Tiramisu 'Protein Cake' with Nespresso and Paleo Frosting

The first time I had tiramisu I was around 9 years old. My mom made it with these Italian biscuits I used to adore -- and from that moment it became the most delicious magical thing I have ever known.

Anything Italian is pretty much amazing though, isn't it? From the pastas to the pizzas to the desserts. Ohhh the desserts. And the men. Wait, what? The dessert...yes, that's what I said.

This take on the tiramisu breaks from tradition in many ways -- however the overall flavour palette pays homage to the beautiful Italian dish in a few crucial ways : espresso and chocolate!

I used my Nespresso which is more or less the Lamborghini of espresso machines. Don't believe me?

Yeah.. That's the stuff. So if you are curious about those little shiny pods -- those are Nespresso pods. They are shiny and pretty and I love them. The machine itself is a dream -- efficient and delicious from macchiatto to latte. 

As usual this dessert has some crucial non-negotiable standards : gluten free, refined sugar free, high protein, healthy fats and of course, insanely delicious bordering on the line of inappropriate and sinful. Oh, and chocolate. 

Remember my Paleo Chocolate Frosting? You will need to check it out and get the recipe to make this! Just note: you will add a shot of espresso to that recipe. Otherwise it is exactly the same. Also note, you do NOT need a fancy machine. Just espresso or some instant coffee dissolved in warm water :)

It will be worth it, I promise you!

So let us discuss this recipe shall we? Yes. Yes, we shall!

Tiramisu 'Protein Cake' with Nespresso 

Yields 2 9-inch round cakes

Gluten Free, Refined Sugar Free, Vegan Option 

Ingredients 

• 1 1/2 cups gluten free all-purpose flour
• 1 cup chocolate protein powder (SunWarrior works amazing)
• 3 tablespoons cocoa powder
• 2 teaspoons baking powder
• 1 cup greek yogurt or applesauce
• 1/2 cup honey or coconut/agave nectar 
• 1/2 cup coconut oil, melted
• 3 eggs, separated (or egg replacer/flax eggs)
• 1 teaspoon vanilla extract 
• 3-5 drops liquid stevia* (optional)
• 1 shot espresso 
• 1 cup non-dairy milk (almond, coconut, etc)

Directions: 

1. Preheat oven to 350 Degrees Fahrenheit
2. In a large bowl, combine all dry ingredients and whisk together
3. In a separate bowl, combine and mix all wet ingredients except the eggs
4. Separate the egg whites from the yolks, adding the yolks to your wet ingredients bowl
5. Beat the egg whites to stiff peaks and set aside
6. Add your wet ingredients (except the egg whites) to your dry ingredients and mix together until you have a thick, fluffy batter. Add your non-dairy milk as needed to get a batter that is thick, but stirs easily and can be poured out of your bowl. If it gets stuck when you stir, add more milk!
7. Fold in egg whites
8. Scoop batter into two 9-inch round baking pans that have been thoroughly greased (I use coconut oil!) 
9. Bake for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean!
10. Transfer to a wire cooling rack by placing the rack on top of the pan, holding the two together and flipping very quickly!
11. Let cool completely before frosting

Frosting:

• 1 recipe of Paleo Chocolate Frosting with the addition of 1 shot espresso 
• 1/2 - 1 cup whipped topping or heavy whipping cream that has been whipped to stiff peaks. Please note there are great non-dairy alternatives to whipped topping that are Vegan that can be used in it's place!
• Simply place the whipped topping between your two layers and top with your chocolate frosting!
• Garnish with shaved chocolate if you desire
• Refrigerate after serving

I hope that makes sense-- but let's look at it...step by step! Ohhh baby!

Whip it. Whip it good. Is this part super healthy? Nope. It's not nutritionally dense. But it won't hurt you once in a while and it's pretty delicious! 

Now...you sandwich them. Mmmm....sandwiching. If it splits? No problem. Mine was still a bit warm but meh, I am impatient and once it's frosted no one will know! 

Oh HAI paleo frosting. So we meet again, old friend. MWAHAHAHHA!

Plop some topping on top. Like a boss. 

And zen, zee chocolate!

 And zen...more chocolate?

And zen...MOAR CHOCOLAT!!!!!!!!!

What can I say...chocolate and I? We just GET each other. It's legit.

Serve this up at a party...and everyone will be your friend. I promise. Really!

If not...they are jerks and they don't deserve your goodies! As you can see...I sliced ...

I drizzled some more...

AND I CONQUERED!

Fluffy, moist and with ribbons of espresso flavour that aren't so empowering that they are off-putting but are still noticeable. Oh and the chocolate. OH THE CHOCOLATE!

Much like my Strawberry & Lemon Protein Cake this cake has a texture that cannot be beat. Silky smooth and rich but without feeling heavy or making you feel ill. It's the perfect balance of robust and strong flavours balanced with something light and satisfying.

Perfection. It really is. Although I am a huge coffee and chocolate lover and to me, that in and of itself is perfection.

Do you agree? Coffee and chocolate are a match made in heaven, no? Have you tried Nespresso? I was gifted mine (thanks, Ry!) or else I probably would never own it. I have family members who have it, though. And once I tried it I didn't ever want normal coffee again!

Happy Frosting!

XO