Red Velvet Cheesecake Cake (Vegan)
A layer of soft, moist, fluffy red velvet cake is topped with a rich, creamy, light, no-bake white chocolate cheesecake and decorated with cake crumbs. It is easy to make and perfect for Valentine's day!
Servings 10 people
Ingredients
Cake:
- 190 g (1 + ⅓ + ¼ cups) plain (all-purpose) flour
- 20 g (2 packed Tablespoons) cornflour (cornstarch)
- 10 g (1 packed Tablespoon) cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- 60 g (¼ cup) vegan butter melted
- 55 g (¼ cup) neutral oil (do not use coconut)*
- 150 g (¾ cup) caster or granulated sugar
- 125 g (½ cup) unsweetened non-dairy milk (I use soy)
- 60 g (¼ cup) plain non-dairy yogurt (I use soy)
- 1 ½ teaspoons vanilla extract
- 1 Tablespoon white wine or cider vinegar
- about ¼ teaspoon red gel food colouring
Cheesecake:
- 200 g (7 oz) vegan white chocolate chopped
- 420 g (14 oz) vegan cream cheese divided
- 20 g (2 Tablespoons) icing (powdered) sugar
- 160 g (⅔ cup) vegan whipping cream
- 1 Tablespoon lemon juice
- 2 teaspoons vanilla extract
Instructions
Cake:
- Preheat the oven to 180℃/160℃ fan/350℉/gas mark 4. Line a deep 20 cm/8 in round springform cake tin with baking paper.
- Sift together the flour, cornflour, cocoa powder, baking powder, bicarbonate of soda and salt.190 g (1 + ⅓ + ¼ cups) plain (all-purpose) flour, 20 g (2 packed Tablespoons) cornflour (cornstarch), 10 g (1 packed Tablespoon) cocoa powder, ½ teaspoon baking powder, ½ teaspoon bicarbonate of soda (baking soda), ¼ teaspoon salt
- Whisk together the melted butter, oil, sugar, milk, yogurt, vanilla and vinegar in a large bowl.60 g (¼ cup) vegan butter, 55 g (¼ cup) neutral oil , 150 g (¾ cup) caster or granulated sugar, 125 g (½ cup) unsweetened non-dairy milk , 60 g (¼ cup) plain non-dairy yogurt , 1 ½ teaspoons vanilla extract, 1 Tablespoon white wine or cider vinegar
- Tip the dry ingredients into the wet and stir gently with a balloon whisk until it is just starting to combine but is still lumpy.
- Add a couple of drops of food colouring and continue to stir until no dry lumps remain, adding more food colouring as needed to achieve a deep red colour.about ¼ teaspoon red gel food colouring
- Pour the batter into the prepared tin and bake for about 30 minutes until a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 10 minutes then turn it out out onto a wire rack to cool completely.
- Once the cake is completely cold, trim the top of the cake with a cake wire or serrated knife to level it and crumble the trimmings into a bowl, set aside to use later.
- Wash the springform tin then line the base with baking paper and the sides with acetate or a double layer of baking paper that comes a couple of inches above the top of the tin. The cheesecake mixture will come to the very top of the tin or even slightly above so this is important to prevent it from overflowing. Place the trimmed cake layer in the base of the tin.
Cheesecake:
- Melt the white chocolate and half of the cream cheese together, either in short bursts in the microwave, stirring often, or in a bowl set over a pan of gently simmering water (do not let the base of the bowl touch the water). Set aside to cool until just warm.200 g (7 oz) vegan white chocolate, 420 g (14 oz) vegan cream cheese
- Whisk together the remaining cream cheese and the icing sugar in a large bowl until free from lumps. Add the whipping cream and whisk with an electric mixer until it thickens and forms soft peaks.420 g (14 oz) vegan cream cheese, 20 g (2 Tablespoons) icing (powdered) sugar, 160 g (⅔ cup) vegan whipping cream
- Add the lemon juice, vanilla and white chocolate mixture to the cream, stir gently with a balloon whisk until fully combined, try not to knock out too much air.1 Tablespoon lemon juice, 2 teaspoons vanilla extract
- Pour the cheesecake mixture on top of the cake in the tin, spread it level and refrigerate until set, at least 4 hours.
- To serve the cheesecake, unclip the springform tin and remove the sides. Gently slide it onto a serving plate, a cake lifter is useful for this; then peel the acetate or baking paper off the sides of the cheesecake. Decorate the top with the reserved cake crumbs and serve. Store the cheesecake in a covered container in the fridge for up to 3 days.
Notes
- *It is important to use an oil that is liquid at cool room temperature, such as olive or vegetable oil. Do not use a solid oil such as coconut otherwise the refrigerated cake will be too dense.
- See post above for tips, details and step-by-step photos.
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!