Wonderfully Easy Vegan Cherry Quark Crumble Recipe – this is a veganised childhood classic filled with a delicious creamy quark filling and sweet cherries.
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 Tbsp Apple Cider Vinegar to 500g soy yoghurt, stir well and 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
- All-purpose flour
- Baking powder
- Cold vegan butter
- 4 ‘flax-eggs'(4 Tbsp Flaxseeds, 8 Tbsp 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
Ingredients for your own vegan quark
What you’ll need:
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 Tbsp of flaxseeds and 8 Tbsp 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 and put the cherries in 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!
This recipe is:
- 100% vegan
- gorgeously crumbly
- full of cherries
- simply delicious
- easy to make
- plant based
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 of 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 yoghurt to make it yourself, see notes below)
- Peel of 1 organic lemon
- 2 tbsp semolina
How to make your own vegan quark
What you’ll need:
- 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 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 springform 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 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.
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.
Keywords: Yoghurt, vegan dessert, vegan cake, baking
Looking for more vegan cake recipes? Check out my Cakes & Bakes section – here are a few of my faves: