If you’re looking for a dessert that’s bursting with fresh fruit flavor and a delightfully crumbly topping, you’re going to adore this Vegan Strawberry Crumb Cake Recipe. I absolutely love how this cake balances the sweetness of juicy strawberries with a tender vanilla crumb base and that irresistible crunchy topping. When I first made it, my whole family went crazy for it—plus, it’s surprisingly straightforward, so you’ll find yourself reaching for this recipe again and again.
Why You’ll Love This Recipe
- Fresh Strawberry Goodness: Using fresh, ripe strawberries gives this cake a natural sweetness and vibrant flavor.
- Perfect Vegan Texture: The combination of plant-based ingredients creates a moist, tender crumb that’s anything but dry.
- Crunchy Crumb Topping: The buttery crumb topping adds a delightful texture contrast that makes every bite special.
- Simple Ingredients & Prep: You don’t need fancy pantry items or complicated steps—just straightforward baking with a delicious payoff.
Ingredients You’ll Need
These ingredients work beautifully together to keep the cake moist, flavorful, and authentically vegan. A quick tip: always pick ripe strawberries for the best flavor, and make sure your wet ingredients like yogurt and milk are at room temperature to get that fluffy batter.
- Fresh Strawberries: Using ripe or slightly overripe berries adds natural sweetness and juiciness essential for the strawberry layer.
- Granulated Sugar: Balances tartness and enhances both the berry layer and crumb topping.
- Lemon Juice: Brightens the strawberry flavor and slightly thickens the fruit filling.
- All-Purpose Flour: Forms the base of both the cake and the crumb topping; can swap with gluten-free blends if needed.
- Vegan Butter: Melted butter adds richness especially to the crumb topping, helping achieve that perfect crunch.
- Dairy-Free Yogurt or Unsweetened Applesauce: I like using yogurt for moisture and slight tang, but applesauce works well too if you want it lighter.
- Dairy-Free Milk: Keeps the batter smooth—almond or oat milk are my go-to options.
- Neutral Flavored Oil: Helps keep the cake moist; you can swap half with vegan butter for extra flavor.
- Apple Cider Vinegar or Lemon Juice (optional): Reacts with baking powder for that nice rise in the cake.
- Vanilla Extract: Adds warm depth to the vanilla cake base.
- Ground Cinnamon: Just a pinch in the crumb topping gives a hint of spice that complements the strawberries beautifully.
Variations
I love making this cake a little differently depending on the season or what I have on hand. Don’t hesitate to experiment with flavors and textures—it’s all about making it your own.
- Gluten-Free Option: I discovered this trick when swapping the flour for a measure-for-measure gluten-free blend—it keeps the cake moist and crumbly without skipping a beat.
- Lemon Zest Addition: Adding a teaspoon of lemon zest to the cake batter gives it a fresh zing that brightens up the strawberry flavor even more.
- Mixed Berry Variation: Swap half of the strawberries with raspberries or blueberries for a berry medley my family absolutely loves.
- Oil and Butter Combo: For extra richness, I use half oil and half melted vegan butter in the batter—adds depth without weighing it down.
How to Make Vegan Strawberry Crumb Cake Recipe
Step 1: Prepare the Strawberry Layer
Start by tossing your chopped fresh strawberries with sugar and lemon juice in a saucepan. As it heats gently over medium heat, you’ll notice the strawberries releasing their juices and softening beautifully. This is when I make a quick flour slurry—just flour mixed with water—to add in and thicken the mixture. Cook it for a couple more minutes until it’s jammy but not too wet. Remember to let this cool completely before layering it on the cake; you don’t want to melt the batter underneath or make it soggy. I like to pop mine into the fridge or freezer to speed things up.
Step 2: Make the Crumb Topping
Mix your flour, sugar, melted vegan butter, and a pinch of cinnamon in a bowl until everything just comes together into crumbly clumps. It might look like a thick paste if your butter is too hot—that happened to me the first time! Just chill it in the fridge for a bit and it firms right up, turning into the flaky topping we all crave.
Step 3: Whip Up the Vanilla Cake Batter
Once your strawberries have cooled, preheat your oven to 180°C (355°F) and line your pan. Whisk together the dry ingredients first—flour, sugar, baking powder, and salt—then add the wet ingredients like yogurt, dairy-free milk, oil, apple cider vinegar, and vanilla extract. I like to whisk just until combined; a few lumps are totally fine and actually help keep the cake tender. Pro tip: make sure your wet ingredients are at room temperature to get a smooth, well-emulsified batter.
Step 4: Assemble and Bake the Cake
Pour or scoop the cake batter into your prepared pan and smooth the top. Spoon the strawberry layer over the batter, then sprinkle the crumb topping evenly across everything. Bake for about an hour—or up to 1 hour 5 minutes—watching closely so the topping doesn’t burn. If it starts browning too fast, tent the pan loosely with foil. When a toothpick inserted in the center comes out clean of wet batter (don’t worry about some strawberry bits), and the cake feels slightly firm to the touch, you’re good to go. Let it cool for at least 30 minutes before slicing.
Pro Tips for Making Vegan Strawberry Crumb Cake Recipe
- Use Ripe Berries: I learned early on that using ripe or even slightly overripe strawberries gives the best natural sweetness and texture for the filling.
- Room Temperature Ingredients: Bringing your non-dry ingredients to room temp is a game changer—your batter will mix better and rise nicely.
- Chill Your Crumble: Don’t skip the fridge step for the crumb topping; it transforms from a sticky mess to that perfect crunchy texture.
- Watch the Bake Time: Keep an eye on the top while baking and tent with foil if necessary to avoid over-browning.
How to Serve Vegan Strawberry Crumb Cake Recipe
Garnishes
I love dusting the cake with a little powdered sugar or topping each slice with a dollop of dairy-free yogurt or coconut whipped cream. Fresh mint leaves add a pretty pop of green and a subtle freshness that pairs wonderfully with strawberries.
Side Dishes
This cake is a showstopper on its own, but if you want to make a spread, try serving alongside a simple fruit salad or a scoop of vegan vanilla ice cream—my family’s favorite combo for summer gatherings.
Creative Ways to Present
For a birthday or special brunch, I’ve layered this cake with vegan cream cheese frosting between slices for a cake-like feel, or served it in individual ramekins with extra crumb topping for a charming twist that guests always ask about.
Make Ahead and Storage
Storing Leftovers
I store my leftover cake in an airtight container at room temperature for up to two days if serving soon, but if you want it to last longer, it keeps beautifully in the fridge for about three days. Just be aware the crumble topping softens a bit when chilled.
Freezing
This cake freezes really well! I slice it first, then separate pieces with parchment paper in a container or zip-top bag. When I’m ready to eat, I thaw overnight in the fridge—it’s almost as good as fresh.
Reheating
To warm leftover slices, I pop them in a toaster oven or regular oven at 160°C (320°F) for 10-12 minutes. This revives the crumb topping’s crunch without drying out the cake. Microwaving works in a pinch but softens the topping quickly.
FAQs
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Can I use frozen strawberries for this Vegan Strawberry Crumb Cake Recipe?
Yes! Frozen strawberries work fine, just be sure to thaw them fully and include all the juice when cooking the strawberry layer. You’ll likely need to cook the mixture a bit longer to thicken it properly.
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How do I make this cake gluten-free?
You can swap the all-purpose flour for a measure-for-measure gluten-free flour blend tested for baking. Keep in mind that different blends might affect texture slightly, so choose one you trust and follow the usual baking directions.
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What’s the best way to store leftover cake?
Store leftover cake in an airtight container at room temperature for 1-2 days or in the fridge for up to 3 days. Cover it well to prevent it from drying out. If you want to keep it longer, freezing is a great option.
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Can I substitute the vegan yogurt with something else?
Absolutely! Unsweetened applesauce is my favorite alternative—it lends moisture and a bit of natural sweetness without overpowering the flavors.
Final Thoughts
This Vegan Strawberry Crumb Cake Recipe has become a staple in my kitchen because it’s such an accessible way to enjoy fresh strawberries in a crowd-pleasing dessert. It’s simple, comforting, and just bursting with flavor—and the crumb topping is truly the star that everyone talks about! I can’t wait for you to try it out and discover your own favorite tweaks along the way. Trust me, once you bake this cake, it’ll be your go-to for brunches, potlucks, or any time you want something sweet and homemade, but totally vegan.
Print
Vegan Strawberry Crumb Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 50 minutes (including cooling time)
- Yield: 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
A delicious and easy-to-make Vegan Strawberry Crumb Cake that features a moist vanilla base layered with sweet, cooked strawberries and a crunchy cinnamon crumb topping. Perfect for a vegan dessert or snack, this cake is dairy-free and made with simple ingredients for a fresh, fruity treat.
Ingredients
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 (can use gluten-free flour blend as alternative)
- 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, spoon 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: Combine the chopped fresh strawberries, sugar, and lemon juice in a large saucepan over medium heat. Let the mixture bubble gently for 2-3 minutes. Meanwhile, make a slurry by mixing the flour with 1 tablespoon of water. Stir the slurry into the saucepan quickly and continue cooking for another 1-2 minutes until the mixture thickens and most of the liquid evaporates. Remove from heat and allow to cool completely, placing the mixture in the fridge or freezer if desired for faster cooling.
- Make the crumb topping: In a small bowl, mix together the flour, sugar, melted vegan butter, and ground cinnamon until combined. Set this crumb mixture aside in the fridge until ready to use, allowing it to firm up for a crumbly texture.
- Make the vanilla cake batter: Once the strawberries have cooled to room temperature or are slightly warm, preheat your oven to 180°C (355°F) and line an 8-inch (20 cm) square baking tin with parchment paper, leaving paper 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, oil, vinegar or lemon juice, and vanilla extract—and whisk just until combined. Some lumps are fine, do not overmix.
- Assemble and bake the cake: Pour the cake batter into the prepared pan and smooth the surface evenly. Spoon the cooled strawberry layer gently over the batter. Sprinkle the chilled crumb topping evenly over the strawberries. Bake in the preheated oven for 1 hour to 1 hour and 5 minutes. If the top browns too quickly, tent with aluminum foil to prevent burning. Test doneness by inserting a toothpick into the center; it should come out clean or with a few cooked strawberry bits but no wet batter. The cake should feel slightly firm and bounce back when pressed in the center.
- Cool and serve: Let the cake cool in the pan for 30 minutes, then carefully lift it out using the parchment paper and transfer to a wire rack to cool completely. Use a serrated knife to cut into 16 slices. Serve as is or with vegan yogurt or ice cream. Store leftovers in an airtight container at room temperature for 1-2 days, refrigerate for up to 3 days, or freeze for 1 month. Note that the crumb topping will soften over time.
Notes
- Use ripe or slightly overripe fresh strawberries for best flavor. Frozen strawberries can be used if thawed first, adding their juices to the cooking mixture, but you will need to cook them longer.
- For a gluten-free option, substitute all-purpose flour with a measure-for-measure gluten-free flour blend such as King Arthur’s. Results may vary with other blends.
- For extra flavor in the cake, replace half of the oil with melted vegan butter (3 tablespoons oil and 3 tablespoons melted vegan butter). You can also add 2 teaspoons lemon zest to the batter.
- Ensure yogurt and dairy-free milk are at room temperature for better batter emulsification and texture.
- If the melted butter in the crumb topping is too hot, the mixture may form a paste instead of crumbs; chilling will firm it up and create a crumbly texture.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
