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
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
