This Vegan Raspberry Rhubarb Crumble Cake with creamy, dairy-free yogurt “quark” filling and crunchy streusel topping is incredibly delicious, easy to make, and a healthier alternative to traditional German Cheesecake recipes because it requires no dairy butter, cream cheese, sour cream, or eggs!
Healthy Homemade Vegan Crumble Cake
If you are champing at the bit for some classic German Cheesecake but need a lighter version with fewer fats, then this vegan raspberry rhubarb crumble cake is for you! The creamy filling is made of protein-rich quark delicately flavored with vanilla which perfectly complements the crunchiness of the streusel and the bright flavors of raspberries and rhubarb.
It is also easy to make several variants of this yummy dessert by switching up the berries and fruit toppings. You can use blueberries, blackberries, strawberries, cherries, currants, gooseberries, mandarins, mangoes, apples, pears, plums, apricots – pretty much anything you love!
You can also try different flavored yogurt or quark for the filling, such as vanilla, coconut, lemon, raspberry, or another fruit flavor. Then adjust the amount of additional sweetness to your taste.
Ingredients for Raspberry Rhubarb Crumble Cake
For the Streusel Cake Dough:
- All-purpose flour: is perfect for making crumbly dough! You can also use spelt flour or a gluten-free flour blend if you need to.
- Baking powder: will make the dough a little softer and easier to mold into the baking pan.
- Sugar: I used both raw cane sugar and brown sugar for this recipe. However, you can opt for just one type or even substitute another sugar type.
- Vegan butter: should be cold and sliced into small cubes. You can try coconut oil instead, however, I find that butter works better.
- Plant milk: you can use any type that you have, like soy, oat, or almond milk
- Salt: for flavor.
For the creamy Filling:
- Dairy-free yogurt: I used Alpro Skyr Style, also known as vegan quark or tofu curd. You can also sub this with silken-firm tofu or vegan cream cheese.
- Agave syrup: to add natural sweetness to the vanilla filling. You can use other syrup or sugar too.
- Cornstarch: is used as an egg substitute to make the filling sliceable.
- Vanilla extract: adds an enticing aroma and flavor to the filling.
- Lemon juice: gives the filling a touch of tanginess! This is optional to taste, so it is up to you if you want to add it.
- Rhubarb and Raspberries: though rhubarb is technically a vegetable, I mainly use it as a fruit in my desserts like the Strawberry Rhubarb Pie or Strawberry Rhubarb Almond Cake or this crumble cheesecake. The tart flavor pairs so well with the sweet crunchy crumbles! And I really love how these vividly red produces give this cake a romantic look perfect for Mother’s Day or Valentine’s day.
How to make Raspberry Rhubarb Crumble Cake with healthy cheesecake filling
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with the exact measurements in the recipe card below!
Step 1: Make the dough
Start by sifting the flour and baking powder into a bowl. Add salt and sugar and whisk together. Then add the diced vegan butter and knead into a dough. Wrap ⅓ of the dough in plastic wrap and refrigerate for later use. Press the remaining ⅔ of dough evenly into a 8-inch (20 cm) springform pan, forming a rim that is about 1.2-Inch (3 cm) high.
Step 2: Make the filling
Add vegan yogurt, agave syrup, cornstarch, vanilla extract and lemon juice in a bowl and mix with an electric hand mixer until creamy. Then pour onto the cake crust and smooth out. Top with rhubarb and raspberries and crumble the remaining dough as streusel over the fruits.
Step: Bake and allow to cool
Bake the cake in a preheated oven at 356 °F (180 °C) for about 50-60 minutes. Allow to cool and refrigerate overnight, until set. Garnish with fresh raspberries, pomegranate seeds and desiccated coconut or enjoy as it is!
Tips when Making Raspberry Rhubarb Crumble Cake
- If your streusel dough is too dry, add some plant milk or water until you get the right consistency.
- If your kitchen is warm, it is better to place the baking pan with the dough crust in the fridge while you are making the cream filling. This is to make sure that the rims will not melt and collapse.
- Once you add the creamy filling into the cake crust, tap the baking pan on the kitchen counter several times to release air bubbles, and it spreads evenly.
- If the top of the cake gets too dark during baking, cover it with foil or parchment paper.
- The baking time may vary depending on the size of your pan and the type of oven you have. Bake until the filling has slightly set and the crumbs turn golden brown. Take note that the cake will not be fully set until refrigerated overnight.
How to Store Crumble Cake Cheesecake
Place the cake in the fridge for up to 4 days or freeze it for longer storage time. If it is frozen, simply thaw in the refrigerator overnight before serving.
This vegan Raspberry Rhubarb Crumble Cake is:
- Gluten-free possible
- Healthier than classic cheesecake
- Made with low-fat quark filling
- Sweet and tart
- Perfect for any occasion!
More Vegan Crumble Cake and/or Cheesecake Recipes to try
- Mandarin Cheesecake with Streusel
- Apple Crumble Custard Cake
- Cherry Crumble Cheesecake
- Blueberry Crumble Cheesecake
- Poppy Seed Crumble Cheesecake
- Apple Chocolate Crumble Cake
- Pumpkin Cheesecake Bars
- Apple Cake with Cinnamon Streusel
- Streusel Cheesecake with Plums
- Apple Crumble
- Apple Crumble Pizza (Streuseltaler)
- Red Currant Streusel Cheesecake
If you try this easy vegan Raspberry Rhubarb Crumble Cake recipe, feel free to leave me a comment and a star rating! And if you take a picture of your dessert and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Enjoy! 😊
Vegan Raspberry Rhubarb Crumble CheesecakeAuthor:
Streusel cake dough:
Fruit (variety of choice):
- 1 cup rhubarb sliced
- 1 cup raspberries
*Note: Feel free to watch the recipe video at the top of the post!
- Preheat the oven to 356 °F (180 °C). Lightly grease the sides of a 8-inch (20 cm) springform pan and line the bottom with parchment paper.
- Sift the flour and baking powder into a bowl. Add salt and both types of sugar and whisk together. Then add the diced vegan butter and knead everything into a dough using your hands or a food processor (add some plant milk if needed).
- Form ⅓ of the dough into a flat ball, wrap in plastic wrap and refrigerate until further use. Press the remaining ⅔ of dough evenly into the prepared pan, forming a rim that is about 1.2-Inch (3 cm) high.
- Add vegan yogurt, agave syrup, cornstarch, vanilla extract and lemon juice in a bowl and mix with an electric hand mixer until creamy. Then pour onto the cake crust and smooth out.
- Spread rhubarb and raspberries on top of the filling. Take the remaining dough out of the refrigerator and crumble it as streusel over the fruits.
- Bake the cake on the second rack from the bottom in the preheated oven for about 50-60 minutes.
- Allow to cool and refrigerate overnight, until set.
- Garnish with fresh raspberries, pomegranate seeds and desiccated coconut or enjoy as it is!!
- If the top of the cake gets too dark during baking, cover it with a piece of parchment paper.
- Instead of all-purpose flour or spelt flour, you can also use a gluten-free flour blend.
- If you like, you can also use a flavored yogurt variety, such as vanilla, coconut, lemon, raspberry, or another fruit flavor. Adjust the amount of additional sweetness to your taste.
- You can also use other fruits as desired such as blueberries, blackberries, strawberries, cherries, currants, gooseberries, mandarins, apples, pears, plums, apricots, etc.
- More tips and information about the recipe, including storage and freezing instructions, are mentioned in the blog post above!
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