Description
This Vegan Strawberry Crumb Cake is a tender, fluffy cake layered with juicy strawberries and finished with a buttery crumb topping—all made entirely plant-based! Bursting with sweet berry flavor and finished with a satisfying crunch, it makes the perfect treat for breakfast, brunch, or dessert.
Ingredients
Units
Scale
Cake Base
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened non-dairy milk (such as almond or soy)
- 1/3 cup vegetable oil or melted coconut oil
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
Fruit Filling
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
Crumb Topping
- 2/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup vegan butter, cold and cubed
- Pinch of salt
Instructions
- Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking pan or line with parchment paper for easy removal.
- Prepare Strawberries: In a medium bowl, toss the sliced strawberries with 2 tablespoons sugar and 1 tablespoon cornstarch. Set aside to allow the juices to develop.
- Make the Crumb Topping: In another bowl, mix together 2/3 cup flour, brown sugar, and a pinch of salt. Add the cold vegan butter and use your fingers or a pastry cutter to blend until the mixture forms pea-sized crumbs. Refrigerate while you prepare the batter.
- Make the Cake Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together non-dairy milk, oil, vanilla, and vinegar. Pour the wet ingredients into the dry and stir until just combined (do not overmix).
- Assemble the Cake: Spread the cake batter evenly in the prepared pan. Distribute the strawberry mixture evenly over the batter. Sprinkle the chilled crumb topping over everything.
- Bake: Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean.
- Cool & Serve: Let the cake cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature, and enjoy!
Notes
- Use fresh, ripe strawberries for the best flavor, but thawed frozen berries also work.
- If you don’t have vegan butter, you can use solid coconut oil for the crumb topping.
- Let the cake cool before slicing for cleaner pieces.
- This cake keeps well, covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 245
- Sugar: 16g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
