- 2 ¾ cups plain all-purpose flour
- ¾ teaspoon salt
- 1 ¾ teaspoon baking powder
- ¾ teaspoon bicarbonate of soda (baking soda)
- 1 cup water
- ½ cup + 2 tablespoon melted coconut oil
- ¾ cup + 2 tablespoon coconut sugar
- 5 teaspoon white wine vinegar
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- 2 teaspoons Chai Lords Instant Chai Latte Powder
- 1 + ¾ cups raw cashews (soaked in hot water)
- 1 cup firm silken tofu
- 1 tablespoon lemon juice
- ½ cup melted coconut oil
- ⅓ cup almond milk
- ¼ teaspoon salt
- ½ cup coconut sugar
- 2 teaspoon vanilla extract
- 1 + ¼ cups very strong cooled coffee/espresso
- 3-4 teaspoons Chai Lords Instant Chai Latte Powder
- sifted cocoa powder for dusting
- Preheat the oven to 180°C/160°fan. Grab a 23 x 33cm / 9 x 13 in rectangular cake and line it with baking parchment.
- In a large bowl sift together the plain flour, baking powder, bicarbonate of soda and salt.
- In a jug whisk together the coconut sugar, oil, vinegar, water, vanilla extract and almond extract.
- Pour the wet ingredients into the dry and whisk until they are just combined. Don’t over-beat the batter as that can make the cake tough.
- Pour the batter into the prepared tin and spread it level. Bake for about 20 minutes until it is golden and a skewer inserted into the centre comes out clean.
- Let it cool in the tin for 20 minutes then lift it out onto a wire rack and let it cool completely.
- Once the cake is cool, preheat the oven to 140°C/120°fan. Use a sharp serrated knife to cut it into fingers.
- Place the cake fingers slightly spaced apart on a couple of baking sheets and bake for 30-40 minutes until they feel dry to the touch. Let them cool on a wire rack then store in an airtight container.
- To make the cream, soak the cashews in boiling water for at least half an hour to soften them. Drain and place in a blender or food processor with the chai powder, silken tofu, lemon juice, melted refined coconut oil, non-dairy milk, coconut sugar, vanilla extract and salt.
- Blend until the mixture is extremely smooth. Pour the cream into a bowl, cover and place in the fridge for a couple of hours to firm up a bit. It should still be soft and spreadable but not runny.
- To assemble the tiramisu, mix together the cooled very strong black coffee or espresso, and chai powder. Pour it into a shallow bowl that is wide enough to dunk the cake fingers into.
- Dunk the cake fingers into the coffee mixture very briefly, no more than a second or they will become too soggy. Arrange them in a dish as you go, placing them close together to make one complete layer.
- Spread half of the cream over the top of the cake layer and sprinkle over some cocoa powder if you like.
- Dip the remaining cake fingers into the coffee mixture one-by-one, arranging them on top of the cream layer as you go. Spread the rest of the cream over the top. Dust the top with cocoa powder, cover and refrigerate overnight.
- Just before serving, dust the top of the tiramisu generously with more cocoa powder.