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- Zupfkuchen (Oster-Edition)
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- Zupfkuchen (Oster-Edition)
Vegan Chocolate Cheesecake with Crumble
Welcome back to my blog you lovelies,
Fancy a cake? How about this: a vegan Chocolate Cheesecake with Crumble? Super quick, healthy and delicious! As you know, I love to bake! But do you feel the same way, in the stressful everyday life you often have no time for it. You have so much to do, so an elaborate cake with a lot of preparation time is out of the question.
A vegan Chocolate Cheesecake with Crumble is just the thing in this situation! It goes totally fast and you need only a few ingredients, so that the effort is limited. And the great thing: as a reward you get a wonderfully moist and fresh cake, which you can eat perfectly in between.
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- die Streusel können optional auch in die Creme gemischt werden
Super quick
As already revealed, you do not need so many ingredients for the vegan Chocolate Cheesecake with Crumble, which you may even have all at home already. In fact, the preparation is super fast – I usually need only 10-15 minutes. The rest is done in the oven.
In the end, comes the most difficult part. You have to wait until the vegan Chocolate Cheesecake with Crumble has cooled down … and it always smells so delicious by then.
Recipe
Vegan Chocolate Cheesecake with Crumble
Author: Annelina
Recipe type: Vegan Chocolate Cheesecake with Crumble
Cuisine: Cake
Prep time:
Cook time:
Total time:
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
- Preheat the oven to 180 degrees.
- 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.
- 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.
- Separate ¼ of the dough and set it aside.
- 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.
- Let cool completely before serving.
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- nach dem Backen
Be creative
If you want it to go a little faster, you can dispense with the pre-make and put the sprinkles directly on the cake. Also works great! Instead of spelt flour, I also like to use oat flour. Here you can get totally creative and use whatever flour you feel like. Of course, it also works well with gluten-free flour.
More Inspiration?
On my Instagram you can see the baking process again from start to finish. If you want to see more quick vegan cake recipes, feel free to check out the cake section on my blog.
Have fun with the vegan Russian pluck cake. Quick and delicious <3
Namsté, Annelina
[…] for it already at home. As already revealed, you don’t need that many ingredients for the vegan Russian pluck cake, and you might even have all of them already at home. In fact, the preparation is super fast […]