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
How to make your own quark
What you’ll need:
- 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.
- 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:
- 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.
- 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.
- 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.
- Now create the filling by first combining the leftover egg replacement with the second half of the sugar and the vanilla extract.
- Add in the vegan quark and the lemon peel and combine until smooth, then slowly drizzle in the semolina and stir well.
- 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.
- Cover the top of the cake by crumbling the rest of the dough on the top.
- 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.