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Vegan Chocolate Cheesecake

Vegan Chocolate Cheesecake

This vegan cheesecake is my absolute favorite in the world. It is actually not a real cheesecake because there is no lemon in it but I call it cheesecake because I could not think of a better name.

Anyways, it is a cake you will fall in love with. In Germany we call this one “Russischer Zupfkuchen”, so for all my German readers, please try out this great, veganized version.

I am not the best baker, 80% of the time my cakes turn into a mess but this one is mess free, tasted amazing and is super easy to make.

for this cake I used a 24cm baking tin / 24cm.

 

Vegan Chocolate Cheesecake

11. December 2016
: 2-3

By:

Ingredients
  • 400 g all purpose flour
  • 400 g brown sugar, coconut sugar or raw cane sugar
  • 1 pack baking powder
  • 450 g vegan butter
  • 60 g of cocoa
  • 1 kg soy yoghurt vanilla
  • 2 packs of vanilla pudding powder
  • 8 tbsp soy milk
Directions
  • Step 1 Preheat oven to 180 Celsius
  • Step 2 Add 400 g of flour and 200 g of brown sugar to a bowl.
  • Step 3
    Then add 2 tbsp of baking powder and the cocoa to it.
  • Step 4
    Mix well together and add 250g of the vegan butter.
  • Step 5
    Knead with hands for a few minutes.
  • Step 6
    Grease cake tin with butter (I used a 24cm cake tin)
  • Step 7
    Take 1/3 of the dough and place it on the bottom.
  • Step 8
    Take another 1/3 and shape an edge with your fingers.
  • Step 9
    Press it evenly to the mold and connect it well to the dough bottom.
  • Step 10
    The first part of the cake is ready. The last 1/3 of the dark dough will be used at the end.
  • Step 11
    Continue with the filling.
  • Step 12
    Bring 200g of margarine slowly in a small pot until melted. Place it in the refrigerator.
  • Step 13
    Stir in a cup or other small container the 2 packs of vanilla pudding powder with the milk.
  • Step 14
    Now add 2 cups (a total of 1 kg) of soy yoghurt to a large bowl.
  • Step 15
    The pudding mix can also be added!
  • Step 16
    As soon as the margarine is still lukewarm, you can also stir it in.
  • Step 17
    Add the sugar and stir well into the yoghurt-pudding mix.
  • Step 18
    Pour the yogurt filling over the cake bottom into the tin.
  • Step 19
    Spread the last 1/3 of the brown dough as shreds or little blotches on top of the filling.
  • Step 20
    Bake the cake for 50 min at 180 ° C or until toothpick comes out clean.
  • Step 21
    Let the cake cool down completely before serving.
  • Step 22 optional serve with blueberry sauce



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