Dairy-free raspberry tiramisu

Dairy-free raspberry tiramisu
  • Serves icon Serves 6 people
  • Time icon Takes 20 minutes to make, 25-30 minutes to bake, plus cooling and chilling.

This easy raspberry tiramisu tastes so indulgent, you would never guess that it’s completely free from wheat, yeast, gluten and dairy.

Nutrition: per serving

Calories
590kcals
Fat
27.7g (6.3g saturated)
Protein
5.9g
Carbohydrates
81.5g (49.7g sugar)
Salt
0.3g
Calories
590kcals
Fat
27.7g (6.3g saturated)
Protein
5.9g
Carbohydrates
81.5g (49.7g sugar)
Salt
0.3g

Ingredients

  • 125ml vegetable oil, plus extra for greasing
  • 210g quinoa flour or spelt flour
  • 35g cocoa powder
  • 1 tsp gluten-free baking powder
  • 225g caster sugar
  • 2 tsp vanilla extract
  • 250ml prepared coffee, chilled
  • 2 tsp white wine vinegar
  • 250g fresh or frozen raspberries
  • 2 tbsp freshly ground coffee beans
  • 200ml soya cream, whipped to soft peaks
  • 100g plain chocolate, grated

Method

  1. Preheat the oven to 190ºC/fan170ºC/ gas 5. Grease and line a 20cm x 30cm Swiss roll tin with baking paper. Sift the flour, cocoa, baking powder and a generous pinch of salt into a large mixing bowl, then stir in the sugar. Mix the oil and vanilla into the coffee, then mix in to the dry ingredients.
  2. Add the vinegar to the mixture and quickly stir – this will help the mixture to rise when baking. Immediately spoon into the tin, scatter with 100g of the raspberries and bake for 25-30 minutes or until firm and springy. Cool in the tin, then turn out onto a board and cut into 3cm squares.
  3. Place 3 squares in the base of 6 serving glasses. Sprinkle each with some of the ground coffee and top with cream and raspberries. Repeat the layers, then chill for 1-2 hours. Top with the grated chocolate to serve.

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