Vegan Chocolate Cheesecake

Vegan Chocolate Cheesecake

This cheesecake is vegan, paleo, gluten-free, refined-sugar-free and nut-free, yup it is free of all the common allergens and it is totally delicious, you will be transported to taste heaven.

I fell in love with cheesecakes when I discovered Nigellas recipes for cheesecakes, they were so creamy and smooth and totally delicious. They did, however, contain so much of everything I now cannot eat, so I have worked to recreate this creaminess and this cheesecake certainly is smooth and creamy and just as divine.

Vegan Chocolate Cheesecake

Vegan Chocolate Cheesecake

Most vegan cheesecakes are made with cashew nuts, this can be problematic for allergies, and very time consuming and expensive. This is a super easy and creamy scrumptious cheesecake.

Vegan Chocolate Cheesecake

Vegan Chocolate Cheesecake

Vegan Chocolate Cheesecake

With all of my many intolerances the one thing I am very grateful for is the coconut, I love coconuts, the milk, meat, water, cream, oil, butter wow I use every part of the coconut I just love it. It is a saturated fat but a healthier saturated fat as it’s made up of medium chain fatty acids (lauric acid) which are metabolised well by the body. There are many other notable benefits of coconuts; they are anti microbial, support and regulate hormones and they contain antioxidants.

It is the agar powder that makes this cheesecake possible, providing the thickness to the coconut creaminess. It is like a gelatin but vegan it is in fact an algae and a protein source so it is a great ingredient in itself.

Vegan Chocolate Cheesecake

You can choose to just make double of one of the layers, making  an entirely vanilla, or entirely chocolate cheesecake. You can also play around with the layers, chocolate first then vanilla, add berries, or make chocolate vanilla swirl patterns. My recipe states a round spring form tin but you can also use a square tin and make log shape slices. Basically you can be very creative with this recipe.

Vegan Chocolate Cheesecake

Cook Time: 20 minutes

Total Time: 3 hours, 30 minutes

Yield: 8-16 slices

Ingredients

  • Base
  • ¼ cup + 1 tbs non dairy milk
  • 1/3 cup brown rice syrup
  • 1/3 cup +1 tbs coconut oil
  • ½ cup coconut flour
  • ½ cup cacao flour
  • Vanilla layer
  • 1 cup coconut cream
  • ½ tsp vanilla essence
  • 3 tbs brown rice syrup
  • ¼ tsp agar powder
  • Chocolate layer
  • ½ cup coconut cream
  • 3 tbs coconut oil
  • 3 tbs brown rice syrup
  • 3 tbs cocoa powder
  • 2 tbs water
  • ¼ tsp agar powder
  • * I use a dry cup measurer for all my measurements

Method

  1. Line the sides of a 9 inch spring form tin with greaseproof paper.
  2. Base: Put all the wet ingredients in a pot and put it on low heat for 30 seconds, stirring until well combined.
  3. Add the dry ingredients and mix on a low heat for 1 -2 minutes.
  4. Remove from the heat and leave for 5 minutes until cool enough to touch.
  5. Press the mixture into the base of the spring form tin.
  6. Place in the freezer while you make cheesecake layers.
  7. Chocolate layer: place all the wet ingredients in a pot and bring to a gentle boil.
  8. Add the cacao powder and agar powder and simmer for 2 minutes while gently stirring with a balloon whisk.
  9. Remove from heat and (sieve in a fine sieve), then pour the sieved contents on top of the base.
  10. Place in the fridge while you make the vanilla layer.
  11. Vanilla layer: place all the wet ingredients in a pot and bring to a gentle boil.
  12. Add the agar powder and simmer for 2 minutes while gently stirring with a balloon whisk.
  13. Remove from heat and sieve (in a fine sieve), then pour the sieved contents on top of the chocolate layer and fridge.
  14. Keep in the fridge for 3+ hours and then enjoy.

Vegan Chocolate Cheesecake

Vegan Chocolate Cheesecake

 

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