John Myers
Crumble Cake with Cherries – Vegan
The perfect crumble cake with cherries – vegan recipe with a picture and simple step-by-step instructions.
- 300 g Flour
- 200 g Butter, Alsan
- 100 g Cane sugar
- 1 pinch Salt
- 1 packet Vanilla sugar
- 2 tbsp Soy flour full fat
- 1 glass Sweet cherries
- 1 packet Pudding powder with a bitter taste by Dr. Oettcker
- 1 Handful Chopped almonds
- 2 tsp Agar Agar. Dry product
- 120 g Butter, Alsan
- 100 g Cane sugar
- 1 packet Vanilla sugar
- 150 g Flour
- Mix flour, sugar, salt, vanilla sugar with butter (room temperature). Prepare soy flour (egg substitute) according to the instructions and mix in. When you have made a kneading dough, wrap it in aluminum foil and put it in the refrigerator for 30 minutes. Strain the sweet cherries, collect the cherry juice (makes approx. 300ml cherry juice). Prepare juice with pudding powder according to instructions (plus sugar), bring to the boil and refrigerate, add agar agar. Put the dough in a springform pan (26cm), pull up the edge. Sprinkle the base with chopped almonds, spread the drained cherries on top, pour the pudding over it until the cherries are covered. For the crumble, put the sugar and flour in a bowl, heat the butter slightly and mix in. Work the dough into crumble with 2 forks and pour over the cherries. You can also mix in 1 teaspoon of cinnamon or less flour, but add ground sweet almonds. In the oven, 175 degrees (no convection), approx. 60 – 70 minutes. to bake. When it has cooled down, take it out of the mold and sprinkle with powdered sugar if necessary.
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