Name: Vegan Strawberry Crumb Cake Recipe
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 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; ¾ cup (95g) all-purpose plain flour (for gluten-free option, use King Arthur’s measure for measure gluten-free flour); 6 tablespoons (75g) granulated sugar; 4 ½ tablespoons (65g) melted vegan butter; ¼ teaspoon ground cinnamon; 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 (can substitute half with melted vegan butter); 1 tablespoon apple cider vinegar or lemon juice (optional); 1 teaspoon vanilla extract

If you have a sweet tooth and are looking for something utterly delightful yet completely plant-based, this Vegan Strawberry Crumb Cake Recipe is exactly what you need. I absolutely love how this cake turns out—moist vanilla-infused crumb cake layered with fresh, luscious strawberries and topped with a buttery crumb that’s pure magic. Whether you’re baking for a crowd or just treating yourself, this cake will become your new go-to dessert, trust me.

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Why You’ll Love This Recipe

Fresh Strawberry Goodness: The fresh strawberries cook down into a luscious layer that’s both tangy and sweet.
Perfectly Crumbly Topping: That crumb topping adds just the right crunch and cinnamon warmth every single time.
Easy to Make: Simple ingredients, straightforward steps—no complicated vegan baking tricks here!
Versatile and Crowd-Pleasing: Great for dessert, brunch, or a fancy snack; everyone always asks for seconds.

A close-up image of a single square piece of crumb cake with two visible layers: the bottom layer is light golden, soft, and moist cake, and the top layer is a thick, bright red strawberry filling covered by a crumbly golden brown streusel. The cake piece sits on a white plate with some crumbs and a small smear of red strawberry. In the background, more pieces of the same cake are softly blurred. The surface under the plate is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Vegan Strawberry Crumb Cake, plant-based strawberry dessert, vegan crumb cake recipe, easy vegan strawberry cake, dairy-free strawberry dessert

Ingredients You’ll Need

I’ve always found that using fresh, ripe strawberries really makes this Vegan Strawberry Crumb Cake Recipe sing. The combo of creamy dairy-free yogurt and neutral oil creates a tender crumb, while the cinnamon-spiced topping gives it a warm finish.

Flat lay of fresh whole strawberries with green caps removed and chopped in a small white ceramic bowl, a small white bowl of granulated sugar, a small white bowl of fresh lemon juice, a small white bowl of all-purpose plain flour, a small white bowl of melted vegan butter, a small white bowl of ground cinnamon, a small white bowl of dairy-free yogurt, a small white bowl of dairy-free milk, a small white bowl of neutral flavored oil, a small white bowl of apple cider vinegar, a small white bowl of vanilla extract, and an uncracked whole brown egg placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Strawberry Crumb Cake, plant-based strawberry dessert, vegan crumb cake recipe, easy vegan strawberry cake, dairy-free strawberry dessert

Fresh strawberries: Make sure they’re ripe or even overripe for the best natural sweetness.
Granulated sugar: Standard white sugar works great, and it helps balance the strawberry tartness.
Lemon juice: Adds a lovely brightness to the strawberry layer and helps activate the baking powder.
All-purpose plain flour: The base for cake and crumb; you can swap for gluten-free flour if you need to.
Vegan butter: Melted to mix into the crumb topping, giving it irresistible richness and texture.
Ground cinnamon: Just a touch in the crumb elevates the flavors beautifully.
Dairy-free yogurt: Or unsweetened applesauce works too, to keep things moist and tender.
Dairy-free milk: Room temperature so your batter mixes evenly without clumping.
Neutral flavored oil: Such as sunflower or canola—this keeps the cake moist without overpowering flavors.
Apple cider vinegar: Optional, but this helps your cake rise and stay fluffy by reacting with the baking powder.
Vanilla extract: For that comforting classic flavor everyone loves.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Vegan Strawberry Crumb Cake Recipe is how easy it is to tweak for different tastes or dietary needs. I’ve experimented with a few variations that keep the cake delicious but fresh with every bake.

Gluten-Free Version: I swapped the regular flour with a trusted gluten-free blend; it worked wonderfully without compromising texture.
Adding Lemon Zest: For an added zing, sometimes I grate lemon zest right into the batter—it brightens the whole cake.
Using Applesauce Instead of Yogurt: This is a handy swap if vegan yogurt isn’t available, and the cake stays just as moist.
Berry Mix: I’ve mixed in blueberries or raspberries with the strawberries to amp up the berry flavor when I want variety.

How to Make Vegan Strawberry Crumb Cake Recipe

Step 1: Prepare the Strawberry Layer

Start by chopping fresh strawberries—about 3 and ¾ cups is perfect after removing stems. Mix them with sugar and lemon juice in a large saucepan and heat over medium, letting the berries bubble for 2-3 minutes. This warms them up, softening those berries and waking up their flavor. Then, whisk a tablespoon of flour with water to create a slurry, stir it into your strawberries, and cook for another minute or two until the mixture thickens nicely. I like to set this aside to cool—sometimes I pop the bowl in the fridge or freezer to speed things up. This strawberry layer is what makes the whole cake mouthwatering, so don’t skip this step!

Step 2: Make the Crumb Topping

For that perfect crumbly topping, toss together flour, sugar, melted vegan butter, and a pinch of cinnamon in a small bowl. Mix until the butter is absorbed and it looks like coarse crumbs. Here’s a tip I learned—the butter shouldn’t be hot when you add it. If it’s too warm, your topping might turn into a paste, but chilling it in the fridge helps firm it back up into the right texture. I like to keep the crumble in the fridge until I’m ready to sprinkle it on the cake.

Step 3: Mix the Vanilla Cake Batter

Once your strawberry mixture is cooled (room temp or slightly warm works best), preheat the oven to 180°C (355°F) and line an 8-inch square pan with parchment. Whisk together the dry ingredients—flour, sugar, baking powder, and a pinch of salt—in a large bowl. Then add your wet ingredients: dairy-free yogurt (or applesauce), dairy-free milk, oil, apple cider vinegar (this helps the rise), and vanilla extract. Give it a good whisk until just combined. Don’t worry if you see some lumps; that’s totally fine and even helps keep the cake tender.

Step 4: Assemble and Bake

Pour the cake batter into your prepared pan, smoothing the top with a spatula. Spoon the cooled strawberry layer evenly across the batter, then sprinkle the crumb topping generously on top. Bake for about 1 hour to 1 hour and 5 minutes. Keep an eye on the top—if it’s browning too fast, I usually tent the pan with foil to prevent burning. The cake is ready when a toothpick inserted in the center comes out clean or with just a few cooked strawberry bits, and when the center feels firm and bouncy to the touch. Once baked, let it cool in the pan for about 30 minutes before transferring to a wire rack to cool completely.

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Pro Tips for Making Vegan Strawberry Crumb Cake Recipe

Use Ripe Strawberries: Ripe or slightly overripe strawberries have more natural sweetness, making the strawberry layer taste incredible without extra sugar.
Don’t Overmix Batter: Mixing until just combined keeps your cake light and fluffy—overmixing develops gluten and makes it dense.
Chill the Crumb Topping: If the topping seems wet or pasty, pop it in the fridge before baking to get that perfect crumbly texture.
Tent with Foil If Needed: To avoid over-browning the top, tent your cake with foil halfway through baking—your cake will thank you!

How to Serve Vegan Strawberry Crumb Cake Recipe

Vegan Strawberry Crumb Cake Recipe - Serving

Garnishes

I love finishing this cake with a dusting of powdered sugar or a drizzle of vegan vanilla glaze when serving. Sometimes, I spoon a dollop of coconut yogurt or a scoop of vegan vanilla ice cream on the side—that contrast of creamy cold with warm crumb cake is just heavenly.

Side Dishes

If you’re serving this at brunch or tea time, I like pairing it with fresh fruit salad or a light citrus salad to balance the sweetness. A hot cup of herbal tea or freshly brewed coffee also complements it beautifully.

Creative Ways to Present

For special occasions, I’ve layered slices of this cake in a glass trifle dish, layered with extra fresh strawberries and whipped coconut cream—it looks stunning and everyone thinks it’s so fancy. You could also cut it into mini squares and serve on pretty plates for a charming little party dessert.

Make Ahead and Storage

Storing Leftovers

Leftover crumb cake keeps well at room temperature for a day or two in an airtight container. For longer freshness, I usually store it in the fridge for up to 3 days. Just note that the crumb topping softens the longer it sits, but the flavors remain delicious.

Freezing

I’ve frozen slices wrapped tightly in plastic wrap and then foil with great results—freeze for up to a month. When thawed overnight in the fridge, the cake bounces back nicely, though the crumb is less crunchy.

Reheating

For a fresh-out-of-the-oven taste, I reheat individual slices in a toaster oven or microwave for about 20-30 seconds. It brings out the aroma and makes the cake tender again—just be careful not to overheat and dry it out.

FAQs

Can I use frozen strawberries in this Vegan Strawberry Crumb Cake Recipe?

Absolutely! If you’re using frozen strawberries, thaw them completely and cook them a little longer to reduce excess liquid. This helps maintain the right consistency for your strawberry layer without making the cake soggy.
What if I don’t have vegan butter for the crumb topping?

You can substitute melted coconut oil or another plant-based fat, but keep in mind this may slightly alter the texture and flavor of the crumb topping. Vegan butter tends to provide the best crumbly texture and richness.
How do I make this cake gluten-free?

Simply substitute the all-purpose flour with a measure-for-measure gluten-free baking flour blend. I’ve had great success using King Arthur’s gluten-free flour for this. Just make sure your blend contains xanthan gum or another binder for structure.
Can I make this cake without any added refined sugar?

You can try substituting granulated sugar with coconut sugar or other natural sweeteners, though this may affect the color and crumb slightly. Keep an eye on baking time, as some natural sugars caramelize differently.

Final Thoughts

This Vegan Strawberry Crumb Cake Recipe holds a special place in my heart because it’s such a perfect way to enjoy fresh strawberries in a comforting dessert that’s both plant-based and approachable. I remember the first time I served it to friends—they couldn’t believe it was vegan! I hope you find the same joy baking and sharing it. Give it a try, and I’m sure it’ll quickly become a favorite in your kitchen too.