A creamy tangy vegan millet cheesecake recipe served with a delectable plum compote. This cheesecake is made with millet and is nut-free, soy-free and gluten-free.
During last week’s grocery shopping, we stumbled on some gorgeous yellow plums imported from Spain. You might have seen them already on our Instagram feed. I do try to buy local but these golden beauties were simply irresistible. And coming from Spain, I had no doubt they’d be sweet and delectable. We took a punnet home. Digging our teeth into one of these delightful drupes and gulping the nectar out, we realised how so much more exquisitely delicious they were. These plums were so gorged with juice that you could poke a straw into them and just drink all the juice out. The next day, with no ado, we went to fetch another punnet! They were heavenly to eat on their own and I wanted to experience them in a cooked dish too.
I remembered the Coconut, Lime and Pineapple slice that we very much enjoyed at the Café Chat l’Heureux (Happy Cat Café) and it has been lingering in mind ever since. I’ve been meaning to reproduce something similar at home and now was the chance – I swapped in the plums for the pineapple.
Most vegan cheesecakes are nut-based. But what to do when we have nut allergies? I could go with a tofu-based cheesecakes which I have experimented with in the past in this Chocolate Spanish Paprika Cheesecake. I knew tofu could not be the only option out there.
Google quickly revealed a somewhat unsuspecting ingredient that aroused my curiosity – millet. I had to try it out. This proved out to be one of the best uses for millet which provides a rather creamy neutral yet slightly nutty base for tangy flavours to transmute everything into a vegan cheesecake – nut-free, soy-free and easily made gluten-free too!
Millet cheesecake is a definite winner. It is one of those recipes that quickly become a favourite in your repertoire of dishes to be made over and over again. It is worth trying even for those who don’t particular enjoy millet. In this cheesecake, it is just something else.
Though this vegan millet cheesecake is inspired from the Coconut, Lime and Pineapple dessert from Café Chat l’Heureux, I have added my own twist to it.
I decided to make a compote with the plums to serve as a topping. This compote is cooked on high heat to quickly evaporate the liquid. It is great to serve as a spread or topping with other foods like porridge or rice puddings.
The plums were extra sweet although when cooked they turned a little bit tangy. Nevertheless I kept the additional sweetener rather low as I kind of like the tanginess with the cheesecake. Feel free to sweeten the compote to your liking and cook for a little longer if needed until the sauce is thickened.
A little sprinkle of lime zest finishes off everything but also dramatically intensifies the overall taste – I would not skip it.
Vegan Millet Cheesecake with Yellow Plum Compote
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- 150 g buckwheat flour, (1 1/4 cups) substitute with gluten-free flour blend or all-purpose/wholewheat flour (not gluten-free)
- 2 tablespoons cornstarch, or potato starch, omit the starch if using all-purpose/wholewheat flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 60 ml coconut oil, (1/4 cup)
- 60 ml maple syrup, (1/4 cup)
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 200 g millet, uncooked (1 cup)
- 400 ml coconut milk, (1 can)
- 60 ml lemon juice, (1/4 cup, about 1 1/2 lemons)
- 125 ml maple syrup, (1/2 cup) or other liquid sweeteners/syrup
- 3 tablespoons coconut oil
- 2 teaspoons vanilla extract
- 60 g coconut flour, (1/2 cup) it’s easy to make your own, *see notes
Topping: – Plum Compote
- 6 - 7 large yellow plums
- 2 tablespoons maple syrup or sugar
- 1 teaspoon vanilla
- Thoroughly rinse the millet and drain. Add it to a saucepan with 3 ½ cups of water. Cook partially covered over medium heat for about 15 minutes or until most of the water is absorbed. Check occasionally and stir to prevent burning. Turn off the heat and cover the pan. Leave the millet to absorb the rest of the water. Then let cool completely before making the filling.
Meanwhile make the crust:
- Combine all the dry ingredients together in a large mixing bowl. Make a well in the centre and add in all the wet ingredients. Mix everything together gently until a dough is formed. You may lightly mix the dough a couple of times with your hand until it is smooth and all ingredients are well combined.
- Line the bottom of a 23-cm [9-inch] springform pan with greaseproof paper. Lightly grease the sides with some oil.
- Press the dough on the bottom and spread evenly.
- Refrigerate for about 15 minutes or until the filling is ready.
Make the filling:
- Once the millet is cooled, lightly break the clumps and fluff it.
- Preheat the oven at 180 degrees Celsius (350 degrees Fahrenheit).
- Place the cooked millet in a blender along with the rest of the filling ingredients except the coconut flour. You may want to do this in two batches as the amount might be a little strenuous for some blenders.
- Process to a smooth puree. Add the coconut flour, stir and mix well.
- Remove the crust from the refrigerator and pour the filling mixture. Tap to even out and remove and air bubbles.
- Bake for 30 minutes. The edges and top should still remain cream in colour. Do not allow it to brown. It might still look like it is not quite firm but it will set in the fridge.
- Remove from the oven and let cool completely.
- Refrigerate for at least 6 hours before serving. I find that it sets much better after 24 hours. So you might want to make this cheesecake in advance.
Make the compote:
- Cut the plums into wedges or chunky cubes. Place in a skillet with the maple syrup or sugar and vanilla. Cook on high heat until the plums are lightly stewed and the liquid have thickened. Turn off the heat and let cool. Place in a jar and refrigerate for up to 5 days until needed.
- Serve the cheesecake cold. Once it is set, demould it and slice. Place onto serving place and top with plum compote. Sprinkle with some lime zest and garnish with a couple of mint leaves.
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The website — Vibrantfoodstories.com — from where I adapted the recipe to make this millet cheesecake seems to be no longer online, although there is a snippet of the recipe ingredients saved here.