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.
Vegan Russian Chocolate Cheesecake
- 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
- Mix flour, 1 cup of brown sugar, baking powder and cocoa powder in a large bowl.
- Now kneed in the margarine with you hands until everything is well combined and you can form a dough ball very easily.
- 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)
- Use 1/2 of your dough and press the dough equally on the bottom of the pan.
- 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.
- You need the rest of the dough for the topping later.
- Slowly heat your margarine in a small pot or your microwave. Let cool down afterwards.
- Mix in a small cup the vanilla pudding mix powder with your vegan milk. Use a fork!
- 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.
- Now add the cheesecake filling in your cake pan.
- Sprinkle the rest of your chocolate dough on top of the cheesecake filling.
- Bake the cake for at least two hours at 180°C / 356°F.
- Let cake cool down before serving or cutting.