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 furthermore easy to make and you can also prepare it gluten-free, if you like.

Vegan crumble cake with a creamy cheesecake layer and blueberries

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.
5 from 7 votes
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Course: Dessert, Snack, Snacks
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 pieces
Author: Bianca Zapatka

Ingredients

For the cake dough:

  • 200 g light wheat or spelt flour (optional gluten-free flour, see notes *)
  • 50 g almonds ground
  • 1/2 package of baking powder
  • 150 g vegan butter (Alsan) *
  • 50 g applesauce * unsweetened
  • 100 g of raw cane sugar *
  • 1/2 lemon peel
  • 1/2 tsp cinnamon
  • 1 pinch of salt
  • soy milk or other if needed

For the filling:

  • 250 g vegan quark or vegan drained yogurt/ cream cheese
  • 50 ml coconut cream or other plant-based cream / milk
  • 25 g vegan butter * melted
  • 1/2 lemon juice
  • 40 g of raw cane sugar *
  • 20 g cornstarch or vanilla pudding powder
  • 250 g blueberries

Instructions

For the cake dough:

  • First mix the flour with the ground almonds, baking powder, raw cane sugar, cinnamon and a pinch of salt. Add the vegan butter in small pieces. Then add the applesauce and knead everything with the dough hook of a hand mixer to a crumbly dough.
  • Continue kneading with your hands until you have a smooth dough. (Add a bit of cold soy milk, if needed.)
  • Then 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. Spread 2/3 of the dough evenly in a greased 18 cm spring-form pan and press firmly.

For the filling:

  • Heat up your oven to 175 ° C.
  • Slowly melt the vegan butter in a saucepan and allow to cool slightly.
  • Now add vegan quark, plant-based milk or cream, raw cane sugar and cornstarch into a mixing bowl or blender and blend well with a hand mixer (or blender). Then stir in soft butter with lemon juice. Finally, carefully fold in 2/3 of the blueberries.
  • Now put the filling on the dough and smooth it out.
  • Crumble the remaining dough into crumbles and spread with the remaining blueberries on top of the filling.
  • Bake the cake on a medium rack in a preheated oven at 175 ° C for about 60 minutes.
  • Afterwards, let the cake cool and serve. (Optionally, you can also dust the cake with a bit of icing sugar before serving).
  • Enjoy!

Notes

  • Instead of all purpose wheat flour or spelt flour, you can also use a gluten-free flour mixture.
  • I prefer using Alsan, but you can also use regular plant-based margarine.
  • Instead of applesauce you can also use 1/2 pureed banana or another egg substitute of choice.
  • Instead of raw cane sugar you can also choose another sweetener, such as coconut blossom sugar, if you like.
  • If the cake gets too dark on top during the baking time, you can cover it with a piece of baking paper or aluminum foil.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!