Vegan Apple Quark Cake

Name: Vegan Apple Quark Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12 servings
Ingredients: 500g Apple; 2tbsp Sugar; 1tsp Lemon Juice; 1tbsp Ground Cinnamon; 400g Soy Yoghurt; 200g Tofu; 50g Sugar; 2package Vanilla Sugar; 1package Vanilla Pudding Powder; 0.25tsp Salt; 1tsp Lemon Juice; 1package Baking Powder; 70g Wheat Semolina; 1tsp Ground Cinnamon; 1tbsp Vegan Butter; 1tbsp All Purpose Flour

This Vegan Apple Quark Cake is creamy, lightly sweet, and packed with cozy cinnamon-apple flavor. The filling is a smooth “quark-style” blend of soy yogurt, tofu, vanilla pudding powder, and semolina, which bakes up soft and custardy — somewhere between cheesecake and a classic quark cake. Finished with a generous layer of spiced apples, it’s perfect chilled and sliceable after a rest in the fridge.

Total Time

65 min

Difficulty

Servings

12 servings

Categories: Cakes, Cupcakes & Muffins Desserts

Allergens: Soy Gluten

Apple Topping Instructions

Peel the apples and cut them into small cubes.
In a bowl, toss the apples with sugar, lemon juice, and cinnamon. Set aside while you prepare the batter.

Batter Instructions

Preheat the oven to 180°C.
Add all batter ingredients to a food processor and blend until completely smooth and creamy. Scrape down the sides as needed.
Let the batter sit for 3–5 minutes so the semolina can hydrate slightly (this helps the cake set nicely).

Baking and Chilling Instructions

Grease a cake pan with vegan butter and dust it lightly with flour to prevent sticking.
Pour the batter into the prepared pan and smooth the top.
Scatter the apple topping evenly over the batter so it covers the surface.
Bake for about 45 minutes, until the center is set (it should no longer look wet and will jiggle only slightly).
Let cool on the counter for 1 hour, then refrigerate for at least 2 hours to fully set before slicing.
Store in an airtight container in the fridge for up to 1 week.

Notes

This cake slices best when fully chilled — warm slices will be softer and more custardy.
If your apples are very juicy, cut them small and don’t let them sit too long before baking (so they don’t release too much liquid).
Semolina and pudding powder do the “setting” work here — letting the batter rest a few minutes helps.
If the top browns too quickly, loosely cover with aluminum foil for the last 10 minutes.
Want it extra cozy? Serve cold or slightly warmed with a spoon of vegan sour cream or yogurt.

Equipment Needed

Cutting Board
Knife
Mixing Bowl
Kitchen Scale
Oven
Food Processor
Rubber Spatula
Cake Pan
Pastry Brush
Wire Rack
Food Storage Container