Dairy, egg, and gluten free, vegan Tiramisu

desserts | March 12, 2016 | By

Dairy, egg, and gluten free, vegan Tiramisu
I’m not a coffee drinker but I do really love Tiramisu and since we’ve become a largely egg and dairy free household, it had never even occurred to me to even attempt a Dairy, egg, and gluten free, vegan Tiramisu until someone asked if there was any way I could come up with one. Well anyone who knows me well knows I absolutely love a challenge…so coming up with a dairy, egg, and gluten free, vegan Tiramisu was my task for the week! Fortunately my day off from uni happened to coincide with a delivery of some (new to me) gluten free flours to try out from Food Compass so I thought I’d give them a go while I was at it.  I was given a banana flour and a cassava flour which I mixed in equal quantitates with quinoa flour for my baking mix.  

gluten free sponge fingers

gluten free sponge fingers

I have tried this with both gluten free and normal wheat sponge and it was super tasty with both, so I have included both recipes 🙂  The mix of gluten free flours worked really well and the sponge fingers came out really moist.  Also, my 3 year old that has reacted to all gluten free premixes I have tried so far seems ok with this! Hope you all enjoy this dairy, egg and gluten free, vegan Tiramisu…I’m going to try an alcohol-free version for my kids using raspberry juice instead of coffee, I think they will love it!

IMG_9575

Yay! Something my crazy allergic 3 year old can eat!

 

 

 

 

 

 

 

 

 

Gluten free sponge fingers for Tiramisu
Serves 4
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Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
318 calories
61 g
0 g
7 g
3 g
6 g
76 g
37 g
38 g
0 g
0 g
Nutrition Facts
Serving Size
76g
Servings
4
Amount Per Serving
Calories 318
Calories from Fat 61
% Daily Value *
Total Fat 7g
11%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 37mg
2%
Total Carbohydrates 61g
20%
Dietary Fiber 1g
3%
Sugars 38g
Protein 3g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tin chickpeas in brine
  2. 3/4 cup sugar
  3. 1/4 teaspoon vanilla extract (I use the one with seeds in)
  4. pinch salt
  5. 2 Tablespoons melted coconut oil
  6. 1 cup gluten free flour mix (I used equal quantities quinoa flour, cassava flour and banana flour)
Instructions
  1. Prepare a tray with baking paper if it's not a non-stick tray. Preheat the oven to 185 degrees Celsius.
  2. Drain the liquid from the chickpeas and freeze the chickpeas for later use. Put the liquid in a cake mixer and whisk at full speed. After 5 minutes of whisking add 1 spoon of the sugar. Keep whisking for another 5 minutes, adding spoon by spoon of sugar every minute or so. Add the salt and vanilla. Keep whisking until it is very thick and frothy and peaks stand up (like a meringue).
  3. While the mixer is going, place the flour in a bowl and whisk by hand to aerate the flour slightly.
  4. When the chickpea mix is ready, remove from the cake mixer and very gently fold in 1/3 of the flour mix. Repeat with the other 2/3 in the same way, taking care not to over mix at all as it will collapse. Gently fold in the coconut oil.
  5. Place the mix in a piping bag, cut a hole in the top and pipe onto the oven tray. The size doesn't really matter, but I do mine about 8cm long and 4 cm wide. If you don't want to pipe them, just lay the mix flat over the try and cut into size later.
  6. Place in the oven straight away and bake until golden but just cooked. Mine took 5 minutes.
beta
calories
318
fat
7g
protein
3g
carbs
61g
more
Fun With Allergy Kids http://allergykids.co.nz/
Dairy and Egg Free Sponge Fingers with wheat flour
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
347 calories
67 g
0 g
7 g
4 g
6 g
84 g
38 g
38 g
0 g
0 g
Nutrition Facts
Serving Size
84g
Servings
4
Amount Per Serving
Calories 347
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 38mg
2%
Total Carbohydrates 67g
22%
Dietary Fiber 1g
4%
Sugars 38g
Protein 4g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tin chickpeas
  2. 3/4 cup sugar
  3. 1 1/4 cups flour
  4. 1/4 teaspoon vanilla extract
  5. pinch salt
  6. 2 Tablespoons melted coconut oil or dairy free margarine
Instructions
  1. Prepare a tray with baking paper if it's not a non-stick tray. Preheat the oven to 185 degrees Celsius.
  2. Drain the liquid from the chickpeas and freeze the chickpeas for later use. Put the liquid in a cake mixer and whisk at full speed. After 5 minutes of whisking add 1 spoon of the sugar. Keep whisking for another 5 minutes, adding spoon by spoon of sugar every minute or so. Add the salt and vanilla. Keep whisking until it is very thick and frothy and peaks stand up (like a meringue).
  3. While the mixer is going, place the flour in a bowl and whisk by hand to aerate the flour slightly.
  4. When the chickpea mix is ready, remove from the cake mixer and very gently fold in 1/3 of the flour mix. Repeat with the other 2/3 in the same way, taking care not to over mix at all as it will collapse. Gently fold in the coconut oil or margarine.
  5. Place the mix in a piping bag, cut a hole in the top and pipe onto the oven tray. The size doesn't really matter, but I do mine about 8cm long and 4 cm wide. If you don't want to pipe them, just lay the mix flat over the try and cut into size later.
  6. Place in the oven straight away and bake until golden but just cooked. Mine took 5 minutes.
beta
calories
347
fat
7g
protein
4g
carbs
67g
more
Fun With Allergy Kids http://allergykids.co.nz/
Dairy, egg, and gluten free, vegan Tiramisu
Serves 4
Write a review
Print
Prep Time
1 hr
Total Time
1 hr
Prep Time
1 hr
Total Time
1 hr
424 calories
48 g
0 g
15 g
26 g
3 g
248 g
26 g
40 g
0 g
11 g
Nutrition Facts
Serving Size
248g
Servings
4
Amount Per Serving
Calories 424
Calories from Fat 126
% Daily Value *
Total Fat 15g
23%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 26mg
1%
Total Carbohydrates 48g
16%
Dietary Fiber 4g
16%
Sugars 40g
Protein 26g
Vitamin A
5%
Vitamin C
1%
Calcium
111%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. sponge fingers from previous recipe
  2. 2 tins coconut cream that has been chilled for 2 days
  3. 2 packs firm tofu
  4. 1 tin of chickpeas in brine
  5. 3/4 cup sugar
  6. 1/4 cup water
  7. 1/4 teaspoon vanilla extract with seeds
  8. 1/2 cup marsala or dessert wine (alternatively you could use fruit syrup if you need this to be non-alcoholic)
  9. 1 teaspoon gelatin (omit this if you want it vegan, it still works without)
  10. grated dairy free chocolate for decorating
  11. coffee syrup: 250 ml strong coffee mixed with 1/4 cup sugar
Instructions
  1. Open the tofu, cut into large squares and leave in a sieve/colander over a bowl for 1-2 hours to dry out.
  2. Prepare whatever tin/container you want to use with two sheets of cling film so you can easily lift it out for slicing.
  3. Soak the gelatine in 2 Tablespoons cold water.
  4. Drain the watery liquid off the coconut cream and whip the remaining thick cream until it is thick like whipped cream. Return to the refrigerator.
  5. Place the dried tofu (with liquid discarded) in a food processor and blend until very smooth and creamy, about 5 minutes. Add 2 Tablespoons of the alcohol and blend for a further 2 minutes. Return to the refrigerator.
  6. Drain the chickpeas and place the liquid in a cake mixer bowl (you can freeze the chickpeas for later use). Whisk at high speed. In the meantime, place the sugar and water in a pot and bring to the boil. Boil for 2 minutes and add the gelatine. Whisk until dissolved. When the chickpea liquid is very thick and fluffy, start adding the hot sugar syrup very slowly down the side of the mixing bowl while still at full speed. Keep whisking until it cools and is very thick.
  7. Fold the coconut cream and tofu into the chickpea mix along with the remaining alcohol.
To assemble the tiramisu
  1. Place a thin layer of the cream mix in the bottom of the tin and spread evenly. Top with the sponge fingers (I suggest you divide them in 3 and use a third for each layer). Using a pastry brush, put the coffee syrup over the sponge fingers liberally. Repeat again until they are completely soaked in coffee. Add a thick layer of the cream mix and repeat this process again. Top with another cream layer then sprinkle generously with grated chocolate.
  2. Refrigerate for at least 6 hours, preferably overnight.
Notes
  1. This recipe requires coconut cream to have been chilled for 2 days prior and the tofu to dry out for 1-2 hours.
beta
calories
424
fat
15g
protein
26g
carbs
48g
more
Fun With Allergy Kids http://allergykids.co.nz/
 

gluten free flours

the gluten free flours I was given which I used in my baking mix

aquafaba mix for vegan sponge

the chickpea mix (called aquafaba) should look like this before the flour is added

vegan gluten free tiramisu

the whipped coconut cream

sponge mix after flour has been added

sponge mix after flour has been added

egg free sponge fingers

sponge fingers before baking

Tiramisu

the chickpea mix after sugar has been added for the Tiramisu cream

tofu for vegan gluten free tiramisu

the tofu mix

dairy free egg free Tiramisu

layering up the Tiramisu and soaking the sponge fingers with coffee

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Comments

  1. Leave a Reply

    Anne
    April 5, 2016

    This is the ultimate allergy dessert! I have definitely not attempted to recreate this one sans all of our allergies, but your version would totally work for us. Thank you so much for sharing this.

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