Fresh fruity baked ”cheese” cake
Baked cheesecake, but vegan. So we don’t use cream cheese or fatty monchou, but vegetable yogurt. You can choose coconut yogurt, but nowadays you also have oat-based yogurt that you could also use here.
Cornstarch makes the cake firm. It is best to make the cake a day in advance, as it is nice to put the cake in the refrigerator for at least another 4 hours. Then the filling will be firm enough to cut out nice pie slices!
Tip: also make this cake with a different berry combination. For example, blueberries and blackberries.
- 150 g almond flour
- 100 g oatmeal
- 120 g maple syrup
- pinch of sea salt
- 60 g coconut oil
- 1 tsp baking powder
- 2 tsp pure vanilla extract
- 300 g coconut yoghurt or plant-based quark
- juice of ½ lemon
- 30 g cornstarch
- 300 g raspberries
- 100 g pomegranate seeds
- Preheat the oven to 170 degrees. Line a springform pan with baking paper and grease the sides with a little coconut oil.
- In a large bowl, mix the almond flour with oatmeal, 75 ml maple syrup, pinch of sea salt, coconut oil, baking powder and 1 tsp vanilla extract. Mix until you have a crumbly dough.
- Spread ⅔ of the dough over the bottom of the springform pan. Press down well with the back of a spoon. Prick holes in the bottom and put in the oven for 10 minutes.
- In a bowl, mix the coconut yogurt or plant-based curd with the juice of ½ lemon, 30 g maple syrup and 20 g cornstarch. The mixture will already thicken by itself.
- Put 200 g raspberries and 50 g pomegranate seeds in a saucepan. Mix with the remaining 15 g maple syrup and 10 g cornstarch. Heat and mash with a fork until pureed. If necessary, add a few tablespoons of water.
- Spread the cottage cheese over the pie crust. Pour the raspberry mixture over this. Crumble the rest of the dough on top. Put in the middle of the oven for 45 minutes.
- Then let the cake cool for 3-4 hours (in the refrigerator) before cutting it.