Vegan Gooseberry Crumble Cake
If you're planning your own or invited to a picnic, a barbecue or a summer party, you need a big bowl of pasta salad and a dessert that satisfies a big group of people. For these occasions a sheet cake is one of the best ideas you can have, cause they are cheap, easy to do, and quick.
All you need is a bowl and a baking sheet. And an oven, obviously! You don't need a baking tin (which we always forget at parties) or other complicated things. If gooseberries are not in season right now, you can easily replace them with apples and a pinch of cinnamon, pears, rhubarb, any other berries or nectarines, and peaches. This cake is just too easy to be true.
Vegan Gooseberry Crumble Cake
Ingredients
dough
- 500 g (4.25 cups) flour
- 250 g (1.1 cups) plant-based butter
- 150 g (0.6 cups) sugar
“quark“ or yogurt
1200 g (42 oz) plant-based quark or yogurt
50 g (1.7 oz) starch
1/2 lemon
50 ml (0.2 cups) agave syrup
750 g (26.5 oz) gooseberries
crumbles
- 200 g (0.88 cups) plant-based butter
- 150 g (0.6 cups) sugar
- 350 g (3 cups) flour
Instructions
- Mix the flour, plant-based butter and sugar for the dough in a large bowl and shape into a ball.
- Cover a baking sheet with parchment paper and evenly roll/spread the dough on it.
- For the quark layer, mix the plant-based quark (or yogurt) with agave syrup. Mix the starch with the juice of half a lemon and add it as well. Mix well with a whisk, so no lumps are visible. Put the quark on top of the dough and distribute evenly.
- Wash the gooseberries, and top and tail each berry. Spread all the gooseberries on the quark layer.
- Mix all ingredients for the crumbles in a bowl. Then spread the sprinkles over the gooseberries with the help of your hands.
- Bake for 45 minutes in the preheated oven (middle rail) at 180 ° C. Cut into pieces or keep in the refrigerator for 2-3 days.
