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Vegan Cherry Quark Streusel

Vegan Cherry Quark Crumble Recipe

  • Author: romylondonuk
  • Prep Time: 30
  • Cook Time: 50
  • Total Time: 1 hour 20 minutes
  • Yield: 10 slices 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: Vegan


This vegan cherry quark crumble is a classic – I used to make it plenty of times when I was younger for a variety of occasions: birthdays, celebrations, holidays – there’s no occasion this delicious vegan cake is not suitable for!

Filled with a delicious creamy quark filling and sweet cherries – and don’t worry if you don’t have access to vegan quark: I’m telling you how to make your own in 2 easy steps below!



  • 350g all purpose flour
  • 1 sachet baking powder
  • 150g cold vegan butter
  • 300g sugar
  • 4 eggs replaced (4 Tbsp Flaxseeds, 8 Tbsp water)
  • 1 jar pitted cherries, drained
  • 1 Tbsp vanilla extract
  • 500g quark (buy ready made, called Alpro Go On – or use soy yogurt to make it yourself, see notes below)
  • Peel of 1 organic lemon
  • 2 tbsp semolina

Vegan Cherry Quark Streusel


How to make your own quark

What you’ll need:

  1. Combine the Soy Yogurt with the Apple Cider Vinegar, then place the cheesecloth over a deep bowl and carefully pour the yogurt mix into the middle. Tie up the corners of the cloth and suspend it above the bowl so the water can drip out.
  2. Place the bowl aside for about 45-60 minutes for the quark to release more water and become firmer. You’re looking to achieve a consistency similar to greek style yogurt.

Create the cake:

  1. Start by creating the egg replacement by adding 4 Tbsp of flaxseeds and 8 Tbsp of water to a bowl, briefly mix and set aside to soak for 10-15 minutes. In the meantime drain the cherry jar and place the cherries into a sieve to continue draining until we need them again later.
  2. In a large mixing bowl, combine the flour, baking powder, vegan butter and half of the sugar. Add in a quarter of the egg replacement and combine. Ideally use your hands as the mix you are going for is supposed to be firm and crumbly.
  3. Grease a spring form cake tin with coconut oil – the one I used was 23cm in diameter. Press about 2/3 of the dough onto the bottom and sides and place the rest aside for later. 
  4. Now create the filling by first combining the leftover egg replacement with the second half of the sugar and the vanilla extract.
  5. Add in the vegan quark and the lemon peel and combine until smooth, then slowly drizzle in the semolina and stir well.
  6. Add the drained cherries onto the bottom in the spring form cake tin, then gently pour in the quark mixture. Smooth the top with a knife or back of a spoon.
  7. Cover the top of the cake by crumbling the rest of the dough on the top.
  8. Preheat the oven to 180C and place the cake in the preheated oven for about 50 minutes.


Do not replace the quark with just yogurt – it’s important that it’s quark, otherwise the inside of the cake will be too liquid and not firm up during the baking process.

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