A vegan half raw cheesecake with mandarin orange with a fluffy biscuit base and a rich cream will be the hit at any birthday party or other festivities such as Christmas, Thanksgiving or Easter. It tastes great for coffee/ tea time. This plant-based cake uses less refined sugar and tastes great in the morning for breakfast. milk-free | egg free | sugar free
Vegan half raw cheesecake with mandarin orange one of my favorite cakes
From an early age I count this cake as one of my favorite cakes. At that time, however, there was not a vegan version of it. When I look at my baby photos, it was already my 1st birthday cake. And back then I could not get enough of the half raw cheesecake with mandarin orange, so I dipped right in with my head.
Do you have a cake from your childhood that you absolutely had to veganise?
How did I veganise this vegan half raw cheesecake with mandarin oranges?
I’m always excited about what you can do without animal products. Everything is possible these days and with this super rich cream I can prove to you that you can really consume less animal products. What did I use as a cream substitute? I like to use coconut cream for this. I just take some coconut milk and leave it for at least 24 hours in the fridge. As a result, the solid part sets off and it gives you a creamy consistency. Beat it with a stand mixer and you’ll get the first part for the vegan half raw cheesecake with mandarin oranges.
Furthermore, I like to use vegan yogurt or silken tofu as a quark/ cream cheese substitute. In this case, I used unsweetened soy yoghurt.
Fluffy biscuit crust without eggs?! Is that possible?
I definitely say yes. Here is the proof that it works. With this vegan biscuit cake you do not need any special ingredients, you can bake this as before. Below you will receive the recipe. I’m always excited about how easy it is to bake or cook without eggs.
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Did you try the recipe?
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- 90 g of coconut sugar
- 250 ml sparkling water
- 6 tablespoons of virgin olive oil
- 4 teaspoons baking powder
- 8 g vanilla sugar (self-made with coconut sugar or raw cane sugar)
- 225 g spelt flour
- 2 cans of coconut milk (the cream of which as described above)
- 4 teaspoons of vanilla sugar
- 250 g of unsweetened plant-based yoghurt
- 1.5 teaspoons agar agar
- 130 ml of water
- 2 cans mandarin oranges unsweetened
- 250 ml dripping water from the mandarins
- 0.5 tsp agar agar
- if necessary sweetener as needed
- For the biscuit base mix all ingredients to a smooth dough and distribute to a 26 cm (10") Springform. I like to grease the form before and sprinkle it with breadcrumbs, so I can remove the cake easily after baking
- Bake the cake in the preheated oven (180°C (350°F)) oven for 30 min. Do the toothpick test. Prick in the cake once. If nothing gets stuck, the base is finished.
- Now you let the base cool down completely.
- Prepare the cream. To do this, whip up the coconut cream with the stand mixer and stir in the remaining ingredients except agar agar and water. Now cook the agar agar with the water. Let it simmer briefly and stir it slowly with constant stirring under the cream.
- Now you need the springform ring and put it back around the biscuit base. Now put the cream on it and put the cake in the fridge.
- After half an hour you can cover the cake with the mandarins. Keep the juice from the can and set aside. We need this later.
- Now you can prepare the jelly. Put all the ingredients in a small saucepan and bring to a boil while stirring. Now let it cool down a bit so it starts to gel and pour it over the mandarins.
- Place the cake in the refrigerator overnight, so that it is nice and firm when you cut it.