“I was so pleased when I veganized this Italian classic. It’s the perfect festive dessert and even more showstopping when you serve it with a sparkler!” – Gaz Oakley
For the sponge:
250ml almond milk
1 tbsp apple cider vinegar
1 tsp vanilla bean paste
50g vegan spread
215g self-raising flour (or gluten-free flour)
230g unrefined caster sugar
pinch of sea salt
For the cream:
2 x 400g tins coconut cream
170g vegan cream cheese
1 tbsp cacao powder
3 tbsp icing sugar
120ml good-quality coffee, brewed over ice
4 tbsp rum, or to taste
For the toppings:
grated dark chocolate
Preheat your oven to 180°C and line a 5cm (2in) deep 20 x 30cm (8 x 12in) baking tray with non-stick baking paper. First up, the sponge! Put the almond milk, apple cider vinegar, vanilla paste and vegan spread into a small saucepan over a low heat.
Measure the flour, sugar and salt into a large mixing bowl. When the spread has melted, pour the milk mixture into the dry ingredients and fold together. Scrape the batter into your lined baking tray and level out.
Place the tray into the oven to bake for 12–15 minutes, or until golden and springy to the touch, then turn out the sponge onto a wire rack to cool completely.
Whisk the coconut cream, cream cheese, cacao powder and icing sugar together in a large mixing bowl until fully incorporated. Add a few tablespoons of coffee and rum, then taste. Adjust the flavours according to how you like it.
Cut 12 discs of sponge to fit into your serving glasses. Pop a sponge disc in the base of each glass, then a spoonful of cream, then another sponge disc. Drizzle in a little more coffee and spoon in another layer of cream. Top each tiramisu with chocolate shavings and a couple coffee beans. Eat straight away or chill in the fridge for up to one day.
Extract taken from Vegan Christmas by Gaz Oakley (Quadrille, £15) Food photography © Simon Smith