and vanilla. And let it cool in the fridge while waiting.
7. Once your base is baked, let it cool down completely. (As you will have to cut it into “lady fingers”. If you cut it directly while it’s still warm, it’ll still be very crumbly and it will just break apart. I always like to say that “time” should also be an ingredient too 🙂
8. While waiting to cool down, I like to tidy up to be time efficient instead of piling up all the dirty utensils until the end. And use the time to prepare my set up to be clear and have enough space to assemble for my tiramisu.
9. When your base has finally cooled down, cut them into 16 strips of fingers.
10. Soak each finger into the brewed matcha and assemble them as the base on your square tray.
11. Just as you have your base, add dollops of your cream over it and smoothen it with a spatula.
12. For this step, it is optional but if you’d like an extra boost of matcha—go ahead and dust some sifted matcha powder over your cream.
13. Add another layer of base, cream and matcha dusting until you have your very own green power tiramisu!
14. Cut into 6 squares and enjoy!
Also by Bel: Vegan Citrus Curd Thumbprint Cookies
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Photo: Bel Faustino