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    Home ยป Recipes ยป Vegan Dessert Recipes

    Quick German Cherry Streusel Cake (vegan)

    Published: Apr 17, 2021 ยท Updated: May 12, 2023 by Jacqui Wormington ยท This post may contain affiliate links. ยท 9 Comments

    This tender German Cherry Streusel Cake is the perfect coffee cake! This version is entirely dairy free and vegan. Filled with sour cherries and topped with buttery sweet streusel. An absolute staple during coffee time in Germany. Unlike the traditional yeast cake base, this recipe uses a quick and easy cake batter.

    Jump to:
    • ๐Ÿ’ก The recipe in a nutshell
    • ๐Ÿ‡ฉ๐Ÿ‡ช Origin
    • ๐Ÿ“‹ Variations
    • ๐Ÿฅฃ Storage
    • โ„๏ธ How to freeze
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Reviews
    Vegan German Cherry Streusel Cake

    ๐Ÿ’ก The recipe in a nutshell

    • Vegan (eggless and dairy free)
    • Classic German baking made plant-based
    • Quick and easy coffee cake
    • Rich, moist, and fluffy

    ๐Ÿ‡ฉ๐Ÿ‡ช Origin

    Where or who exactly invented the cake is unclear. We do know that it originated somewhere in Saxony (East Germany) in the 16th century. In the 19th century records show that it gained popularity all over Silesia, and Prussia. And by the 20th century the cake arrived in Rheinland (West German), where it was eaten mainly as a funeral cake (source).

    Today Streuselkuchen is a popular coffee cake all over Germany, and Europe. It typically is a yeasted sheet cake with a streusel topping. However, fruit and filling variations are possible.

    ๐Ÿ“‹ Variations

    Traditionally the base of the cake is made out of yeast. To make it quick and easy, whip up a fluffy cake batter. This recipe asks for all-purpose but works great with other flours, such as spelt or white whole wheat.

    Some popular fillings are apple, poppy seed, rhubarb, apricot, plum, blueberry, or currant. A base of vanilla cream or custard is also common, as well as a quark cake base. Add lemon zest or cinnamon to the streusel or replace part of the flour with ground nuts for a streusel variation.

    Serve on its own, with dairy-free whipped cream or vanilla ice cream.

    vegan Quick German Cherry Streusel Cake

    ๐Ÿฅฃ Storage

    Store tightly wrapped or covered in an airtight container at room temperature for 3 to 4 days.

    โ„๏ธ How to freeze

    Wrap well, or place in a freezer-friendly container or bag. If stored properly it keeps fresh for up to 3 months in the freezer. Defrost at room temperature overnight.

    ๐Ÿ“– Recipe

    german cherry streusel cake

    Quick Cherry Streusel Cake (vegan)

    Jacqui Wormington
    This tender German Cherry Streusel Cake is the perfect coffee cake! This version is entirely dairy free and vegan. Filled with sour cherries and topped with buttery sweet streusel. An absolute staple during coffee time in Germany. Unlike the traditional yeast cake base, this recipe uses a quick and easy cake batter.
    5 from 4 votes
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    Prep Time 30 minutes mins
    baking 30 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine Dairy-Free, Egg-Free, German, Vegan
    Servings 24 pieces

    Equipment

    • A half sheet, 18-by-13-inches, 1 inch high (46 cm ร— 33 cm)
    • For a smaller cake half the recipe and use a quarter sheet, 13-by-9 inches (23 cm ร— 33 cm).
    • An electric (hand) mixerย 

    Ingredients
      

    Streusel Ingredients

    • 120 grams old fashioned oats (4.2 oz)
    • 120 grams cane sugar (4.2 oz)
    • 220 grams unbleached all-purpose flour (7.7 oz)
    • 110 mililiters neutral plant oil, or melted butter (4.7 fl oz)

    Batter Ingredients

    • 350 grams all-purpose flour, unbleached* (10.5 oz)
    • 2 teaspoon baking powder
    • 4 teaspoon cornstarch (10g)
    • 1 teaspoon baking soda
    • 180 grams cane sugar (6.3 oz)
    • a pinch of salt
    • 120 mililiters extra virgin olive oil (4 fl oz)
    • 330 mililiters plant milk (11.1fl oz)
    • 1 teaspoon vanilla extract
    • 2 cans of sour cherries, or red tart cherries (drained) (700g / 24 oz)
    Get Recipe Ingredients

    Instructions
     

    • Prepare the streusel: In a medium bowl, mix the dry ingredients: Rolled oats, cane sugar and flour. Now slowly add the oil or melted butter. Mix everything roughly with a fork until the crumbles have the desired size. Put streusel in the refrigerator.
    • Prepare cake batter: Drain the cherries. If you want the cherries a little sweeter, you can sprinkle them with some more cane sugar. Prepare your baking sheet: Line it with baking paper or grease it with some butter.
    • Preheat your oven to 180ยฐC / 355ยฐF.
    • In a mixing bowl, mix all the dry ingredients: Flour, baking powder, cornstarch, baking soda, cane sugar and salt. In another, slightly smaller bowl, mix olive oil, milk and vanilla extract. Add the liquid ingredients to the dry ingredients and mix everything with your electric (hand) mixer. Use the whisk attachment for mixing. Start on a slow mixer speed and then increase the speed. Mix until you have a smooth dough without lumps (this usually takes no more than a minute or two).
    • Baking the cake: Pour the batter onto your prepared baking sheet. If necessary, smooth it out a bit. Quickly sprinkle the cherries evenly over the dough. Spread the crumble evenly as the last layer. Put the tray in the oven and bake for about 30-40minutes. The cake should be baked until golden brown and no batter should stick to the cake when you pick it with a toothpick. Remove the tray from the oven. Let cool completely or eat when still warm.

    The provided nutritional information is an estimate. Accuracy is not guaranteed.

    Tried this recipe?Leave a comment & tag @thesimplesprinkle on Instagram

    For more traditional and veganized dishes browse our German recipe page!

    PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.

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    Reader Interactions

    Comments

      5 from 4 votes

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      Recipe Rating




    1. Sara says

      April 17, 2021 at 5:34 pm

      5 stars
      This was so easy and delicious! I made it with morello cherries for my motherโ€™s birthday and we all just loved it! All of your recipes are just wonderful!

      Reply
      • Jacqui says

        April 18, 2021 at 6:49 am

        Hey Sara, thanks again so much for testing the recipe! I am still blown away by the fact that you served it on your mom's birthday and you all loved it. This makes absolutely happy. Lots of love and kindest regards! xx

        Reply
    2. Caro says

      April 17, 2021 at 5:36 pm

      5 stars
      Ich bin (leider) nicht sehr gut im Backen, aber der Streuselkuchen war sehr einfach zu machen, weil alles so gut erklรคrt ist! Ab jetzt definitiv einer meiner favorites, wenn ich mal Kuchen machen muss. ๐Ÿ™‚ total lecker und nicht zu viel Zucker, sodass alles noch natรผrlich und sehr gut schmeckt.

      Reply
      • Jacqui says

        April 18, 2021 at 6:48 am

        Hey Caro, vielen lieben Dank fรผr das ausfรผhrliche Feedback. Es freut mich total zu hรถren, dass auch dir als nicht so erfahrene Bรคckerin das Rezept gut gelungen ist. Das war genau mein Ziel mit diesem Rezept! ๐Ÿ™‚

        Reply
    3. Jennifer says

      April 17, 2021 at 6:58 pm

      5 stars
      i made this cake with cherries and it was so good! The cake was lovely and fluffy and just perfectly sweet. It was so full of cherries and yummy streusel. Canโ€™t wait to make it again, maybe with blueberries!

      Reply
      • Jacqui says

        April 18, 2021 at 6:47 am

        Hey Jennifer, thank you so much for your feedback! I can't wait to see you making it with blueberries. xx Jacqui

        Reply
    4. Jessica says

      July 07, 2021 at 7:09 am

      5 stars
      The cake is super easy to make and so delicious!! Definitely gonna make it again ๐Ÿ˜

      Reply
      • Jacqui says

        July 08, 2021 at 2:56 am

        Thank you Jessica, that makes me very happy to hear!

        Reply
    5. Wendy says

      April 12, 2022 at 8:16 pm

      This cake is soooo scrumptious!! PERFECT moist, fluffy texture! Thank you for sharing, Jacqui!

      Reply

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    Hey there, I am Jacqui! I'm a self-taught vegan recipe developer, content creator and food photographer. My goal? To make veganism easy-peasy-lemon-squeezy! With my drool-worthy recipes and savvy tips, I'll prove that going plant-based doesn't mean giving up your favorite meals.

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