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Russischer Zupfkuchen partly cut into slices.
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5 from 36 votes

Vegan Russischer Zupfkuchen

Indulge in the divine flavors of Russischer Zupfkuchen, a German Chocolate Cheesecake. This tasty treat features a velvety German-style cheesecake resting on a luscious chocolate crust, complemented by a tempting chocolate streusel topping.
Prep Time30 minutes
Cook Time1 hour
Chill30 minutes
Total Time2 hours
Course: Dessert, Sweets
Cuisine: German, Vegan
Servings: 14 servings
Calories: 272kcal

Ingredients

Chocolate Crust

  • 200 grams vegan butter at room temperature
  • 50 grams cane sugar
  • 50 grams brown sugar
  • 1 flax egg (1 tablespoon flax meal and 2 ½ tablespoons water mixed)
  • 30 mililiters plant milk (such as oat, pea or soy)
  • 300 grams unbleached all-purpose flour
  • 50 grams cocoa powder
  • ¾ teaspoon baking powder
  • A pinch of salt

Cheesecake Filling

  • 500 grams vegan quark (you can make it out of vegan vanilla yogurt)
  • 50 grams cane sugar
  • A pinch of salt
  • 60 mililiters aquafaba (brine of a can of chickpeas)
  • 1 teaspoon vanilla extract
  • 25 grams cornstarch
  • 50 mililiters orange juice
  • 50 mililiters melted vegan butter

Instructions

Preparations

  • Prepare springform pan by greasing the inside, line the bottom with parchment paper, and securely attach the sides, ensuring they are locked. This ensures easy removal of the cake after baking.
  • Prepare your flax egg by mixing 1 tablespoon of flax meal with 2 ½ tablespoons of water in a small dish. Let it sit for 5 minutes to thicken.

Chocolate Crust

  • In a mixing bowl, using an electric mixer with a whisk or paddle attachment, cream the vegan butter, cane and brown sugar together until fluffy.
  • Then beat in the flax egg, and plant milk. Scrape down the sides of the bowl, if needed.
  • In a separate bowl, using a sieve add the dry ingredients flour, cocoa powder, baking powder, and salt. Mix to combine everything with a whisk.
  • While the mixer is running, add the dry ingredients to the butter mixture in two parts. The dough will be rather crumbly, but it should be soft and not sticky. Form the dough into a ball and flatten it into a disk. Wrap it and refrigerate for 30 minutes.
  • Divide the chilled dough into ⅓ and ⅔. Take the bigger dough piece and place it in between two sheets of parchment (or plastic wrap) and roll it out into a circle with your rolling pin. The circle should be around 10 inches in diameter.
  • Remove the upper sheet of parchment paper. Gently invert the crust into your springform pan, removing the other piece of parchment as you go. If the crust breaks or rips a little, you can either start over by rolling it out again or simply repair the flaws by gently pinching it back together with your fingers. Trim any excess dough. Refrigerate the lined pan until ready to be filled and baked.

Cheesecake Filling

  • Preheat the oven to 180°C / 355°F.
  • To make the cheesecake filling, melt the vegan butter and set it aside briefly. Place the vegan quark in a mixing bowl and whisk in the sugar, either by hand or with your electric mixer.
  • Beat in the aquafaba, one tablespoon at a time. Then add the orange juice, melted butter, salt, and vanilla extract and beat until well incorporated.
  • Lastly, sieve in the cornstarch and beat again until well combined.
  • Remove the crust from the fridge and pour the prepared filling into it. Smooth the top if necessary.
  • Remove the reserved ⅓ of the dough from the fridge. Pluck off pieces of the dough and crumble them evenly over the quark filling. You can use any leftover trimmings too.

Bake

  • Once ready, place the pan in the oven and bake for 50-60 minutes. The quark filling will be golden brown and puffed up on top. The crust should be dry to the touch but not burned when done.
  • Remove the pan from the oven and let it cool on a rack for 15 minutes. Run a knife around the edges of the pan to loosen the cake from the sides. Let the cake cool and set for at least 3 hours before removing the springform ring entirely.

Video

Notes

What is Quark? Quark is a soft and creamy cheese used as the base in German cheesecakes. It has a mild flavor and smooth texture. Unlike American cheesecakes that use cream cheese, German cheesecakes rely on quark for their distinctive taste. Vegan quark can be made at home using plant-based ingredients. Cream cheese can be used as an alternative, but it may result in a different taste and texture.
Storage at room temperature: Keep your Russischer Zupfkuchen covered and cozy at room temperature for a day or two.
Store in the fridge: Store it in an airtight container for up to 4-5 days in your fridge.
Freezer: You can either freeze the uncut cake or cut it into pieces beforehand. To freeze it put it into your freezer for 3 hours, or until hardened. Then wrap it up tightly in plastic wrap. Make sure to give it a label with the date, so it doesn't get lost in the chilly abyss! When the craving strikes, it's time to bring your cake back to life. Let it thaw overnight in the fridge.

Nutrition

Serving: 1 slice | Calories: 272kcal | Carbohydrates: 33g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 258mg | Potassium: 102mg | Fiber: 2g | Sugar: 13g | Vitamin A: 558IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg