Vegan Russischer Zupfkuchen
A delicious vegan twist on the classic Zupfkuchen, combining rich chocolate and creamy vegan quark in a delightful dessert.
Ingredients
Dough
- 200 grams vegan butter (at room temperature)
- 50 grams cane sugar
- 50 grams brown sugar
- 1 flax egg flax egg (1 tbsp flax meal + 2.5 tbsp water)
- 30 milliliters plant milk (oat, pea, or soy)
- 300 grams unbleached all-purpose flour
- 50 grams cocoa powder
- 0.75 teaspoon baking powder
- a pinch salt
Filling
- 500 grams vegan quark (or vegan vanilla yogurt)
- 50 grams cane sugar
- a pinch salt
- 60 milliliters aquafaba (chickpea brine)
- 1 teaspoon vanilla extract
- 25 grams cornstarch
- 50 milliliters orange juice
- 50 milliliters melted vegan butter
Instructions
- Prepare the crust by mixing vegan butter, sugars, flax egg, plant milk, flour, cocoa powder, baking powder, and salt. Press into a baking pan.
- Mix vegan quark, sugar, salt, aquafaba, vanilla, cornstarch, orange juice, and melted vegan butter to make the filling.
- Pour the filling over the crust and smooth the top.
- Bake at 180°C (356°F) for 40 minutes until set and slightly browned.
- Let cool before serving. Optional: chill for better texture.
Notes
Use high-quality vegan quark or make your own from vegan yogurt for best results.