Vegan grated “cheesecake” cake a little differently
Last Updated on
ingredients
350 g plain flour 350 g powdered sugar 4 tbsp cocoa 1 packet baking powder 250 g coconut oil/vegetable butter/margarine pcs jam 2 pcs ripe bananas 4 tsp lemon juice 2 tbsp grated coconut 4 packets white tofu 2 packets vanilla sugar 1 pcs canned chickpeas or aquafaba
progress
This recipe is not complicated and the result is worth it. It is suitable not only for vegans, but also for people with intolerances and allergies to dairy or eggs. The recipe is a modification of the Vegan Feast recipe.
1.
In a large bowl, mix 350g plain flour, 150g icing sugar, 4 tablespoons (tbsp) cocoa powder, 1 packet baking powder. Add the softened coconut oil (you can let it soften in a small saucepan). You can also use vegetable butter/margarine. Using your hands, work the dough until all the ingredients come together into a homogeneous mass. The dough can be placed directly on a baking sheet lined with parchment paper, where it can be stretched by hand or with a rolling pin over the surface of the baking sheet and spread with the sweet and sour jam.
2.
Smash two ripe bananas with a fork into a mash, add 3 teaspoons (tsp) lemon juice and 2 tbsp coconut. In a bowl, grate the white tofu finely. Stir in 180g caster sugar, vanilla sugar and mix well with the bananas
3.
In a taller mixing bowl, strain all the water from the chickpea can (aquafaba), add 1tsp lemon juice and 1tsp caster sugar (approx 20g). I recommend whipping with a hand mixer. Progressively add speed and beat for about 10 minutes until a stiff froth forms
4.
Preheat the oven to 180°C. Gently fold half of the whipped cream into the tofu mixture, reserving half for the top. Layer the tofu mixture over the cocoa batter and spread the whipped mousse on top. Work quickly, because if the whipped cream starts to turn liquid from the bottom, it needs to be whipped again.
5.
Place in the oven and bake for about 35-40 minutes. Enjoy 🙂
