Peanut Butter Tiramisu (Gluten Free + Easy)

Peanut Butter Tiramisu (Gluten Free + Easy)

Amanda TengSep 21, '20

When you are in need of a little lift, look no further than a good dose of peanut butter tiramisu! 😋 Enjoy your coffee & peanut butter by combining them both in a peanut butter tiramisu. Its never too early to have tiramisu for breakfast! What’s best is that this is gluten-free! @delia.v.sg - these talented ladies created this peanut butter tiramisu without any cream cheese / whipped cream, featuring Fix and Fogg coffee maple peanut butter available on our store ✌🏼

Sponge Cake Ingredients

  • 180g Rolled oats
  • 50g Tapioca starch
  • 3/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 80g Raw sugar/ Coconut sugar/ Erythritol
  • 180g Unsweetened soy milk/ Non-dairy milk
  • 10g Apple cider vinegar
  • 50g Vegetable oil
  • 1 tsp Vanilla extract

Methods

  1. Preheat oven to 180°C. Line a 9 inch x 9 inch baking tray with baking paper.
  2. Grind rolled oats, tapioca starch, baking powder, baking soda and salt until powdery.
  3. Add in the rest of the ingredients and blend until smooth. Do not over blend or the cake will become gummy.
  4. Pour the batter into the cake tin and bake for 20 mins or until a toothpick inserted comes out clean.

Peanut Butter Cream Ingredients

    Methods

    1. Whisk the oat milk with cornstarch, agar powder and sugar in a saucepan.
    2. Heat the saucepan on medium heat while stirring constantly.
    3. When the mixture thickens, turn off the heat and stir in the peanut butter until the cream is well combined.
    4. Once the peanut butter is stirred in pour it into a food processor with the tofu and blend until smooth.

    To Assemble

    • 1 batch Sponge cake
    • 1 batch Peanut butter cream
    • 100ml Freshly brewed espresso
    • Cacao powder for dusting
    • 8 inch x 3 inch loaf pan/ Mini jars

    Instructions

    1. Slice the cake equally into half. Trim each piece to fit the loaf pan so that you get 2 rectangular pieces. If using jars, cut into small cubes.
    2. Line the loaf pan with baking paper, ensuring that excess baking paper is hanging by the sides of the loaf pan so that you can remove the tiramisu easily.
    3. Place 1 layer of sponge cake onto the bottom of the loaf tin/ Place cubes of sponge cake to fit the bottoms of your mini jars.
    4. Pour espresso generously over the cake to soak it. I used about 4 tablespoons of espresso for each layer.
    5. Pour half of the peanut butter cream onto the soaked sponge.
    6. Repeat with the 2nd sponge. You can leave some cream to pipe the top of the tiramisu after chilling it.
    7. Chill the tiramisu for at least 4 hours or best overnight.
    8. Dust with cacao powder and serve.