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.
💡 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
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.
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.
Store tightly wrapped or covered in an airtight container at room temperature for 3 to 4 days.
❄️ 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.
Quick Cherry Streusel Cake (vegan)
- A half sheet, 18-by-13-inches, 1 inch high (46 cm × 33 cm)
- For a smaller cake half the recipe and use a quarter sheet, 13-by-9 inches (23 cm × 33 cm).
- An electric (hand) mixer
- 120 g old fashioned oats (4.2 oz)
- 120 g cane sugar (4.2 oz)
- 220 g unbleached all-purpose flour (7.7 oz)
- 110 ml neutral plant oil, or melted butter (4.7 fl oz)
- 350 g all-purpose flour, unbleached* (10.5 oz)
- 2 teaspoon baking powder
- 4 teaspoon cornstarch (10g)
- 1 teaspoon baking soda
- 180 g cane sugar (6.3 oz)
- a pinch of salt
- 120 ml extra virgin olive oil (4 fl oz)
- 330 ml plant milk (11.1fl oz)
- 1 teaspoon vanilla extract
- 2 cans of sour cherries, or red tart cherries (drained) (700g / 24 oz)
- 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 180°C / 355°F.
- 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.
For more traditional and veganized dishes browse our German recipe page!
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