Looking for a classic with a modern, plant-based twist? This recipe from our Nut Lover Ola (@glutenandmilk_free) is a true masterpiece. The combination of fluffy gluten-free sponge cake with a velvety almond paste-based cream creates a dessert that tastes like the iconic Italian tiramisu, but in a version friendly for allergy sufferers and vegans.
This cake is perfect proof that an exclusionary diet does not mean giving up pleasure. Light sponge cake soaked in strong coffee combined with a fluffy almond cream is a proposal that will delight every sweet tooth. It is the perfect dessert, which, thanks to its coffee note, provides energy, and thanks to the almond paste, gains a noble, deep taste and aroma.
Good Noot Almond Paste for desserts
The secret to the success of this recipe is our jar of Tylko Migdał almond paste. While classic tiramisu relies on a heavy cream, we enrich vegan mascarpone with the pure essence of roasted almonds. It gives the cream its thickness, natural sweetness, and makes every layer of the cake taste heavenly.
Recipe for Vegan Almond Cake (28x28 cm baking pan)
Ingredients for gluten-free sponge cake:
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7 eggs (room temperature)
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120 g rice flour
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35 g potato starch
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30 g millet flour
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1 teaspoon gluten-free baking powder
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140 g sugar or erythritol
Ingredients for almond cream:
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2 vegan 30% creams (chilled)
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1 kg vegan mascarpone
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50 g sugar
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1 jar of Tylko Migdał almond paste
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150 ml strong black coffee (for soaking)
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Cocoa for dusting
Method of preparation:
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Sponge cake: whip egg whites into a stiff foam, gradually adding sugar. When the mixture is shiny, add egg yolks and mix briefly. Sift all flours with baking powder and gently fold into the egg mixture with a spatula.
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Baking: pour the batter into a pan lined with baking paper. Bake at 180°C for about 25 minutes, until the sponge cake turns golden. Let it cool completely after baking.
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Cream: whip the vegan cream with sugar until stiff. Then add the plant-based mascarpone and the entire contents of the Good Noot almond paste jar. Mix on low speed just until combined.
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Assembling the cake: cut the cooled sponge cake into two equal layers. Soak the first layer with half of the coffee, spread half of the cream, and generously dust with cocoa.
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Final step: cover with the second layer of sponge cake, soak with the remaining coffee, spread the rest of the cream, and top with a layer of cocoa. The cake tastes best after a few hours of chilling in the refrigerator.
Order almond paste and bake something special!
Our almond paste is 100% nuts in a velvety form without unnecessary additives. It is what gives vegan desserts their unique taste and ideal texture.
