Looking for a great vegan tiramisu recipe? This recipe is gluten-free, but could be made with all-purpose flour if desired. Or, use a white box cake mix to keep it simple. Just double-check the ingredients to make sure it's vegan.
Preheat oven to 350 degrees. Spray two 8x8 or 9x9 pans with nonstick spray and set aside.
To make the ladyfinger cake: Stir flours, baking soda, and baking powder to fluff them up before measuring. Sift flours, baking soda, baking powder, and salt together in a large bowl and mix well.In a separate bowl, combine the remainder of the cake ingredients. Pour into the dry ingredients. Stir to combine. Stirring for about 1 -2 minutes helps bring air into the mix to make the cake less dense.Pour batter into two prepared pans and bake for about 20 minutes. Test with a toothpick after 20 minutes. If the toothpick comes out clean, remove the pans from the oven and let cool completly on a wire rack.
To make the cashew cream: Add all cream ingredients to a blender and blend until smooth. Store in the refrigerator until you're ready to use. If you have a high-powered blender such as a Vitamix, there's no need to soak your nuts. If you don't, I would suggest soaking your nuts for at least 4 hours or overnight to make a smooth cream.
Once the cakes are completely cooled, slice the cakes into small rectangles, reminiscent of ladyfingers. You can transfer one pan of the ladyfinger cakes into a glass 8x8 or 9x9 dish, or leave them in the pan you baked them in. Top the ladyfingers with 1/2 of the espresso mixture, then spread 1/2 of the cashew cream on top.Place the 2nd pan of ladyfingers on top of the cashew cream, then repeat with the remaining espresso and then another layer of cashew cream. Sift the cocoa powder over the top of the cashew cream. Cover and place in the refrigerator to chill for at least 4 hours, but preferably overnight.