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.

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

For the cake dough:

  1. 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.
  2. Continue kneading with your hands until you have a smooth dough. (Add a bit of cold soy milk, if needed.)
  3. 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.
  4. For full instructions :

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