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Vegan Rasmalai Tiramisu

Dreaming of rasmalai tiramisu, a cake that does not taste much like a classic tiramisu but with a  structure inspired by it!
Print Recipe
Prep Time 20 mins
Cook Time 1 hr
Course Dessert
Cuisine Indian

Ingredients
  

cake "ladyfingers"

  • 300 g (2½ cups) all-purpose flour
  • 2 tbsp cornstarch
  • 1 tbsp baking powder
  • ½ tsp salt
  • 100 g (½ cup) granulated sugar
  • ½ cup canola oil
  • 1¾ cups unsweetened soy milk
  • 2 tsp apple cider vinegar
  • 1 tbsp vanilla extract

vegan malai (aka the silken tofu coconut cream)

  • 2 12 oz. packages of firm silken tofu
  • 14 oz. can of coconut cream (sub 2 cans of full-fat coconut milk, refrigerated overnight)
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • ¼ cup sugar (plus more to taste)
  • 3 green cardamom pods (sub ¼ tsp ground cardamom)

vegan rabri

  • 3 cups unsweetened soy milk
  • 10-12 threads of saffron
  • ⅓ cup mixed pistachios and almonds, coarsely chopped
  • 2 green cardamom pods (sub ¼ tsp ground cardamom)
  • ¼ cup sugar (plus more to taste)
  • ¼ tsp rosewater *optional
  • pistachios and almonds for topping

Instructions
 

Make the ladyfingers.

  • Pre-heat oven to 175 degrees C (350 degrees F) and grease a 10 x 15 inch sheet pan.
  • In a large mixing bowl, add the flour, cornstarch, baking powder, salt and sugar. Then pour in the oil, soy milk, apple cider vinegar, and vanilla extract. Mix with a large spoon until just combined.
  • Pour into the sheet pan and bake for 25 minutes. If using a 9 x 13, it will take 10-15 minutes longer. Check with a toothpick to make sure it’s done.
  • Let the cake cool, then slice into rectangles that are about 2 x 4 inches.

Make the malai.

  • Save ¼ cup coconut cream for the rabri (next step). Then process all the ingredients until smooth and creamy. Add more sugar and cardamom to taste if necessary.
  • Chill until you’re ready to assemble the cake.

Make the rabri.

  • To prepare the nuts and cardamom, grind them together in a small processor or crush the cardamom and chop the nuts.
  • Soak the saffron in 2 tbsp of warm soy milk. Add the rest of the milk to a large pot and bring the milk to a boil.
  • Once the milk is boiling, add sugar, nuts, cardamom. Let it simmer over medium-low heat for 15-20 minutes. It should thicken over time.
  • Just before taking off the heat, stir in the saffron soaked in milk, the ¼ cup coconut cream you saved, and rosewater if using.

Assemble the cake.

  • Grease an 8 x 8 inch dish. Place 1 cup of rabri in a shallow bowl.
  • Dip both sides of each ladyfinger in the rabri and assemble the first layer of ladyfingers in the dish. Spread a layer of malai.
  • Repeat step 2 with the rest of the ladyfingers and malai to make the top layer.
  • Sprinkle more crushed pistachios and almonds on top. Let the cake set in the fridge for a few hours. Trust me when I say it's better the next day!
  • When enjoying it, pour a few spoons of rabri over the top, so eating it feels sort of like eating rasmalai!
Keyword desserts, Indian sweets, plant-based sweets, vegan treats