Description
This Vegan Strawberry Crumb Cake is a delightful, plant-based dessert featuring a moist vanilla cake base layered with a vibrant strawberry compote and topped with a crispy cinnamon crumb. Perfect for any occasion, it combines fresh strawberries cooked into a thick, juicy layer with a tender cake and a buttery crumb topping, creating a balance of sweet and tangy flavors with a satisfying crunch. This recipe uses dairy-free ingredients for a completely vegan treat that’s both comforting and fresh.
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
- 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
- 1 tablespoon apple cider vinegar or lemon juice, optional
- 1 teaspoon vanilla extract
Instructions
- Prepare the strawberries: Add the fresh strawberries, sugar, and lemon juice to a large saucepan or bowl and toss until combined. Place over medium heat and let the mixture bubble for 2-3 minutes. Make a slurry by mixing the flour with 1 tablespoon of water, then add this slurry to the saucepan and stir quickly. Cook for another 1-2 minutes to thicken and evaporate most liquids. Remove from heat and set aside to cool completely; refrigerate or freeze to speed up cooling if desired.
- Make the crumb topping: Combine all crumb topping ingredients in a small bowl and mix until uniformly combined. Chill the mixture in the refrigerator until needed to help it firm up and maintain a crumbly texture when baked.
- Make the vanilla cake batter: When the strawberry mixture has reached room temperature or is slightly warm, preheat oven to 180°C (355°F) and line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang. In a large mixing bowl, whisk together the cake’s dry ingredients: flour, sugar, baking powder, and salt. Add the wet ingredients – dairy-free yogurt or applesauce, dairy-free milk, oil, optional vinegar or lemon juice, and vanilla extract – and whisk gently until just combined, leaving some lumps intact to ensure tenderness.
- Assemble the cake: Pour the cake batter into the prepared pan and smooth the top evenly. Spoon the cooled strawberry layer evenly over the batter. Sprinkle the chilled crumb topping generously on top of the strawberries.
- Bake the cake: Place the pan in the preheated oven and bake for 1 hour to 1 hour 5 minutes. If the crumb topping browns too quickly, loosely tent the pan with aluminum foil. Check doneness with a toothpick inserted into the center; it should come out clean or with just moist crumbs/strawberry pieces. The cake should feel firm and spring back lightly when pressed.
- Cool and serve: Allow the cake to cool in the pan for 30 minutes before using the parchment paper overhang to carefully transfer it to a wire rack to cool completely. Once cooled, slice the cake with a serrated knife and serve as is or alongside vegan yogurt or ice cream for added indulgence. Store leftovers in an airtight container at room temperature for 1-2 days, refrigerated for up to 3 days, or frozen for up to 1 month. Note that the crumb topping may soften over time.
Notes
- Use fresh, ripe or overripe strawberries for best flavor. Frozen strawberries can be used if thawed and cooked longer to compensate for extra moisture.
- For a gluten-free version, substitute the all-purpose flour with a reliable measure-for-measure gluten-free flour blend such as King Arthur’s; results may vary with other blends.
- For enhanced flavor, you may replace half the oil with melted vegan butter (3 tablespoons each) and add 2 teaspoons lemon zest to the cake batter.
- Ensure yogurt and dairy-free milk are at room temperature to help the batter emulsify properly and maintain the right consistency.
- If the melted vegan butter for the crumb topping is too hot, the mixture may resemble a thick paste but will firm up and become crumbly after chilling.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
