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Vegan Strawberry Crumb Cake

Vegan Strawberry Crumb Cake
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A moist, fluffy, and flavorful Vegan Strawberry Crumb Cake that combines fresh ripe strawberries with a crunchy cinnamon crumb topping. This plant-based cake is perfect for any occasion and uses simple, wholesome ingredients without eggs or dairy.

Ingredients

Scale

Cake Batter

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plant-based milk (almond, soy, oat, or preferred)
  • 1/3 cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional)
  • 1 cup fresh strawberries, washed and sliced
  • 1 tablespoon sugar or cornstarch (for tossing strawberries)

Crumb Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold cubed vegan butter or coconut oil

Instructions

  1. Prepare the Strawberries: Wash and slice fresh strawberries. Lightly toss them with 1 tablespoon of sugar or cornstarch to draw out juices and prevent sinking during baking.
  2. Mix the Dry Ingredients: In a large bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, baking soda, and a pinch of salt until evenly combined. Set aside.
  3. Combine the Wet Ingredients: In a separate bowl, mix plant-based milk, vegetable oil, vanilla extract, and lemon zest if using. Whisk thoroughly to create a smooth batter base.
  4. Make the Crumb Topping: In a small bowl, combine flour, cinnamon, and brown sugar. Add cold cubed vegan butter or coconut oil and use fingers or a pastry cutter to form coarse pea-sized crumbs.
  5. Create the Batter and Layer: Add wet ingredients to dry mix and stir until just combined, avoiding overmixing. Gently fold in most of the strawberries, reserving some for the top.
  6. Assemble and Bake: Pour batter into a greased or lined cake pan. Evenly sprinkle the crumb topping and remaining strawberries over the surface. Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Serve: Allow cake to cool in the pan for 15 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

  • Use ripe strawberries for the sweetest flavor.
  • Do not overmix the batter to keep the cake tender.
  • Keep the crumb topping cold for a crunchy texture.
  • Check doneness with a toothpick after 40 minutes to avoid overbaking.
  • Use room temperature plant-based milk for better batter consistency.

Nutrition

Keywords: vegan strawberry crumb cake, plant-based cake, dairy-free dessert, egg-free cake, strawberry dessert, crumb cake, vegan baking

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