Vegan Chocolate Cake Has Never Been So Easy
I think we can all agree that chocolate and cheesecake are two wonderful things that will brighten each day. But is it possible to make that vegan? Chocolate and Cheesecake – both at the same time?
Oh yes! Even more is possible. I’ll show you some easy techniques with which you will be able to manufacture a cake that is not only delicious but good for the environment as well.
You don’t even taste that it’s vegan. “Vegans only eat vegetables” – I sometimes wonder where that idea comes from. Well, I try not to give it a lot of attention while going for another heavenly slice of that cake. By the way, the layer in the middle reminds me of a creamy chocolate mousse. Can you see the bubbles?
Traditionally a cheesecake is made by using heavy cream, regular cream or “Quark”. So I wanted to try to veganize that. If you know my previous cheesecakes you’ll notice that I love to use a base of soaked cashews. With this cake I started off with a completely different angle. I’ve used vegan cream cheese which is made from almond milk. Basically you can make cream cheese from any kind of milk by using the right bacteria. For this one I’ve used the one from SimplyV. It’s a brand that is located in the south-east of Germany and I have to say it worked amazingly good for this recipe.
Super creamy vegan chocolate cheesecake. Easy, vegan, glutenfree, refined sugar free
- 200 g roasted almonds ⎪for the crust
- 200 g roasted cashews ⎪for the crust
- 4 tbsp raw cacao powder ⎪for the crust
- 500 g vegan cream cheese ⎪for the filling
- 150 ml maple syrup ⎪for the filling
- 70 g coconut oil ⎪for the filling
- 4 tbsp raw cacao powder ⎪for the filling
- 1 tbsp lemon juice ⎪for the filling
- pinch of salt ⎪for the filling
- fresh fruits of choice ⎪for decoration
- 1/2 bar vegan chocolate ⎪for decoration
this cake needs a resting time in your fridge for about 6 hours.
Take a springform of ⌀ 20cm / 8 inches and lay out with parchment paper. Set aside.
In your food processor blend the nuts for the crust at high speed. Add the cacao powder and blend again until you have a slightly sticky texture.
Spread evenly onto your springform by using the back of a table spoon. Wet the spoon to prevent the dough from sticking onto the spoon. Set aside.
Melt the coconut oil in a small saucepan at medium heat. Caution: coconut oil has a very low melting point and we don't want it to be too hot for our upcoming steps.
As soon as the coconut oil is liquid, add the maple syrup and lemon juice. Stir well.
Take the vegan cream cheese and blend it all up in you blender until it's really smooth.
Add the coconut-oil-mixture and blend again.
Add the cacao powder. One spoon at the time while mixing.
If you have a smooth texture you can spread it evenly onto your cake crust.
Place in your fridge for at least 6 hours or preferably over night.
The next day your cake is ready to serve.
Melt the vegan chocolate. Top your cake with fresh fruits of your choice and drizzle the chocolate over it. Enjoy!
The cake holds up in your fridge for several days.
You've made this recipe? That's amazing! I'd be super happy to see a shot. Simply share it on instagram and tag me @therawberry and use #therawberryeats.
All Eyes on the Cake
It’s a classic – completely vegan. It can be so easy! This was my first cake like this and I am super happy how it turned out. Now it’s your turn 😉
I hope you liked this recipe! I’ll definitely try something similar soon. I love the way the vegan cream cheese adds such a nice texture. Have you ever made a cake like that before?
If you’ll try that one I’d be super happy if you’d tag me @therawberry over on instagram and use #therawberryeats so I can see your wonderful recreations and fahre them as well.
Enjoy your day💫
– Marie 😉