Ingredients:
Crust:
3/4 cup Nuttelex margarine
1 1/3 cups plain flour
3 Tbsp caster sugar
2 Tbsp soy milk
1/3 tsp salt
(20cm spring form pan is recommended)
Filling:
3 tubs plain Tofutti Cream Cheese
1 cup caster sugar
100g bar dark vegan chocolate
2 Tbsp cocoa powder, sifted
1/2 cup soy milk
4 tsp heap No Egg (egg replacer)
Directions:
To make the crust: Preheat oven to 180 C. Cream margarine and caster sugar. Add in flour and salt. With both hands, work the margarine into the flour until mixture resembles coarse meal. Add soy milk and salt, and mix gently to make a dough. Press evenly onto the base of a lined pan (see picture below) and bake for 25-30 minutes. Remove from oven and set aside to cool.
Melt the chocolate in a double boiler. In a mixing bowl, whisk No Egg and soy milk until foamy.
In another bowl, mix vegan cream cheese, sugar and cocoa powder. Fold in melted chocolate and No Egg mixture, and mix until smooth.
3 cups icing sugar
1/2 cup vegan margarine
100 g Tofutti cream cheese
3 teaspoon cocoa powder, sifted
1 teaspoon vanilla
Crust:
3/4 cup Nuttelex margarine
1 1/3 cups plain flour
3 Tbsp caster sugar
2 Tbsp soy milk
1/3 tsp salt
(20cm spring form pan is recommended)
Filling:
3 tubs plain Tofutti Cream Cheese
1 cup caster sugar
100g bar dark vegan chocolate
2 Tbsp cocoa powder, sifted
1/2 cup soy milk
4 tsp heap No Egg (egg replacer)
Directions:
To make the crust: Preheat oven to 180 C. Cream margarine and caster sugar. Add in flour and salt. With both hands, work the margarine into the flour until mixture resembles coarse meal. Add soy milk and salt, and mix gently to make a dough. Press evenly onto the base of a lined pan (see picture below) and bake for 25-30 minutes. Remove from oven and set aside to cool.
Melt the chocolate in a double boiler. In a mixing bowl, whisk No Egg and soy milk until foamy.
In another bowl, mix vegan cream cheese, sugar and cocoa powder. Fold in melted chocolate and No Egg mixture, and mix until smooth.
Pour onto the cooled crust. Place the pan in a tray and fill with cold water up to 2cm deep. Bake in oven at 170C for 60-80 minutes.
When the cake is almost done, remove the tray and water first, and then bake for 5 -10 more minutes in case the water moistens the crust. Refrigerate for at least 6 hours or overnight before serving.
3 cups icing sugar
1/2 cup vegan margarine
100 g Tofutti cream cheese
3 teaspoon cocoa powder, sifted
1 teaspoon vanilla
Whip all ingredients until smooth. Add more icing sugar or a bit of soy milk to reach desired consistency.
