VEGAN CHEESECAKE
This vegan cake finds lot of friends when served chilled! It’s fresh taste combined with it’s soft consistency is here to convince even non-vegans of dairy-free curd.
INGREDIENTS ( for 16cm/6,3 inch spring form)
for the dough
- 125 g flour
- 60 g brown sugar
- 8 g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
- Mark of ½ vanilla pod
- dash salt
- 50 ml sunflower oil
- 100 ml soy milk without sugar
- 50 ml sparkling mineral water
for the cream:
- 150 g soft tofu, ( not the silky one! ) from the asian supermarket
- 30 g brown sugar
- mark of ½ vanilla pod
- juice and grated zest of ½ lemon
- 100 ml vegan whipping cream ( whipped)
- 200 ml tap water
- 1 sachet Agatine = 10 g ( vegetable gelatin )
PREPARATION
- preheat the oven to 180° C
- for the dough:
- mix the dry ingredients in a bowl
- mix in all the liquid ingredients little by little
- pour the dough in the spring form and bake it for 25-30 minutes (test for doneness with a toothpick )
- let it cool down entirely
- take it out of the form and cut the cake through by half ( horizontally )
- put the lower cake halve on a plate and surround it with a cake ring
- for the cream:
- make a creamy mixture with the tofu, the sugar, the vanilla mark, the lemon juice and the lemon zest
- mix the Agatine with the water and bring it to boil
- add the tofu mixture to the agatine
- let it cool down for 1 minutes
- fold in the whipped whipping cream
- pour the cream onto the lower bottom
- put the upper cake halve onto it
- refrigerate the cake for at least two hours
- remove the cake ring
- slice the cake and enjoy!
Recent Comments
VEGAN SALAMI
VEGAN SALAMI
SACHER CAKE 2016