Vegan Strawberry Crumb Cake Recipe

If you’re looking for a dessert that’s both comforting and fresh, you’ve got to try this Vegan Strawberry Crumb Cake Recipe. It’s one of those treats that just hits all the right notes—the soft, tender vanilla cake layered with juicy, slightly tangy strawberries, topped with a buttery crumb that adds the perfect crunch. When I first made this, I couldn’t believe how easy it was, especially for a vegan recipe, and how much my whole family went crazy for it. Stick around, because I’m going to share all my tips to help you make this fluffy, fruity masterpiece with zero stress.

this …

Ingredients You’ll Need

This vegan strawberry crumb cake comes together with ingredients that are easy to find and play nicely to create that perfect flavor and texture. Plus, I’ve added a few tips on picking and preparing each element to give you the best results.

• Fresh strawberries: Use ripe or slightly overripe for the juiciest filling; frozen works too if you thaw and cook them down a bit longer.
• Granulated sugar: This sweetens the cake, strawberry layer, and crumble topping evenly.
• Lemon juice: It brightens the strawberry flavor and balances the sweetness beautifully.
• All-purpose plain flour: The base for your cake and crumble; gluten-free blends can substitute if needed.
• Vegan butter: Melted for the topping, it adds richness and helps create that satisfying crumbly texture.
• Ground cinnamon: Just a hint to add warmth and depth to the crumb topping.
• Dairy-free yogurt or unsweetened applesauce: Provides moisture in the cake while keeping it vegan and tender.
• Dairy-free milk: Room temperature is key here for a smooth batter.
• Neutral flavored oil: Like sunflower or vegetable oil; this keeps the cake moist without overpowering flavors.
• Apple cider vinegar or lemon juice (optional): Reacts with the baking powder for lift and fluffiness.
• Vanilla extract: For that classic cake aroma and taste.

Variations

I love that this Vegan Strawberry Crumb Cake Recipe lends itself to a bit of creative tweaking depending on the season or what you have in your pantry. Feel free to personalize it and make it your own!

• Mixed Berry Version: I once swapped half the strawberries with blueberries and raspberries, and it added a lovely depth of flavor and gorgeous colors.
• Gluten-Free Option: Using a gluten-free flour blend from King Arthur worked wonderfully – just keep an eye on baking time as it may vary slightly.
• Adding Zest: I sometimes add lemon zest to the cake batter for an extra zing that pairs beautifully with strawberries.
• Crumb Topping Upgrade: Sprinkle some chopped nuts like walnuts or almonds on top for added crunch and flavor.

How to Make Vegan Strawberry Crumb Cake Recipe

Step 1: Cook Down the Strawberries

Start by tossing your chopped fresh strawberries with sugar and lemon juice in a large saucepan over medium heat. You’ll see the berries start to soften and bubble after a few minutes, which releases their natural juices and intensifies their flavor. I discovered this step makes a huge difference by preventing watery filling later on. Next, whisk a spoonful of flour into a bit of water to make a slurry — this helps to thicken the mixture so it doesn’t run all over your cake. Stir it in, cook for another minute or two until thickened, then remove from heat and let it cool completely, either at room temp or faster in the fridge or freezer.

Step 2: Mix the Crumb Topping

While your strawberries cool, mix together the crumb topping ingredients: flour, sugar, melted vegan butter, and cinnamon. I like to chill this in the fridge to help it firm up so when it bakes, you get that signature crumbly, crunchy topping instead of a dense clump. Don’t worry if it looks a bit paste-like when you add the hot butter—that’s normal. The chill time works magic here.

Step 3: Whip Up the Vanilla Cake Batter

When your strawberry filling has cooled to room temperature or slightly warm (warm works just fine), preheat your oven to 180°C (355°F) and line your 8-inch square pan with parchment paper, leaving overhanging sides for easy removal later. Combine the dry ingredients—flour, sugar, baking powder, and salt—in a large bowl and whisk them well. Then add your wet ingredients—dairy-free yogurt (or applesauce), dairy-free milk, oil, vinegar, and vanilla extract—and whisk gently just until everything comes together. A few lumpy bits are okay here. I’ve learned that beating too much can make the cake tough.

Step 4: Assemble and Bake Your Cake

Pour the cake batter into your prepared pan and smooth it out evenly. Then gently spoon the cooled strawberry mixture over the batter. Finally, sprinkle the chilled crumb topping evenly across the surface. Pop your cake into the oven and bake for 1 hour to 1 hour 5 minutes. To keep an eye on it, if you notice the top browning too quickly, tent the cake loosely with aluminum foil. The cake’s ready when a toothpick inserted near the center comes out clean of wet batter—don’t worry if a few strawberry bits cling to it! The cake should spring back slightly when pressed. Once baked, let the cake cool in the pan for 30 minutes before lifting it out using the parchment edges to a wire rack to cool completely. This step helps keep it from breaking apart.

How to Serve Vegan Strawberry Crumb Cake Recipe

Garnishes

I often sprinkle a light dusting of powdered sugar over the cooled cake for a delicate finish—makes it look as good as it tastes! Fresh whole strawberries on the side brighten up the plate and echo the flavors inside, which always impresses guests. If you’re feeling indulgent, a dollop of coconut whipped cream or vanilla vegan yogurt adds a luscious creaminess that balances the tartness beautifully.

Side Dishes

Since this crumb cake is a dessert star, I typically serve it with simple refreshments like a cup of herbal tea or a bold coffee to cut through the sweetness. For brunch, it pairs nicely with fresh fruit salads or light green salads dressed with citrus vinaigrette to keep things fresh and balanced.

Creative Ways to Present

One of my favorite presentation ideas is to slice the cake into smaller squares and serve them on pretty plates with a swirl of strawberry sauce drizzled around—perfect for dinner parties. Another time, I layered cut cake pieces into a trifle glass with more fresh strawberries and coconut cream for a stunning dessert parfait that wowed everyone.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container at room temperature for a day or two. After that, I pop it into the fridge, where it keeps well up to three days. Just keep in mind the crumb topping will soften over time, but honestly, it still tastes fantastic.

Freezing

Freezing this cake works like a charm! I slice it before freezing and wrap the pieces individually or in small batches in plastic wrap and then foil. That way, you can thaw exactly how much you want. It’ll keep in the freezer for up to one month without losing too much texture or flavor.

Reheating

To bring the cake back to life, I warm slices gently in a toaster oven or regular oven set at a low temperature (around 150°C / 300°F) for 5-10 minutes. This refreshes the crumb topping and moistens the cake without drying it out. Microwave reheating tends to make the topping soggy, so I usually avoid that.

FAQs

Final Thoughts

This Vegan Strawberry Crumb Cake Recipe has become one of my go-to comfort desserts—it’s simple enough to make on a weekday but special enough for celebrations. I love how the fresh strawberries add a burst of natural sweetness and tartness, and that crumb topping just makes every bite irresistible. If you give this a try, don’t be surprised if it quickly becomes a favorite in your home too. Trust me, you’re going to love how it turns out!

Print