Gaz Oakley's vegan tiramisu

Ingredients

For the sponge

• 250ml (1 cup) almond milk
• 1 tbsp apple cider vinegar
• 1 tsp vanilla bean paste
• 50g (1/4 cup) vegan spread
• 215g (13/4 cups) self-raising flour (or gluten-free flour)
• 230g (generous 1 cup) unrefined caster (superfine) sugar
• Pinch sea salt

For the cream

• 2 x 400g (14oz) tins coconut cream
• 170g (6oz) vegan cream cheese
• 1 tbsp cacao powder
• 3 tbsp icing (confectioner’s) sugar
• 120ml (1/2 cup) good-quality coffee, brewed over ice
• 4 tbsp rum, or to taste

For the toppings

• Grated dark chocolate
• Coffee beans

Method

Preheat your oven to 180°C (350°F) 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.

Recipe extracted from Vegan Christmas by Gaz Oakley, (Quadrille, £15) Food photography © Simon Smith

Read our guide to catering for vegans and vegetarians at Christmas