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Vegan Chocolate Pumpkin Tiramisu (gluten-free)

November 17, 2017 By Hana 6 Comments

Vegan Chocolate Pumpkin Tiramisu (gluten-free)

Special thank you to Amore di Mona for sponsoring this post.

Today I have a Thanksgiving special for all of my American readers – Vegan Chocolate Pumpkin Tiramisu, a fusion of cultures, colours and flavours.

I’ve  been making traditional Italian tiramisu for many years before I’ve changed to plant-based diet so when Amore di Mona asked me to create a pumpkin tiramisu I was definitely up to the challenge.

This tiramisu is a true autumnal recipe with decadent rich layers of sponge cake, dark chocolate, pumpkin puree and beautiful spices.

Vegan Chocolate Pumpkin Tiramisu (gluten-free)Vegan Chocolate Pumpkin Tiramisu (gluten-free)

I’ve made my first version of this recipe as a cake, but then decided to create individual servings as it gives you more options as how to serve this dessert.

I’ve baked two low 8″ sponge cakes for this tiramisu and I’ve used round pastry cutter to cut out small circles to use in the layers. If you don’t have pastry cutters, just break the cake into pieces or cut it into any shape that suits your serving dish.

I’ve created two different colour layers for this recipe to make it more interesting and to create different textures, but if you prefer you could also use the chocolate pumpkin layer only, just double the quantity that the recipe calls for.

To finish, dust with some raw cacao, top with chocolate shards or anything that you fancy. I’ve also used some dried cornflowers that look stunning with this colour combination. Enjoy :)

Happy Thanksgiving!

Much Love Hxx

Vegan Chocolate Pumpkin Tiramisu (gluten-free)Vegan Chocolate Pumpkin Tiramisu (gluten-free)Vegan Chocolate Pumpkin Tiramisu (gluten-free)

Vegan Chocolate Pumpkin Tiramisu (gluten-free)
 
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Author: Hana, Nirvana Cakery
Serves: 6 servings
Ingredients
  • Sponge cake:
  • 70g brown rice flour (1/2 cup)
  • 70g sunflower seeds (1/2 cup), ground into flour consistency
  • 50g gluten-free oats (1/2 cup), ground into flour consistency
  • 30g tapioca flour (1/4 cup)
  • 100g rapadura sugar (3/4 cup)
  • 1tsp baking powder
  • ½tsp bicarbonate of soda
  • 2tbsp ground flaxseed + 6tbsp water
  • 80ml olive oil (1/3 cup)
  • 150ml plant milk (1/2 cup+2tbsp)
  • 2tsp apple cider vinegar
  • 1tsp vanilla extract

  • Chocolate pumpkin layer:
  • 180ml pumpkin puree (3/4 cup)
  • 1tbsp maple syrup
  • ½tsp cinnamon
  • ¼tsp ground ginger
  • ⅛tsp cloves
  • pinch nutmeg
  • 100g Amore di Mona bulk chocolate (just under 2 cubes) or dark vegan chocolate (3.5oz)

  • Pumpkin caramel layer:
  • 180ml pumpkin puree (3/4 cup)
  • ½tsp cinnamon
  • ¼tsp ground ginger
  • ⅛tsp cloves
  • pinch nutmeg
  • 6 soft medjool dates, pitted

  • To assemble:
  • strong espresso or coffee alternative
  • raw cacao powder
  • chocolate shards
  • dried cornflowers
Instructions
  1. Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.
  2. Preheat the oven to 180°C (350F)
  3. Grease and line 2 x 8" round cake spring form baking tins.
  4. In a large bowl whisk together brown rice flour, ground sunflower seeds, ground oats, tapioca flour, sugar, baking powder and bicarbonate of soda. Set aside.
  5. In a small bowl whisk together flax eggs, olive oil, plant milk, apple cider vinegar and vanilla.
  6. Add the wet mix to the dry mix and mix until well combined.
  7. Divide the mixture evenly between the two cake tins and level out the surface.
  8. Bake for about 15 minutes or until a cocktail stick comes out clean.
  9. Remove from the oven and leave to cool down for 20 minutes before carefully moving onto a wire rack.
  10. Chocolate pumpkin layer:
  11. In a medium pot gently warm pumpkin puree with maple syrup and spices.
  12. In a double boiler gently melt the chocolate. Add the melted chocolate to the pumpkin mix and stir until all incorporated. Set aside.
  13. Pumpkin caramel layer:
  14. Place pumpkin puree, spices and pitted medjool dates into a bowl and using hand held blender blend until smooth. Set aside.
  15. To assemble the tiramisu, cut out round shapes from the cake using round pastry cutter, dip into the espresso until soaked and place into serving glass. Layer with chocolate and pumpkin caramel layers and more cake pieces. Top with chocolate shards and dried cornflowers if desired.
  16. Chill until ready to serve.
  17. Enjoy!
Notes
To make pumpkin/squash puree, carefully cut your pumpkin in half, scoop out the seeds and place onto a baking tray. Bake on 200°C (400F) for about 45 minutes or until soft when pierced with a fork. Scoop out the flesh and blend until smooth. Refrigerate until ready to use.
*Sunflower seeds have sometimes tendency to change the sponge cake into green shade, but it would normally happen on the second day. If you're worried serve the tiramisu on the same day or add 1tbsp of cacao powder into the cake mix to mask the colour.
3.5.3229

Vegan Chocolate Pumpkin Tiramisu (gluten-free)Vegan Chocolate Pumpkin Tiramisu (gluten-free)

Filed Under: All, Dairy free, Dessert, Gluten free, Vegan

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Comments

  1. Alison says

    November 19, 2017 at 9:11 pm

    Thank you for food heaven! I’ve made the sponge cake subbing out brown rice flour for teff. It’s incredible! Made a squash carob date layer today- will try it again soon!

    Reply
    • Hana says

      November 19, 2017 at 10:25 pm

      You’re so welcome Alison! Thank you so much for coming back and leaving such lovely comment. I’m so impressed you’ve tried this recipe already and so happy you loved it! It must be even better with teff flour :)

      Reply
  2. Angela says

    March 25, 2018 at 6:28 am

    Oh wow I just adore coffee – hello tiramisu. It’s autumn here in Australia and the horrible heat of the sun has gone and there are lots of ripe pumpkins to be had. Yum thank you Hana!

    Reply
    • Hana says

      March 25, 2018 at 9:10 pm

      You’re so welcome Angela, so happy you like the recipe! I’m really missing pumpkins, but so ready for some good weather over here, it’s been a long winter!

      Reply
  3. Andreea says

    December 3, 2020 at 9:54 am

    Hello.
    This recipe looks very delicious and I bet the taste is pretty good too. I want to make it but I don’t have brown rice flour. Can I use almond flour or coconut flour instead?

    Reply
    • Hana says

      December 6, 2020 at 8:12 pm

      Hi, you can use extra oat flour and replace the sunflower seeds with almond flour. I wouldn’t use coconut flour unless it’s a tiny amount. Alternatively you can replace the brown rice flour with buckwheat, sorghum or teff flour. They would all work too. Hope this helps :)

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
🌱 Women transformation guide at @ashtaralight

Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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#veganbaking #veganchristmas #gingerbread #plantbasedalchemy #sacredfood #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
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