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For the sponge layer:

  1. 1/2 tsp salt
  2. 6 tbsp coconut oil, melted
  3. 6 tbsp maple syrup
  4. 1/2 cup (120ml) milk of choice
  5. 150ml strong coffee (I mixed 1.5 tbsp instant espresso in 150ml hot water) 
  6. 1 cup (150g) gluten-free flour
  7. 2/3 cup (100g) ground almonds
  8. 1 tsp baking powder

For the cream layer:

  1. 396g Cauldron Original Tofu, drained
  2. 6 tbsp maple syrup
  3. 6 level tbsp almond butter
  4. 1/2 tsp instant espresso powder
  5. 2 tsp vanilla paste OR 3 tsp vanilla extract
  6. 1-2 tbsp milk of choice
  7. Pinch of salt



  1. Preheat your oven to 180°C (160°C fan assisted)/ 350°F
  2. To make the sponge: mix the first 4 ingredients in a bowl, then pour in the oil, maple syrup and milk. Mix to combine. 
  3. Pour the batter into a lined 8″ square cake tin and bake for 15 minutes. Leave to cool completely. 
  4. To make the cream layer: First drain the tofu from as much liquid as possible. I find the easiest way to do this is to break up the tofu into a nut milk bag/straining bag and squeeze out all the fluid. You can also use a muslin cloth.
  5. Blend all the cream layer ingredients in a food processor until smooth.
  6. To assemble: I used these dessert rings to shape my individual tiramisus*. Use one of the rings to cut out 4 rings from the sponge cake, and then carefully slice each circle in half horizontally. You will end up with 8 round sponge discs.
  7. Place one of the discs back into the dessert ring, then drizzle on top 2-3 tsp of the brewed coffee. You need enough for the sponge to absorb, but make sure you don’t use too much otherwise the sponge will become too soft. 
  8. Top with a few teaspoons of the cream mixture, and then repeat the above step so you end up with two layers of sponge and 2 layers of cream. 
  9. Leave to chill in the fridge for 1-2 hours, then carefully remove the rings and top with a generous dusting of cocoa powder and cherries 
  10. Enjoy!

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