Pumpkin Tiramisu Recipe

Staff Writer
Pumpkin Tiramisu Recipe
Pumpkin Tiramisu
Teri Lyn Fisher

Pumpkin Tiramisu

Who says you need dairy to make a great tiramisu? These vegan pumpkin tiramisu mini cakes are a fantastic dairy-free treat.

18
Servings
468
Calories Per Serving
Deliver Ingredients

Notes

*Note: You can substitute 3 cups gluten-free, all-purpose flour plus 1 ½ teaspoon xanthan gum for every 3 cups regular all-purpose flour.

Ingredients

For the pumpkin crème

  • 1/3 cup cornstarch or arrowroot
  • 1/4 cup water
  • 3/4 cups canned coconut milk, mixed well before measuring
  • 15 ounces canned pumpkin purée
  • 3/4 cups maple syrup
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt

For the vanilla cake

  • 3 cups all-purpose flour*
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 3/4 cup soy, almond, or rice milk
  • 1 cup canola oil
  • 1/4 cup white or apple cider vinegar
  • 1 tablespoon pure vanilla or almond extract
  • 1/2 cup amaretto
  • 1/4 cup water
  • 3 tablespoons instant espresso
  • 12 ounces dairy-free semisweet chocolate chips, ground in a food processor or chopped finely

Directions

For the pumpkin crème

In a small bowl, thoroughly mix the cornstarch and water with a whisk or fork and set aside.

In a medium saucepan, whisk together the coconut milk, pumpkin purée, maple syrup, pumpkin pie spice, and salt, and heat over medium heat until it just begins to boil, about 5 minutes. Slowly drizzle the cornstarch mixture into the saucepan, whisking continuously. Let cook until the mixture becomes very thick in texture, about 5 minutes, whisking frequently.

Pour the crème into a bowl and let cool for 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.

For the vanilla cake

Preheat the oven to 350 degrees.  Lightly grease three 9-inch-round cake pans or one 9-by-13-inch pan and line the bottoms with parchment paper.

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

Fill each prepared cake pan evenly with batter. Bake for 18-20 minutes, 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.

In a small bowl, whisk the amaretto, water, and espresso until the espresso dissolves.

In a large bowl or trifle dish, place 1 layer of cake at the bottom and drizzle it with the espresso mixture. Spread a layer of pumpkin crème on top and generously sprinkle with ground chocolate. Repeat this process for 3 more layers until all of the components are used up. You could also cut the cake into mini rounds for individual servings in mini trifle dishes or ramekins.

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
20g
31%
Sugar
45g
N/A
Saturated Fat
6g
31%
Protein
3g
7%
Carbs
68g
23%
Vitamin A
199µg
22%
Vitamin B12
0.1µg
2.5%
Vitamin C
1mg
2%
Vitamin D
0.2µg
0.1%
Vitamin E
3mg
13%
Vitamin K
14µg
17%
Calcium
60mg
6%
Fiber
2g
10%
Folate (food)
13µg
N/A
Folate equivalent (total)
68µg
17%
Folic acid
32µg
N/A
Iron
2mg
13%
Magnesium
44mg
11%
Monounsaturated
10g
N/A
Niacin (B3)
2mg
9%
Phosphorus
80mg
11%
Polyunsaturated
4g
N/A
Potassium
205mg
6%
Riboflavin (B2)
0.3mg
20.2%
Sodium
351mg
15%
Sugars, added
40g
N/A
Thiamin (B1)
0.2mg
13.2%
Zinc
0.8mg
5.2%

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