R174 vegan russian chocolate cheesecake

When I was a kid, I ate Russian Chocolate Cheesecake like crazy. Russian Cheesecake or Baumkuchen. I adored both kinds of cake so much! So sharing a piece of them was no option and even the reward after a math exam was already certain. So today a piece of Russian Chocolate Cheesecake reminds me of my own childhood. And: it never disappointed me. The vegan version of it is super duper easy, you only have to survive two hours of baking time.

R174 Vegan Russian Chocolate Cheesecake
R174 Vegan Russian Chocolate Cheesecake
R174 Vegan Russian Chocolate Cheesecake

Vegan Russian Chocolate Cheesecake

12 pieces 2 hours 30 minutes

Ingredients

  • 400 g Mehl (3.2 cups) all purpose flour
  • 400 g (2 cups) brown sugar
  • 1 package baking powder
  • 65 g (0.5 cup) cocoa powder
  • 450g (2 cups) margarine
  • 1 kg (35.3 oz) vegan yogurt
  • 2 packages vanilla pudding mix powder
  • 8 tbsp vegan milk

Instructions

CHOCOLATE DOUGH

  1. Mix flour, 1 cup of brown sugar, baking powder and cocoa powder in a large bowl.
  2. Now kneed in the margarine with you hands until everything is well combined and you can form a dough ball very easily.
  3. In the meantime grease a cake pan (diameter 28cm) and sprinkle with some flour so that the dough won't stick. (additionally I also used a sheet of baking paper for the bottom)
  4. Use 1/2 of your dough and press the dough equally on the bottom of the pan.
  5. Form strips from 3/4 of the rest of the dough and press around the inside edge of the form to a height of around 3 centimeters. Connect the dough from the bottom of the pan with the strips.
  6. You need the rest of the dough for the topping later.

CHEESECAKE FILLING

  1. Slowly heat your margarine in a small pot or your microwave. Let cool down afterwards.
  2. Mix in a small cup the vanilla pudding mix powder with your vegan milk. Use a fork!
  3. Now add 4 cups of vegan yogurt in a big bowl and stirn in the pudding mix, the rest of your brown sugar and the margarine.
  4. Now add the cheesecake filling in your cake pan.
  5. Sprinkle the rest of your chocolate dough on top of the cheesecake filling.
  6. Bake the cake for at least two hours at 180°C / 356°F.
  7. Let cake cool down before serving or cutting.
R174 Vegan Russian Chocolate Cheesecake
R174 Vegan Russian Chocolate Cheesecake
R174 Vegan Russian Chocolate Cheesecake
Isa Zucker
Isa Zucker

Isa Zucker loves cake and potato salad. On a perfect sunday she wants to eat fresh waffles and homemade lemonade.