2 weeks Ago By VRC Team
Espresso soaked ladyfingers, sweet and fluffy vegan Amaretto cream with a light dusting of cocoa – mmm. This recipe has been taken straight from our brand new mini cookbook, A Very Vegan Christmas! Buy here for only £5! Ingredients Sponge/ladyfingers If you don’t want to make your own, it’s also possible to use 400g (approx.) Lotus Biscoff biscuits, vegan shortbread or baked French toast biscuits Wet ingredients 200ml unsweetened soya or almond milk 75ml neutral oil (eg rapeseed) 2 tsp vanilla extract or paste 2 tsp cider vinegar Dry ingredients 200g self-raising flour 140g golden caster sugar 1 tsp baking powder 1⁄2 tsp salt Espresso syrup 300ml strong coffee (6 tsp instant coffee in 300ml boiling water.
Use decaffeinated if preferred) 1 tbsp vegan Amaretto, coffee liqueur, rum or brandy (add 2 more tablespoons if you’d prefer it extra boozy. If you’d prefer to go alcohol-free then leave out this ingredient) 2 tbsp caster sugar Cream layer 315ml vegan double/whippable cream 500g vegan cream cheese 190g icing sugar, sieved 11⁄4 tsp vanilla extract or paste 21⁄2 tsp vegan Amaretto, coffee liqueur, rum or brandy (optional) 21⁄2 tbsp odourless/culinary coconut oil, melted (optional but recommended – use this if you’d like the cream to be a bit firmer. You can use regular coconut oil but we recommend using odourless to avoid the coconutty flavour) Topping 2 tbsp cocoa powder or raw cacao powder 50g dark vegan chocolate, shaved (optional – we like 70% cocoa solids) Instructions Sponge/Ladyfingers Preheat the oven to 180°C/350°F/Gas Mark 4.
Line a 20-25cm x 30-35cm (approx.) deep baking tin. Wet ingredients In a large jug, stir together all the wet ingredients and then leave for a few minutes.
Dry ingredients In a large mixing bowl, thoroughly combine all the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until combined (but don’t overstir). Evenly distribute the cake mixture into the baking tin and place in the oven for 25 minutes.
Remove from the oven and leave to cool. Cut the sponge into 16 even slices. Turn the slices on their side in the tin and place the tin back in the oven for 10 minutes (this is to help dry out the ladyfingers so they absorb more liquid).
Remove from the oven and leave to cool fully. Espresso syrup Using a medium-sized jug, combine all ingredients while the coffee is boiling hot then leave to cool completely. Cream layer Using an electric hand whisk or stand mixer, whisk the vegan cream until stiff peaks form.
In a large mixing bowl and using an electric hand whisk or balloon whisk, thoroughly combine the vegan cream cheese, icing sugar, vanilla extract, alcohol and melted coconut oil. Gently fold through the whipped vegan double cream (don’t overstir). Place in the fridge until needed.
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