Description
This Vegan Strawberry Crumb Cake combines a moist vanilla cake base layered with a luscious homemade strawberry compote and topped with a sweet, crumbly cinnamon topping. Perfectly balanced between fruity freshness and crumbly texture, this cake is entirely plant-based, making it a delightful treat suitable for vegans and those seeking a dairy-free dessert. It’s easy to make with simple ingredients and bakes to a golden perfection that’s ideal for sharing.
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 (or King Arthur’s measure-for-measure gluten-free flour for gluten-free option)
- 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 (or 3 tablespoons oil and 3 tablespoons melted vegan butter for extra flavor)
- 1 tablespoon apple cider vinegar or lemon juice (optional)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Strawberries: Add chopped strawberries, sugar, and lemon juice to a large saucepan and toss to combine. Heat over medium, allowing the mixture to bubble for 2-3 minutes. Make a slurry by mixing flour with 1 tablespoon water and quickly stir it into the saucepan. Cook for another 1-2 minutes until the mixture thickens and most liquid evaporates. Remove from heat and cool completely, refrigerating or freezing to speed cooling if desired.
- Make the Crumb Topping: Combine flour, sugar, melted vegan butter, and ground cinnamon in a small bowl. Mix until evenly combined and place in the fridge to chill and firm up before baking.
- Make the Vanilla Cake Batter: Once strawberries are room temperature or slightly warm, preheat your oven to 180°C (355°F). Line an 8-inch square baking pan with parchment paper, with overhang for easy cake removal. In a large 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 (if using), and vanilla extract. Add wet ingredients to dry and whisk gently until just combined; lumps are okay.
- Assemble and Bake the Cake: Pour the cake batter into the prepared pan and smooth the top evenly. Spoon cooled strawberry mixture over the batter, then sprinkle the chilled crumb topping evenly on top. Bake for 1 hour to 1 hour and 5 minutes. If the top browns too quickly, tent with foil. A toothpick inserted into the center should come out clean aside from some strawberry pieces. The cake should feel slightly firm and springy when gently pressed in the center.
- Cool and Serve: Let the cake cool in the pan for 30 minutes, then transfer carefully to a wire rack to cool completely. Cut into 16 slices using a serrated knife. Serve as is or with dairy-free yogurt or ice cream. Store the cake in an airtight container at room temperature for 1-2 days, refrigerated up to 3 days, or frozen for up to 1 month, noting that the crumb topping may soften over time.
Notes
- Use ripe or overripe fresh strawberries for best flavor. Frozen strawberries work too — thaw and use them with the juices, extending cooking time if needed.
- Gluten-free option: King Arthur’s measure-for-measure gluten-free flour works well for the crumb topping and cake batter. Other blends may yield different textures.
- For richer flavor, replace half the oil with melted vegan butter (3 tablespoons each) and optionally add 2 teaspoons of lemon zest to the cake batter.
- Ensure yogurt and dairy-free milk are at room temperature to help the batter emulsify and prevent it from becoming too thick.
- If melted butter in crumble topping is too hot, the mixture may seem like a thick paste. Chill it thoroughly in the fridge to firm up and become crumbly before baking.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
