Vegan Gooseberry Crumble Cake
No matter if you are going to a picnic, barbecue, or summer party, you always need a big bowl of pasta salad or an even more giant bowl of the best potato salad in the world. You also need a dessert that is easy to make, feeds many people, and tastes great. Sheet cakes are often the best choice for these occasions, as they are inexpensive, easy to make and comfortableto transport.
We always make sure to prepare lots and lots of crumbles for this recipe because (at least here in the office) only a fraction is left by the time the cake is ready to be topped. The best part is that this cake is super easy and relatively quick to make. All you need is a bowl, a baking sheet, and an oven, obviously. You don't even need a cake pan (we always forget to take ours home from a party anyway) or any other complicated stuff. If gooseberries are not in season, you can replace them with apples and a pinch of cinnamon, pears, rhubarb, other berries, nectarines, or peaches. Use whatever you like; there's nothing that could go wrong! This cake is just too easy to be true.
Vegan Gooseberry Crumble Cake
Ingredients
For the dough:
- 500 g (4.25 cups) wheat flour (type 405) or spelt flour (type 603)
- 250 g (2.25 sticks) vegan butter
- 150 g (0.75 cup) sugar
- 1 pinch of salt
For the curd layer:
- 1200 g (2.5 lbs) plant-based curd
- 50 ml (0.25 cup) agave syrup
- 50 g (1.75 oz) starch
- 0.5 lemon
For the crumbles:
- 200 g (1.75 sticks) cold vegan butter
- 150 g (0.75 cup) sugar
- 350 g (3.5 cups) wheat flour (type 405) or spelt flour (type 603)
- 1 pinch of salt
Also:
- 750 g (1.75 lbs) gooseberries
Instructions
Preheat the oven to 180°C/355°F (convection heat). Combine flour, vegan butter, sugar, and salt in a bowl to form the dough. Cover a baking tray with parchment paper and roll out the dough evenly.
For the curd layer, mix the plant-based curd with agave syrup. Next, combine the starch with the lemon juice in a separate bowl and also add to the curd. Then spread out the curd mix evenly on the dough.
Wash gooseberries and remove the ends. Mix cold vegan butter, sugar, flour, and salt in a bowl to form the crumbles. Arrange the gooseberries on top of the curd layer and top them with crumbles.
Bake at 180°C/355°F for about 45 minutes.
