Vegan Tiramisu Layer Cake (gluten free)

Maybe it had something to do with taking in the heavenly aroma of freshly ground coffee at work.  It made me long for some creamy tiramisu. Funny, because I am not a coffee drinker, but I love the smell of fresh ground beans.  It reminds me of the laid back Saturday mornings where my Mother used to grind them for her coffee. I love how smells bring back memories.  For me, I think sometimes they are even more powerful than photos.

For this tiramisu cake, I did not mess with lady fingers, but instead baked a coffee spiked cake which was to later be soaked with a bit of coffee syrup like traditional tiramisu.  No messing with custards and folding in or whisking of anything here for the creamy frosting.  I simply threw all of it in the blender, chilled and voila!  I even threw in some coffee beans which contributed a nice coffee flavor and a little nibby texture leaving flecks in the light colored frosting.  A dusting of cacao was necessary between all of the layers for that little note of chocolate as well.  This cake was simply heavenly.  I no longer missed tiramisu, and I was in my happy place.  That is until my piece of cake was gone.

Vegan Tiramisu Layer Cake (gluten free)

Makes 1 6 inch 4 layer cake
2 6 inch cake pans

Cake:
1 3/4 cups all purpose gluten free flour
1 tsp baking soda
1/2 tsp sea salt
1 cup granulated coconut sugar
1/2 cup virgin coconut oil, warmed to liquid
1 cup freshly brewed organic coffee or espresso
1 Tbsp pure vanilla extract
2 Tbsp cider vinegar

Frosting:
2 cans organic full fat coconut milk, chilled
2 cups soaked raw cashews
3/4 cup raw coconut nectar, maple syrup or agave nectar
1/2  tsp sea salt
2 tsp pure vanilla extract
2 Tbsp organic coffee beans
2 cups coconut butter, warmed to liquid

Syrup:
2 Tbsp strong brewed organic coffee or espresso
2 Tbsp maple syrup or coconut nectar

cacao powder for dusting
chopped vegan dark chocolate and coffee beans for garnish

Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with coconut oil so that the cake doesn't stick and line the bottom of the pan with a piece of parchment fit to the pan.
Whisk flour, baking soda, sea salt, and sugar together in a large bowl to blend well.
Whisk oil, coffee, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 25-30 minutes.
Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier. When chilled, slice cakes horizontally in half so that you have 4 layers.