Vegan Crumble Cake with Cheesecake and Berry Filling

🧂 Ingredients

• 1 ¼ cup flour

  all-purpose, spelt or gluten-free flour
• ¼ cup sugar

  or maple syrup or agave syrup
• 1 pinch of salt
• 1 tsp ground vanilla

  optional
• ⅓ cup vegan butter

  or margarine
• ¼ cup vegan butter

  or margarine (melted)
• 1 cup vegan skyr

  or another „quark“ alternative or cream cheese or silken-firm-tofu
• ⅓ cup soy cream

  or another dairy-free cream or canned coconut milk
• 2 tbsp sugar

  or maple syrup or agave syrup
• 1 tsp vanilla extract
• juice of ½ lemon
• 3 tbsp cornstarch

  or vanilla pudding powder
• 1 cup fresh raspberries

  or other berries
• 1.5 tbsp cornstarch

  or vanilla pudding powder
• ⅓ cup fruit juice

  e.g. grape juice or currant nectar
• 1-2 tbsp sugar or maple syrup or agave syrup

  optionally to taste
• 1 tbsp lemon juice

  optional
• raspberries
• pomegranate seeds

Instructions

• 1 Grease the sides of a 7-inch (18 cm) springform pan and line the bottom with
  parchment paper.
• 2 Combine flour, sugar, salt and vanilla in a bowl. Add the vegan butter and knead
  everything with your hands or with a dough hook from a mixer to a crumbly dough.
• 3 Press about ⅔ of the dough into the prepared springform pan. Then place the pan
  and the remaining ⅓ dough in the refrigerator.
• 4 Wash and drain the raspberries.
• 5 Dissolve cornstarch in fruit juice and bring to a boil, stirring until it
  thickens. Then stir in the raspberries and add sugar and lemon juice to taste.
  Let cool for about 10 minutes.
• 6 Preheat the oven to 356 °F (180 °C).
• 7 Blend the vegan skyr, soy cream, melted vegan butter, sugar, vanilla extract,
  lemon juice and cornstarch with an electric hand mixer until creamy and pour
  onto the chilled dough base.
• 8 Spoon the raspberry compote over the cheesecake filling and smooth it out.
• 9 Spread the remaining ⅓ of the dough as a crumble on the cake and bake for
  approx. 60 minutes (cover with parchment paper if the top gets too dark).
• 10 After baking, let the cake cool completely and refrigerate for at least 4 hours
  to set completely.
• 11 Before serving, decorate with raspberries and pomegranate seeds as desired.
  Enjoy!

Nutrition Info