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German Fruit Cake with Custard and Berries

Vegan Fruit Tart with Custard (German Fruit Cake)

Author: Bianca Zapatka
This is a super quick and easy recipe for a delicious, moist classic German fruit cake (fruit flan) made of vegan sponge cake, creamy dairy-free custard, juicy fresh fruits and colorful mixed berries. With these foolproof step-by-step instructions, the recipe video and helpful tips, your vegan fruit cake will be the best you ever had!
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Prep Time 20 mins
Cook Time 25 mins
Course Cake, Dessert, Pie, Tart
Cuisine French, German
Servings 12 Pieces
Calories 174.3 kcal

Ingredients

Sponge Cake

  • 2 cups (240 g) all-purpose or spelt flour or gluten-free flour
  • 2 tbsp cornstarch or vanilla custard powder
  • 2 tsp baking powder
  • ⅔ cup (120 g) sugar
  • 1 pinch of salt
  • 1 pinch ground bourbon vanilla or 1 tsp vanilla extract
  • 1 cup (240 g) soy milk or other plant milk
  • ½ cup (100 g) vegetable oil e.g. canola, sunflower, or Alba oil
  • 1 tbsp apple cider vinegar or white vinegar

Topping

Instructions 

*Note: Check out the recipe video + step-by-step instructions above!

  • Preheat the oven to 356 °F (180 °C) and grease an 11-inch (28-cm) fruit tart pan.
  • Sift the flour, cornstarch, baking powder and vanilla into a bowl. Then add the sugar and salt and whisk together.
  • In a measuring cup, combine soy milk, oil and vinegar, then stir it into the flour mixture.
  • Pour the batter into the prepared pan, smooth it out and bake for about 25 minutes, or until a toothpick comes out clean.
  • Let the cake cool in the pan for 10 minutes. Then turn out onto a cake plate as shown in the recipe video and allow to cool completely.
  • Prepare the custard according to this recipe. Then spread on the cake and top with desired fruits.
  • Prepare the cake glaze according to package directions and drizzle over the fruits. Allow to set before cutting and garnish with pomegranate seeds and desiccated coconut if desired.
  • Enjoy!

Notes

  • Baking pan: You can also bake the sponge cake base in a round springform pan as instructed in this recipe. Just make sure to adjust the quantities as you will need less batter when using a round pan.
  • Chocolate fruit cake: If you like, you can also bake a chocolate sponge cake and top it with chocolate pudding and bananas.
  • Pie Crust: You can also make a traditional tart or pie using this vegan pie crust recipe.
  • Custard: When making the custard cream, I used soy quark (thick dairy-free yogurt) instead of vegan cream cheese for my fruit tart to make it higher in protein and lower in fat. However, you can also fold in whipped cream to make a vanilla custard mousse or simply cook a classic vegan vanilla custard with no extras.
  • Cake glaze: I used this vegan cake frosting. Optionally, stir 1 tbsp cornstarch into 1 cup apple juice (or water + 2 tbsp sugar) and bring to a boil until it thickens.
  • More helpful tips and information, including instructions for making ahead, storing, and freezing, as well as recipe variations for other toppings and fruits, are mentioned in the blog post above!
Nutritions
Serving: 1Piece | Calories: 174.3kcal | Carbohydrates: 35.6g | Protein: 4.5g | Fat: 1.4g | Saturated Fat: 0.2g | Sugar: 15.2g
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!