Featured Recipe: Terra-misu (Dairy Free, Vegan)




Celebrate earth month with this dairy-free, vegan spin on the classic tiramisu, featuring organic, fairtrade coffee that supports ethical business practices and sustainable farming methods.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Fusion, Italian, Vegan
Servings: 32 Pieces



  • 1 1/2 All Purpose Flour
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • ½ Tsp Sea Salt
  • 1/3 Cup Coconut Oil Melted
  • 3/4 Cup Maple Syrup
  • 2/3 Cup Water
  • 2 tbsp Vanilla Extract
  • 2 tbsp Cup Apple Cider Vinegar
  • 1/2 Cup Organic, Fairtrade Espresso Cooled

Dipping Liquid:

  • 2 Cups Organic Fairtrade Coffee Cooled
  • ¼ Cup Maple Syrup

Base Cream:

  • 3 Cans Organic “Thai Kitchen” Coconut Milk Fat 400mL/ea
  • ¼ Cup Organic Coconut Oil Liquid
  • ½ Cup Organic Maple Syrup
  • 1 tbsp “Frontier” Vanilla Extract
  • 1 tbsp Coffee Extract

Light Brown Cream:

  • ½ of Base Cream
  • 1/3 Cup Lucuma Powder

Dark Brown Cream:

  • ½ of Base Cream
  • 1/3 Cup Cacao Powder


  • ½ Cup “Enjoy Life” Chocolate Chips


  • Preheat the oven to 350F.
  • In a large mixing bowl, combine all of the cake ingredients and spread thinly onto two parchment-lined baking trays. Bake for 20 minutes and allow to cool.
  • In another large mixing bowl, whisk together all of the “base cream” ingredients until smooth, ensuring each of the ingredients is room temperature. In case the mixture separates, simply heat over a double boiler until it comes together.
  • Divide the “base cream” in half and add Lucuma to one half and cacao powder to the other. Mix well and refrigerate for several hours until fully set.
  • To assemble, cut each of the thin cake layers in half, forming 4 total cake layers.
  • Dip each of the cake layers into “dipping liquid” right before layering.
  • Divide both dark cream and light cream into half and set aside.
  • In a rectangular glass baking dish start the assembly with a cake layer, followed by dark cream, another cake layer and topped with light cream. Continue layering until all ingredients are used up and top with chocolate chips.
  • Allow to cool for at least an hour before cutting.


Each Serving Contains:
202 calories; 2g protein; 12 g total fat (0 g trans fat); 21g total carbohydrates; 12 g of sugar; 100 mg sodium


  1. Janet Mat on April 18, 2017 at 5:48 pm

    HI – this recipe looks so delicious! There are all these healthy things in there – it’s dairy free – it’s nut free, it’s plant based, it’s VEGAN – and then your first ingredient? 1 1/12 cups of all purpose WHEAT FLOUR! Really? What’s the point of all the other stuff if we’re still using that much plain old white wheat flour?

    I’ve never much cared about the gluten free craze, but I have been WHEAT FREE for over 30 years. And now it appears to be more about grains in general. So I’d love an alternative to this traditional “all purpose Flour” thing in the cake recipe. Thanks for this!

    • TheNETeam on April 19, 2017 at 9:48 am

      Hi, Janet!

      Thank you for your comment. While there certainly isn’t anything wrong with a good quality wheat flour for those who aren’t sensitive to it, we didn’t specify wheat in the recipe. Any all-purpose flour – such as Spelt flour or Kamut flour, or even a gluten-free option – can work just fine in this recipe.


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