Vegan Cherry Quark Crumble Recipe

Step 1

Start by making the vegan quark, if you're using ready-made vegan quark, please skip ahead to step 4.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Now create the filling by first combining the leftover egg replacement with the second half of the sugar and the vanilla extract.

Step 8

Add in the vegan quark and the lemon peel and combine until smooth, then slowly drizzle in the semolina and stir well.

Step 9

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.

Step 10

Cover the top of the cake by crumbling the rest of the dough on the top.

Step 11

Preheat the oven to 180C and place the cake in the preheated oven for about 50 minutes.