Mini Vegan Pumpkin Tiramisus

Pumpkin custard and vanilla cake crumbles are soaked in espresso and amaretto, then layered in individual cups or in one large trifle dish.

FOR THE PUMPKIN CRÈME
⅓ cup cornstarch or arrowroot
¼ cup water
¾ cup canned coconut milk, mixed well before measuring
1 can pumpkin purée
¾ cup maple syrup
2 teaspoons pumpkin pie spice
½ teaspoon salt

FOR THE VANILLA CAKE
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 ¾ cups soy, almond or rice milk
1 cup canola oil
¼ cup white or apple cider vinegar
1 tablespoon vanilla extract

FOR THE ESPRESSO SOAK
½ cup amaretto
¼ cup water
3 tablespoons instant espresso

FOR ASSEMBLY
Shaved Chocolate

To prepare the Pumpkin Crème, whisk together cornstarch and water in a small dish until smooth, then set aside.

Combine coconut milk, pumpkin purée, maple syrup, pumpkin pie spice, and salt in a medium saucepan and cook over medium heat until it just begins to boil, about 5 minutes. Drizzle the cornstarch mixture into the saucepan slowly while whisking constantly. Cook, whisking regularly, until the liquid gets very thick, about 5 minutes. Allow 15 minutes for the crème to cool in a basin. Cover the bowl with plastic wrap, ensuring that the plastic wrap touches the crème’s surface. Allow to chill for a few hours or overnight.

To prepare the Vanilla Cake, start by combining all of the ingredients in a mixing bowl Preheat the oven to 350 degrees Fahrenheit. Line the bottoms of three 8- or 9-inch round cake pans or one 9-by-13-inch pan with parchment paper.

Combine flour, sugar, baking soda, and salt in a large mixing basin. Whisk together the nondairy milk, oil, vinegar, and vanilla in a separate basin. Whisk together the wet and dry ingredients until just mixed.

Do not overmix.

Using a spatula, evenly distribute the batter in each prepared cake pan. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out largely clean with a few crumbs stuck to it. Halfway through the baking time, rotate the cakes. Before assembling the cakes, let them cool fully.

To make the Espresso Soak, whisk together the amaretto, water, and espresso in a small bowl until the espresso is completely dissolved.

To assemble, place one layer of cake at the bottom of a big bowl or trifle dish and sprinkle with Espresso Soak. Top with a layer of Pumpkin Crème and a liberal amount of shaved chocolate. Repeat for two more layers until all components have been used up. Individual servings in little trifle dishes or ramekins might also be made by cutting the cake into mini circles.

Atlas Curates

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