This creamy Vegan Pudding Cheesecake is a popular German plum cake recipe made with homemade shortcrust and a delicious crunchy almond topping! It’s easy to make, egg-less, dairy-free and can be topped with any fruits you like! Plus gluten-free option!
1/2packvegan red cake glazeor sub 1 tbsp cornstarch*
1tsppumpkin spice mix*read recipe notes
1tbspsugaror to taste
Almond Topping (optional)
4-5tbspsliced almondsor sub coconut flakes
2-3tspbrown sugaror to taste
shredded coconutoptional to garnish
Preheat the oven to 355°F (180°C). Lightly grease an 8-inch (20cm) springform pan and line the bottom with parchment paper. (*Read recipe notes if using another pan).
Whisk together the flour, baking powder, salt and sugar in a bowl. Add the cold cubed vegan butter and knead with your hands until a smooth dough forms.
Roll out the dough between two sheets of foil *as pictured in the step-by-step pics above. (Alternatively, roll it out on a lightly floured working surface).
Then transfer the dough into your prepared springform pan, pressing the bottom and sides firmly to create an even crust.
In a pot, slowly melt the vegan butter and allow to cool slightly.
Add all ingredients for the cheesecake filling along with the melted butter into a mixing bowl. Mix on low speed with an electric hand mixer until creamy and smooth. (Taste and adjust sugar as needed).
Fill the cheesecake mixture into the prepared shortcrust. Bake for 60 minutes. (If the top of the cake gets too dark during baking, cover it with a piece of baking paper).
Turn off the oven and leave the cake inside for another 10-15 minutes with the oven door cracked. Then remove the cake and let come to room temperature. Cover it loosely with a kitchen towel and refrigerate overnight to set.
Cut the plums in quarters (or smaller pieces) and remove the stone.
In a pot, add wine or fruit juice. Stir in the glaze powder, pumpkin spice and sugar and bring to a boil. Fold in the plums, turn off the heat and allow to rest for 10 minutes to unfold flavors. (Taste and adjust sugar or spices as needed).
In the meantime, heat a large non-stick pan over medium heat. Add the almonds and toast for 1-2 minutes. Sprinkle with sugar and toast for another minute until the sugar starts to caramelize.
Add the plum topping on top of the cooled cheesecake. Serve immediately (then your cake looks like mine) or chill in the fridge until the glaze has set (if you prefer a firmer topping).
Sprinkle with crunchy almonds and shredded coconut or other toppings you like. Enjoy!
Please take note that the baking time varies, depending on your oven and which baking pan you use (a smaller and flatter cake is done faster than a large cake with much filling). Muffins will take about 35 minutes.
To make this cake gluten-free, you can use a gluten-free flour blend 1:1 instead of all-purpose flour or spelt flour. I recommend adding an additional flax-egg or the gluten-free dough may be too crumbly (Mix 1 tbsp ground flax seeds into 3 tbsp hot water and set aside for about 5 minutes).
I used this non-dairy soy quark (drained yogurt) but if you can't find in the supermarket, you can either make it yourself (Check out this recipe for instructions) or sub silken firm tofu. Alternatively, you could also sub plain vegan yogurt instead of quark + thick coconut cream or vegan cream cheese instead of non-dairy cream.