Can I make this cake gluten-free?

Yes, use certified gluten-free oat flour and simpy replace the spelt flour with a gluten-free flour blend. If the dough turns out too dry while kneading, add a splash of water.

Keep it in the fridge for up to 4 days. The streusel will soften but can be crisped up in the oven. You can also freeze individual slices for up to 3 months.

Can I use coconut yogurt instead of soy yogurt?

I haven’t tested it myself, so I can’t guarantee the result. Coconut yogurt has a much lower protein content than soy yogurt, which may affect how well it bakes.

Healthy Vegan Apple Crumble Cheesecake (Sugar-Free, Oil-Free)

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This vegan apple crumble cake with oats and spelt is the perfect wholesome treat: juicy apples layered with a creamy “cheesecake” filling and topped with a crunchy streusel topping. It’s a vegan apple cake that’s sugar-free, oil-free, and dairy-free — but packed with flavor!

Author: Melanie@Veggiejam
Prep Time: 15 min
Total Time: 55 min (+ cooling time)

Ingredients

Date Paste

1 1/2 cup packed (240 g) soft dates
3/4 cup (180 ml) plant milk

Crust & Streusel Topping

1 1/2 cups (180 g) spelt flour (light or whole grain)
1 1/4 cups (120 g) oat flour or rolled oats
1 tsp baking powder
1 tsp cinnamon
⅛ tsp salt
1/3 cup (85 g) natural cashew butter

Filling

1 2/3 cups / 14 oz. (400 g) unsweetened soy yogurt
3 tbsp (30 g) cornstarch
a bit of lemon zest
1 tsp vanilla extract
2 apples
1 tsp cinnamon
1 tbsp date powder (optional)

Instructions

Make the date paste: Warm the plant milk, soak the soft dates in it, then blend into a smooth paste.
Prepare crust & crumbles: In a bowl, mix spelt flour, oat flour, baking powder, cinnamon, and salt. Add cashew butter and about two-thirds of the date paste (approx. 280 g / 1 cup). Knead into a smooth dough.
Preheat the oven: Set oven to 180 °C (350 °F).
Form the crust: Press two-thirds of the dough into a tart or springform pan (26–27 cm / 10 inch). Spread evenly and create a small rim up the sides. Prick the crust several times with a fork. Set the remaining dough aside for the crumble topping.
Mix the filling: In a bowl, whisk or blend soy yogurt, cornstarch, vanilla extract, and lemon zest until completely smooth.
Prepare the apples: Peel, core, and dice the apples. Toss with cinnamon and date sugar.
Layer the cake: Spread the cream filling evenly over the crust. Scatter the apple pieces on top, then crumble the remaining dough over them. Gently press down with your palms.
Bake: Bake in the preheated oven at 180 °C (350 °F) for about 35–40 minutes, until the crumble topping is golden and crisp.
Cool & enjoy: Let the cake cool completely in the pan so the filling can set – ideally several hours or overnight in the fridge. Slice and serve plain, or with a drizzle of vegan caramel sauce.

Notes

If the cake browns too quickly (after ~25 minutes), loosely cover with parchment paper or aluminium foil.

Find it online: https://www.veggiejam.com/english/healthy-vegan-apple-crumble-cheesecake-sugar-free-oil-free/