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.


12 pieces


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:

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

Plum layer

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

Coconut layer

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


1 tbsp raspberry jam
100 g plums, pitted, cut into segments
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One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.

How it's done


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.


Decorate the cake with the jam and plums.

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