Vegan Raspberry Cake

I’ve been baking and cooking dairy free for a while now, because of my milk allergy and I’ve always wanted to attempt one of these cakes. I find it so clever how people think of using different ingredients (that would never occur to me to be used in baking) to make a vegan cake. Like, soaked cashews? I wonder who thought of that one. Dates as a base are a bit more obvious since they’re sticky. I haven’t tried to use aqaufaba yet (juice of chickpeas), but I’m sure it’ll work as magically as the soaked cashews did.

I decided that I wanted to replicate the dish that I used to make and love with my mom before I got my milk-phobia. It’s called a ‘kwartaart’, which means that there’s a lot of thick yoghurt in the cake. I’m not sure wehter that sounds very unappealing  and I’m just not good at explaining kwark, but it basically just taste like a cheesecake. The base tasted like speculaas (Dutch cookies) and since I had speculaar cookies in my cupboard, I decided to use those. I mixed them and then added 1/2 cup (maybe a bit less) of melted coconut oil to make it stick as a whole. I used a 6 inch/ 20cm round cake tin, lined with parchment paper. After that, I placed it in the freezer. 

The thing in any vegan cheese cake recipe is that they say: “soak the cashews overnight” or ” at least for a trillion hours”. I did not have that time! I thought, why not try to just soak them in boiling water and see if that works. I let them in there for an hour (at best, ’cause I’m an impatient human) and then used the foodprocessor to blend the cashews and the coconut oil to a creamy substance. I may have used a processor that was too small or blunt, because it couldn’t really process all of the cashews. After mixing for a bit, I aded a few tablespoons of water to loosen the mixture and it worked. It became creamy! 

I only had one small food processors so I had to transfer the final mixture into a bowl and then pulse the 1 cup of frozen raspberries. This allowed me to make a double layer of white and pink, which gave it a cool look! I added it all to the round tin and hoped that it would freeze enough for everyone to have after dinner. I placed it in at 4pm and took it out around 9pm and it was frozen, except for a small bit in the middle. Good enough. 

The funny thing was how everyone expected it to taste different from a regular cheesecake, but they all said it tasted the same! Magic cashews! I was happy, excited and there were leftovers that I placed back into the freezer (and I still snack on). It tastes the same as the Dutch kwarktaart. Definitely a success and will make one soon again! 

I struggled to get the cake out of the parchment paper, so I jus cut around it. I know it’s not the best looking cake, but at least it tasted yummy! 

I used a different recipe, but I was unable to find it again so here you go with a similar recipe. 

https://themovementmenu.com/recipes/easy-vegan-raspberry-cheesecake/

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