I have never seen this kind of cheesecake in Russia but in Germany it is quite popular. It is really easy to veganize and the taste is powerful, even my nonvegan mom could not believe there is no dairy in it! Plus it looks beautiful and would be a perfect host gift for parties, birthdays etc. It might seem like a lot of work, but actually, this cake is very simple to create.
For the dough:
- 200g spelt flour
- 120g xylitol (I used Xucker, but you can use the same amount of sugar instead)
- 30g cocoa powder
- 1tsp baking powder
- 2tbs soy flour
- 1 pinch of salt
- 125g margarine
- 8tbs water
For the filling:
- 2 packages of vanilla sugar
- 2tbs soy flour
- 150ml cold plant milk (I used rice milk with calcium)
- 185g margarine
- 500g soy yogurt (I used unsweetened)
- 180g xylitol (again I used Xucker but you can replace it with any kind of sugar)
- 2 packages vanilla pudding
For the dough, mix all dry ingredients first then add margarine and water and blend with a hand blender. Cool in the fridge for about 30 minutes.
Prepare a greased cake pan. Split the dough into three parts. Keep one and use two by pressing into the shape of the greased round pan. Shape the edges up.
For the filling mix pudding powder with soy flour and cold plant milk. Melt the margarine in a pot and add all other ingredients. Pour into the dough shaped pan. Spread the rest of the dough in small portions on the cake, just like little islands swimming in the sea of vanilla pudding 🙂
Bake at 180 degrees Celsius for approximately 45 minutes. Test with a wooden stick.
If you cut the cake into eight pieces one piece has the following nutritional values: 574,63 kcal, 65g carbohydrates, 5,75g sugar, 31,25g fat, 10,63g protein and 3,63g fiber.