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🍰 Vegan Matcha Tiramisu

336 kcal · 30 min · 4 servings

Vegan Matcha Tiramisu Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour soy drink and apple cider vinegar into a bowl.
  2. 2. Stir the mixture well.
  3. 3. Let the liquid rest for five minutes.
  4. 4. Whisk flour, maple syrup, baking powder, baking soda, 1 1/2 teaspoons of matcha powder, and coconut oil in a second bowl.
  5. 5. Add the soy-apple cider vinegar mixture to the flour mixture while stirring continuously.
  6. 6. Pour the batter into a baking pan lined with baking paper (15 x 20 cm).
  7. 7. Bake the dough at 175 °C (convection 155 °C; gas: setting 2–3) for 20 minutes.
  8. 8. Puree silken tofu, soy quark, and vanilla powder in a blender.
  9. 9. Mix until a homogeneous mass is formed.
  10. 10. Divide the cream between two bowls.
  11. 11. Mix 1 teaspoon of matcha powder with 2 tablespoons of hot water.
  12. 12. Ensure there are no lumps left.
  13. 13. Let the matcha mixture cool down.
  14. 14. Mix the cooled matcha mixture with half of the silken tofu cream.
  15. 15. Cut out eight circles from the cake using a glass.
  16. 16. The circles should be the size of the glasses.
  17. 17. Use the remaining dough for another purpose.
  18. 18. Place one cake circle into each glass.
  19. 19. Spread half of the light cream over the cake circles.
  20. 20. Dust the cream with some matcha powder.
  21. 21. Cover the cream with half of the matcha cream.
  22. 22. Place the remaining cake circles on top.
  23. 23. Cover the circles with the remaining light cream.
  24. 24. Dust again with some matcha powder.
  25. 25. Cover everything with the remaining matcha cream.
  26. 26. Dust the tiramisu with the remaining matcha powder.
  27. 27. Place the tiramisu in the refrigerator for 4–6 hours before serving.

Nutrition per serving