Easy Gluten Free Tiramisu Cake

subheading: Gluten free vanilla sponge:

125 g (½ cup 2 tbsp) caster/superfine or granulated sugar

2 US large/UK medium eggs, room temperature

80 g (⅓ cup) non-dairy milk, room temperature (You can use almond, rice, soy or oat milk, the latter only if you're not sensitive to oats. I don’t recommend using canned coconut milk.)

35 g (2½ tbsp) sunflower oil, or other neutral-tasting oil of choice

30 g (2 tbsp) unsalted vegan butter block, melted and cooled until warm

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

160 g (1⅓ cups) plain gluten free flour blend (I used Doves Farm Freee plain white gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a kitchen scale for best results.)

1¼ tsp baking powder

¼ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

¼ tsp salt

subheading: Coffee soak:

15 g (4 tbsp) instant coffee granules

25 g (2 tbsp) caster/superfine or granulated sugar

120 g (½ cup) boiling hot water

subheading: Vanilla whipped cream frosting:

175 g (¾ cup) vegan heavy/double cream, cold from the fridge

60 to 90 g (½ to ¾ cup) powdered/icing sugar, sifted (depending on how sweet you want the frosting to be)

115 g (½ cup) vegan cream cheese, cold from the fridge (I used the plant-based Philadelphia.)

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

cocoa powder, for dusting the cake

Directions at theloopywhisk.com

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