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Russian Chocolate Cheesecake (Russischer Zupfkuchen): No Tofutti Necessary!


Chocolate Crust

  • 1 2/3 cups 200g flour
  • scant 2/3 cup 120g sugar
  • 2 level tsp. baking powder
  • 1/4 cup 20g cocoa powder
  • 1 heaping tsp. instant coffee
  • 2 Tbsp. soy or chickpea flour
  • 1 pinch salt
  • 1/2 cup 125g cold margarine

Cheesecake Filling

  • 1/4 cup 40g vegan vanilla pudding powder, or 3 Tbsp. Bird's Custard Powder
  • 1 Tbsp. soy or chickpea flour
  • 4 Tbsp. soymilk
  • 16 oz. 500g plain vegan yogurt (one big container)
  • 1/2 cup 125g margarine, melted but not hot
  • scant 2/3 cup 120g sugar


  • Preheat the oven to 320F (160C).
  • Mix the dry ingredients together, then use your finders to mix in the margarine. When it's done, it should get slightly darker in color and form little crumbs. If it's too dry, add a little canola or vegetable oil one tablespoon at a time and mix again with your fingers until it's ready.
  • When that's done, take 3/4 of the mixture and flatten it into your baking form. The rest will be used to sprinkle on top. I used a spring form pan.
  • Set aside or put in the fridge while you make the rest.
  • Mix the pudding powder or custard powder and the sugar and then add the soymilk and stir until combined.
  • Add the rest of the ingredients and mix once more until even.
  • Pour over the crust and then use the reserved chocolate part to crumble over the top.
  • Bake for 75 minutes, let cool for an hour or so until everything solidifies. Eat.