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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

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Ingredients
  • 400 g all purpose flour
  • 400 g brown sugar, coconut sugar or raw cane sugar
  • 1 pack baking powder
  • 450 g vegan butter or margerine / cooled
  • 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 until dough forms.
  • Step 6
    Grease cake tin with butter and sprinkle some flour on the bottom of the tin. (I used a 24cm cake tin)
  • Step 7
    Shape the dough into a ball and divide dough into 3 thirds. 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
    Pressing it evenly into the mold and connecting  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
    Add vegan butter to a small sauce pan and heat up on medium heat until all is melted. Let the melted butter cool down in the fridge.
  • Step 13
    In a small bowl or medium cup mix together the soy milk and  instant vanilla pudding powder until smooth .
  • Step 14
    Now add 2 cups (a total of 1 kg) of soy yoghurt to a large bowl and add the pudding-soy milk mixture to the yoghurt.
  • Step 15
    As soon as the butter is lukewarm and not hot anymore, stir it into the yoghurt.
  • Step 16
    Add the sugar and mix well into the yoghurt.
  • Step 17
    Pour the yogurt filling over the cake bottom into the tin.
  • Step 18
    Spread the last 1/3 of the brown dough as shreds or little blotches on top of the filling.
  • Step 19
    Bake the cake for 45-50 min at 180 ° C and make sure you check on it from time to time. If the dough starts getting too dark, cover the cake up with a sheet of parchment paper.
  • Step 20
    Let the cake cool down completely before serving.
  • Step 21 optional serve with blueberry sauce


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