{Recipe} Kahlua Chocolate Cheesecake (no-bake, vegan)

Kahlua. Chocolate. Maple Syrup. Walnuts. Cacao powder.

When a cake consists of these ingredients, you know it’s going to be scrumptious.

My mum celebrated her birthday last week. My sister, Susannah, flew up from Sydney for a couple of days to join the festivities.

Susannah and I prepared dinner – pumpkin lasagne with salad – and a birthday cake. We decided on a chocolate cheesecake that contains a delightful addition – Kahlua (a coffee liqueur).


This cheesecake recipe was created by Miriam of Mouthwatering Vegan Recipes, and she refers to it as: The Best-Ever Chocoholics ‘Cheesecake’. The recipe consists of a base and a filling, and does not require baking.

Miriam recommends that the cake languish in the fridge overnight before serving. We refrigerated our cake for a few hours, and that was sufficient. It was delicious the next day too, as the texture had continued to firm up, and the flavours had intensified.


We found the original filling recipe to be a bit ‘grainy’ and ‘tofu-y’ for our liking – perhaps our brand of tofu was to blame!- so we used greater quantities of melted chocolate and sweetener.

We used vegan ‘milk chocolate’- style chocolate chips rather than dark chocolate; maple syrup instead of agave syrup. A couple of tablespoons of almond milk created a smoother texture.

The recipe lists Kahlua as an ingredient for the base. We added it to the filling too! This was definitely an ‘adults-only’ cake. You should have seen the Tiny Vegans’ faces when we told them that the cake was only for the adults*. We nearly had a mutiny on our hands!


The Base – 

We made very minor changes to the base.

The base consists of:

Biscuits, walnuts, coconut oil, cocoa powder (we used raw cacao powder), coffee powder (we omitted this), icing sugar, orange zest, kahlua, and salt.

The base is required to spend an hour in the fridge in order to ‘set’.

To prepare the base, refer to Miriam’s recipe here.


To prepare the filling, refer to the ingredients list and method detailed below:

Filling ingredients – 

350g (12oz) firm silken tofu

300g (10oz) non-dairy sweetened chocolate chips, melted

3 Tbsp raw cacao powder, made into a paste with 50ml(3 Tbsp)of hot water – cool slightly

1 Tbsp icing sugar, sifted

1 Tbsp Kahlua

3 Tbsp maple syrup

2 Tbsp unsweetened almond milk (or other non-dairy milk)

Decoration: non-dairy white chocolate and dark chocolate


1. Place the ingredients into a food processor in the order that they are listed. Process until smooth. Add additional almond milk if the texture is too thick. Taste the filling before adding it to the base. If it is not sweet enough, add an additional tablespoon of maple syrup. You may want to add more Kahlua!

2. Remove the base from the fridge. Pour the filling into the base, and smooth the surface with a spatula.

3. Refrigerate for a few hours (or overnight).

4. For decoration, sprinkle finely grated white chocolate and dark chocolate across the surface of the cake. Decorate with small wedges of dark chocolate.



*The Tiny Vegans didn’t miss out. They were each given a bowl of soy ice cream with chocolate shavings. Later, they sampled some banoffee pie (made by my mum). Things were put right in their world after all. :)


Each Monday, I feature a delicious vegan recipe that is enjoyed by my (extended) family  – I hope your family enjoys it too!

{Recipe} Raw Brownie

If you are looking for a chocolate treat that isn’t laden with refined sugar, this is the recipe for you.


Raw Brownie

This recipe is a Dreena Burton creation, from one of the most used cookbooks in my house, Let Them Eat VeganDreena calls it Frosted B-raw-nie, and mentions that she took home first prize when she entered this slice in a baking contest.

The frosting is moreish and decadent.

My children enjoy the brownie as an afternoon snack. I have also found it to be very popular with my non-vegan friends. It is scrumptious with a cup of vanilla rooibos tea or a soy latte.

I store it in the freezer, unsliced. Upon removal from the freezer, it can be sliced effortlessly with a sharp knife whenever a chocolate fix is required!


The recipe is available here.



CAROB – My children’s school does not permit them to bring chocolate-based foods to school in their lunchboxes. To ensure that this slice is suitable for their lunchboxes, I replace the cacao with carob.  I also jazz it up by sprinkling the top with shredded coconut. This is a delicious alternative.

VEGAN WHIPPED CREAM  – On one occasion when I was making the brownie, I decided to top the chocolate frosting with Orange-Scented Whipped Cream. This cream is based on Dreena Burton’s Lemon-Scented Whipped Cream (also in Let Them Eat Vegan).

I am a fan of the coupling of chocolate and orange. The ‘experiment’ was a success, and I still make the slice this way occasionally.

I trust that Orange-Scented Whipped Cream would be a delicious accompaniment to other chocolate-based treats. I also imagine that this cream would be delicious without the orange zest if a plain cream is required.


To Assemble

Once the chocolate frosting has set on the brownie, spread the whipped cream over the top of the unsliced brownie. Place in the fridge to allow the cream to ‘set’. It will be ready to slice (and eat!) in a couple of hours. Store the uneaten portion in the fridge.


I celebrated my birthday last week. My beautiful mum made a scrumptious Chocolate, Beetroot, and Walnut cake.

The cake is sweetened with maple syrup, rather then refined sugar. It uses spelt flour, and contains walnuts. And, beetroot!

It was very popular with the party-goers. The cake has an earthy, rich taste without being overly sweet.

My mum iced it with a rich chocolate ganache (rather than the icing mentioned in the recipe). She decorated it with chocolate shards and finely grated white chocolate (dairy free, of course).

My mum is quite the vegan baker. Chocolate cakes and cheesecakes are her specialties!

This was the second birthday cake that she baked this month. She also made a delicious car-shaped chocolate cake for my son’s 4th birthday earlier in the month.


The recipe is available here.

What is your favourite flavour (or type) of birthday cake?

Each Monday, I feature a couple of delicious vegan recipes that are enjoyed by my own family. I hope your family enjoys them too.


My Little Valentine


My precious Little Baker celebrated his 1st birthday today, Valentine’s Day. There were presents, laughs, cuddles, and….there was CAKE!


This cake is superb. Honestly! It will knock your socks off.

Thank you to Angela of Uberdish for introducing me to Mocha Almond Fudge cake. This cake is a Chef Chloe creation, and the original recipe is available here.

Uberdish’s gluten-free version is featured here.

As soon as I saw Angela’s post, I knew this would be the perfect cake to bake for Little Baker’s birthday celebration.

Recently, Susykat baked Mocha Almond Fudge cake for a friend’s birthday party. There were contented smiles all around. Many people were surprised that a vegan cake could taste so scrumptious. Of course, we vegans aren’t surprised!

Little Baker was very keen to live up to his name today:



Just in case you aren’t convinced that you should be making plans to bake this cake ASAP, I will leave you with some additional pics:


Go on! You won’t regret it.


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