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Vegan Strawberry Crumb Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 81 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 1 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This Vegan Strawberry Crumb Cake is a delightful plant-based dessert bursting with fresh strawberries, topped with a crunchy crumb and perfect for any occasion. It features a moist vanilla cake base complemented by a sweet, fruity layer and a buttery vegan crumble.

Ingredients

Units Scale

For the strawberries

  • 3 3/4 cups (450g) fresh strawberries (chopped (weighed after stems removed, note 1))
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon (15g) lemon juice
  • 1 tablespoon (8g) all-purpose plain flour

For the crumb topping

  • 3/4 cup (95g) all-purpose plain flour ((note 2 for gluten-free option))
  • 6 tablespoons (75g) granulated sugar
  • 4 1/2 tablespoons (65g) melted vegan butter
  • 1/4 teaspoon ground cinnamon

For the vanilla cake

  • 1 1/2 cups (190g) all-purpose plain flour (spoon and leveled)
  • 3/4 cup (150g) granulated sugar
  • 2 1/4 teaspoons baking powder
  • Pinch of salt
  • 1/2 cup (115g) dairy-free yogurt (or unsweetened applesauce, room temperature (note 3))
  • 1/3 cup (75g) dairy-free milk (room temperature)
  • 1/3 cup (75g) neutral flavored oil ((note 4))
  • 1 tablespoon apple cider vinegar (or lemon juice, optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the strawberries:
    Add the fresh strawberries, sugar and lemon juice to a large saucepan bowl and toss until combined. Place over medium heat and let the mixture bubble for 2-3 minutes.
  2. Thicken the strawberries:
    Make a slurry out of the flour and 1 tablespoon of water. Add the slurry to the saucepan and stir quickly. Cook for another 1-2 minutes to let the mixture thicken and evaporate most of the liquid. Remove from the heat and set aside to cool completely. You can transfer the strawberries to a bowl and place them in your fridge or freezer to cool them quickly.
  3. Make the crumb topping:
    Add all the crumb ingredients to a small bowl and mix until combined. Set aside in the fridge until needed. (note 5)
  4. Make the vanilla cake:
    When the strawberries have come to room temperature (or are slightly warm), preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) square tin with parchment paper, with paper overhanging.
    Add all the dry ingredients (flour, sugar, baking powder and salt) to a large mixing bowl. Whisk until the mixture is well combined. Add all the wet ingredients (yogurt, milk, oil, vinegar and vanilla) and whisk until just combined. A few lumps are fine.
  5. Assemble and bake the cake:
    Pour/scoop the cake batter into your prepared pan and smooth the top. Spoon the strawberries on top. Sprinkle the crumble on top.
    Bake the cake in your preheated oven for 1 hour to 1 hour 5 minutes. If the top is browning too quickly, tent the pan with aluminum foil. If you insert a toothpick into the center of the cake, it should come out with no wet cake batter (some strawberry bits are fine). If you press the middle of the cake, it should bounce back and feel slightly firm.
    Allow the cake to cool in the pan for 30 minutes and then carefully transfer to a wire rack to cool completely.
    Use a serrated knife to cut the cake into slices. Serve the cake as is or with some yogurt or ice cream. Store the cake in an airtight container at room temperature for 1-2 days, in the fridge for up to 3 days or in the freezer for up to 1 month. The topping’s crunchy texture will soften over time.

Notes

  • Note 1: Strawberries should be weighed after stems are removed.
  • Note 2: Gluten-free option available by choosing gluten-free flour.
  • Note 3: Dairy-free yogurt or unsweetened applesauce can be used.
  • Note 4: Use a neutral flavored oil for best results.
  • Note 5: Keep crumb topping chilled until needed.

Find it online: https://yumrecipesfood.com/vegan-strawberry-crumb-cake-recipe/