Orange is the new black
No, not the TV series, I mean fall in general. With all its colors, shades and golden light. If I needed to pick one season it would be this. Right here, right now. Golden vibes in fall. I cannot tell you how much I love them! Well, I could, but that would be a pretty long story. And I guess you just came for cake ? (am I right?).
This one is a pretty special one. A baked vegan pumpkin cake. Gluten free too, if anyone is looking for something like that. But traditionally cheesecake is not made with any flour so I guess we’re just being lucky ?.
As you can probably see from this blog I am a MAJOR (and this is still underestimated) cheesecake fan! Baked, raw, no-baked – you name it! And as it just happened, I’ve been invited by a brand that makes vegan cheese to come visit their company and the production in the south-east of Germany. It was a rather small gathering but a familiar one as well. And I enjoyed getting to know the process that is behind all that vegan cheese. It’s like a whole new technology that I never knew existed. Well, on that evening last week, we ended up having a cooking challenge. We split up in groups of 2 and then one group was in charge of the appetizer, one for the main course and one for the dessert. Guess in which group I ended up? HAHA, DESSERT, what else? Together with the super talented Chef Timo Franke, I made a wonderful veggie dessert. Yes, you heard that right. I was practically based on bell pepper, cauliflower and sweet potato. But in a way that you could totally eat it as a dessert. And I ended up making the sweet potato cheesecake. Which then, a few days later turned in this wonderful creation of a baked pumpkin cheesecake. Long story short: a new classic was being born and now I am here to share it al with you!
One little hint: I pulled out a grandma’s secret for this one: After the cake is done, let it cool for 24hrs at room temperature! This with make the cake SO RICH as it is in the picture with the bubbles frozen in the middle of the dough. YUM!
Now I’ll let you move on. Happy baking ?.
- 350 g pumpkin puree - i make my own from hokkaido, see note
- 400 g vegan quark (similar to vegan greek yoghurt)
- 150 g vegan cream cheese
- 75 g cornstarch
- 200 g oat milk or any other plantbased milk or your choice
- 100 g sunflower seed oil
- 150 g brown sugar
- 2 tsp cinnamon
- 1 tps ground turmeric
- 1/2 tsp vanilla powder
- coconut oil
Preheat the oven to 180℃/350℉. Grease a round springform (⌀ 20cm/8inch) with coconut oil and set aside.
Take a large bowl and add the vegan quark as well as vegan cream cheese. Whisk until creamy.
Add the remaining ingredients and whish for at least two minutes until completely creamy. You cannot overmix here.
Fill into your greased springform and carefully take the whole springform and put it back on the counter with some force. Carefully, and repeat. We want to get rid of too many bubbles in the cake that can cause a cracked surface later.
Bake for about 50-60 minutes. The cake is done when it starts to turn golden on the sides. Carefully put it on a cooling rack.
Secret tip: Let sit for at a full 24hrs at room temperature. I let mine sit on the kitchen counter. This with make the cake super rich in its taste as well as its texture. Believe me. After I cut it, it was gone within three hours.
Best enjoyed after 24 hours. If not, store in the fridge and eat as soon as possible.
Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. ?
Note: Pumpkin puree is not available where I live (Germany), so I made my own. If you want to make your own as well have a look at this recipe.
Caution – addictive
So let me tell you one thing: After this cake was being cut it took like three hours until it was ALL GONE! First me, then my daughter, my husband and then the neighbors. Yes, I always gift them a piece or two since I cannot eat it all alone and then the next day my mom stopped by for a visit and this gorgeous vegan pumpkin cheesecake was all gone. Ahhh. Never mind, I’ll make a new one! See you in the kitchen 😉
Thank you so much for stopping by! I hope you enjoy this recipe as much as I do. And if you try it I’d be super happy to hear how you liked it! Simply tag me @therawberry over on instagram or leave me a comment below.
Happy baking ?