Pumpkin Tiramisu

After an epic journey of finding and buying coconut milk, amaretto and instant espresso powder (do you realize how hard it is to find espresso powder? my goodness) I finally have made Chloe Coscarelli’s vegan Pumpkin Tiramisu!

I used to hate tiramisu, but after having the freakin’ delicious one in the city, I wanted to try this spin-off.

Note: It tastes even better the next day after chilling and allowing the layers to meld to each other. The first night, the layers are still kind of separate as are the tastes; but that did not stop me from chowing down.

Pumpkin Tiramisu 

Straight from Chloe Coscarelli’s recipe, my notes in italics.

Pumpkin Crème

1/3 cup cornstarch or arrowroot
¼ cup water
¾ cup canned coconut milk, mixed well before measuring
1 can pumpkin puree
¾ cup maple syrup
2 teaspoons pumpkin pie spice
½ teaspoon salt

Vanilla Cake
3 cups all-purpose flour (or gluten-free all-purpose flour plus 1 ½ teaspoon xanthan gum) [I did 1 cup WW pastry flour + 2 cups all-purpose flour)
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 ¾ cups soy, almond, or rice milk
1 cup canola oil
¼ cup white or apple cider vinegar
1 tablespoon pure vanilla or almond extract

Espresso Soak
½ cup amaretto
¼ cup water
3 tablespoons instant espresso

12 ounces semisweet chocolate chips (dairy-free), ground in a food processor or finely chopped (Although I love chocolate, I used just 6 ounces and it was the perfect amount)

To make the Pumpkin Crème: In a small bowl, thoroughly mix cornstarch and water with a whisk or fork and set aside.

In a medium saucepan, whisk together coconut milk, pumpkin puree, maple syrup, pumpkin pie spice, and salt, and heat over medium heat until it just begins to boil, about 5 minutes. Slowly drizzle cornstarch mixture into the saucepan, whisking continuously. Let cook until the mixture becomes very thick in texture, about 5 minutes, whisking frequently. (It will spew forth pumpkin creamy goodness at you if you don’t whisk, so watch out!) Pour the crème into a bowl and let cool about 15 minutes. Cover the bowl with plastic wrap so that the plastic wrap is touching the top of the crème. Refrigerate for a few hours or overnight.

To make the Vanilla Cake: Preheat the oven to 350 degrees F. Lightly grease three 9-inch round cake pans or one 9- x 13-inch pan and line the bottoms with parchment paper.

In a large bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill each prepared cake pan evenly with batter. Bake for 18 to 20 minutes (or 30-35 minutes if using 9×13-inch pan), or until a toothpick inserted in the center of the cake comes out clean with a few crumbs clinging to it. Rotate the cakes halfway through the baking time. Cool the cakes completely before assembly. Slice the 9×13 inch cake transversely, and then use your trifle dish/bowl to determine the size of the cake circles. So, each cake layer is half the thickness of the original cake. Get it? 

To make the Espresso Soak: In a small bowl, whisk amaretto, water, and espresso until espresso dissolves.

To assemble: In a large bowl or trifle dish, place one layer of cake at the bottom and drizzle it with the Espresso Soak (Enough to cover the cake in the stuff… you’ll have Soak left over).  Spread a layer of Pumpkin Crème on top and generously sprinkle with ground chocolate. Repeat this process for three more layers until all components are used up. You could also cut the cake into mini rounds for individual servings in mini trifle dishes or ramekins.

This was really good. Especially, as noted, the second day when the layers marry each other. The pictures may not do it justice–check out the original pictures–but it was fun to make.  It’s just a plethora of different tastes and textures — soft, espresso/amaretto cake layer; creamy, spicy pumpkin layer; and of course, the rich chocolate layer. YUM. Plusssss if you use actual nondairy chocolate and coconut-milk whipped cream, it’s totally vegan. Yay!

If you like pumpkin pie… coffee… chocolate… and cake (uhm, who doesn’t…?) then you’ll totally like this. It’s so rich but so delicious.

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3 comments on “Pumpkin Tiramisu

  1. blogturtle says:

    wow. you put so much effort and care in these treats. dee-lish! amusingly, some of your other photos look like you put your dessert at people’s doorsteps. can i have some at my door? nice creations and nice blog!

    • Sam says:

      Haha! Thank you!! Those are actually on my front steps… trying to find creative places for food photo shoots (running out of various areas in my yard/house)! I just looked at your blog–it’s awesome. I love to draw as well but am not gutsy enough/good enough to make a career out of it. But anyway, thank you for leaving your comment – made my day =D

  2. […] do with a bottle of amaretto (almond-flavored liqueur) that you used like three tablespoons of for pumpkin tiramisu and you/your familymembers don’t really drink anything other than wine nor have the […]

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