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
- 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
- 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