Raw Vegan Tiramisu Cake consists of three layers of utter decadence: a crunchy almond base, a mousse-like coffee middle and a topping of pure creamy vanilla goodness. While it’s are gluten and dairy-free, the cake couldn’t be more delicious, more decadent and more beautiful. And there’s also a paleo option!
Check out our small version of this cake, we call it Raw Vegan Mocha & Vanilla Slice. Just perfect for your office party. We can also create for you assorted box with different cakes with discount up to £15.
Tiramisu has always been one of my all-time favourite desserts. Ladyfinger biscuits drenched in strong coffee, mascarpone cream that’s both creamy and sweet and just aarghsogood, drizzles of chocolate or dusting of cocoa powder.
And then, some time ago, I thought of all the people who couldn’t eat tiramisu – because they can’t eat dairy or gluten, or are vegan or paleo or whatever else prevents them from enjoying one of the greatest desserts that ever was.
But all’s not lost, because we have it. Cashews! They are the star ingredient in the majority of raw vegan desserts because they give, once activated in water and blended, the most amazing creamy texture to whatever treats they’re in.
And once we know that, the rest is simple. Delicious. And so darn pretty.
The benefits of cashew
Research shows that eating more nuts, such as cashews, can lower your risk for cardiovascular disease. This may occur by reducing blood pressure and “bad” cholesterol levels. Nuts are naturally cholesterol-free and contain good amounts of heart-healthy fats, fibre, and protein. They also contain arginine, which protects the inner lining of artery walls.
Other vitamins and minerals in nuts, like potassium, vitamins E and B6, and folic acid, also help to fight heart disease.
DISCLAIMER: We use only 100% natural and unprocessed ingredients, therefore we cannot guarantee the exact colours and uniform flavours each time. Edible flowers shown on the pictures may have different colours and shapes at the time you purchase your product. It’s all about seasons. Some ingredients with a strong pigment such as strawberry, raspberry or beetroot may discolour lighter layers by time. It’s completely natural and does not affect quality.
If you opt for chocolate writing (like a happy birthday) on top of the cake, the decoration will be usually put on one side of the cake and some elements may be lost.