Vegan crumble cake with a creamy cheesecake layer and blueberries

Step 1

Whisk together the flour with the ground almonds, baking powder, raw cane sugar, cinnamon and a pinch of salt.

Step 2

Cut the cold vegan butter into small pieces and add it to the flour mixture along with the applesauce and lemon zest. Knead everything with the dough hook of a hand mixer into a crumbly dough. Then continue kneading with your hands until a smooth dough forms. (Add a bit of cold non-dairy milk, if needed.)

Step 3

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.

Step 4

Afterwards, remove the dough from the fridge. Place 2/3 of the dough evenly into a greased 18-cm springform pan and press firmly.

Step 5

Preheat your oven to 347°F.

Step 6

Slowly melt the vegan butter in a saucepan and allow to cool slightly.

Step 7

Add the vegan quark, coconut cream, raw cane sugar and cornstarch into a mixing bowl or blender and blend with a hand mixer (or blender) until creamy. Then stir in the soft butter and lemon juice. Finally, gently fold in 2/3 of the blueberries.

Step 8

Spread the filling onto the dough and smooth it out evenly.

Step 9

Place the remaining blueberries on top of the filling and crumble the remaining dough over the top.

Step 10

Bake the cake on a medium rack in the preheated oven for about 60 minutes.

Step 11

Allow to cool completely, then place in the fridge overnight to set.

Step 12

Dust with powdered sugar as desired and enjoy!