Red Velvet Cheesecake


110 g/ 4oz /2/3 cup self-raising gluten free (optional)

Flour, sifted

1 tbsp unsweetened cocoa powder

110 g/4 oz /1/2 cup castor sugar

110 g/4 oz/1/2 cup vegan butter, softened

1 tsp cinnamon

1 tbsp red food colouring

3 vegan eggs

300 g /10 ½ oz/1 1/3 cups vegan cream cheese

75 ml /2 ½ fl. Oz/1/3 cup soured vegan cream

75 g/ 2 ½ oz / ¾ cup icing

(Confectioner’s) sugar

1 tbsp plain (all-purpose) flour

½ tsp vanilla extract

Vegan chocolate flakes, raspberries and vegan whipped cream,

To serve


1.Preheat the oven to 180°C (160°C fan) 350f / Gas 4 and grease and line a 23 cm (9in) round spring form cake tin.

2. Put the self-raising flour in a bowl with the cocoa, castor sugar, butter, cinnamon, food colouring and two tablespoons of vegan eggs whisk with an electric whisk for 3 minutes or until smooth.

3.Scrape the mixture into the prepared tin and level the top.

Bake for 25 minutes or until a skewer inserted in the centre comes out clean.

4.whisk the remaining egg with the cream cheese, soured cream, icing sugar, flour and vanilla extract until smooth. Spoon the cheesecake mixture on to of the red velvet cake and bake for 35 or until the centre is just set.

5.Leave to cool completely in the tin, then chill for 2 hours.

6.Carefully unmould the cheesecake and transfer to a serving plate. Decorate with chocolate flakes and raspberries, then cut into slices and serve with whipped cream.