Description
This Vegan Strawberry Crumb Cake is a moist, flavorful, and plant-based dessert bursting with fresh strawberry goodness. Featuring a tender cake base topped with a buttery, crumbly topping, it’s easy to make and perfect for any occasion—whether breakfast, dessert, or a coffee break. The recipe uses simple, wholesome ingredients and delivers a delightful combination of sweet, fruity, and crunchy textures.
Ingredients
Scale
Cake Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup brown sugar (or maple syrup as a variation)
- 1 cup plant-based milk
- ⅓ cup oil or vegan butter (or unsweetened applesauce as oil substitute)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
Crumb Topping Ingredients
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon ground cinnamon (optional)
- Pinch of salt
- ¼ cup vegan butter or coconut oil
- Optional: ¼ cup chopped walnuts or pecans (for nutty topping variation)
Instructions
- Prepare the Crumb Topping: Combine flour, brown sugar, cinnamon, and a pinch of salt in a bowl. Add vegan butter or coconut oil, then use your fingers or a pastry blender to mix until the mixture is crumbly and sandy in texture. Set aside.
- Mix the Wet Ingredients: In a separate bowl, whisk together plant-based milk, oil, lemon juice, and vanilla extract until well blended to keep the cake moist and tender.
- Combine Dry Ingredients: Whisk flour, baking powder, baking soda, brown sugar, and a pinch of salt in a large bowl to create the dry base for the cake batter.
- Fold in Strawberries: Gently fold chopped fresh strawberries into the dry ingredient mixture. Pour in the wet ingredients and stir just until combined to avoid overmixing and keep the cake light.
- Assemble and Bake: Pour the batter into a greased or parchment-lined cake pan. Evenly sprinkle the prepared crumb topping over the batter. Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for about 20 minutes to allow the crumb topping to set, making slicing and serving easier.
Notes
- Use ripe, fresh strawberries for best flavor and sweetness.
- Gently fold the batter to keep it light and fluffy; avoid overmixing.
- Check oven temperature with a thermometer to ensure perfect baking.
- Use room temperature ingredients for an even batter texture.
- Grease the pan well with vegan butter or oil to prevent sticking and help crisp up the crumb topping.
- Frozen strawberries can be used if thawed and well drained to avoid excess moisture.
- Make gluten-free by substituting with a gluten-free all-purpose flour blend and verifying all ingredients are gluten-free.
- The basic recipe is nut-free; add nuts only if desired in the topping.
- For a less fatty cake, substitute oil with unsweetened applesauce.
- To keep the crumb topping crisp when storing, cover the cake but not airtight, or add topping just before serving.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan strawberry crumb cake, plant-based dessert, strawberry cake, crumb cake, vegan baking, dairy-free cake
