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
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
- 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
