Vegan Protein Cheesecake
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 40 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g soy quark (quark alternative)
- 10 g vanilla puddin powder
- 10 g oatmeal, tender
- 10 g melt flakes
- 8 g protein powder (vanilla protein powder), vean
- 40 g xylitol (suar substitute)
- 5 g bakin powder
- 3 drops vanilla flavor
- 1 pinch (s) salt
- 100 g raspberries
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees.
- Put all ingredients, except for the raspberries, in a mixing bowl and mix carefully with a whisk. Pour the dough into a greased size 16 shape. Place the raspberries on top and bake for about 30-40 minutes.
- The cake is ideal as a pre- or post-workout snack or as a light meal for the sweet tooth.
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