Vegan Lemon and Blueberry Cheesecake

What you will need:

23-25 inch springform – baking paper – mixing bowl – electric mixer – wooden spoon

Preheat oven to 190C fan

Line springform with baking paper

 6 tbs of chickpea water* IMG_2037

210 g sugar

250 ml plain soya yoghurt (I use Alpro)

120 ml vegetable oil

1 tsp vanilla extract

260 g plain flour

1/2 tbs corn flour

2 tsp baking powder

Juice and zest of one lemon

250 g blueberries

Optional: icing sugar for dusting

*3 tablespoons drained chickpea liquid is the equivalent of about 1 egg.

  • Start by adding the chickpea water to the bowl and whisk on a high setting until peaks are forming, it might take a while but it will happen, just keep whisking.
  • Add the sugar and carry on whisking until the sugar is mixed in well.
  • Add the yoghurt, vegetable oil, lemon juice/zest and vanilla extract and mix well by using a wooden spoon.
  • Now fold in the plain flour and corn flour until it’s completely mixed.
  • Throw in your blueberries, fold in carefully and pour into the baking paper lined springform.
  • Bake for 35-45 minutes at 190c fan.
  • I start checking from 30 minutes onwards, but usually once it starts browning on top its ready.
  • Let it cool and dust with icing sugar if you like.



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