Description
This Vegan Strawberry Crumb Cake is a delightful layered dessert featuring a fresh strawberry compote, a moist vanilla cake base, and a crunchy cinnamon-infused crumb topping. Perfect for those seeking a plant-based treat, this cake balances fruity sweetness with a buttery crumble, making it ideal for gatherings or a special indulgence.
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, 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: In a large saucepan or bowl, combine the chopped fresh strawberries, sugar, and lemon juice, tossing to coat evenly. Place over medium heat and let the mixture bubble gently for 2-3 minutes to release juices and start softening the fruit.
- Thicken the strawberry mixture: Make a slurry by mixing the all-purpose flour with 1 tablespoon water until smooth. Quickly stir this into the simmering strawberry mixture and cook for an additional 1-2 minutes until thickened and most liquid has evaporated. Remove from heat and set aside to cool completely. To cool faster, transfer the strawberries to a bowl and refrigerate or freeze briefly.
- Make the crumb topping: Combine the all-purpose flour, granulated sugar, melted vegan butter, and ground cinnamon in a small bowl. Mix well until fully combined and crumbly. Place the mixture in the fridge to chill until ready to use, which helps the crumble firm up for better texture.
- Prepare the vanilla cake batter: Preheat the oven to 180°C (355°F) and line an 8-inch (20 cm) square baking tin with parchment paper, allowing paper to overhang for easy removal. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. Add the wet ingredients—dairy-free yogurt (or applesauce), dairy-free milk, neutral oil, apple cider vinegar or lemon juice (if using), and vanilla extract. Whisk gently until just combined; a few lumps are fine to avoid overmixing.
- Assemble the cake: Pour and evenly spread the cake batter into the prepared pan. Spoon the cooled strawberry topping over the batter, spreading gently. Evenly sprinkle the chilled crumb topping over the strawberries.
- Bake the cake: Place the pan in the preheated oven and bake for 1 hour to 1 hour and 5 minutes. Monitor the top; if it browns too quickly, tent with aluminum foil to prevent burning. A toothpick inserted into the center should come out free of wet batter, though some strawberry bits attached are acceptable. The cake should feel slightly firm and springy when pressed in the middle.
- Cool and serve: Let the cake cool in the pan for 30 minutes. Using the parchment paper overhang, transfer the cake to a wire rack to cool completely. Slice with a serrated knife and serve as is or with plant-based yogurt or vegan ice cream. Store in an airtight container at room temperature for 1-2 days, in the refrigerator for up to 3 days, or in the freezer for up to 1 month. Note that the crumb topping softens over time.
Notes
- Choose ripe or slightly overripe fresh strawberries for the best flavor and sweetness. Frozen strawberries can be used if thawed and cooked longer to break down the fruit.
- This recipe has been tested with King Arthur’s measure-for-measure gluten-free flour for a successful gluten-free version, but other blends may vary.
- For a richer cake, replace half the oil with vegan butter (3 tablespoons oil and 3 tablespoons melted vegan butter). Adding 2 teaspoons of lemon zest to the batter will enhance flavor.
- Ensure yogurt and milk are at room temperature so the batter emulsifies well and is not too thick.
- If the melted butter in the crumble is still hot, the mixture may initially look like a paste but will firm up after chilling.
Nutrition
- Serving Size: 1 slice (approx. 1/16 of cake)
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
