Before going vegan I always liked ricotta tart and German cheesecake. As it is not always easy to find vegan alternatives for the main ingredients that are affordable for everyone yet, I thought about how to come up with a cake that does not include raw cashews or coconut cream. It was important for me to make an easy recipe with affordable and accessible ingredients.
After a few attempts, I finally found a really tasty combination with affordable ingredients.
The consistency comes very close to German cheesecake but with the nice citrussy aroma of ricotta tart. The hint of lime mixed with orange blossom water makes this cake and its aroma special. Orange blossom water can be found in Middle Eastern stores. If it is not accessible to you, replace it with orange extract. It is also ok to not use any but I recommend at least the orange extract.
The original requires whipped egg whites. You can replace them with aquafaba which is the liquid of chickpeas. Aquafaba can be easily firmed up by beating it with an electric hand mixer. I always keep the liquid from canned chickpeas in the fridge and use it in recipes like this. I recommend using extra-firm tofu for this recipe. Depending on how firm it is, you might have to adjust the amount of starch and add a little bit more. The “cheese” mix should not be too liquid to firm up when baked.
This a perfect afternoon coffee time or dessert cake!
- 250g / 8.8oz flour
- 80g / 2.8 oz powdered sugar
- 100g / 3.5oz coconut oil
- 1/2 cup aquafaba
- 1 pack tofu, drained
- 4 Tbsp powdered sugar
- 1 Tbsp brown sugar
- 3 Tbsp corn starch or potato starch
- 3 Tbsp vegan cream cheese
- 2 tsp coconut oil
- 2Tbsp orange blossom water or 1 tsp of orange extract
- The grated zest of 1 lime
- 1 cup aquafaba
- Springform / cake pan
- Preheat oven to 180°C / 356°F and grease the springform with a little bit of coconut oil.
- Dough: In a mixer on medium setting or with your hands, mix coconut oil, powdered sugar, aquafaba, and flour. The dough needs to be firm enough to be formed into a ball. If it is too firm, add a little bit of ice-cold water.
- On a floured surface, roll out the dough into a circle big enough to cover the springform including its sides. Carefully place the dough into the springform and gently press the dough at the sides.
- Place the springform with the dough into the freezer.
- Filling: with an electric hand mixer or kitchen mixer on a high setting, beat the aquafaba until it becomes stiff and white. Set it aside.
- in a blender or processor, process the tofu until smooth and creamy, place it into a bowl and add powdered sugar, brown sugar, starch, and mix (by hand or in a kitchen mixer). Add vegan cream cheese, coconut oil, orange blossom, lime zest, and mix in. Now, use a wooden spoon or spatula and fold in the stiff aquafaba.
- Take springform with the dough out the freezer, with a fork, prick holes into the bottom of the dough to get an even baking result. Place the filling into the springform and bake it for 10 minutes on the lowest rack. After 10 minutes, put it on the middle rack and continue baking for around 45 minutes, or until golden brown (depending on your oven, you might need to adjust temperature/time. I work with an American gas oven).
- Tip to get a nice browning, sprinkle a bit of brown sugar on the surface before baking the cake