A delicious vegan crumble cake meets a creamy cheesecake – This vegan crumble cake is not an ordinary crumble cake because it also has a creamy cheesecake layer with juicy healthy blueberries that make this cake even more special. This vegan crumble cake is not only incredibly delicious but it’s also easy to make and you can even prepare it gluten-free, if you like.
Vegan crumble cake with a creamy cheesecake layer and blueberries
With this recipe, I have just combined my two favorite cakes, which makes it now to one of my most favorite cake creations. I have already baked this vegan crumble cake very often and I love it. It is made of a delicious crumbly sweet cake crust with a creamy cheesecake layer and juicy blueberries. On top is a delicious layer of crunchy crumbles and even more healthy blueberries that hide between the crumbles. I can tell you, that it sounds at least as tasty as this vegan crumble cheesecake actually tastes.
Quick and easy to make – without any dairy ingredients!
This vegan crumble cake is not only so delicious, but it is also made easily and quickly. You do not need eggs or any dairy ingredients for this recipe because it is only made of plant-based ingredients. And the best is that this vegan crumble cake still tastes incredibly delicious. As an egg substitute, I simply used applesauce, but you can also choose half a pureed banana or another egg substitute of choice. Instead of regular quark I used vegan soy quark, but you can also use another plant-based quark or drained plant-based yogurt. Another option would be vegan cream cheese, by the way. For sweetening, I usually use raw cane sugar because it caramelizes so nicely, but with another sweetener, such as coconut blossom sugar, works great too.
You can add fruits and berries however you like!
Usually, I bake this vegan crumble cake with red berries, such as in my recipe from the vegan cheese crumble cake with juicy berry filling. However, creating new vegan recipes is so much fun to me and I also love variety. That’s why I vary the basic recipe now and then. Therefore, today’s recipe is again a slightly modified version with blueberries. Anyways, you can also vary this recipe however you like. My grandma, for example, loves crumble cake with mandarins or apricots most. My mother, on the other hand, likes it very much with apples and I like it most with raspberries or blueberries. But I am sure that this cake also tastes great with different other kind of fruits and berries. Next time, I will definitely try it with cherries or strawberries.
Vegan crumble cake with different toppings
This recipe should also work well even without crumbles on top. But I personally would never leave them out. To be honest, I even nibble these delicious crumbles always first from the cake because they are so delicious. If you don’t like crumbles so much, you can also simply roll out the remaining dough, then cut into strips and lay these dough strips on the cake as a grid. That’s what I did for example with my cherry pie with a juicy filling. But I also like just a simple layer of almond brittle, like you can find in the recipe for my vegan blueberry cheese cake with almond brittle. Just try out what you like best and then you could let me know in the comments. I would be glad!
Here comes the recipe:
Vegan Crumble Blueberry CheesecakeAuthor:
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For the cake dough:
- 200 g all-purpose or light spelt flour optional gluten-free flour, see notes*
- 50 g ground almonds
- ½ tbsp baking powder
- 100 g raw cane sugar
- ½ tsp cinnamon
- 1 pinch of salt
- 150 g vegan butter cold
- 50 g applesauce unsweetened
- 1 tbsp lemon zest optional
- a bit of non-dairy milk if needed
*Note: Be sure to watch the recipe video above for visual instructions!
For the dough:
- Whisk together the flour with the ground almonds, baking powder, raw cane sugar, cinnamon and a pinch of salt.
- Cut the cold vegan butter into small pieces and add it to the flour mixture along with the applesauce and lemon zest. Knead everything with the dough hook of a hand mixer into a crumbly dough. Then continue kneading with your hands until a smooth dough forms (add a bit of cold non-dairy milk, if needed).
- Form the dough into a ball, wrap in cling film and place in the fridge for at least half an hour to make it easier to work with.
- Afterwards, remove the dough from the fridge. Place ⅔ of the dough evenly into a greased 7-inch (18-cm) springform pan and press down firmly.
For the filling:
- Preheat your oven to 347 °F (175 °C).
- Slowly melt the vegan butter in a saucepan and allow to cool slightly.
- Add the vegan quark, coconut cream, raw cane sugar and cornstarch into a mixing bowl or blender and blend with a hand mixer (or blender) until creamy. Then stir in the soft butter and lemon juice. Finally, gently fold in ⅔ of the blueberries.
- Spread the filling onto the dough and smooth it out evenly.
- Place the remaining blueberries on top of the filling and crumble the remaining dough over the top.
- Bake the cake on a medium rack in the preheated oven for about 60 minutes.
- Allow to cool completely, then place in the fridge overnight to set.
- Dust with powdered sugar as desired and enjoy!
- Instead of all-purpose, wheat flour or spelt flour, you can also use a gluten-free flour blend 1:1.
- I prefer using Alsan, but you can also use regular plant-based margarine.
- Instead of applesauce you can also use 1/2 mashed banana or another egg substitute of your choice.
- Instead of raw cane sugar you can also choose another sweetener, such as coconut sugar.
- If the cake gets too dark on top during baking, you can cover it with a piece of baking paper or aluminum foil.
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