Description
This Vegan Strawberry Crumb Cake is a delightful layered dessert featuring a vibrant strawberry compote base, a moist vanilla cake center, and a crunchy cinnamon-infused crumb topping. Perfectly balanced between sweet and tangy, this plant-based treat is easy to make and delivers rich flavor and texture without any animal products.
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 (see note 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, 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
Instructions
- Prepare the strawberries: Add the chopped fresh strawberries, granulated sugar, and lemon juice to a large saucepan or bowl and toss to combine. Place the saucepan over medium heat and allow the mixture to bubble gently for 2-3 minutes.
- Thicken the strawberry mixture: In a separate small bowl, make a slurry by mixing the all-purpose flour with 1 tablespoon of water. Quickly add this slurry to the saucepan with strawberries, stirring continuously. Cook the mixture for an additional 1-2 minutes to thicken it and evaporate excess liquid. Remove from heat and set aside to cool completely; you may transfer the strawberries to a bowl and refrigerate or freeze briefly to speed cooling.
- Make the crumb topping: Combine all crumb topping ingredients — flour, sugar, melted vegan butter, and cinnamon — in a small bowl. Mix until fully combined, then place the mixture in the refrigerator until needed to allow it to firm up.
- Prepare the vanilla cake batter: Once the strawberry layer has reached room temperature (or is slightly warm), preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) square baking pan with parchment paper, allowing some overhang for easy removal. In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, and salt. Add the wet ingredients — dairy-free yogurt, milk, oil, apple cider vinegar (if using), and vanilla extract — to the dry mixture and whisk until just combined. Some lumps are okay; do not overmix.
- Assemble the cake: Pour or scoop the cake batter into the prepared pan and smooth the top evenly. Spoon the cooled strawberry mixture evenly over the batter, followed by sprinkling the chilled crumb topping uniformly across the surface.
- Bake the cake: Place the pan in the preheated oven and bake for 1 hour to 1 hour and 5 minutes. If the top browns excessively, tent the pan loosely with aluminum foil to prevent burning. Test doneness by inserting a toothpick into the center; it should come out clean of wet batter, though some strawberry pieces are fine. The center should feel slightly firm and spring back when pressed.
- Cool and serve: Let the cake cool in the pan for 30 minutes, then use the parchment overhang to carefully lift it onto a wire rack to cool completely. Slice with a serrated knife and serve as is or alongside dairy-free yogurt or vegan ice cream. Store leftovers in an airtight container at room temperature for 1-2 days, refrigerate for up to 3 days, or freeze for up to 1 month. Note that the crumb topping may soften over time.
Notes
- Use ripe or overripe fresh strawberries for best flavor and sweetness. Frozen strawberries can be used if thawed first; cook them longer until the mixture thickens.
- For a gluten-free version, King Arthur’s measure-for-measure gluten-free flour works well, though results may vary with other blends.
- For richer flavor, replace half the oil with melted vegan butter (3 tablespoons each). Adding 2 teaspoons lemon zest to the batter enhances the cake’s brightness.
- Ensure dairy-free yogurt and milk are at room temperature for smoother batter and better emulsification.
- If melted vegan butter is too hot when added to the crumb topping, the mixture may be paste-like but will firm and become crumbly once chilled.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 250
- Sugar: 20g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
