Vegan Quark Crumble Cake With Gooseberries

Although gooseberries can be fairly sour, they complement the sweetness of this cake and the delightful crumble topping. We took great care when making this recipe’s crumbles because (at least for us) there isn’t much left before the cake is topped.

Ingredients

For the cake:

2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup vegan quark (such as soy or almond-based quark)
1/2 cup plant-based milk (such as almond or soy milk)
1/4 cup vegetable oil
1 tsp vanilla extract
1 cup fresh or frozen gooseberries

For the crumble topping:

1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup vegan butter or coconut oil (solid)
1/4 cup chopped nuts (optional)

Instructions

Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the vegan quark, plant-based milk, vegetable oil, and vanilla extract. Mix well.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the gooseberries.
Pour the batter into the prepared cake pan, spreading it out evenly.
In a small bowl, combine the flour, sugar, and vegan butter or coconut oil. Use your fingers to crumble the mixture until it resembles coarse crumbs. Stir in the chopped nuts, if desired.
Sprinkle the crumble mixture evenly over the cake batter.
Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.