Eggless Coconut Cheesecake Recipe, How to make eggless coconut cake

Easy, Instant Eggless Coconut Cheesecake Recipe! Here comes an unique cake which is made from tender coconut, homemade cream cheese,  flaxseed and egg free dessert. I call it as Eggless Coconut Cheesecake which no one has dared to try and hope this recipe doesn’t gets copied. My hubby drooled over it also I gave the entire cake to his officemates which seems to finish the cake in few secs and asked me to make some more.

Had lot of tender coconut in my fridge and had to better utilization. Hence couldn’t think of making anything better than Eggless Tender Coconut Cheesecake :)…….. To be honest the cake just melts in your mouth, soft, smooth, delicious, yummy all words falls short for this delectable cake. Infact the more chilled the cake the better it tastes.

I just had once slice as was in those moods wherein didn’t feel like eating too much sweet. But yes afterwards I felt the craving to eat the cake when it was over (: ….. Actually wanted to post this during Easter but I am travelling hence wasn’t able to post it.

Enjoyed easter had lot of chocolate easter eggs, marzipans, good food and rest. I would be regularly posting only after a week once I reach my hometown. Today I had some time so thought of blogging. So addicted to it can’t think of anything else.

If you love eggless cakes then try some of these tried and tested cakes like eggless mango cake recipe, eggless tresleches cake, cardamom cream cake, vegan wine chocolate cake and baath cake.

Let’s make step by step Eggless Coconut Cheesecake Recipe :

1. Grease two round spring-form Or detachable cake pans  of nine inches each Or muffins moulds. Dust some flour over it and keep aside. Use any desired shaped pans you wish to. I made both in pan as well as muffin pans.

Eggless Coconut Cheesecake

2. Roast flaxseed lightly on low heat for 2 to 3 mins. Grind into a processor until fine powder is formed. Combine flax powder with 6 tbsp lukewarm water and keep it aside for ten mins. Meanwhile let’s make our batter. Sift flour, baking powder, salt and corn flour. Keep it aside.

Eggless Coconut Cheesecake

3. Beat chilled coconut oil with golden sugar until light and fluffy. I used electric beater. Add golden syrup and mix well. You could also manually beat but it’s an added effort.

Eggless Coconut Cheesecake

4. Add flaxseed paste and beat nicely until they all incorporated.

Eggless Coconut Cheesecake
5. Put creamcheese and beat again until they blend well.

Eggless Coconut Cheesecake

6. Add sifted flour into batches of three and fold gently.

Eggless Coconut Cheesecake

7. It’s time to add coconut milk and vanilla essence. Mix all well. Put chopped tender coconut and fold gently. Don’t use beater here Or the tender coconut will start making your cake batter thinner and moister. Lastly add desiccated coconut flakes.

8. Fold them nicely. The batter should be of cake consistency if you feel it’s too wet add more desiccated coconut if too thick add little water. Mix baking soda with 1 tbsp vinegar and mix gently with batter.

Eggless Coconut Cheesecake

9. Pour over both greased pans Or muffin moulds. Top with choco chips and nuts. Bake at 180°C for 60 mins Or until skewer comes out clean. I baked for extra 5 mins to save from extra effort of removing, checking and keeping back to bake. Sometimes I feel too lazy may be as I have mastered the art of baking cakes. But you don’t act like me …..

Eggless Coconut Cheesecake

10. Allow pans to cool down. Gently unmould dust with caster sugar and decorate with rose petals Or whipped cream whatever you wish. Serve the Eggless Coconut Cheesecake with a dollop of icecream or frosting.

Eggless Coconut Cheesecake

Eggless Coconut Cheesecake recipe details below:

Eggless Tender Coconut Cheesecake
 
Prep time
Cook time
Total time
 
Tender Coconut Cheesecake just melts in your mouth, soft, smooth, delicious, yummy all words falls short for this delectable cake. Infact the more chilled the cake the better it tastes.
Maria@flavorsofmumbai.com:
Recipe type: Eggless Cakes, Desserts
Cuisine: International Cuisine
Serves: 2 cake pans
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 275 gms organic refined flour Or refined flour (I used organic)
  • 125 gms organic golden sugar Or golden sugar (I used organic)
  • 2 tbsp of golden syrup
  • 3 tbsp flaxseed roasted and powdered
  • 6 tbsp lukewarm water
  • 1 t/s salt
  • 1 tbsp cornflour
  • 1 t/s baking powder
  • 125 ml chilled coconut oil
  • 125 ml homemade creamcheese Or readymade creamcheese
  • fresh tender coconut from one big coconut chopped into pieces
  • 4 tbsp heaped desiccated coconut
  • 2 tbsp cup coconut milk Or cows milk (I used coconut milk)
  • 1 t/s baking soda mixed with 1 tbsp vinegar
  • 1 tbsp vanilla essence
  • few choco chips
  • few copped cashewnuts
Instructions
  1. Preheat oven at 180°C for exactly ten mins before baking. Grease two
  2. round spring-form Or detachable cake pans of nine inches each Or muffins moulds. Dust some flour over it and keep aside.
  3. Roast flaxseed lightly on low heat for 2 to 3 mins. Cover with a lid if seeds are popping out. Grind into a processor until fine powder is formed. Combine flax powder with 6 tbsp lukewarm water and keep it aside for ten mins.
  4. Meanwhile let's make our batter. Sift flour, baking powder, salt and corn flour. Keep it aside.
  5. Beat chilled coconut oil with golden sugar until light and fluffy. I used electric beater. Add golden syrup and mix well.
  6. Add flaxseed paste and beat nicely until they all incorporated.
  7. Put creamcheese and beat again until they blend well.
  8. Add sifted flour into batches of three and fold gently.
  9. It's time to add coconut mil and vanilla essence. Mix all well.
  10. Put chopped tender coconut and fold gently. Don't use beater here Or the tender coconut will start making your cake batter thinner.
  11. Lastly add desiccated coconut flakes. Fold them nicely. The batter should be of cake consistency if you feel it's too wet add more desiccated coconut if too thick add little water.
  12. Mix baking soda with 1 tbsp vinegar and mix gently with batter. Pour batter over both greased pans Or muffin moulds. Top with choco chips and nuts.
  13. Bake at 180°C for 60 mins Or until skewer comes out clean.
  14. Allow pans to cool down. Gently unmould dust with caster sugar and decorate with rose petals Or whipped cream whatever you wish. Serve the cake chilled.
Notes
Tender coconut is a must for this cake.
You could use ready-made creamcheese from stores. I prefer to make them home.
The cake might take longer time to bake depends from oven to oven so be patient. Keep checking of the skewer comes out clean it's baked.
1. You could spread jam, whipped cream for frosting cake. I just sprinkled some caster sugar and enjoyed my cake.
2. Also have added less sugar as golden syrup adds sweetness. So add sugar as per your preference and I prefer less sweet.
3. If you don't have golden sugar use brown sugar.
4. Also instead of flaxseed you could use 3 eggs or a cup of yogurt
5.Flaxseed in cake doesn't shows it taste so don't worry about using flax in this cake.
6. I have used homemade cream cheese as it's more economical and suits Indian budget.


Comments

  1. Divya says

    Hii was searching for a eggless coconut cake rcp and i tumbled up on ur website flavours of mumbai …being a mumbikar it attracted me …lol

    • says

      Theresa I always buy brown sugar or golden sugar from the market store. Never tried making brown sugar at home. Cream cheese recipe is quite simple follow the same process you do to make paneer (cottage cheese) at home. Just don’t strain the whey too much keep some whey (liquid) with the paneer. Just grind this mixture until smooth and freeze it. Your homemade cream cheese is ready for use. Hope this helps you.

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