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Healthy Tiramisu Cake Roll (Dairy Free)

I have been pushing off sharing this recipe. Why? Well, it is just too good!! Not that you guys don’t deserve it, but really I was trying to wait a little longer. I decided to finally share it since life has gotten quite busy here and I have no time to work on recipes and take pictures. This recipe and these pictures have been sitting around waiting to be posted. I also decided not to be so selfish and finally let you enjoy this as much as we do.

One of my most favorite desserts is tiramisu. The combination of coffee soaked cake with cream is just simply amazing. Making it with good-for-you ingredients has been on my to do list for a while.
I finally cracked the code and came up with a recipe that has the same flavors, just in a different shape.
This cake roll comes out beautiful.

Disclaimer: I know this recipe seems long, it really isn’t very complicated. Just follow the steps and it will come out looking great. If I can do it, you can! I also plan to post at some point step by step pictures, so in case you get overwhelmed by my wording, no worries! Click HERE to see step by step pictures.



Healthy Tiramisu Cake Roll

For the Cake:

2 eggs
4 egg whites
1/2 c honey
1 tsp vanilla
1 cup whole wheat flour
1 tsp baking powder
Preheat oven to 350F. Line a large baking sheet (I used my actual oven sized tray) with baking paper and spray well with oil. 
Beat the eggs and egg whites till frothy and pale in color. Then add in the honey and vanilla. Blend just for a few seconds to combine. Add in the whole wheat flour and baking powder and stir till combined.
Pour the mixture onto the baking paper lined tray and smooth out with a spatula so it is evenly distributed. 
Bake for 12-15 minutes or until it is no longer wet when touching. Do not let it get more than slightly brown.

Pull the baking paper off of the pan and roll the cake with the baking paper still on it, from one side to another. You should roll it from the shorter end. 
Let it sit as is, till it starts to cool. 
For the Cream:
1 can coconut milk (21% or up)
3-4 Tb maple syrup (you can use more if you’d like it sweeter)

Place the can of coconut milk in the fridge overnight.
Open the can of coconut milk and pour out all the thick white cream on top, leaving behind any clear liquid, into a bowl and using a beater or kitchen aid etc. blend till it starts to fluff up and stiffen. Once you lift up the beater and the cream no longer falls off, add the maple syrup and blend once more.

For the Coffee Drench:
about 3/4 cup warm water
2 Tb instant coffee (I used decaf)

Mix together the water and coffee till it is dissolved. 

To assemble the cake:
Unroll the cake and slowly start to peel the cake off the of the baking paper. If it starts to break and is sticking to the paper too much, use a spatula to help scrape/pull the cake away from the baking paper. 
Once you are sure it is all off the baking paper. Take a fork and poke holes all over the cake. Then use a pastry brush (mine is silicone) to pat the coffee mixture all over the cake. Every part of the cake should be soaked with the coffee. You can use as much as you’d like. The more you add to the cake, the more coffee flavor it will have. 
Then take about 1/2-3/4 of the cream mixture and spread that evenly all over the cake. 
Slowly roll the cake just as you had done before. When you finish rolling it, try to make the seam side down. You want it smooth on top.
Now decorate the top and sides of the cake with more cream and add some shaved dark chocolate on top.
I like to cut the ends off so it looks nice and neat, plus they are perfect to taste test.

Store in the fridge till you are ready to serve. I like to make it the day before I serve it so the flavors intensify. Just be sure you place aluminum foil over the cake carefully so you do not mess up your masterpiece 🙂
Again, writing this out it seems harder to do than it is, so I will be back at some point soon with more step by step pictures. To see step by step pictures click HEREBut do not be afraid- it is worth every effort, and even if you do not want to do it in a roll form, the flavors are so good, it doesn’t matter how it looks.

Enjoy!


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12 Comments

  1. I can tell you first hand that it is A-MA-ZING! It's my favorite cake!

  2. I am so excited about this recipe. My mother and I have been on the search for a margarine- and non-dairy whip-free rolat recipe, and this looks positively gorgeous and delicious. Thanks for sharing!

  3. looking forward to the step by step pictures since I am having a hard time picturing this, but it sounds great!

    1. I know, I was writing it up and thinking- this doesn't sound so clear. But really it is simple. Thanks

    1. Thanks. Is coconut milk the same as coconut cream? I've only ever seen coconut water and coconut cream at the store…

    2. coconut cream is fine. I would look on the can and see how much % it says. It won't work with a low fat kind. Needs to be at least 21%. I have seem some cans that say coconut water or even coconut liquid and they end up being coconut milk…

  4. Anonymous says:

    It looks so good! Looking forward to the step by step pics.

  5. Anonymous says:

    do you think this would freeze well?

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