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Vegan Strawberry Crumb Cake Recipe

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★★★★

4 from 45 reviews

This Vegan Strawberry Crumb Cake is a delightful treat combining fresh strawberries with a moist vanilla cake base and a crisp, cinnamon-infused crumb topping. Perfectly balanced in sweetness and texture, this cake is ideal for serving at brunch, afternoon tea, or any special occasion. It’s dairy-free, egg-free, and packed with fresh fruit, ensuring a wholesome indulgence that everyone can enjoy.

Ingredients

Scale

Strawberry Filling

  • 3 3/4 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

  • 3/4 cup (95g) all-purpose plain flour
  • 6 tablespoons (75g) granulated sugar
  • 4 1/2 tablespoons (65g) melted vegan butter
  • 1/4 teaspoon ground cinnamon

Vanilla Cake

  • 1 1/2 cups (190g) all-purpose plain flour, spooned and leveled
  • 3/4 cup (150g) granulated sugar
  • 2 1/4 teaspoons baking powder
  • Pinch of salt
  • 1/2 cup (115g) dairy-free yogurt (or unsweetened applesauce, room temperature)
  • 1/3 cup (75g) dairy-free milk (room temperature)
  • 1/3 cup (75g) neutral flavored oil
  • 1 tablespoon apple cider vinegar (or lemon juice, optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the strawberries: Add the fresh strawberries, sugar, and lemon juice to a large saucepan or bowl and toss until combined. Place over medium heat and let the mixture bubble for 2-3 minutes to soften the strawberries and release their juices.
  2. Thicken the filling: Make a slurry by mixing the flour with 1 tablespoon of water. Add this slurry to the saucepan and stir quickly. Cook for another 1-2 minutes to thicken the mixture and allow most of the liquid to evaporate. Remove from heat and set aside to cool completely, placing it in the refrigerator or freezer if needed for quicker cooling.
  3. Make the crumb topping: Combine all crumb topping ingredients — flour, sugar, melted vegan butter, and ground cinnamon — in a small bowl. Mix until evenly combined and set aside in the fridge until ready to use.
  4. Preheat the oven and prepare the pan: When the strawberry filling is at room temperature or slightly warm, preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) square baking tin with parchment paper, allowing some overhang for easy removal.
  5. Make the cake batter: In a large mixing bowl, whisk together all the dry cake ingredients: flour, sugar, baking powder, and salt. Add the wet ingredients — dairy-free yogurt, dairy-free milk, neutral oil, apple cider vinegar, and vanilla extract — and whisk until just combined. A few lumps are okay; avoid overmixing.
  6. Assemble the cake: Pour or scoop the cake batter into the prepared pan, smoothing the top evenly. Spoon the cooled strawberry filling evenly over the batter. Sprinkle the chilled crumb topping generously on top of the strawberries.
  7. Bake the cake: Place the baking pan in the preheated oven and bake for 1 hour to 1 hour 5 minutes. If the top is browning too quickly, tent the pan loosely with aluminum foil. Test the cake by inserting a toothpick in the center — it should come out clean or with only strawberry bits. The cake should feel slightly firm and bounce back when gently pressed.
  8. Cool the cake: Allow the cake to cool in the pan for 30 minutes, then carefully lift it out using the parchment overhang. Transfer to a wire rack and let cool completely before slicing.
  9. Serve and store: Use a serrated knife to cut the cake into 16 slices. Serve as is or with dairy-free yogurt or vegan ice cream. Store 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 crumb topping will soften over time.

Notes

  • Note 1: Ensure strawberries are weighed after removing stems for accuracy.
  • Note 2: For a gluten-free option, substitute all-purpose plain flour with a gluten-free flour blend appropriate for baking.
  • Note 3: Unsweetened applesauce can be used instead of dairy-free yogurt for a lower-fat alternative.
  • Note 4: Use a neutral oil such as canola, vegetable, or light olive oil for best flavor.
  • Note 5: Chilling the crumb topping helps it remain crisp during baking.

Keywords: vegan strawberry crumb cake, vegan cake, strawberry dessert, crumb cake recipe, dairy-free cake, egg-free cake, vegan dessert

Find it online: https://foodiecara.com/vegan-strawberry-crumb-cake-recipe/