Easy Gluten Free Tiramisu Cake

• doses: 12 servings
• tempo ativo: 30 minutes
• tempo total: 1 hour 45 minutes

Ingredientes

125 g (½ cup + 2 tbsp) caster/superfine or granulated sugar

2 US large/UK medium eggs, room temperature

80 g (⅓ cup) non-dairy milk, room temperature

35 g (2½ tbsp) sunflower oil, or other neutral-tasting oil of choice

30 g (2 tbsp) unsalted vegan butter block, melted and cooled until warm

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

160 g (1⅓ cups) plain gluten free flour blend

1¼ tsp baking powder

¼ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

¼ tsp salt

15 g (4 tbsp) instant coffee granules

25 g (2 tbsp) caster/superfine or granulated sugar

120 g (½ cup) boiling hot water

175 g (¾ cup) vegan heavy/double cream, cold from the fridge

60-90 g (½-¾ cup) powdered/icing sugar, sifted (depending on how sweet you want the frosting to be)

115 g (½ cup) vegan cream cheese, cold from the fridge (I used the plant-based Philadelphia.)

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

cocoa powder, for dusting the cake

Instruções

Gluten free vanilla sponge:

Adjust the oven rack to the middle position and pre-heat the oven to 350ºF (180ºC). Lightly butter a quarter sheet pan (a 9½x13-inch/24x33cm rectangular baking pan) and line its bottom with parchment/baking paper.

Using a stand mixer fitted with the whisk attachment or a hand mixer fitted with the double beaters, whip the sugar and eggs together until pale, thick, fluffy and about tripled in volume (the ribbon stage). This should take about 5-10 minutes on a high speed setting.

Add the non-dairy milk, oil, melted vegan butter and vanilla, and whisk briefly to combine.

Sift in the gluten free flour blend, baking powder, xanthan gum and salt, and use a rubber spatula to gently fold everything together into a smooth batter with no flour clumps. Scrape down the bottom and sides of the bowl occasionally to prevent any unmixed patches (but be careful not to overmix as that can remove too much air from the batter).

Transfer the batter into the prepared baking pan and smooth it out into an even layer. Tap it a few times on the counter to make it perfectly level and also to get rid of any trapped air pockets.

Bake at 350ºF (180ºC) for about 14-15 minutes or until well risen, golden on top, soft and spongy to the touch, and an inserted toothpick or cake tester comes out clean.

Allow the cake to cool completely in the baking pan.

Coffee soak:

Mix together the coffee granules, sugar and hot water, until the coffee and sugar are fully dissolved.

Allow to cool until warm or at room temperature.

Once the sponge has cooled completely to room temperature, prick it all over with a toothpick or skewer. This will help the coffee to soak more evenly into the sponge, all the way to the bottom.

Use a pastry brush to apply the coffee soak evenly to the cooled and pricked sponge: initially, you can brush it on but as the sponge absorbs more and more of the coffee, its top surface will become more delicate – at that point, you can dab the coffee soak on with the brush or just drizzle it on.Make sure to use up ALL of the coffee soak! It may seem like too much, but trust me, you really do need that much coffee for the most delicious end result.

Vanilla whipped cream frosting:

Using a stand mixer fitted with the whisk attachment or a hand mixer fitted with the double beaters, whip together the vegan heavy/double cream and 60g (½ cup) of powdered/icing sugar until firm peaks form.

In a separate bowl, whisk the vegan cream cheese until it's smooth and looser in texture.

Add the cream cheese and vanilla to the whipped cream, and whisk until well combined and firm peaks form.

At this point, you can adjust the sweetness of the frosting, if needed, by adding extra powdered/icing sugar. Give the frosting a good whip after adding the extra sugar, to make sure that it's evenly distributed.

Dollop the frosting onto the coffee-soaked sponge and then use an offset spatula to spread it out into an even layer, all the way to the edges. You can also create a few decorative swoops and swirls.

Chill the frosted cake in the fridge for at least 1 hour (or, ideally, 2 hours or more).

Dust the chilled cake generously with cocoa powder, slice and serve.

Storage:

The gluten free tiramisu cake keeps well in a closed container in the fridge for 3-4 days.