Buy all ingredients right below the recipe
INGREDIENTS FOR THE BASE
- 200 g Gullon sugar-free biscuits
- 100 g plant-based butter alternative
INGREDIENTS FOR THE FILLING
- 500 g Vegart Mascarpone substitute plant-based product
- 200 ml All in Natural Food Vegaföl
- 100 g agave syrup
- 1 teaspoon vanilla extract
- Zest and juice of 1 lemon
- 150 ml plant-based whipping cream
- 1 packet plant-based gelling agent
INGREDIENTS FOR THE TOPPING
- 150 g Gabiyo Strawberry Jam
- Strawberries
PREPARATION
- 1Crush the sugar-free biscuits into fine crumbs using a food processor or a rolling pin in a bag. Mix with the melted margarine until you get a uniform mass. Press it into the bottom of a 22 cm diameter springform pan and refrigerate while you prepare the filling.
- 2In a large bowl, mix the vegan mascarpone substitute, vegan sour cream, plant-based whipping cream, agave syrup, vanilla extract, and the grated zest and juice of the lemon until smooth. Prepare the gelatin substitute according to the instructions on the package, then add it to the cream and mix thoroughly.
- 3Pour the cream onto the biscuit base and smooth the top. Refrigerate for at least 4 hours, but ideally overnight, for the cream to set completely.
- 4Once the cake has set, spread the sugar-free strawberry jam on top. You can also decorate it with fresh strawberries if you wish.
