Posted by: Jonjon | January 26, 2009

Cake – Cheesecake (vegan) Rum and Chocolate Cheesecake 8/10

Cake – Cheesecake (vegan) Rum and Chocolate Cheesecake 8/10

January 27 2009
• 1/2 cup ground almonds 85g
• 1/2 cup whole wheat flour 60g
• 1/3 cup margarine 75g

• 1 (12 ounce) package firm tofu 335g
• 3/4 cup demerara sugar 50g
• 3 tablespoons and 1-1/2 teaspoons unsweetened cocoa powder 20g
• 2 tablespoons sunflower seed oil 30ml
• 1/4 cup soy milk 60ml
• 2 tablespoons dark rum 30ml
• 3/4 teaspoon vanilla extract 4ml

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 9 inch springform pan.
1. Preheat oven to 325 degrees F (165 degrees C.) In a medium bowl, combine ground almonds and whole wheat flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 9 inch springform pan.
2. In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, soy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.
3. Bake in the preheated oven for 75 minutes, or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.

As expected, it tasted like a vegan dessert. Not bad for a vegan cheesecake. I used butter because I didn’t have margarine..which kinda defeated the purpose of it being vegan. I used almond milk instead of soy milk. There was not much flavor coming from the dark rum, though it did give the cake a hint of both bitterness and sweetness. I mean..I like vegan desserts as long as the ingredients are well balanced, because as long as it is not oily, and there are no overwhelming flavors, I don’t mind ingesting it.
So the flavor was quite plain. The top tasted like chocolate tofu, and the bottom tasted like non-oily cake like shortbread.


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