Vegan Strawberry Crumb Cake Recipe

If you’re dreaming of a dessert that’s bursting with summer sweetness and a crumbly, buttery topping—but want to keep it totally plant-based, then this Vegan Strawberry Crumb Cake Recipe is going to be your new favorite. I absolutely love how this cake comes together with juicy strawberries nestled inside a soft vanilla crumb base, all finished with that irresistible crunchy topping. It’s like a hug in cake form, and once you try it, you’ll understand why my family goes crazy for it any time I bring it out.

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Ingredients You’ll Need

Each ingredient in this Vegan Strawberry Crumb Cake Recipe works together beautifully to create layers of texture and flavor. When shopping, look for ripe strawberries and quality vegan butter to maximize taste and crumbly goodness.

• Fresh strawberries: Choose ripe or even slightly overripe berries for the most flavorful strawberry layer.
• Granulated sugar: Regular sugar works great here, but you can experiment with organic for a subtle difference.
• Lemon juice: Adds brightness to the strawberry filling, balancing the sweetness perfectly.
• All-purpose flour: The backbone of both the cake and crumble, use measure-for-measure gluten-free blends if needed.
• Vegan butter: Melted, it enriches the crumb and adds that signature buttery crispiness.
• Ground cinnamon: A small pinch gives the crumb topping a warm, comforting note.
• Dairy-free yogurt or unsweetened applesauce: Acts as moisture and helps the cake stay tender without eggs.
• Dairy-free milk: Use a neutral-flavored plant milk and make sure it’s room temperature to blend well.
• Neutral oil: Keeps the cake moist and adds richness without overpowering the vanilla flavor.
• Apple cider vinegar or lemon juice (optional): Helps lift the batter and produces a lighter crumb.
• Vanilla extract: For that unmistakable warm and sweet vanilla aroma.

Variations

I love tweaking this Vegan Strawberry Crumb Cake Recipe depending on the season or what’s in my pantry. Don’t be afraid to play around—you might find your own favorite twist!

• Gluten-Free Version: I’ve tested using King Arthur’s measure-for-measure gluten-free flour with great results; just be aware textures might vary with other blends.
• Berry Mix: Swap some or all strawberries for raspberries or blueberries for a berry medley that’s just as delightful.
• Lemon Zest Boost: Adding a teaspoon or two of lemon zest to the cake batter gives it a fresh citrusy pop that pairs beautifully with strawberries.
• Butter Swap: For extra richness, replace half the oil with melted vegan butter—my family particularly loves this variation.

How to Make Vegan Strawberry Crumb Cake Recipe

Step 1: Cook the Strawberry Layer

Start by tossing chopped strawberries with sugar and lemon juice in a saucepan over medium heat. It’s fun to watch the berries bubble and break down into a syrupy, fruity filling. Then, whisk some flour with water to create a slurry and stir it in—this thickens everything up nicely. Cook just a couple more minutes, then transfer the mixture to cool completely. Pro tip: Pop it in the fridge or freezer if you want to speed up the cooling process.

Step 2: Make the Crumb Topping

While the strawberries cool, mix the crumble ingredients—flour, sugar, melted vegan butter, and cinnamon—until combined. The mixture might look a bit like a paste because of the melted butter, but don’t worry. Letting it chill in the fridge before baking helps it firm up and become that perfect crumbly topping.

Step 3: Whisk Together the Vanilla Cake Batter

Once your strawberry layer is cooled or slightly warm, it’s time for the batter. Mix your dry ingredients—flour, sugar, baking powder, salt—in a bowl, then stir in the wet ingredients: vegan yogurt or applesauce, dairy-free milk, oil, vinegar, and vanilla. I like to whisk just until combined; it’s okay if the batter is a little lumpy because overmixing can make the cake tough.

Step 4: Assemble and Bake

Pour the batter into a lined 8-inch baking pan and smooth it out gently. Spoon the cooled strawberry mixture evenly over the cake batter, then sprinkle the crumb topping generously on top. Bake for about an hour to an hour and five minutes at 180°C (355°F). If it looks like the top is browning too quickly, tent it with foil to prevent burning. To check doneness, a toothpick inserted in the center should come out mostly clean—some strawberry bits clinging is totally fine. The cake should spring back lightly if you press the middle.

Let the cake cool in the pan for at least 30 minutes before moving it to a wire rack. Using a serrated knife, cut into slices and enjoy as is or with your favorite plant-based yogurt or ice cream.

How to Serve Vegan Strawberry Crumb Cake Recipe

Garnishes

I LOVE topping each slice with a dollop of coconut or almond-based yogurt for a creamy contrast. A dusting of powdered sugar or a mint sprig also adds a lovely touch for when guests come over. Fresh strawberries on the side never hurt either!

Side Dishes

This cake pairs wonderfully with a fresh fruit salad or even a scoop of vegan vanilla ice cream. For brunch, I often serve it alongside a light salad or a nutty granola to balance the sweetness.

Creative Ways to Present

For parties, I like to cut the cake into small, bite-sized squares and set them up on a pretty platter with other berry desserts. You can even layer it in clear glasses as an alternative parfait-style treat for a beautiful presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover slices in an airtight container at room temperature for up to 2 days, but I usually pop them in the fridge if I want them to last a few days longer. Just know the crumb topping softens a bit over time—that’s perfectly fine and still tastes great.

Freezing

Freezing works well! I wrap slices tightly in parchment paper and place them in a freezer bag for up to one month. When you’re ready, thaw them overnight in the fridge or at room temperature.

Reheating

To refresh a slice, I heat it briefly in the microwave for 20-30 seconds or pop it in a 325°F (160°C) oven for 10 minutes. This brings back some of the crumble crunch and warms the strawberry layer without drying out the cake.

FAQs

Final Thoughts

When I first tried this Vegan Strawberry Crumb Cake Recipe, I was amazed by how easy it was to get such an impressive, bakery-quality result without eggs or dairy. It’s quickly become a staple in my kitchen, especially during strawberry season. I really hope you’ll give it a go—whether you’re baking for family, friends, or just treating yourself. Trust me, once you slice into that tender cake with its luscious strawberry layer and crumbly topping, you’ll be hooked.

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