Description
This Vegan Strawberry Crumb Cake is a luscious, moist dessert featuring a fresh strawberry layer, a tender vanilla cake base, and a crunchy cinnamon-infused crumb topping. Perfectly plant-based and bursting with fruity flavor, it’s an ideal treat for gatherings or a cozy afternoon indulgence.
Ingredients
Scale
Strawberry Layer
- 3 ¾ cups (450g) fresh strawberries, chopped (weighed after stems removed)
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (15g) lemon juice
- 1 tablespoon (8g) all-purpose plain flour
Crumb Topping
- ¾ cup (95g) all-purpose plain flour (see note for gluten-free option)
- 6 tablespoons (75g) granulated sugar
- 4 ½ tablespoons (65g) melted vegan butter
- ¼ teaspoon ground cinnamon
Vanilla Cake
- 1 ½ cups (190g) all-purpose plain flour, spooned and leveled
- ¾ cup (150g) granulated sugar
- 2 ¼ teaspoons baking powder
- Pinch of salt
- ½ cup (115g) dairy-free yogurt or unsweetened applesauce, room temperature
- ⅓ cup (75g) dairy-free milk, room temperature
- ⅓ cup (75g) neutral flavored oil
- 1 tablespoon apple cider vinegar or lemon juice (optional)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Strawberries: Combine the chopped fresh strawberries, granulated sugar, and lemon juice in a large saucepan or bowl. Toss to coat evenly. Place the saucepan over medium heat and allow the mixture to bubble gently for 2-3 minutes. Meanwhile, make a slurry by mixing the all-purpose flour with 1 tablespoon of water. Stir this slurry quickly into the bubbling strawberry mixture. Continue cooking for another 1-2 minutes until the mixture thickens, reducing most of the liquid. Remove from heat and transfer to a bowl. Let it cool completely at room temperature or quick chill in the fridge or freezer.
- Make the Crumb Topping: In a small bowl, combine the plain flour, granulated sugar, melted vegan butter, and ground cinnamon. Mix well until all ingredients are thoroughly incorporated and form a crumbly texture. Place the crumble mixture in the fridge to firm up until ready to use.
- Prepare the Vanilla Cake Batter: Once the strawberry layer has cooled to room temperature or is slightly warm, preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) square baking pan with parchment paper, allowing some overhang for easy cake removal. In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, and salt. In a separate container, whisk the wet ingredients: dairy-free yogurt (or unsweetened applesauce), dairy-free milk, neutral oil, apple cider vinegar or lemon juice, and vanilla extract. Pour the wet ingredients into the dry and whisk gently until just combined; some lumps are okay.
- Assemble and Bake the Cake: Pour the cake batter evenly into the prepared baking pan and smooth the top. Spoon the cooled strawberry layer over the batter, spreading it evenly. Finally, sprinkle the chilled crumb topping liberally on top. Bake in the preheated oven for 1 hour to 1 hour and 5 minutes. If the top browns too quickly, tent the pan loosely with aluminum foil to prevent burning. To check doneness, insert a toothpick into the center; it should come out clean of wet cake batter (some strawberry pieces are fine). The cake center should be slightly firm and spring back when pressed.
- Cool and Serve: Allow the cake to cool in the pan for 30 minutes. Then, use the parchment paper overhang to carefully lift the cake onto a wire rack to cool completely. Once cooled, slice with a serrated knife. The cake can be enjoyed on its own or served with vegan yogurt or dairy-free ice cream. Store leftovers in an airtight container at room temperature for 1-2 days, refrigerate for up to 3 days, or freeze for up to 1 month. Note that the crumble topping may soften over time.
Notes
- Use ripe or overripe fresh strawberries for best flavor. Frozen strawberries can be used by thawing them completely and cooking longer to break down excess juice.
- For a gluten-free cake, use King Arthur’s Measure for Measure Gluten-Free Flour blend, which works well with this recipe. Results may vary with other blends.
- For extra flavor, replace half the oil with melted vegan butter (3 tablespoons oil and 3 tablespoons melted vegan butter). Adding 2 teaspoons of lemon zest to the batter also enhances taste.
- Ensure the yogurt and dairy-free milk are at room temperature before mixing to help emulsify the batter smoothly and avoid a too-thick consistency.
- If the melted vegan butter for the crumble is too hot, the mixture may look paste-like instead of crumbly. Chilling it in the fridge will firm it up and create the desired crumble texture.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 250
- Sugar: 20g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
