I have seen so many recipes for vegan cheesecake and other items that typically call for eggs or cream cheese. These recipes intrigue me. After successfully making vegan waffles by substituting flax seeds and water for eggs, I decided to try something a bit more challenging. I have to say the texture of this cake was excellent. The only change I would make is to maybe use a smaller springform pan, so that the cake is taller and thicker.
Notes
For a taller, thicker cake use a 6-8 inch springform pan.
Ingredients
- Chocolate Crumb Base (Choose your fav – I used Nutsola Cacao Almond)
- Almond Cream Filling:
- 1 1/2 cups raw almonds
- 1/4 cup agave sweetener
- 1/3 cup coconut oil
- 1/2 cup plant based milk
- 1 tsp almond extract
- 1 tsp vanilla extract
- Dash of salt
- 4 apricots, cut into chunks
- 3 TBS sugar
- 1/2 cup water
Instructions
- Crust:
- I used a 9 inch springform pan & baked the crust according to package directions. Cool and set aside.
- Almond Cream Filling:
- Mix all ingredients in a blender until smooth. Put the filling on the prepared crust and chill for at least 2 hours.
- Apricot Coulis:
- In a small sauce pan, bring the apricots, sugar and water to a boil. Simmer for 5 minutes.
- Remove from heat. Let cool for 15 minutes.
- Reserve 3 TBS of the poaching liquid. Drain the apricots.
- Add the apricots and reserved liquid to a blender and purée, until smooth. Cool until ready to serve.
- Assembly:
- Serve slices of the almond cream cake with a drizzle of apricot coulis and a few blueberries.
