Easy vegan Wimbledon cheese cake with strawberries

  • SHARE
Inspired by Wimbledon's tradition of strawberries and creme, this gluten-free vegan cheese cake with strawberries is easy to make and super delicious. Perfect for your Wimbledon garden party, isn't it just.

This recipe is so simple, the only kitchen equipment you need is a blender!





INGREDIENTS (for a 21cm springform):


Base ingredients:

  • 1 1/2 cup oats
  • 1 1/2 cups ground roasted hazelnuts
  • 1/3 cup melted coconut oil
  • 1 tsp vanilla extract
  • 4 tbsp agave sirup

Creme cheese ingredients:

  • 1 1/2 cups cashew nuts
  • 2x 250 ml coconut cream
  • 4 tbsp lemon juice
  • 5 tbsp icing sugar
  • 1 tbsp ground arrowroot



Make cooking easier with my ingredient converter: Click to open

LIQUID INGREDIENT CONVERTER
to
=
WEIGHT CONVERTER
Grams
to
Ounces
TEMPERATURE CONVERTER
Celsius
to
Fahrenheit


METHOD:

Preheat the oven to 200C.


Take half of the oats and ground in a blender into a flour. Repeat the process. Add them to a large bowl and add all other ingredients. Mix well to make a dough. You might have to add a bit more coconut oil to make it stick together well.


Line the bottom of a springform tin with baking paper and then add the base. Make sure you push it down to create an even surface. Put it into the oven and bake for 15 minutes. When done take it out, let it cool down a bit and turn the oven down to 180C.


In the meantime add the cashew nuts, lemon juice and 1x 250ml coconut cream into a blender. Only use the thick coconut paste, drain the excess coconut liquid into a glass. Blend until smooth. If it doesn't blend well add a bit of the coconut liquid.


Now add the paste to a bowl and add all other creme cheese ingredients including the other 250ml of coconut cream (drain the excess liquid again) and mix together well (the arrow root and baking process will help it to become a bit more dense). Pour the creme cheese on top of the base in the spring form and put it into the oven again for 25 -30 minutes at 180C. The top layer of creme cheese will tan a bit, but that has no impact on taste.


Take out, let cool down and then put in the fridge to chill. I served almost immediately as I was so excited about it but it tastes nicer when it's chilled. Serve with fresh strawberries. Enjoy!



Enjoy!
  • SHARE
Loading Conversation

More Baking, Desserts & Vegan Ice Cream

Easy vegan mille feuille with home-made custard - exceedinglyvegan.com

Easy vegan mille feuille with home-made custard

I remember having mille feuille as a kid and absolutely loving it. This was my first attempt ever at making one and it turned out so well and of course it's egg-free and dairy-free. For me it was important to keep the recipe as easy and accessibly as possible. It's that easy you can get all ingredients in your supermarket as well which is even better. And the home-made custard tasted even better than I could've imagined, better than the store bought one!
Yes Please
5 Sep 2017

Vegan apricot summer cake - exceedinglyvegan.com

Vegan apricot summer cake

This is a traditional cake we make in Austria in summer and it's super delicious. I changed it slightly to make it vegan and kept it super simple. No weird ingredients and you can get everything in your local supermarket
Yes Please
26 Jul 2017

Vegan strawberry cheese cake - gluten-free and high in protein - exceedinglyvegan.com

Vegan strawberry cheese cake - gluten-free and high in protein

Since it's strawberry season I wanted to make a vegan strawberry cheese cake. But I also wanted to make sure it's not just delicious but also high in protein, so I added silken tofu to it and it worked so well. It has all the freshness of a cheese cake with added tofu goodness. And as always I kept the recipe as easy as possible.
Yes Please
13 Jul 2017