Chloe Coscarelli's Pumpkin Tiramisu - Vegan
- Number of Servings: 1
Ingredients
For the Pumpkin Crème:1/3 cup cornstarch or arrowroot1/4 cup water3/4 cup canned coconut milk, mixed well before measuring1 (15-ounce) can pumpkin purée3/4 cup maple syrup2 teaspoons pumpkin pie spice1/2 teaspoon salt----------------For the Vanilla Cake:3 cups all-purpose flour (or gluten-free all-purpose flour plus 1 1/2 teaspoons xanthan gum)2 cups sugar2 teaspoons baking soda1 teaspoon salt1 3/4 cups soy, almond or rice milk1 cup canola oil1/4 cup white or apple cider vinegar1 tablespoon pure vanilla or almond extract----------------For the espresso soak:1/2 cup amaretto1/4 cup water3 tablespoons instant espresso----------------For assembly:12 ounces semisweet chocolate chips (dairy-free), ground in a food processor or finely chopped
Preparation
1. To make the Pumpkin Crème: In a small bowl, thoroughly mix cornstarch and water with a whisk or fork and set aside.
2. In a medium saucepan, whisk together coconut milk, pumpkin purée, maple syrup, pumpkin pie spice and salt, and heat over medium heat until it just begins to boil, about 5 minutes. Slowly drizzle cornstarch mixture into the saucepan, whisking continuously. Cook until the mixture becomes very thick, about 5 minutes, whisking frequently. Pour the crème into a bowl and let cool about 15 minutes. Cover the bowl with plastic wrap so that the plastic wrap is touching the top of the crème. Refrigerate for a few hours or overnight.
3. To make the Vanilla Cake: Preheat oven to 350 degrees. Lightly grease three 8- or 9-inch round cake pans or one 9-by-13-inch pan and line the bottoms with parchment paper.
4. In a large bowl, whisk together flour, sugar, baking soda and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
5. Fill each prepared cake pan evenly with batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean, with a few crumbs clinging to it. Rotate the cakes halfway through the baking time. Cool the cakes completely before assembly.
6. To make the Espresso Soak: In a small bowl, whisk amaretto, water and espresso until espresso dissolves.
7. To assemble: In a large bowl or trifle dish, place one layer of cake (trim to fit) at the bottom and drizzle it with the Espresso Soak. Spread a layer of Pumpkin Crème on top and generously sprinkle with ground chocolate. Repeat this process for 2 more layers until all components are used up. You could also cut the cake into mini rounds for individual servings in mini trifle dishes or ramekins.
Yield: 1 (8-inch) trifle or 6 to 8 mini-trifles.
See all selected recipes from "Chloe’s Kitchen."
Serving Size: 1 (8 inch) trifle or 6-8 mini trifles
Number of Servings: 1
Recipe submitted by SparkPeople user SAMMITYPES.
1. To make the Pumpkin Crème: In a small bowl, thoroughly mix cornstarch and water with a whisk or fork and set aside.
2. In a medium saucepan, whisk together coconut milk, pumpkin purée, maple syrup, pumpkin pie spice and salt, and heat over medium heat until it just begins to boil, about 5 minutes. Slowly drizzle cornstarch mixture into the saucepan, whisking continuously. Cook until the mixture becomes very thick, about 5 minutes, whisking frequently. Pour the crème into a bowl and let cool about 15 minutes. Cover the bowl with plastic wrap so that the plastic wrap is touching the top of the crème. Refrigerate for a few hours or overnight.
3. To make the Vanilla Cake: Preheat oven to 350 degrees. Lightly grease three 8- or 9-inch round cake pans or one 9-by-13-inch pan and line the bottoms with parchment paper.
4. In a large bowl, whisk together flour, sugar, baking soda and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
5. Fill each prepared cake pan evenly with batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean, with a few crumbs clinging to it. Rotate the cakes halfway through the baking time. Cool the cakes completely before assembly.
6. To make the Espresso Soak: In a small bowl, whisk amaretto, water and espresso until espresso dissolves.
7. To assemble: In a large bowl or trifle dish, place one layer of cake (trim to fit) at the bottom and drizzle it with the Espresso Soak. Spread a layer of Pumpkin Crème on top and generously sprinkle with ground chocolate. Repeat this process for 2 more layers until all components are used up. You could also cut the cake into mini rounds for individual servings in mini trifle dishes or ramekins.
Yield: 1 (8-inch) trifle or 6 to 8 mini-trifles.
See all selected recipes from "Chloe’s Kitchen."
Serving Size: 1 (8 inch) trifle or 6-8 mini trifles
Number of Servings: 1
Recipe submitted by SparkPeople user SAMMITYPES.
Nutritional Info Amount Per Serving
- Calories: 8,097.0
- Total Fat: 351.4 g
- Cholesterol: 0.0 mg
- Sodium: 4,382.3 mg
- Total Carbs: 1,181.3 g
- Dietary Fiber: 68.1 g
- Protein: 85.8 g
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