Vegan Chocolate Cheesecake with Crumble
Cuisine: Cake
Author: Annelina
Prep time: 40 mins
Cook time: 30 mins
Total time: 1 hour 10 mins
Ingredients
  • round cake pan: approx. 24 cm
  • For the dough:
  • 200 g spelt flour 1050 (or gluten-free such as oat flour, or teff flour).
  • 100 g ground almonds
  • 40 g cocoa powder
  • 200 g dates
  • 120 g water
  • 1 tbsp. coconut oil
  • 1 pinch salt
  • For the cheesecake layer:
  • 800 g soy curd
  • 1 tbsp. coconut oil
  • 2 pack vanilla pudding powder
  • 150 g erythritol (or another sweetener)
Instructions
  1. Preheat the oven to 180 degrees.
  2. Pit the dates, put them in a bowl, pour hot water over them, and optionally add the coconut oil to make the paste crispier. Then puree in a blender to make a date cream.
  3. In a bowl, mix the dry ingredients, add the date cream and mix until smooth. It will be a little sticky. If it is too wet, add 1 tablespoon of flour. If it is too dry, add ½ tbsp water.
  4. Separate ΒΌ of the dough and set it aside.
  5. Press the dough into your cake pan, raising the edge. Mix the ingredients for the curd cream until smooth. Pour onto the dough and bake for 30 minutes. Remove from the oven, pluck the remaining dough on top and bake for 30 more minutes.
  6. Let cool completely before serving.
Recipe by Annelina Waller at https://annelinawaller.com/vegan-chocolate-cheesecake-with-crumble/