Cherry pie with a juicy filling (easy vegan recipe)

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This classic cherry pie with an incredibly juicy, moist & fruity cherry filling is easy to make and so delicious! The crust and the filling are vegan and you only need a few simple ingredients.

cherry cake vegan easy

Juicy, fruity, moist and sooo delicious! That’s the best way to describe this vegan cherry pie. This cake is made of a buttery biscuit-like crust and a filling of cherry compote. It’s vegan, contains no white sugar and it’s a perfect dessert for a cozy afternoon. Honestly, this homemade cherry pie is even my second favorite cake after cheesecake. I’ve already tried a few similar recipes, but I think this is definitely the best! You do not need any fancy ingredients for this recipe and the cake is made easy and quick.

cherry pie vegan beautiful delicious easy

How to make a perfect vegan cherry pie crust – soft, flaky and crisp!

I usually use a similar recipe for my cake crusts. It‘s only made of wheat or spelt flour (I always variate, but both options work great), plant-based vegan butter (Alsan), raw cane sugar, baking powder and a little ground vanilla. Instead of Alsan you can also use margarine and instead of raw cane sugar you can choose agave syrup or any other sweetener. With today’s recipe, I’ve also added some applesauce as an egg substitute. Optionally, you can also use banana puree, or another egg substitute of choice. You can also omit the egg substitute completely, but I think this makes the dough a little softer. To make the dough, I recommend using cold ingredients. Best is to cut the vegan butter (or margarine) into small cubes and place in the fridge for about 15 minutes. Cold ingredients are important because the longer you work with the dough, the warmer and stickier it gets. The more the butter melts, the harder it will be to work with it. That’s also why you should chill the dough for at least 30 minutes before rolling out. Then it’s easier to roll out and press into the springform. However, also be careful not to over process the dough. Because too much kneading results in a tougher crust. And we don’t want that! We want a dreamy, flaky, crisp texture.

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A juicy, moist and fruity filling of healthy cherries

Cherries are not only incredibly delicious, they are also healthy because they are rich in vitamins and antioxidants. Also, they look so pretty and are a great eye-catcher. I easily cooked the cherries with some cherry juice and thickened them with starch to make a compote. You can use fresh cherries or just cherries from the glass. Of course, if you choose fresh cherries you have to core them. For that, using a cherry pitter is great, but it works also with a simple kitchen knife. Just cut a straight cut along the core and then you can carefully turn the cherry halves apart and remove the stone with the knife. I also sweetened the cherry compote with some agave syrup. The amount of extra sweetness depends on which type of cherries you use and how sweet you like it. Once all the ingredients for the filling are mixed, it’s best to try it and decide if you want to add more sweetness.

cherry cake vegan beautiful

cherry cake easy delicious recipe

Other fruity cake recipes

Maybe you are also interested in other fruity cake recipes? Then have a look at these delicious recipes:
Vegan cheesecake with blueberries and almond brittle
Vegan cheesecake with cherries
Vegan crumble cake with juicy berry filling
Raspberry Vanilla cheesecake (vegan + gluten-free)
Vegan strawberry cheesecake
Vegan cheesecake with chocolate crust and blueberries

Now lets start with the recipe …

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cherry cake easy simple recipe

Cherry pie with a juicy filling (easy vegan recipe)

This classic cherry pie with an incredibly juicy, moist & fruity cherry filling is easy to make and so delicious! The crust and the filling are vegan and you only need a few simple ingredients.
5 from 6 votes
Print Pin Rate
Course: Dessert, Snack, Snacks
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Bianca Zapatka


For the crust:

  • 150 g light wheat or spelt flour
  • 1/2 tsp baking powder
  • 75 g vegan butter (Alsan*) or margarine
  • 50 g applesauce* (optional)
  • 50 g raw cane sugar
  • 1 pinch of vanilla
  • 1 pinch of salt

For the filling:

  • 350 g of cherries pitted (drained from the glass or fresh)
  • 200 ml of cherry juice
  • 2 tbsp of raw cane sugar or agave syrup to taste
  • 25 g corn starch

To brush:

  • plant-based cream or milk


For the base:

  • Mix flour, baking powder, sugar, vanilla and salt. Add applesauce. Sprinkle the vegan butter (or margarine) over the flour mixture and knead everything quickly to a smooth dough. (If needed, add a bit of cold plant-based milk). Then form the dough into a ball, wrap in cling foil and put in the fridge for at least half an hour.
  • Afterwards, remove the dough from the fridge. Roll out 2/3 of the dough on a floured surface and spread evenly in a 18 cm greased springform. Press the dough while pulling up the sides (approx. 2-3 cm).
  • Pre-bake the crust for 15-20 minutes at 180°C in a preheated oven. *

For the filling:

  • Drain the cherries from the glass (save the cherry juice) or core fresh cherries.
  • Stir cherry juice with starch and sugar / syrup in a small saucepan and bring to a boil. Add the cherries (cook fresh cherries for about 5 minutes) and let cool.
  • Spread the filling on the pre-baked crust and smooth it out.
  • Roll out the remaining dough and cut into 1 cm wide strips.
  • Lay the strips crosswise like a grid on the cake and cut off the overlapped edges. Brush the dough grid with some plant-based cream or milk.
  • Bake the cake on a medium rack for about 20 minutes until golden brown.
  • Then allow the cake to cool and place in the fridge until serving. (Tip: The cake tastes even better the next day)
  • Before serving, sprinkle with some icing sugar if you like and serve with vanilla ice cream, coconut cream or simply pure.
  • Enjoy!


  • You can also prepare the dough for the crust the day before and then chill in the fridge overnight. You can also freeze the dough.
  • I prefer using Alsan, but you can use any other margarine as well.
  • Instead of applesauce you can also use 50 g pureed banana or another egg substitute of choice. But the recipe also works without any egg substitute.
  • The amount of sweetness for the filling depends on how sweet the cherries are naturally. For sour cherries, I recommend adding more raw cane sugar or agave syrup.
  • The cake also turns out well without pre-baking the crust. The full baking time is then about 40-45 minutes. If the cake gets too dark in the meantime, cover with a piece of baking paper.
Did you make this cherry pie via my recipe? Leave a comment and rate the recipe for other users! If you post a photo on instagram, use the hashtag #biancazapatka and tag me via @biancazapatka to make sure I’ll see it. I’m looking forward to see all your lovely creations! 🙂


This classic cherry pie with an incredibly juicy, moist & fruity cherry filling is easy to make and so delicious! The crust and the filling are vegan and you only need a few simple ingredients.




  1. Avatar 3. July 2018 / 14:04

    Your cherry pie looks amazing Bianca! The cherries look like jewels, so sparkly and shiny! Would love to just grab a slice!

    • Bianca Zapatka 5. July 2018 / 12:45

      Hi Anna,
      Thank you so much for your lovely comment!
      So glad that you like the pictures ❤️
      Sending you much love,
      Bianca ❤️

  2. Avatar
    5. July 2018 / 1:40

    Your Cherry Pie looks amazing
    I’ll need to convert from grams to oz or cups
    Looking forward to making this

    • Bianca Zapatka 5. July 2018 / 12:46

      Hi Debbi,
      Here in Germany we don’t use oz or cups but hopefully you’ll find a good converter.
      Let me know! Have fun trying the recipe.
      I hope you’ll like it😊
      Lots of love,
      Bianca ❤️

  3. Avatar 26. July 2018 / 10:07

    Hi Bianca. I love how fresh those cherries look. I love how plump and red they are. Kudos to you for sharing this recipe.

    • Bianca Zapatka 26. July 2018 / 13:15

      Hi Katty,
      So glad that you like my recipe!😊
      Thank you for your feedback.
      Lots of love,
      Bianca ❤️

  4. Avatar
    Camilla Orrico
    2. October 2018 / 13:23

    In Brazil we do not have cherries easily, inspired by its recipe I used bananas in the pasta and stuffing (banana minced + brown sugar + cinnamon + lemon) and it was sensational! Much better than the non-vegan banana pie recipes I knew. The dough gets so crunchy that I imagine making cookies with it, mixing oats or almonds or raisins or some cocoa nibs. Thank you so much for sharing your recipes, it has been a source of inspiration for me that I am transitioning myself to veganism without the support of my family. =)

    • Bianca Zapatka 2. October 2018 / 18:33

      Hi Camilla,
      Thank you so much! 😊
      So glad that you like the recipe! The pie crust recipe is perfect for making cookies or hand pies! Will definitely try a banana pie as well. Sounds so good to me.
      Lots of love,
      Bianca ❤️

  5. Avatar
    4. October 2018 / 12:54

    I made this cake with apples instead of cherries and it is very very good! I made it without the pre-baking and the crust is exactly how it has to be. I love it and I’ll totally do this kind of cake again. Thank you, Bianca 🙂
    Love, Mari

    • Bianca Zapatka 4. October 2018 / 18:45

      Hi Mari,
      I love making this cake with apples either!
      Thank you so much for your comment. So happy that you liked the recipe.
      Much love,
      Bianca ❤️

  6. Avatar
    8. October 2018 / 18:04

    Hi Bianca, I tried this pie crust with apples and it tastes sooo good!!
    Thank you for the recipe 😊

    • Bianca Zapatka 10. October 2018 / 22:03

      Hi Andry,
      So glad to read this! 😊
      Thank you ❤️
      Lots of love,

  7. Avatar
    Fanette Guy
    21. December 2018 / 18:41

    Hi Bianca can I use Frozen Cherries for the recipe ?
    It looks so good !!

    • Bianca Zapatka 23. December 2018 / 17:50

      Hi Fanette,
      Yes, you can use frozen cherries.
      You can thaw them and use the juice as described in the recipe 😊
      Have fun trying!
      Lots of love,
      Bianca ❤️

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