Vegan Low FODMAP Orange and Cinnamon Cheesecake

Cinnamon and Orange Vegan Low FODMAP Cheesecake



I have finally got around to posting some of the requested recipes from the Vegan Low FODMAP brunch I hosted with my friends at Ärtyvät Ämmät.  This one is for a cinnamon orange vegan cheesecake.  I serve mine with oranges in a caramel syrup and toasted almond slivers.  While there are loads of recipes online for vegan cheesecake, they nearly always use cashew nuts, which unfortunately are not suitable for a low FODMAP diet.  This recipe contains no nuts, no dairy, no gluten and is low FODMAP friendly!  At the brunch I made a lemon and ginger version.  If you prefer to make the lemony cheesecake, follow the recipe below and simply swap the orange zest and juice for lemon zest and juice and replace the cinnamon with a couple of teaspoons of ground ginger, but in the base only.  I also topped the lemon version with a layer of homemade vegan lemon curd, you can find my curd recipe here.  The cheesecake is super simple and quick to make.  If you have difficultly finding coconut butter, like I did,  you can make your own by placing desiccated coconut into a food processor and blending until it turns into a smooth runny butter,  once cool it will set solid.  Similarly if you cannot find gluten free oat flour, you can  make your own by pulsing organic clean oats in a food processor until they turn into flour.

Vegan Low FODMAP Orange and Cinnamon Cheesecake – makes one 20cm cake

For the base:

200 g gluten free organic oat flour

4 tbsp coconut oil

3 tbsp maple syrup

2 tsp cinnamon


For the filling:

180 g coconut butter (melted and in liquid form)

400 ml thick creamy full fat coconut milk

zest and juice of 2 oranges

zest of 1 lemon

6 tbsp maple syrup

2 tsp cinnamon

2 tsp vanilla extract

1/4 tsp of salt


For the Oranges in caramel syrup:

100 g sugar

2 tbsp of water

juice of two oranges

3 – 4 oranges, skin removed and sliced


Line an 20 cm loose bottom tin with clingfilm. to make the base, melt the coconut oil and pour onto the dry ingredients and mix.  Spoon into the tin and press down well to form the base of your cheesecake.  Place in the fridge to set for at least 30 mins

In a large bowl whisk together all the filling ingredients, except the coconut butter.  When combined quickly whisk in the melted coconut butter.  The mixture will thicken quite quickly resembling cake batter.  Pour onto your base and place back in the fridge to chill for 30 mins – 1 hour.

Meanwhile make your caramel.  Place the sugar and water into a heavy bottom saucepan.  Place on a medium heat and allow the sugar to dissolve.  Do not stir the sugar or it will crystallise.  Allow the sugar to simmer, swirling the pan every so often so the sugar caramelises evenly.  Once the sugar has turned a beautiful dark amber colour take it off the heat.  Now quickly pour in the orange juice and place a lid over the saucepan.  The sugar will splutter a lot, but don’t worry it will soon stop.  Once the sputtering subsides take the lid off and place the pan back

You can decorate the cheesecake as you like.  I used more orange zest, an edible flour, extra cinnamon and some toasted almonds.  Serve your cheesecake alongside the oranges in caramel and enjoy!


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