Layers upon layers of delicious, coffee-soaked, spongy cake filled with cashew mascarpone and lots of cacao powder make up this mouthwatering dessert from the Vegan Holiday Cooking . What you need: For the mascarpone: 3⁄4 cup raw cashews, soaked for 8 hours or overnight 1 (14-ounce) can full-fat coconut cream, refrigerated overnight 1 teaspoon vanilla extract 2 tablespoons maple syrup 3 tablespoons melted coconut oil 1⁄8 teaspoon salt 1⁄4 cup almond milk For the vanilla sponge cake: 1⁄2 cup almond milk 1 teaspoon apple cider vinegar 1 tablespoon melted coconut oil 1 teaspoon vanilla extract 1 cup almond flour 1⁄4 cup all-purpose flour 1 tablespoon cornstarch 1⁄2 teaspoon baking powder 1⁄4 teaspoon baking soda 1⁄4 cup coconut sugar 1⁄8 teaspoon salt For the coffee syrup: 1⁄2 cup freshly brewed coffee 2 tablespoon coconut sugar 2 tablespoon amaretto For the topping: Cacao powder, for dusting What you do: For the mascarpone, into a high-speed blender add soaked cashews, firm portion of chilled coconut cream, vanilla, maple syrup, coconut oil, and salt, and blend on high 2 minutes, until mixture is smooth. Transfer half of filling to a medium bowl.
Set aside. For the vanilla sponge cake, preheat oven to 350 degrees and line an 8 x 8 inch baking pan with parchment paper. In a medium bowl, make a vegan buttermilk by combining almond milk and vinegar and let milk curdle for 5 minutes.
Whisk in oil and vanilla. In a large bowl, add almond flour, all-purpose flour,.
