Vegan Cherry Chocolate Cream Cake (Snow White Cake)
Creamy, refreshing, vegan Chocolate Cherry Cheesecake (Snow White Cake) with a chocolate vanilla sponge base and cherries is a tasty, healthier alternative to the original. You are planning a birthday party, a cozy get-together and you are looking for a delicious dessert or a cake for the coffee/ tea time, then try out this healthy, vegan Cherry Chocolate Cream Cake (Snow White Cake). Not only is it fast and easy to prepare, the Cream cake with cherries also tastes heavenly good. vegan | plant-based | dairy-free | egg-free | without refined sugar | lactose-free
Servings 26 cm spring form
Ingredients
Biscuit Base
- Mix 3 tbsp 50 g Almond Butter or Cashew Butter, 2 tablespoon (30 ml) water
- ½ cup +2 tbs 150 ml sparkling water, without flavor
- ⅓ cup 40 g sweetener: maple syrup or coconut sugar
- 1 ¾ cups 200 g whole spelt or wheat flour or gluten-free flour mixture (normal flour available on request)
- ½ cup 50 g almond flour
- 2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 tablespoon cocoa powder
- 1 ½ cups 300 g Cherries
Cream Topping
- 2 cans a 400 ml of coconut milk (only the firm coconut cream, around ⅔ of the can with coconut cream) *
- 4 teaspoon sweetener e.g. maple syrup
- ½ teaspoon vanilla extract
- 1 cup 250 g creamy vegan yogurt (soy, almond, or cashew)
- 1.5 teaspoon agar agar powder
- ¼ cup + 3 tbsp 100 ml of water
Jello
- 1 cup 250 ml cherry juice
- 0.5 teaspoon agar agar
- if necessary sweeten it to your own taste buds
Instructions
- Cake baseIf you use frozen cheeries let them thaw.
First stir the liquid ingredients into a cream and in an extra bowl the dry ingredients except for the cocoa powder and cherries. Now add the liquids to the dry and stir all the ingredients into a homogeneous dough.
Now distribute half of the dough in a 10 inches (26 cm) springform pan lined with baking paper.
Mix the cocoa powder into the other half and spread over the light dough.
Spread the cherries on the dough and bake the cake in the preheated oven at 350°F (180 ° C) for about 30 min. Make the toothpick test, is the dough sticking to the pick, you have to bake it for a little longer.
When the cake is baked, let it cool completely. - Cream
First, stir the coconut creamy. I use a stand mixer with the whisk attachment. Now carefully stir in the yogurt and the sweetener and vanilla extract. Now bring the agar and water to a boil in a small saucepan, stirring constantly. Let it simmer for about 2 minutes. And do a gelling test. Add some of the liquid, e.g. a cold plate and see if it gels. When it solidifies, the liquid is ready, otherwise let it boil a little longer and test again. Now add the agar water to the cream in spoons. Stir the cream constantly. I use for this my stand mixer.
It is important to do it slowly so that it does not flocculate. - Assemble the cake
When the cake base has cooled completely, take the cake out of the mold and put the ring around the bottom again. We need the ring so that the cream stays on place.
Now spread the cream evenly on top and put in the fridge.
After about 2-3 hours the cream should be firmer. - Jello Layer
Now prepare the Jello. Bring the juice and the agar agar to a boil for about 2 min. The jello will seem very fluid, but it will get firm. Do a gelling test here as well to see if it cooked long enough. Let the jello cool for around 5 min.
Now spread the jello evenly over the cream. And please leave the ring around the cake.
Now put the cake in the fridge for at least 4 hours overnight and only carefully loosen the ring once the cream has set completely. I take a thin knife and run around the edge of the cream so that nothing gets caught on the ring.
Enjoy it with a cup of coffee or tea :)
Notes
* Put the coconut milk can in the refrigerator for at least 24 hours. I usually always have coconut milk in the fridge, in case I spontaneously cook or bake something. You should get around ¾ of can as cream.