4 1/8cupsvegan cream cheesee.g. from Simply V (500 g)
1/2cupcoconut blossom sugar80 g
2 1/2cupsAlpro Skyrnatural (600 g)
3tbsp.cornstarch
1 fl. oz.lemon juice30 ml
1/2 cupvegan margarine100 g
For the Sauce
1 1/4 cupsblueberriesfrozen (200 g)
1 1/2tbsp.cornstarch
1 1/2tbsp.coconut blossom sugar
Instructions
For the Cake Base
Mix flour, coconut blossom sugar, baking powder and a pinch of salt.
Add margarine and knead with a hand mixer to a dough (if the dough should be too dry, so it was the case with me, add a little more margarine so that it becomes nice and malleable).
Grease a springform pan (8 inch (20 cm) in diameter) with coconut oil. Spread the dough into the greased pan. Set aside.
Preheat the oven to ~ 350 °F (180 °C).
Now it's Time for the Filling
Melt the margarine briefly in the microwave.
Squeeze one lemon.
First mix the vegan cream cheese with a hand mixer until creamy. Add the vegan skyr and mix again.
Now add the coconut blossom sugar, the juice of the squeezed lemon and the margarine and also mix until creamy.
Add the cornstarch and continue to mix. Mix until the dough is smooth and creamy.
Then spread the filling on the bottom of the springform pan.
Bake for about 70 minutes.
When the time is up, turn off the oven and leave the cake in the oven for about 30 minutes (the oven door should be slightly open).
After that, it is best to keep the cake in the refrigerator overnight and let it cool completely.
For the Sauce
Defrost the frozen blueberries in a saucepan. Then puree them.
Add the coconut blossom sugar and stir.
Then add the cornstarch and bring to a boil, stirring until slightly thickened.