Description
This Vegan Strawberry Crumb Cake is a luscious and comforting dessert, featuring a moist vanilla cake base topped with a homemade strawberry layer and a crunchy cinnamon-spiced crumb topping. Made without any animal products, this recipe uses dairy-free yogurt, plant-based milk, and vegan butter, making it perfect for vegans and those avoiding dairy. The fresh strawberry layer adds natural sweetness and a burst of flavor, complemented by the sweet, buttery crumb. Ideal for slicing and serving with yogurt or vegan ice cream, this cake balances fruity freshness with indulgent texture for an unforgettable treat.
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 (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
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 (can substitute half with melted vegan butter)
- 1 tablespoon apple cider vinegar or lemon juice (optional)
- 1 teaspoon vanilla extract
Instructions
- Prepare the strawberries: In a large saucepan or bowl, combine the chopped fresh strawberries, granulated sugar, and lemon juice, tossing until evenly mixed. Place the saucepan over medium heat and allow the mixture to bubble gently for 2 to 3 minutes to start softening the fruit.
- Thicken the strawberry layer: Make a slurry by mixing the all-purpose flour with 1 tablespoon of water. Quickly stir this slurry into the strawberry mixture and continue cooking for another 1 to 2 minutes, stirring until the mixture thickens and most of the liquid evaporates. Remove from heat and set aside to cool completely. To speed cooling, transfer the strawberry mixture to a bowl and place it in the fridge or freezer briefly.
- Make the crumb topping: In a small bowl, combine the all-purpose flour, granulated sugar, melted vegan butter, and ground cinnamon. Mix until all ingredients are thoroughly combined and the mixture is crumbly. Place the crumb topping in the fridge until ready to use; chilling helps it firm up for better texture during baking.
- Make the vanilla cake batter: When the strawberry layer is at room temperature or slightly warm, preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) square baking pan with parchment paper, ensuring paper overhang for easy removal. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. Add the wet ingredients—dairy-free yogurt (or applesauce), dairy-free milk, oil, apple cider vinegar (if using), and vanilla extract—and whisk just until combined. It is normal to have a few lumps; do not overmix.
- Assemble and bake the cake: Pour the vanilla cake batter into the prepared pan, smoothing the top evenly. Spoon the cooled strawberry layer over the batter, then sprinkle the chilled crumb topping evenly on top. 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. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist strawberry bits but no wet batter. The cake should feel slightly firm and bounce back when pressed lightly.
- Cool and serve: Allow the cake to cool in the pan for about 30 minutes. Then carefully lift the cake out using the parchment overhang and transfer to a wire rack to cool completely. Use a serrated knife to slice into 16 portions. Serve as is or with dairy-free yogurt or vegan ice cream. Store leftovers in an airtight container at room temperature for 1 to 2 days, refrigerated for up to 3 days, or frozen for up to 1 month. Note that the crumb topping will soften over time.
Notes
- Use ripe or overripe fresh strawberries for the best flavor. Frozen strawberries can be used if thawed first, including their juices. Expect to cook frozen berries longer as they break down more.
- This recipe works well with King Arthur’s measure for measure gluten-free flour. Other gluten-free blends may give different results.
- For richer flavor, replace half of the oil with melted vegan butter (3 tablespoons each). Adding 2 teaspoons of lemon zest to the cake batter adds bright citrus notes.
- Ensure yogurt and plant milk are at room temperature before mixing the batter to help emulsify properly and avoid a thick batter.
- If the melted vegan butter for the crumb topping is too hot, the mixture may seem pasty but will firm and become crumbly after chilling in the fridge.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
