Vegan Chocolate Cheesecake

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

• All Purpose Flour Plain Flour 400g 3 & 1/3 cups
• Brown Sugar Brown Sugar 400g 2 cups
• Baking Powder Sachets Baking Powder Sachets 1 pack 1 pack
• Vegan Butter Vegan Butter 450g 2 cups
• Cocoa Powder Cocoa Powder 60g 4 tbsp
• Soy Yoghurt Vanilla Soya Yoghurt Vanilla 1kg 4 cups
• Vanilla Pudding Powder Vanilla Pudding Powder 40g 2 & 2/3 tbsp
• Soy Milk Soya Milk 8 tbsp 8 tbsp

Instructions

1. 1.Preheat oven to 180C. Add 400g of flour and 200g of brown sugar to a bowl. Then add 2 tbsp of baking powder and the cocoa. Mix well and add 250g of the vegan butter.
2. 2.Knead with hands until dough forms.
3. 3.Grease cake tin with butter and sprinkle some flour on the bottom of the tin (I used a 24cm cake tin). Shape the dough into a ball and then divide dough into 3 thirds. Take 1/3 of the dough and place it on the bottom.
4. 4.Take another 1/3 and shape an edge with your fingers. Pressing it evenly into the mold and connecting well to the dough bottom. The first part of the cake is ready. The last 1/3 of the dark dough will be used at the end. Continue with the filling.
5. 5.Add vegan butter to a small saucepan and heat up on medium heat until all is melted. Let the melted butter cool down in the fridge.
6. 6.In a small bowl or medium cup mix together the soy milk and instant vanilla pudding powder until smooth.
7. 7.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. As soon as the butter becomes lukewarm, stir it into the yoghurt.
8. 8.Add the sugar and mix well into the yoghurt.
9. 9.Pour the yogurt into the tin covering the cake bottom. Spread the last 1/3 of the brown dough as little blotches on top of the filling.
10. 10.Bake the cake for 45-50 min at 180C and make sure to check regularly. If the dough starts getting too dark, cover the cake with a sheet of parchment paper.
11. 11.Once cooked, let the cake cool down completely before serving.
12. 12.Optional: serve with blueberry sauce.

Nutritional Information

• Calories:
  742
• Fat:
  39g
• Sodium:
  329mg
• Carbs:
  98g
• Sugar:
  53g
• Protein:
  14g