Vegane Kuchenrezepte Kirschkuchen mit Pudding

Table of Contents

• 1) Key Takeaways
• 2) Easy Kirschkuchen mit Pudding Recipe
• 3) Ingredients for Kirschkuchen mit Pudding
• 4) How to Make Kirschkuchen mit Pudding
• 5) Tips for Making Kirschkuchen mit Pudding
• 6) Making Kirschkuchen mit Pudding Ahead of Time
• 7) Storing Leftover Kirschkuchen mit Pudding
• 8) Try these Dessert next!
• 9) Kirschkuchen mit Pudding
• 10) Nutrition

1) Key Takeaways

• This vegan cherry pudding cake balances sweet, creamy, and tart in each slice.
• It uses pantry staples and simple steps, making it beginner friendly.
• You can prep it in under 30 minutes and serve it warm or chilled.
• The pudding layer pairs beautifully with cherries and optional streusel topping.

2) Easy Kirschkuchen mit Pudding Recipe

Let’s talk about cake. More precisely, this Kirschkuchen mit Pudding that sneaks its way into your regular baking rotation once you give it a shot. It’s not flashy. It’s not the kind of cake that tries too hard. But it has one job, and it does it better than most: it makes people happy.

The soft base gets its charm from plant-based butter and a splash of milk. Then comes a silky vanilla pudding layer that sets like a dream without needing eggs or cream. Cherries go on top, almost too many, but that’s part of the fun. If you’re hunting for vegane Kuchenrezepte that don’t feel like a compromise, you’re in the right kitchen.

This cake reminds me of the kind we had after school growing up. Only back then, it came in a tin from the corner bakery. Now, we bake it ourselves. It’s simple. It’s forgiving. And whether you’re into Apfel Muffins mit Streuseln or Kirschkuchen mit Schmand, this recipe holds up. We make it for rainy Sundays and keep eating it until the crumbs vanish.

3) Ingredients for Kirschkuchen mit Pudding

Flour: This forms the sturdy base. I use regular all-purpose flour. It keeps the cake light but stable enough to hold pudding and cherries on top.

Sugar: Granulated sugar gives the batter its sweetness. Don’t go overboard—cherries do their part too.

Baking Powder: One packet helps lift the cake a bit, nothing too fluffy, just enough to keep it soft.

Salt: Just a pinch. It wakes up the flavors and stops the sweetness from falling flat.

Vegan Butter: You want this cold and cut into chunks. It blends into the flour and creates that perfect crumb.

Plant Milk: Any unsweetened version works. I usually reach for oat or almond. It brings moisture and helps bind everything without eggs.

Vanilla Pudding Powder: This is our shortcut. No shame in that. It sets beautifully and keeps the cake interesting.

More Plant Milk & Sugar for Pudding: You’ll cook the pudding in this. It thickens as it cools and spreads like velvet.

Sour Cherries: Drained from a jar. You’ll want them tart. Their flavor cuts through the sweetness in the best way.

Optional Streusel: Flour, sugar, and vegan butter—rubbed together and sprinkled on top. Crunchy, golden, and entirely worth it.

4) How to Make Kirschkuchen mit Pudding

Step 1: Heat your oven to 180°C and line a pan with parchment. No one wants cake stuck to the corners.

Step 2: In a big bowl, stir the flour, sugar, baking powder, and salt. Toss in the butter and work it with your hands or a mixer. Pour in the milk and mix until it’s smooth and spreadable.

Step 3: Scoop the batter into the pan. Smooth it out with a spoon or your fingers. This is the base that holds it all.

Step 4: Make your pudding. Whisk the powder, sugar, and milk. Bring it to a low bubble and stir until it thickens. Let it cool just enough so it won’t melt the batter.

Step 5: Spread the pudding gently over the batter. Don’t press too hard. Let it sit like a soft blanket.

Step 6: Scatter the cherries across the pudding. Try not to eat half of them during this step. But if you do, I won’t judge.

Step 7: Want streusel? Mix a bit of flour, sugar, and butter. Crumble it over the top.

Step 8: Bake for about 40 minutes. Your kitchen will smell like cherry pie met vanilla custard. That’s your sign it’s done.

5) Tips for Making Kirschkuchen mit Pudding

Let your pudding cool a bit before spreading it. If it’s piping hot, it might sink into the batter instead of sitting pretty on top. A few minutes make a big difference.

Don’t skip draining the cherries. Too much juice and your cake turns soggy. Give them a light press in a colander if you need to.

If you love vegane Kuchenrezepte that last a few days, this one’s for you. It keeps well and even gets better overnight. That pudding layer settles in, the flavors mingle, and every bite gets more satisfying.

6) Making Kirschkuchen mit Pudding Ahead of Time

This is one of those vegane Kuchenrezepte that actually improves with a little patience. If you bake it in the evening and let it rest overnight, the flavors deepen. The pudding sets just right, and the cherries mellow out.

Make the batter and pudding a few hours early if you want to prep without baking yet. Keep them chilled separately. Just assemble when ready and pop it in the oven. That way, everything’s fresh but the effort’s split.

For birthdays, potlucks, or those days when you just want cake ready without the last-minute scramble, this recipe plays nice with your schedule.

7) Storing Leftover Kirschkuchen mit Pudding

Keep any leftovers covered in the fridge. I slide mine into a big container or just wrap the baking pan with foil. It stays fresh for up to three days without a fuss.

Want a warm slice? A few seconds in the microwave softens the pudding and brings out the cherry’s sweet side. Just don’t overheat or you’ll end up with pudding soup.

This is one of those kirschkuchen mit streusel options that doesn’t dry out fast. The pudding works like a moisture shield, which makes it ideal for make-ahead or next-day desserts.

8) Try these Dessert next!

9) Kirschkuchen mit Pudding

10) Nutrition

Serving Size: 1 slice, Calories: 280, Sugar: 18 g, Fat: 10 g, Saturated Fat: 3 g, Carbohydrates: 38 g, Fiber: 2 g, Protein: 4 g