Preheat the oven to 180℃/350℉. Grease a round springform (⌀ 20cm/8inch) with coconut oil and set aside.
Take a large bowl and add the vegan quark as well as vegan cream cheese. Whisk until creamy.
Add the remaining ingredients and whish for at least two minutes until completely creamy. You cannot overmix here.
Fill into your greased springform and carefully take the whole springform and put it back on the counter with some force. Carefully, and repeat. We want to get rid of too many bubbles in the cake that can cause a cracked surface later.
Bake for about 50-60 minutes. The cake is done when it starts to turn golden on the sides. Carefully put it on a cooling rack.
Secret tip: Let sit for at a full 24hrs at room temperature. I let mine sit on the kitchen counter. This with make the cake super rich in its taste as well as its texture. Believe me. After I cut it, it was gone within three hours.
Best enjoyed after 24 hours. If not, store in the fridge and eat as soon as possible.
Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. ?
Note: Pumpkin puree is not available where I live (Germany), so I made my own. If you want to make your own as well have a look at this recipe.
therawberry.de