‘Cranberry crumb cake’ is a perfect all-time dessert, especially during Christmas. I am such a dessert lover that I can have them at any time of the day. You can also start your Christmas holidays by making this crumb cake at your home. I am so excited to get your reviews on the recipe.

Things to remember

This vegan crumb cake does not contain the usual filling that cheesecakes have. There are no dairy products used in the recipe. You can conveniently prepare the dough for the crumb cake within a few minutes by using an electric hand mixer. Do not mix for a longer time to avoid the bigger crumbs. You can add cranberries to the cake to make it taste heavenly. You can use the sugared cranberries as toppings as they are very nutritious and can make the cake taste better. I like cranberries but you can also replace cranberries or add some other fruits.

Ingredients

 For Shortcrust Pastry:

• Plant-based butter
• Sugar
• Baking powder
• Apple sauce
• Pinch of vanilla

For Custard cheesecake:

• Cornstarch
• Vanilla extract
• Plant-based milk
• Sugar
• Plant-based butter
• Dairy-free quark
• Soy flour

For Sugared cranberries:

• 2 cups cranberries
• Sugar
• Water 

Cooking Instructions

For Shortcrust pastry:

1. Firstly preheat the oven to 175 degrees C.
2. Add all the ingredients in a bowl and mix them using a hand blending mixer. Do not mix for a long time as the crumbs will get bigger.
3. Press 2/3 of the dough into a greased 7-inch springform pan.

For custard cheesecake:

1. Add cornstarch and vanilla in a cup. Add some plant-based milk to it and stir well. Boil the remaining milk in a pot. Then add the cornstarch mixture to it and boil again and keep stirring. Add some vegan butter to give it a creamy texture. Keep it to cool for some time. Blend the soy quark with soy flour until it gets creamy and folds it in the pudding. Once it gets cooled fill into the prepared shortcrust.
2. Place one cup of cranberries on the top of the filling and crumb over the remaining on the dough.
3. Bake the cake for 50 minutes. You can check by using a toothpick until it comes out almost clean.
4. Allow the cake to cool down completely or you can also keep it in the fridge for 1-2 hours.

For sugared cranberries:

1. Mix 3/4 cup of sugar in some water, boil it and cook for few minutes. Keep stirring until the sugar gets dissolved in water. Allow it to cool.
2. Once it gets cool down, roll down the cranberries in the sugar syrup and place them in the cooling rack. Let them dry for 1 hour.
3. Once the syrup gets dried you can again roll the berries in the sugar and they ready for decoration.
4. Garnish the cake with the berries or whichever fruit you have used and served it. Your cake is ready.

Enjoy

Photo Credit and Inspiration @biancazapatka

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Cranberry Crumb Cake

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Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Ingredients
• For Shortcrust Pastry:
• Plant-based butter
• Sugar
• Baking powder
• Apple sauce
• Pinch of vanilla
• For Custard cheesecake:
• Cornstarch
• Vanilla extract
• Plant-based milk
• Sugar
• Plant-based butter
• Dairy-free quark
• Soy flour
• For Sugared cranberries:
• 2 cups cranberries
• Sugar
• Water

Instructions

For Shortcrust pastry:

1. Firstly preheat the oven to 175 degrees C.
2. Add all the ingredients in a bowl and mix them using a hand blending mixer. Do not mix for a long time as the crumbs will get bigger.
3. Press 2/3 of the dough into a greased 7-inch springform pan.

For custard cheesecake:

1. Add cornstarch and vanilla in a cup. Add some plant-based milk to it and stir well. Boil the remaining milk in a pot. Then add the cornstarch mixture to it and boil again and keep stirring. Add some vegan butter to give it a creamy texture. Keep it to cool for some time. Blend the soy quark with soy flour until it gets creamy and folds it in the pudding. Once it gets cooled fill into the prepared shortcrust.
2. Place one cup of cranberries on the top of the filling and crumb over the remaining on the dough.
3. Bake the cake for 50 minutes. You can check by using a toothpick until it comes out almost clean.
4. Allow the cake to cool down completely or you can also keep it in the fridge for 1-2 hours.

For sugared cranberries:

1. Mix 3/4 cup of sugar in some water, boil it and cook for few minutes. Keep stirring until the sugar gets dissolved in water. Allow it to cool.
2. Once it gets cool down, roll down the cranberries in the sugar syrup and place them in the cooling rack. Let them dry for 1 hour.
3. Once the syrup gets dried you can again roll the berries in the sugar and they ready for decoration.
4. Garnish the cake with the berries or whichever fruit you have used and served it. Your cake is ready.