I’m not a big cheesecake fan – never have been – but hubby dearest is. He also loves white chocolate and will fight you for a raspberry. A few years ago, before I turned vegan, I had looked up a recipe for a white chocolate and raspberry cake. He loved it – it was creamy, chocolate-y and berry-y 😉
This year he asked for a similar cake. It had to be vegan (for me) and it had to have the same wow-effect as the dairy laden one (for him).
The recipe below serves 10 – 12 and is adapted from Crazy Vegan Kitchen’s White Chocolate and Raspberry Cake . It is heavy on coconut oil and cocoa butter so reserve this only for special occasions.
Please see the notes below for the products I used.
About 200g of refined/mild Coconut oil* (melted if not already in liquid form)
100g Melted Cacao Butter*
As you read on, you will see how these quantities have been divided.
I used a 23 cm spring-form or cake tin.
- 114g Coconut oil
- About 300g of plain vegan Digestive Biscuits (Graham Crackers)* (You can eyeball the quantity with this one. The more biscuit you use, the thicker the base)
White chocolate filling
- 170g Vegan Cream Cheese*
- 400g to 500g (about 2 cups) Raw Cashews (soaked overnight in water and then drained, or soak them in boiling water for about 30 minutes. I do recommend the overnight method though)
- 1/2 to 1 cup Maple Syrup (depending on how sweet you like it)
- 1 cup Almond/Soy Milk
- 3 Tbsp Coconut oil
- 50g Cacao Butter
- Seeds of one Vanilla Pod
- 1/4 tsp Himalayan salt
- 500g Raspberries (fresh or frozen*. This quantity doesn’t really matter much. I was going for a stronger raspberry flavour but you can use fewer berries to let the chocolate filling stand out)
- 50g Cacao Butter
A few raspberries to serve (optional)
1. Make the base by processing the biscuits in a food processor until they are fine crumbs. Add the coconut oil and process once more until the mixture has softened.
2. Press this biscuit mixture into the base of your springform tin, and place it in the freezer to set while you move onto the filling.
3. To make the white chocolate filling, add all your filling ingredients to a high speed blender and whizz away till you have a smooth consistency.
4. Take the cake tin out of the freezer and pour half the filling in, reserving some in the blender for the Raspberry layer.
5. Add the raspberries and cacao butter in the blender and blend until smooth.
6. Pour this into the cake tin and using a butter knife or skewer, swirl the mixtures to give it a marble effect. Top with raspberries now or before serving.
7. Allow to set in the freezer for about 5-6 hours. Defrost* a little before serving.
1. Coconut oil:
In Hamburg, you can find the refined coconut oil in stores like Edeka. It does not smell or taste of coconut, so perfect as a substitute for butter in cooking and baking when you don’t want a coconut flavour.
In the organic and “reform” stores, you can find “Kokosfett mild”. I used the latter from Bio Planete.
2. Cacao Butter: Alnatura Kakaobutter
3. Digestive Biscuits: Linea Natura American Hafer (Oat) cookies
4. Vegan Cream Cheese: I used an almond base one from Simply V. I was pleasantly surprised at how good it tasted.
5. Raspberries: If using frozen, allow them to thaw a little before blending
6. Defrosting: If you make this during the warmer seasons, you might only require about 10-20 minutes of defrosting time before serving. It’s winter here and I thought 1 hour would suffice, but it was still frozen (still delicious!), an extra 20 minutes or so would have done the trick.
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