Name: Vegan Strawberry Crumb Cake Recipe
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 50 min
Cuisine: Vegan
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 (see note for gluten-free option); 6 tablespoons (75g) granulated sugar; 4 ½ tablespoons (65g) melted vegan butter; ¼ teaspoon ground cinnamon; 1 ½ cups (190g) all-purpose plain flour, spooned 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

If you’re looking for an irresistibly moist, fruity dessert that’s totally plant-based and packed with fresh flavor, this Vegan Strawberry Crumb Cake Recipe will be your new best friend. The combination of tender vanilla cake, bursting with juicy strawberries, all topped with a crispy, cinnamon-spiced crumb is a surefire way to impress your family and guests (or just yourself on a cozy afternoon). I absolutely love how this cake balances sweetness with tangy freshness — you’ll find it’s surprisingly simple to make, even if baking isn’t usually your go-to.

❤️

Why You’ll Love This Recipe

Fresh strawberry flavor: The cake uses real strawberries cooked into a luscious layer that tastes like summer in every bite.
Perfect crumb topping: A butter-rich cinnamon crumb creates a satisfying crunch that contrasts beautifully with the soft cake.
Vegan and versatile: No eggs or dairy needed, and you can easily swap ingredients to suit your pantry or preferences.
Simple to prepare: Step-by-step ease and tips included so you’ll feel confident baking even if new to plant-based treats.

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, vegan strawberry dessert, plant-based strawberry cake, easy vegan fruit cake, dairy-free strawberry crumb coffee cake

Ingredients You’ll Need

Everything comes together with everyday pantry staples and fresh strawberries. You’ll appreciate how each ingredient plays a key role in achieving that perfect texture and flavor, plus I’ve shared little secrets to get the best from each.

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, vegan strawberry dessert, plant-based strawberry cake, easy vegan fruit cake, dairy-free strawberry crumb coffee cake

Fresh strawberries: Choose ripe, juicy berries for maximum flavor; frozen work too but require extra cooking time.
Granulated sugar: Sweetens both the strawberry layer and cake evenly for balanced taste.
Lemon juice: Brightens strawberries and helps activate baking soda if you use vinegar in the batter.
All-purpose flour: Forms the cake structure and crumb; gluten-free options can be used but watch for texture differences.
Vegan butter: Adds richness to the crumb topping; make sure it’s melted but not too hot to keep crumble from turning pasty.
Ground cinnamon: Gives the crumb topping a warm, cozy spice note.
Dairy-free yogurt or unsweetened applesauce: Provides moisture and tenderness in the cake.
Dairy-free milk: Keeps the batter smooth; room temperature is key here.
Neutral flavored oil: Balances moistness without overpowering flavors.
Apple cider vinegar or lemon juice (optional): Helps the cake rise beautifully by reacting with baking powder.
Vanilla extract: Injects lovely aromatic warmth to tie all flavors together.

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

I love experimenting with this vegan strawberry crumb cake recipe, and I encourage you to make it your own by swapping in flavors or adjusting sweetness. Baking is all about fun and creativity after all!

Berry Medley: Swap some or all strawberries for raspberries or blueberries — I tried this once and the tartness married beautifully with the crumb topping.
Gluten-Free: Use a good quality measure-for-measure gluten-free flour blend; the texture is slightly denser but still delightful.
Extra Zest: Adding lemon or orange zest to the cake batter can give it a fresh twist; I usually add 1-2 teaspoons for more brightness.
Birthday Cake Upgrade: Top with dairy-free whipped cream and a sprinkle of toasted almonds when serving for a special occasion.

How to Make Vegan Strawberry Crumb Cake Recipe

Step 1: Prepare the strawberry filling

Start by tossing your chopped strawberries with sugar and lemon juice in a saucepan over medium heat. Let it bubble for a couple of minutes—this is when the fruit starts to release its magical juice. Then make a simple slurry with flour and water and stir it in quickly to thicken the mixture. Cook just long enough to take out the raw flour taste—about 1-2 minutes. Cool this off fully, ideally in the fridge or freezer to speed things up. I don’t skip chilling here; it keeps the strawberry layer from bleeding into the cake too much.

Step 2: Mix the crumb topping

Combine your flour, sugar, cinnamon, and melted vegan butter in a bowl. It’ll look a bit like loose wet sand. Pop that bowl into the fridge to chill — this helps the topping firm up so it bakes into flaky crumbs instead of a paste. I once accidentally used hot melted butter, and the topping was more like a thick batter. Lesson learned: cool your butter slightly before mixing!

Step 3: Whisk together the vanilla cake batter

While your strawberry layer chills, preheat your oven to 180°C (355°F) and line an 8-inch square pan with parchment. Whisk dry ingredients—flour, sugar, baking powder, and salt—in a large bowl. Add the wet ingredients: dairy-free yogurt (or applesauce), room temperature milk, oil, vinegar if using, and vanilla extract. Give it a good stir but don’t overmix—you’ll want some little lumps to keep the crumb tender and moist.

Step 4: Assemble and bake

Pour your cake batter into the prepared pan and smooth the surface. Spoon the cooled strawberry mixture evenly on top, then sprinkle your crumb topping generously over everything. Bake for about 1 hour to 1 hour 5 minutes. Keep an eye on the top; if it’s browning too fast, tent it loosely with foil. Use a toothpick to test doneness—it should come out with no wet batter (some strawberry bits sticking to the toothpick? Totally fine!). When done, let the cake cool in the pan before transferring to a rack so it sets perfectly.

👨‍🍳

Pro Tips for Making Vegan Strawberry Crumb Cake Recipe

Cool strawberries completely: I’ve found that using warm strawberry filling makes the crumb soggy and cake batter too fluid, so patience here pays off.
Room temperature wet ingredients: Dairy-free milk and yogurt that aren’t cold help the batter mix smoothly and rise properly.
Don’t overmix your batter: A few lumps are okay and actually keep the cake nice and tender instead of dense.
Watch your crumble butter temperature: Too hot butter creates a paste, too cold and it won’t mix well—aim for melted but cooled slightly.

How to Serve Vegan Strawberry Crumb Cake Recipe

Vegan Strawberry Crumb Cake Recipe - Serving

Garnishes

I like to finish slices with a light dusting of powdered sugar or a few extra fresh strawberry slices on top. For an extra touch, a dollop of coconut whipped cream or vegan vanilla yogurt really makes it feel indulgent without adding too much sweetness.

Side Dishes

This cake pairs wonderfully with a fresh herb-infused iced tea or a warm cup of chamomile. If you want to serve it with breakfast or brunch, a side of crispy tempeh bacon or vegan scrambled tofu adds a savory contrast that my family loves.

Creative Ways to Present

For parties, I’ve layered this cake in a glass trifle dish with extra smashed strawberries and vegan vanilla pudding to create a showstopping parfait style dessert. Another time, I baked it in mini ramekins for cute single servings—great for gifting or potlucks!

Make Ahead and Storage

Storing Leftovers

I usually store leftover cake in an airtight container at room temperature for up to two days to keep that crumb topping from losing its crunch. If I need more time, I refrigerate it for up to three days, but the topping softens slightly.

Freezing

Freezing works great for this cake! Slice it first, wrap pieces tightly in plastic wrap and foil, then freeze. When you want to enjoy it, thaw in the fridge overnight or on the counter for a few hours. I like having it ready for quick dessert cravings.

Reheating

To refresh your cake slices, warm them in a preheated oven at 160°C (320°F) for 10-12 minutes or microwave for about 20 seconds. This brings back some softness without making the crumb soggy. Just avoid overheating to keep good texture.

FAQs

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

Absolutely — just thaw them completely and include the juice when cooking your strawberry layer. You may need to cook the fruit mixture a bit longer to reduce excess liquid and get it nice and thick.
What can I substitute for vegan yogurt in the cake batter?

Unsweetened applesauce works great as a binder and moistener if you don’t have plant-based yogurt. Just make sure both applesauce and milk are at room temperature for a smooth batter.
Can I make this cake gluten-free?

Yes! Use a quality measure-for-measure gluten-free flour blend like King Arthur’s. The texture might be slightly different but still delicious and tender. Avoid almond or coconut flour alone as they don’t behave the same.
How do I know when the cake is done baking?

Insert a toothpick in the center; it should come out without wet batter but it’s fine if a few strawberry bits cling to it. The cake should spring back to a gentle press and feel firm but not dry.

Final Thoughts

This Vegan Strawberry Crumb Cake Recipe has become a staple in my baking repertoire because it’s not only delicious but also surprisingly straightforward and forgiving. Each bite reminds me of sunny afternoons in my kitchen with family, sharing and savoring simple homemade goodness. I truly hope you give it a try and see how easy it is to create something so special from wholesome plant-based ingredients. You’re going to love sharing this one!