Vegan Strawberry and Dark Chocolate Cheesecake
Ingredients
Cake dry
- 135g cake flour
- 28g cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp instant coffee powder
- 1/2 tsp rose salt
Cake wet
- 100g dairy free yogurt
- 60g dairy free butter
- 100g sugar of choice
- 150g almond milk
Cheesecake
- 120g soaked cashew nuts
- 200ml coconut whipping cream
- 100g melted dark chocolate
- 3 tbsp maple syrup
- 1 tsp vanilla extract
Strawberry layer
- 1 cup strawberries
- 1/2 cup water
- 2 tbsp maple syrup
- 1 tsp agar agar powder
Preparation
Cake
Preheat your oven at 175c. Line a baking sheet with parchment paper.
In a mixing bowl, combine dry ingredients. In a medium bowl mix together wet ingredients.
Fold the mixture with a spatula to incorporate.
Pour the batter into prepared pan. Bake for 25 mins or until a toothpick comes out clean. Let cool completely. Use a cake ring to cut out the cakes. Place cake in a cake ring, set aside.
Cheesecake
Add all ingredients in a processor and process until smooth. Add more sweetener if desired. Pour mixture over the cake. Place in the freezer until solid.
Strawberry layer
Combine strawberries, water and maple syrup in a saucepan cook on medium-low heat until juices are released and berry is softened. Strain mixture through a fine mesh sieve. Use the back of a spoon to press out the juice.
In a saucepan, add strawberry juice and bring to a boil, whisk in the agar powder. Whisk until agar is completely dissolved. Lower the heat and let it simmer for 10 seconds. Pour the jelly over cheesecake layer. Return to the freezer for 15-30 minutes until set.
