Sage’s Tiramisu

3.8 (2 reviews)

For Sage’s Vanilla Cake:
(This cake is a great foundational recipe—enjoy!)
2 1/2 cups unbleached flour
1 3/4 cups dehydrated cane sugar
1/2 Tbsp. vanilla extract
1 tsp. sea salt
1 Tbsp. vinegar
2/3 cup canola or safflower oil
2 cups water

• Preheat the oven to 350°F.
• Place parchment paper on the bottom of 2 9-inch-by-13-inch pans.
• Mix all the ingredients until smooth. Divide the batter evenly into the 2 pans.
• Bake for 12 to 15 minutes or until light brown and a knife inserted into the center comes out clean.

For Sage’s Tiramisu Mocha Rum Sauce:
1/4 cup rum
1/2 cup Sage’s Chocolate Syrup (see recipe)
1/2 cup espresso
• Mix all the ingredients until smooth.

For Sage’s Mascarpone-Style Tofu Cream:
7 oz. silken tofu, drained
14 oz. soft tofu, drained
3/4 cup sugar
1/2 cup canola or safflower oil
1/4 cup bottled lemon juice
2 tsp. vanilla extract
1 tsp. sea salt

• Combine all the ingredients until smooth.

For Sage’s Chocolate Syrup:
(Use this syrup for chocolate milk, hot chocolate, shakes, and as a garnish for tiramisu and other wonderful desserts.)
5 1/2 oz. Rapunzel-brand cocoa powder
1 cup water
2 cups dehydrated cane sugar
Pinch sea salt
1 tsp. vanilla extract

• Blend all the ingredients until the sugar is dissolved, approximately 10 minutes.

To Assemble Sage’s Tiramisu:
• Remove the vanilla cakes from the pans and remove the parchment paper.
• In a clean 9-inch-by-13-inch pan, place 1 sheet of vanilla cake and soak with 3/4 cup of the mocha rum sauce.
• When the sauce is fully absorbed into the cake, layer 1/3 of the tofu cream mixture and spread evenly.
• Place the other sheet of cake on top of the cream. Poke the layer with a fork to allow the sauce to infuse evenly.
• Slowly pour the last 1/2 cup of mocha rum sauce over the top sheet of cake. When the sauce has infused fully, place the rest of the tofu cream over the top and spread evenly.
• Cover and refrigerate for 8 hours or until firm. Garnish each portion with Sage’s Chocolate Syrup and ground cinnamon.

Makes 12 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind