If you’re on the hunt for a dessert that’s both fruity and comforting, I’ve got something truly special for you — my Vegan Strawberry Crumb Cake Recipe is an absolute delight. This cake combines juicy, fresh strawberries with a tender vanilla base, topped off with a sweet, buttery crumb that will have you coming back for seconds (and thirds). I promise, once you try it, you’ll find it hard to believe it’s completely vegan — it’s that good!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The tartness of fresh strawberries brightens up the vanilla cake base perfectly.
- Easy to Make: Using simple ingredients and straightforward steps, this cake is foolproof—even if you’re new to baking.
- Crowd-Pleaser: My family goes crazy for this cake, making it my go-to for gatherings and potlucks.
- Completely Vegan: No eggs or dairy here, but all the texture and richness you crave in a crumb cake.
Ingredients You’ll Need
Each element of this Vegan Strawberry Crumb Cake Recipe works together to create layers of flavor and texture, from juicy strawberries to a moist cake and that irresistible crumb topping. I find that using ripe, fresh strawberries makes all the difference in taste.
- Fresh strawberries: Ripe or even slightly overripe work best to get that natural sweetness and balance with the crumb.
- Granulated sugar: It sweetens both the strawberries and the cake, giving that classic crumb cake vibe.
- Lemon juice: Adds brightness and helps the strawberry layer thicken nicely.
- All-purpose plain flour: Used in the cake, crumb topping, and strawberry mixture, it’s the glue that holds everything together.
- Vegan butter: Melted—it creates that rich, crumbly topping you’ll adore.
- Cinnamon: Just a touch in the crumb topping to add warmth and depth.
- Dairy-free yogurt or unsweetened applesauce: These moisten the cake without dairy, and I’ve swapped them depending on what’s in my fridge.
- Dairy-free milk: Like almond or oat milk, room temperature for better mix.
- Neutral oil: I use sunflower or canola oil, which keeps the cake light and moist without overpowering flavor.
- Apple cider vinegar or lemon juice: Optional, but it helps the cake rise beautifully and gives a slight tang.
- Vanilla extract: For that classic, sweet aroma that makes your kitchen smell incredible.
Variations
I love how versatile this Vegan Strawberry Crumb Cake Recipe can be, and I often tweak it depending on the season or what flavors I’m craving. Don’t hesitate to make it your own—it’s forgiving and absolutely ready for your creative spin.
- Gluten-free option: I’ve tested this cake using King Arthur’s measure-for-measure gluten-free flour, and it still comes out wonderfully moist and crumbly.
- Lemon zest addition: Adding 2 teaspoons of lemon zest to the cake batter adds a refreshing citrus pop that highlights the strawberry beautifully.
- Mixing melted vegan butter with oil: For a richer crumb, I half oil, half vegan butter—this combo really ups the decadence without feeling heavy.
- Seasonal berries: Tried swapping strawberries for blueberries or raspberries? Totally works! Just adjust cooking time slightly to balance moisture.
How to Make Vegan Strawberry Crumb Cake Recipe
Step 1: Prep the Strawberry Layer
Start by tossing your chopped fresh strawberries with sugar and lemon juice in a saucepan over medium heat. Watching it bubble away for 2-3 minutes while stirring really brings out the natural flavor. Then, you’ll add a quick slurry of flour and water to thicken it up. This step is key because it prevents the strawberry layer from being too runny—trust me, I learned that the hard way. After a quick cook, let it cool completely or speed things up by placing it in the fridge or freezer. Cooler strawberries help everything set nicely when baking.
Step 2: Mix the Crumb Topping
Combine your flour, sugar, cinnamon, and melted vegan butter in a bowl until you get a crumbly mix. The trick here is to make sure your melted butter isn’t too hot—otherwise, you’ll end up with a paste instead of crumbs. Once it’s mixed, pop it in the fridge until you’re ready to assemble. Chilling really firms up the topping so it stays crumbly rather than melting away during baking.
Step 3: Whisk Up the Vanilla Cake Batter
Once your strawberry mixture is at room temperature or just slightly warm, preheat your oven to 180°C (355°F) and line an 8-inch square pan with parchment paper. Next, whisk together the cake’s dry ingredients—flour, sugar, baking powder, and salt. This ensures everything is evenly distributed. Then, whisk in the wet ingredients: room-temperature dairy-free yogurt (or applesauce), milk, oil, optional vinegar, and vanilla extract. Be gentle here, a few lumps are fine—that’s how you know you haven’t overmixed, which keeps the cake tender.
Step 4: Assemble and Bake with Love
Pour the cake batter into your prepared pan and smooth the surface with a spatula. Spoon the cooled strawberry mixture over the batter, then sprinkle on the crumb topping evenly. Pop it in the oven and bake for about 1 hour to 1 hour 5 minutes. If your cake starts browning too quickly on top, just tent some foil over it. When you insert a toothpick in the center, it should come out clean of wet batter (a few strawberry bits are perfectly okay). The cake should feel firm but still springy when pressed. After baking, let it cool in the pan for half an hour before transferring to a wire rack—it helps the cake set up and makes slicing much easier.
Pro Tips for Making Vegan Strawberry Crumb Cake Recipe
- Use ripe strawberries: I once used underripe berries and found the strawberry layer lacked sweetness; ripe or overripe really give the best flavor.
- Room temperature ingredients: Make sure your yogurt and milk are room temp—cold liquids can thicken the batter too much and affect texture.
- Avoid overmixing: I learned early that overmixing the batter makes the cake dense, so whisk just until combined for the fluffiest crumb.
- Crumble consistency: If your crumble feels too sticky before chilling, that’s okay—it will firm up nicely in the fridge.
How to Serve Vegan Strawberry Crumb Cake Recipe
Garnishes
I like to keep things simple with a dusting of powdered sugar or a light drizzle of vegan glaze if it’s a special occasion. Fresh strawberry slices on top make it look extra inviting, and a dollop of dairy-free yogurt or a scoop of your favorite vegan vanilla ice cream is the finishing touch that everyone raves about.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee or herbal tea—the perfect afternoon pick-me-up. If you’re serving brunch, I love offering it alongside fresh fruit salad or a light green smoothie to balance the sweetness.
Creative Ways to Present
For parties, I’ve turned this cake into mini squares and served them on pretty platters with fresh mint leaves scattered around. Another favorite: layering slices with vegan whipped cream and extra fresh berries for a deconstructed strawberry shortcake twist that guests always ask about.
Make Ahead and Storage
Storing Leftovers
After I’ve baked the cake, I usually keep it in an airtight container at room temperature if we’ll eat it within a couple of days. It stays moist and fresh, but the crumb topping gradually softens, which I don’t mind at all—it still tastes delicious.
Freezing
I’ve had great success freezing leftover slices wrapped tightly in plastic wrap and placed in a freezer bag. When you’re ready to enjoy, thaw overnight in the fridge and it tastes almost as fresh as the day it was baked!
Reheating
To warm up a slice, I pop it in the oven at 160°C (320°F) for about 10 minutes. This revives the crumb topping’s crunch just a little and warms the strawberry layer, making each bite feel cozy and fresh.
FAQs
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Can I use frozen strawberries for the Vegan Strawberry Crumb Cake Recipe?
Absolutely! If you’re short on fresh berries, frozen strawberries will work just fine. Be sure to thaw them completely first and include the juice that comes with them when cooking the strawberry layer. You may also need to cook the fruit a bit longer to reduce extra moisture for the best texture.
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Is this cake gluten-free?
This recipe is originally made with all-purpose flour, but I’ve successfully adapted it using a gluten-free flour blend like King Arthur’s measure-for-measure gluten-free flour. Keep in mind different blends may yield slightly different textures, but the cake still turns out delicious.
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What can I substitute for vegan butter?
If you don’t have vegan butter on hand, solid coconut oil is a good substitute for the crumb topping, but it might change the flavor slightly. For the cake batter, neutral oils like canola or sunflower work perfectly as stated in the recipe.
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How do I know when the cake is done?
Insert a toothpick into the center of the cake. It should come out clean or with a few strawberry bits but no wet batter. The cake should bounce back slightly when pressed. If the top is browning too fast, cover with foil and keep baking until done.
Final Thoughts
When I first tried this Vegan Strawberry Crumb Cake Recipe, I was amazed by how it perfectly balances sweet, tart, and crumbly textures—all without any eggs or dairy. It quickly became a family favorite, and I’m excited for you to try it too. Trust me, whether for a weekend treat or a special occasion, this cake is a crowd-pleaser that’s easy to love and easy to make. You’ll be reaching for this recipe again and again, just like I do!
Print
Vegan Strawberry Crumb Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 50 minutes
- Yield: 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American-inspired
- Diet: Vegan
Description
This Vegan Strawberry Crumb Cake is a delightful plant-based dessert featuring a moist vanilla cake base layered with a luscious strawberry filling and topped with a crunchy cinnamon crumb. Perfectly balanced with fresh strawberries cooked into a thick layer, a tender vanilla cake made with dairy-free yogurt and milk, and a buttery vegan crumb topping, this cake is ideal for gatherings or a sweet everyday treat. It is easy to make and can be stored for several days, keeping the flavors fresh and the texture satisfying.
Ingredients
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
- 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, spoon 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: 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 gently for 2-3 minutes. Then, 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 evaporate excess liquid. Remove from heat and set aside to cool completely, transferring to a bowl and refrigerating or freezing to speed cooling if desired.
- Make the crumb topping: In a small bowl, combine the flour, sugar, melted vegan butter, and ground cinnamon. Mix well until fully combined into a crumbly texture. Place the mixture in the fridge until ready to use, allowing it to firm up.
- Make the vanilla cake batter: Once the strawberry mixture 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, leaving an overhang for easy removal. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. In a separate bowl, whisk the wet ingredients: dairy-free yogurt, dairy-free milk, oil, apple cider vinegar (or lemon juice), and vanilla extract until just combined. Add the wet ingredients to the dry ingredients and whisk gently until just combined; some lumps are fine and preferred to avoid overmixing.
- Assemble and bake the cake: Pour the cake batter into the prepared pan, smoothing the surface evenly. Spoon the cooled strawberry mixture over the batter, spreading gently. Sprinkle the chilled crumb topping evenly over the strawberries. Bake in the preheated oven for 1 hour to 1 hour and 5 minutes. If the topping begins to brown too quickly, tent the pan loosely with aluminum foil. The cake is done when a toothpick inserted in the center comes out clean or with only a few moist strawberry pieces, and the cake springs back when gently pressed.
- Cool and serve: Allow the cake to cool in the pan for about 30 minutes before carefully lifting it out using the parchment overhang. Transfer to a wire rack and cool completely. Use a serrated knife to slice into 16 pieces. Serve as is or with your choice of dairy-free yogurt or ice cream. Store leftovers in an airtight container at room temperature for 1-2 days, in the fridge up to 3 days, or freeze for up to 1 month; the crumb topping may soften over time.
Notes
- Use ripe or slightly overripe fresh strawberries for the best flavor and sweetness. Frozen strawberries can be used—just thaw and include excess juice during cooking. Frozen berries will require a longer cooking time to reduce liquid.
- For a gluten-free variation, substitute the all-purpose flour with a measure-for-measure gluten-free blend like King Arthur’s measure-for-measure gluten-free flour. Other blends may alter texture and taste.
- For added depth, replace half the oil in the cake batter with melted vegan butter (3 tablespoons oil and 3 tablespoons vegan butter). Adding 2 teaspoons of lemon zest to the cake batter enhances flavor brightness.
- Ensure your dairy-free yogurt and plant milk are at room temperature to help the batter emulsify smoothly and prevent it from becoming too thick.
- If the vegan butter used for the crumb topping is too hot, the mixture may seem more like a paste than crumbs; chilling it helps firm and create a crumbly texture perfect for topping.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
