Lemon Curd Tiramisu
[Vegan, Gluten-Free]

To Make the Lemon Cake:

1. Preheat to 355°F.
2. Mix the dry in a bowl, mix the wet in the other then add wet to dry.
3. Spray two loaf pans and pour in the mixture and spread thinly – it won’t fill up the entirety of each of the loaf pans.
4. Bake for 20 minutes.
5. Let cool for 15-20 minutes, then take a large cookie cutter and cut out 4 round slices.
6. Place in a tupperware in the freezer while you make your soaking liquid.

To Make the Soaking Liquid:

1. Mix all of the ingredients together.
2. In a long shallow plate, pour out the liquid and let your round cake slices sit for a few moments, then transfer back to the tupperware in the refrigerator to firm back up.

To Make the Chocolate Date Layer:

1. Blend ingredients until smooth, adding more water if necessary. Keep in refrigerator.

To Make the Frosting:

1. Process everything until smooth and well combined.
2. Place the frosting into the refrigerator for about 30 minutes to set.

To Assemble:

1. Layer one wheel of soaked cake at the bottom of your serving cups, followed by a generous slathering of the chocolate date paste.
2. Next 1/3 of your lemon curd per person, followed by another cake layer, topped with 1/2 a batch of frosting each.
3. Add the rest of your lemon curd and grate some chocolate shavings over the frosting.
4. Serve chilled.