Vegan plum cheesecake

Vegan plum cheesecake

Total: 5 hr 55 Min. | Active: 40 Min.
vegan, lactose-free
Nutritional value / piece: 248 kcal
, Fat: 14 g
, Carbohydrate: 27 g
, Protein: 4 g

The classic plum cake is a dream dessert! But I've come up with a special twist on this fruit cake by pairing the classic version with another traditional cake – the cheesecake. The fruity plums go beautifully with the tropical coconut milk and the hint of cinnamon makes this cake my new Sunday favourite.

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Base

90g rolled oats
50g ground hazelnuts
30g ground almonds
60g spelt flour
40g coconut oil
½dl maple syrup
1tsp vanilla paste
½tsp salt

Plum layer

200g plums, halved, pitted
40g sugar
2tbsp light Maizena Express cornflour
60g apple sauce
¾dl cranberry juice
1tbsp raspberry jam
2tsp cinnamon

Coconut layer

4dl coconut milk
1tbsp light Maizena Express cornflour
½dl maple syrup
2tsp agar-agar (morga)
1tsp vanilla paste

Decoration

1tbsp raspberry jam
100g plums, pitted, cut into segments
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Utensils

One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.

How it's done

Base

In a blending cup, mix the oats with all the other ingredients up to and including the salt. Transfer the mixture to the prepared tin. Flatten the base by hand and create a rim of approx. 2 cm around the edge with your fingers. Place a sheet of baking paper over the base, weigh down with dried pulses (e.g. lentils).

To blind bake

Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool, remove the baking paper and pulses.

Plum layer

Bring the plums and sugar to the boil while stirring, reduce the heat and simmer for approx. 5 mins. Using a whisk, stir in the cornflour and all the other ingredients up to and including the cinnamon, bring to the boil while stirring, simmer for approx. 1 min., allow to cool slightly. Spread the plum layer onto the base, leave to cool.

Coconut layer

Combine the coconut milk with all the other ingredients up to and including the vanilla paste, bring to the boil while stirring with a whisk. Allow to cool slightly, pour on top of the plum layer, leave to cool. Cover the cake and chill for approx. 5 hrs.

Decoration

Decorate the cake with the jam and plums.

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