Gluten-Free, Soy-Free, Vegan Chocolate Cheesecake

READY IN: 1hr 30mins
YIELD: 1 cake


  • 34
    cup almond meal
  • 2
    tablespoons coconut sugar crystals or 2 tablespoons other raw sugar
  • 3
    tablespoons extra virgin coconut oil, melted
  • 200
    ml almond milk
  • 2
    (3 1/2 ounce) soy-free dark chocolate bars
  • 3
    (6 ounce) greek almond milk or (6 ounce) coconut milk yogurt
  • 13
    cup coconut sugar crystals or 1/3 cup other raw sugar
  • 13
    cup gluten-free flour or 1/3 cup rice flour
  • powdered sugar, for dusting (optional)


  • In a bowl, combine almond meal, sugar, and melted coconut oil and mix well. Press the mixture on the bottom of a 7 or 8-inch (18 cm - 21 cm) springform pan. Set aside.
  • Preheat the oven to 350°F/180°C.
  • In a sauce pan, heat almond milk under a low heat and add broken pieces of chocolate. Stir until the chocolate is completely melted. Do not boil the milk.
  • In a blender, mix yogurt, sugar, and flour. Add the chocolate milk mixture and mix again. Pour in the springform pan.
  • Bake for 45-60 minutes. The cheesecake is still soft when you take it out of the oven, but it will get firm.
  • Store in the refrigerator overnight.
  • Garnish with raspberries and powdered sugar if desired before serving.