Vegan Chocolate Blueberry Cheese Cake Cake

Hello my lovelies.

I hope you are all doing so well. We have been so useless at posting on the grid this week. But if you watch stories, we’ve been busy there! we’ve had such a lovely busy week. But I got so much done. Today was baking day! And I have been umming and ahhing over trying out a vegan cheesecake, but this week i was dedicated to it! And I am so happy I took the plunge!!!

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Guys! This was pretty nerve wracking, but I feel like everytime I try something new I have no idea how its going yo come out! But I sliced into it and OMG, it looked amazing!!! the layers, just perfection|!!! Then I had a taste, and wowsies!!! I am soooo STOKED with how this came out!! Woohoo!! The flavour was great, not too sweet, (which is perfect for me as I like to keep my sweet tooth in check) it was fruit sweet, which is my favourite kind of sweet! The chocolate cake was so yummy, not over the top chocolately, but subtle enough to work well with the blueberry! Baking with barley flour, it’s a new experience for me, but the more I do, the more I LOVE working with this nutty flour. In this cake it worked really great as traditional cheesecake usually has a biscuitey crust, so the dense-ness of this cake just worked! I’m stoked! I will make this again definitely, but maybe next time i’ll try it with strawberries!

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Chocolate Cake Layer

Ingredients:

2 cup barley flour

1 tsp stevia

1 tablespoon psyllium husk

1/4 cup cocoa powder

200g vanilla yoghurt

110 ml apple puree

1/2 cup coffee

1/2 cup water

1 teaspoon baking powder

1 tsp bicarbonate soda

1 tbs vanilla

1 cup soaked pitted dates

Method:

mix dry ingredients together. Blitz all the wet ingredients and dates in your blender. Add wet to dry ingredients and pour into a well greased cake tin. Bake at 200 for 35 minutes.

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Cheese Cake Layer

Ingredients:

400g tofu

1 tablespoon vanilla

1 tablespoon coconut oil

1.5 tablespoon stevia

1 tbs lime juice

1 tablespoon soy milk

1 cup fresh/frozen blueberries

200g vanilla yoghurt

1 tbs psyllium husk

1 tbs tapioca starch

Method:

Blitz together in blender pour over cake and bake for 35 minutes.

I dressed the top of the cake with a blueberry sauce. I basically placed one cup of blue berries in a saucepan and cooked on high for about 5-10 minutes until it was all nice and saucey!

If you try this recipe, let me know what you think?

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Have a rocking day!

xxx

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