12-ounces firm silken tofu
1/4 cup sugar
1 tablespoon corn starch
2 tablespoons water or nondairy milk
2 teaspoons vanilla extract
1 teaspoon coffee extract Cake:
2/3 cup sugar
2 tablespoons margarine
2 tablespoons applesauce
1 egg replacer (Ener-g works well)
1 teaspoon vanilla extract
1 1/2 cups white whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup nondairy milk
1-2 cups espresso/strong coffee Assembly:
1 tablespoon cocoa powder
1 teaspoon cinnamon, optional
1. For the whipped topping: Put topping ingredients in a blender and blitz until smooth. Refrigerate for about an hour before topping the cake. For the cake: Preheat your oven to 350 degrees F. Grease an 8x8" cake pan. Cream together the margarine, applesauce, and sugar.
2. Add your prepared egg replacer and vanilla extract. Sift in the flour, baking powder, salt, and add in the milk and coffee. Spread into your prepared cake pan and bake for 30 minutes, or until a toothpick comes out clean. Allow the cake to cool. Have ready some espresso (plus extra for sipping!)
3. To Assemble: Have ready a 11×7 cake pan. Slice your cake into 20 pieces, and then slice those pieces on the horizontal. Starting with the bottom 1/2 of cake pieces, dip the cut side of the cake into the espresso and arrange in your vacant 11×7 baking pan. Once your bottom layer is arranged, spread on your whipped topping.
4. Next, dip the other half (top), cut side down, into espresso and layer on top of the topping, exposing the unsoaked side. Dust with the cocoa powder and optional cinnamon and enjoy!
Store in the fridge. It’s great cold with a nice coffee or tea.
Check it out on its original page on my blog: http://healthfashionvegan.wordpress.com/2010/09/01/cheaters-tira-mi-su/
Source of recipe: I came up with this