fbpx
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Romy London
  • About Me
  • Recipes
  • Cookbook
  • Work With Me
  • Contact
  • Breakfast
  • Dinner
  • Pasta
  • Quick & Easy
  • Cakes & Bakes
  • Desserts
menu icon
go to homepage
  • About Me
  • Recipes
  • Cookbook
  • Work With Me
  • Contact
    • Facebook
    • Instagram
    • TikTok
    • YouTube
  • search icon
    Homepage link
    • About Me
    • Recipes
    • Cookbook
    • Work With Me
    • Contact
    • Facebook
    • Instagram
    • TikTok
    • YouTube
  • ×
    • Grilled balsamic peaches with coconut yogurt and raspberry coulis on a dessert plate.
      Grilled Balsamic Peaches
    • Seitan and tempeh next to each other in comparison.
      Seitan Vs Tempeh
    • Creamy Butter Beans Alla Vodka on a plate with a spoon.
      Butter Beans Alla Vodka
    • Creamy cutter bean curry in a bowl with rice and naan bread.
      Creamy Butter Bean Curry
    • A bowl of chickpea and sweet potato curry on the dinner table, with rice, pickled onions, naan bread and fresh lime on top.
      Sweet Potato Chickpea Curry
    • Baked butter beans in a dish on the dinner table, surrounded by ingredients.
      Caprese Butter Beans
    • A bowl of vegan nduja pasta.
      Vegan Nduja Pasta
    • A plate of black pepper stir fry with crispy pumfu tofu and veggies.
      Pumfu Pumpkin Seed Tofu
    • A bulb of garlic that has gone bad.
      How To Tell If Garlic Is Bad
    • Two jars of flaxseed pudding on the breakfast table
      Flaxseed Pudding
    • A skillet filled with creamy chickpea curry with tofu on top.
      Vegan Butter Chickpea Curry
    • Collage showing vegan recipes for Valentine's Day.
      Vegan Valentine's Day Recipes
    Home » Recipes » Cakes & Bakes

    Vegan Cherry Crumble

    Published: Mar 25, 2019 · Modified: Mar 10, 2025 by Romy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Wonderfully Easy Vegan Cherry Quark Crumble Recipe - this is a veganised childhood classic filled with a delicious creamy quark filling and sweet cherries.

    Vegan Cherry Quark Streusel

    This Vegan Cherry Quark Crumble is an absolute classic and one of my favourite sweet vegan recipes! 

    A non-vegan version of this delicious cake was in one of my children's cookbooks when I was younger, and it was only a matter of time until I would create a veganised version - and here we are!

    Originally this recipe is called a 'streusel', which is the German version of a cherry crumble cake. The crumble is generally created with a mix of flour, sugar, and butter, so it's simple to veganise by swapping out the dairy butter for a vegan version. It's important that the butter is cold for this recipe to create the right crumble texture - if the butter is melted, the flour and sugar will simply absorb it and create a sticky mix, which is what we're trying to avoid.

    For the egg replacement in this vegan cherry quark crumble recipe I have simply used 4 flax eggs. These are created by combining flaxseeds with water in a 1:2 ratio and letting them soak for a few minutes to create a gloopy, thick mix that helps bind everything together in the dough.

    As the name already calls for, I have used quark in this recipe - quark is not too common in the UK, but where I grew up in Germany, it's a dairy ingredient you can get in every supermarket. Luckily nowadays Alpro does a vegan version called 'Alpro Go On'. If you, however, do not have access to this Alpro version, don't worry: you can easily create your own quark by stripping some water out of vegan soy yoghurt.

    This is usually what I do to make this recipe: Simply add 1 tablespoon Apple Cider Vinegar to 500g soy yoghurt, stir well, place the yoghurt in a cheesecloth and suspend over a bowl for about 45-60 minutes, or ideally overnight. The liquid from the yoghurt will collect in the bowl below and you're left with a thicker, denser quark in the cloth, which is perfect for the filling of this recipe.

    What you'll need to make this Vegan Cherry Quark Crumble Recipe

    Ingredients

    • All-purpose flour
    • Baking powder
    • Cold vegan butter
    • Sugar
    • 4 'flax-eggs'(4 tablespoon Flaxseeds, 8 tablespoon water)
    • Pitted cherries, drained
    • Vanilla extract
    • Quark (buy ready-made, called Alpro Go On - or use soy yoghurt to make it yourself, see notes below)
    • Lemon peel
    • Semolina

    Ingredients for your own vegan quark

    What you'll need:

    • Alpro Soy Yoghurt
    • Apple Cider Vinegar
    • Cheesecloth

    How to make Vegan Cherry Quark Crumble Recipe

    Making a vegan quark

    Making a quark is the first step in this recipe, but if you've gone out and bought a ready-made one then feel free to skip ahead to the next step.

    First, you'll want to mix together your soy yoghurt with the apple cider vinegar and place the mixture in a cheesecloth and put that over a deep bowl. Then carefully pour the yoghurt mix into the middle of the bowl.

    Next, you'll want to tie up the corners of the cloth and suspend it over the bowl so the water can drain itself. 

    Now, put the bowl aside for 45-60 minutes for the quark to release its moisture and become nice and firm. Ideally, we want it to be of a similar consistency to Greek yoghurt. 

    Making your cake mix

    First off you'll need to make your egg replacement by combining 4 tablespoon of flaxseeds and 8 tablespoon of water to a bowl. Give it a quick mix and then leave it to soak for 10-15 minutes. 

    Meanwhile, drain your cherry jar, place the cherries into a sieve and let them drain over a bowl - you're not going to need them again for a few steps yet. 

    Whilst everything else is soaking and draining, get a large mixing bowl, combine the flour, baking powder, vegan butter and half the sugar. Add a quarter of your egg replacement, or 1 'flax-egg', and mix it all together. As we want the mix to be firm and crumbly, you're best off using your hands here to combine everything together. 

    Now grease a springform cake tin with coconut oil—my tin was 23cm in diameter—and press about 2 thirds of the dough onto the bottom and sides of the tin and put it aside. 

    Making your filling

    To make your cake filling, first, you need to combine the leftover egg replacement with the rest of the sugar and the vanilla extract. 

    Next you'll want to add your vegan quark and the lemon peel and mix it all together until it's smooth. Then, slowly drizzle the semolina and give it a good stir. 

    Getting oven ready

    Place the drained cherries to the bottom of the springform cake tin and gently pour in the quark mixture. Be sure to smooth the top with a knife or the back of a spoon. 

    Next, cover the top of the cake by crumbling the rest of the dough over it then place the cake in a preheated oven at 180ºC for about 50 minutes.

    Finally, all you have to do now is enjoy it!

    Vegan Cherry Quark Streusel

    Love fruity summer bakes? Definitely try making my No Bake Vegan Strawberry Cheesecake or my Vegan Strawberry Shortcake!

    This recipe is:

    • 100% vegan
    • gorgeously crumbly
    • full of cherries
    • simply delicious
    • easy to make
    • plant based
    • egg-free
    • dairy-free

    📌 If you love Pinterest you can pin any of the images to your boards!

    📖 Recipe Card

    Vegan Cherry Quark Streusel

    Vegan Cherry Quark Crumble Recipe

    Romy
    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!
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Cake
    Cuisine German
    Servings 10 servings

    Ingredients
      

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

    How to make your own vegan quark

    What you'll need:

    • 500 g Alpro Soy Yoghurt
    • 1 tablespoon Apple Cider Vinegar
    • Cheesecloth

    Instructions
     

    • Start by making the vegan quark, if you're using ready-made vegan quark, please skip ahead to step 4.
    • Combine the Soy Yoghurt with the Apple Cider Vinegar, then place the cheesecloth over a deep bowl and carefully pour the yoghurt 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 yoghurt.
    • Start by creating the egg replacement by adding 4 tablespoon of flaxseeds and 8 tablespoon 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 springform cake tin with coconut oil - the one I used was 23cm in diameter. Press about ⅔ 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 springform 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.

    Notes

    Do not replace the quark with just yoghurt - 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.
    Keyword baking, vegan cake, vegan dessert, Yoghurt

    Looking for more vegan cake recipes? Check out my Cakes & Bakes section - here are a few of my faves: 

    • Vegan Upside Down Plum Cake Recipe
    • Easy Vegan Spritz Cookies Recipe
    • Vegan Triple Chocolate and Pecan Cookies Recipe
    • Vegan Chocolate Hazelnut Babka Recipe

    *Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.

     © 2025 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!

    *Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.

    More Cakes & Bakes

    • Vegan custard donuts on a parchment paper.
      Vegan Custard Donuts
    • A slice of vegan banoffee pie lifted from the pie with layers of biscuit base, toffee sauce, banana slices and whipped vegan cream visible.
      Vegan Banoffee Pie
    • Fluffy Vegan Sweet Potato Cinnamon Rolls in a baking dish with glaze on top.
      Sweet Potato Cinnamon Rolls
    • A slice of chocolate avocado cake on a plate.
      Avocado Chocolate Fudge Cake

    Reader Interactions

    💭 Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, I'm Romy!

    On this blog, you'll find some of my favorite vegan recipes for you to try at home.

    They all include detailed step-by-step instructions, so you can WOW everyone with your vegan kitchen magic in no time!

    About Romy

    FOLLOW ME

    • link to instagram account
    • link to facebook account
    • link to pinterest account
    • link to youtube account
    • link to tiktok account
    • Link to email

    As Seen In

    Romy London Uk as seen on Netflix, Channel 4, Metro, Cosmopolitan, TalkRadio, Channel 4, Evening Standard, Vegan Life, Vegan Food & Living

    Latest Recipes

    • Grilled balsamic peaches with coconut yogurt and raspberry coulis on a dessert plate.
      Grilled Balsamic Peaches

    • Creamy Butter Beans Alla Vodka on a plate with a spoon.
      Butter Beans Alla Vodka

    • Creamy cutter bean curry in a bowl with rice and naan bread.
      Creamy Butter Bean Curry

    🔎 Search

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy

    Newsletter

    • Sign up for my newsletter & NEVER miss a recipe!

    Contact

    • Contact
    • Work with me

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Romy London

    Manage Cookie Consent
    We use technologies like cookies to store and/or access device information. We do this to improve browsing experience and to show (non-) personalized ads. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
    Functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
    View preferences
    {title} {title} {title}