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Cheesecake, Raw, Vegan, Wheat Free

Raw Vegan Chocolate ‘Cheesecake’

April 27, 2015

raw vegan chocolate cheesecake //

For all intents and purposes this is a chocolate cheesecake. 

However, it isn’t made with any cheese, or dairy, at all. Therefore, it’s a ‘cream’ cake – with the emphasis on coconut cream. 

It was my mom’s birthday last week and we had a family dinner to celebrate. Every year I ask her what type of cake she would like for her birthday. This year, she asked for a decadent chocolate cheesecake, being one of her favourites. I took this as a challenge to make it not only dairy free, but raw and vegan as well.

Myself and my soon to be sister-in-law have a dairy intolerance and therefore can’t indulge in things like cheesecake, though i would love to. So, I decided to see if I could trick my mom by making this version of her favourite dessert. 

I easily found this recipe from the Minimalist Baker’s website, and I had seen it taste-test approved by a fellow Vancouver blogger Erin Ireland. The ingredient list looked simple and the steps easy. The result? An amazing, creamy, chocolate-y, indulgent cheesecake reminiscent cake that requires no baking what-so-ever. topped with dairy-free chocolate ganache. Amazing,

raw vegan chocolate cheesecake // bakeaholic.caraw vegan chocolate cheesecake // bakeaholic.caWhen you think about it, it’s kind of funny that a chilled cheesecake actually requires any baking at all (in the traditional recipes) – so why not cut out that step all together and have a true chilled no bake ‘cheesecake.’ 

This recipe is absolutely amazing – and require half the amount of time, and energy (of you & your appliances) to make. Traditional cheesecake requires a long bake time, followed by cooling and then chilling in the refrigerator, a very tedious process.

With this simple recipe there is no baking, and only minimal chilling time required. I chose to make a large cheesecake for dessert with the family, but you can definitely make this in a smaller version if you want to half the recipe.

raw vegan chocolate cheesecake //
raw vegan chocolate cheesecake // bakeaholic.caraw vegan chocolate cheesecake //

raw vegan chocolate cheesecake // sliced

Fool your dairy-loving cheesecake fans with this easy recipe

Raw Vegan Chocolate Cheesecake
Serves 12
A creamy, dreamy alternative to the traditional cheesecake made dairy free and vegan.
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Prep Time
4 hr
Cook Time
5 hr
Total Time
10 hr
Prep Time
4 hr
Cook Time
5 hr
Total Time
10 hr
  1. 2 cups medjool dates, pitted
  2. 2 Tbs. boiling water
  3. 2 1/2 cups raw almonds (or any other nut)
  4. 1/2 cup oreo cookie crumbs or graham cracker crumbs
  1. 3 cups raw cashews, soaked in water overnight or at least 5 hours
  2. 1/2 cup lemon juice
  3. 1/4 cup melted coconut oil
  4. two 14-ounce cans of coconut cream (or full fat coconut milk)
  5. 1 + 3/4 cups dark chocolate (chopped and melted in microwave on 1 minutes intervals, power level 6)
  6. 1/4 cup maple syrup
  1. 1/2 cup dark chocolate, chopped or chips
  2. 1/2 can coconut milk
  1. Add pitted dates to a food processor along with boiling water and blend until smooth.
  2. In a high powered blender, add nuts and graham crumbs and process into a meal.
  3. Add the almond graham crumb meal to the dates and pulse until it forms a dough. It should be slightly sticky, and not too dry. If too sticky, add more nuts or even oatmeal. If you find it is too dry, add a touch more water or dates. You may want to do it in two batches depending on how large your food processor is.
  4. If you're making one large cheesecake, press the dough into the baking dish and push up the sides. I like to use the back of a spoon to smooth it out. If making individual cheesecakes, line ramekin with parchment and then divide crust evenly.
  5. Place in fridge to chill while preparing the filling.
  1. Drain the cashews.
  2. Add all filling ingredients to a high powered blender and mix until very smooth. Again, you may wish to do this in two batches if you are doubling the recipe. Continue to blend until silky smooth, you may need to add more liquid (lemon juice or syrup) if needed. Batter should be creamy and smooth.
  3. Divide filling evenly among the ramekins or large quick-release pan.
  4. Place in refrigerator for 4-5 hours, or overnight. This is a great make-ahead dessert that you can make and refrigerate overnight.
  5. When ready to eat, slide a sharp knife around the edges and release.
  1. If you'd like to top it with a ganache, heat the coconut milk in a small pot on medium heat until steaming. Pour over chopped chocolate and let sit 5 minutes. Using a spatula stir together melted chocolate and coconut milk until a thick chocolate glaze is created. Set aside to cool for another 5-10 minutes. Pour over a chilled cheesecake and let sit until ready to serve.
  1. I doubled this recipe (as seen in the pictures) for a 10-inch baking dish. If you would like to make a smaller, or individual cheesecakes as seen on Minimalist Baker's website visit the link. Adjust recipe according to your baking dish size. If you'd like to make a large cheesecake like I did, use the above recipe.
  2. I found with the large one, even in the fridge overnight it is creamy, but if you want to place it in the freezer for a half hour or so before it will be even more chilled and solid if you prefer.
Adapted from The Minimalist Baker
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Apples, Bundt, Cakes, Pumpkin, Thanksgiving

Spiced Apple Pumpkin Bundt

November 11, 2014

Hey! look at that – my first GIF. 

I felt I should come back with something interesting, seeing as how I haven’t blogged in a while. I blame work (teachers strike over = working everyday) and Adam’s work schedule. 

When Adam isn’t home, I haven’t been baking as much, and when he is home we’re fiercely busy with wedding plans, visiting friends and family and trying to make the most of the 6 days he’s home. I’m ashamed to say we eat out more often now than ever, whereas before we would seldom go to a restaurant. But when he’s home, we’d both rather not be in the kitchen cooking and cleaning. Plus, he has to satisfy his wicked sushi craving. The food at his work is not great, however, so I do like to make him a few good homemade meals to satiate his appetite before he returns. 

You don’t realize how much your schedule and routine changes when your significant other (fiancé) is out of town. You also realize how heavily you rely on that person when you find yourself in the shower with no one to grab that towel you left on bed, or when the dog wakes up in the middle of the night and you have to drag yourself out of bed, shrug on some clothes and take them outside in the new autumn chill. It’s cold here now, by the way. Although I’m reminded of how much colder it is up north when I’m complaining to Adam about our 2 degree weather, and he’s working in -20. Sorry bout that. 

While I try to bake and carry on with cooking like I do when Adam is home, I regrettably find myself eating oatmeal, veggies, fruit, salads, tuna and other no prep meals for lunch and dinner. I was however proud of myself for cooking an actual meal this week (chicken enchiladas) for dinner and lunch leftovers. It was quite delicious, and just what I needed. I baked two chicken breasts with chili seasoning and sweet potato. Then I spread some pureed black beans on a tortilla, added the shredded chicken, sweet potato, goat cheese and rolled them up and topped with salsa, baking them again in the oven. They were so delicious – as I told Adam “i made real food!” While I haven’t been baking much, except for some delicious banana bars I’ll share later this week, I thought I had better upload some recipes I made last month. With ourthanksgiving over, I think I’ve exhausted my pumpkin recipes. 

Pumpkin Apple Bundt Cake //

This weekend we are hosting our second annual Friendsgiving – it was such a success last year. We make the turkey and stuffing, and our friends bring over the side dishes and dessert. The amount of food last year was crazy, and everything was absolutely devoured. It’s such a fun tradition and we love getting together with our friends. This year we have a whopping 16 people coming for dinner! We’ll have to bring in some extra tables. 

I made this cake for our thanksgiving in October. It’s the perfect combination of apple spice and pumpkin spice – something a little different than the traditional pumpkin pie. The two flavours go well together, and the cake is perfectly moist. 

Pumpkin Apple Bundt Cake //

Pumpkin Apple Bundt Cake //

Pumpkin Apple Bundt Cake
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  1. 2 cups whole wheat pastry flour
  2. 1 teaspoon baking powder
  3. ¼ teaspoon baking soda
  4. ¾ teaspoon cinnamon
  5. 2 eggs
  6. ½ cup granulated sugar
  7. ¼ cup canola oil
  8. 1 cup pumpkin puree
  9. ½ cup almond milk
  10. 1 large apple, peeled and grated
  11. Optional: confectioners' sugar
  1. Whisk together the flour, baking powder, baking soda, and set aside.
  2. In a separate bowl, whisk together the eggs, sugar, and oil until thick and creamy, about one to two minutes.
  3. Next, whisk in the pumpkin until well incorporated.
  4. Now add the dry ingredients to the wet ingredients and stir until just combined.
  5. Stir in the almond milk, and then fold in the apples.
  6. Pour the batter into a greased bundt pan.
  7. Bake at 350 degrees for 35-40 minutes until the top is golden and a skewer inserted into the center come out clean.
  8. If desired, dust with powdered sugar.
Adapted from Homemade with Love
Adapted from Homemade with Love
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Cakes, Loaf

Chocolate Zucchini Bread

September 17, 2014


It rained today – which is a sure sign that autumn is right around the corner. I welcomed the refreshing shower, however it’s still incredibly warm out. Last night the fan was pointed right at me but it was still so warm to sleep. I long for cooler fall days where I don’t have to wait until 8 p.m. to go for a run, when even at that hour its still a warm 20 degrees out. I’m sure I’ll eat my words when it’s truly fall and I’m grudgingly turning on the heat in the house. Of course they will be candles, oh yes. I can already smell the ‘fireside s’mores’ candle that’s been sitting on my shelf waiting to fill our house with its delicious scent. 

I will admit, there are lots of dishes I can’t wait to cook and bake in the fall. Of course there is the usual pumpkin fare; cinnamon rolls, doughnuts, streusel muffins, cupcakes, muffinsice cream, swirl brownies (oh yes), bundt cake, and chili. But I also look forward to all the squash, Zucchini in particular, spaghetti squash, soups and chili’s.

BuzzFeed posted about things all basic girls do in the Fall – and I must admit I do quite a few of them – with the exception of the #PSL phenomenon. I don’t drink coffee, but I think that if I did I’m not sure I would indulge in the pumpkin spice latte craze, or at least I hope I wouldn’t. But I am a sucker for fall and all the things it brings with it. I’m sorry to say I’m already thinking about pumpkin patch visits, thanksgiving and even better, friendsgiving 2.0. Last year’s friendsgiving was full of amazing food and friends, a tradition I hope to carry on for years to come.

I’m also happy to have my cousin move into the neighbourhood! –  just across the street. I think about our family living together, her parents and mine, when they were young and I’m excited to have them living close to us, along with the most adorable little boy who I get to see often. I made them this zucchini bread when they moved in as a welcome to the neighbourhood, and a welcome to fall. 


Chocolate Zucchini Bread
A moist zucchini loaf cake made with greek yogurt.
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  1. 1/2 cup butter, room temperature
  2. 1 1/2 cups sugar
  3. 1/2 cup canola oil
  4. 1 tsp vanilla
  5. 1 tsp baking soda
  6. 1/2 tsp baking powder
  7. 2 eggs
  8. 1/2 cup greek yogurt
  9. 2 1/2 cups flour
  10. 3/4 cups dutch process cocoa + extra for dusting 2 tsps espresso powder
  11. 3 cups shredded zucchini
  12. 1/2 cup chocolate chips
  1. Preheat oven to 325°F.
  2. Line and grease a loaf baking pan with parchment paper.
  3. Beat the butter, sugar, baking soda, baking powder together until creamy. Mix in the canola oil and vanilla until smooth. Add the eggs and beat until smooth. Stir in the yogurt, alternating with the flour.
  4. Mix in the cocoa and beat until smooth. Fold the zucchini and chocolate chips into the batter. Pour the batter into your baking pan, sprinkle with chocolate chips and bake the cake for 30 to 35 minutes.
Adapted from Use Real Butter
Adapted from Use Real Butter
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