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–+ servings
Stack of two cake squares, each with layers of a golden cake, jammy strawberries and crumb topping.

Vegan Strawberry Crumb Cake

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Bakery-style vegan strawberry crumb cake with layers of vanilla cake, jammy strawberries and a golden crumb topping. This is the perfect dessert for making the most of strawberries during strawberry season.
Course Breakfast, Dessert
Cuisine American, Vegan
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 15 minutes
Total Time 1 hour 50 minutes
Servings 16 slices
Author Anthea

Ingredients

Strawberry layer

Crumb topping

Vanilla Cake

Instructions

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.
  • 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.

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)

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.

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

  1. Fresh strawberries that are ripe or overripe are best for this recipe. If you're in a pinch, frozen strawberries will work. Thaw the strawberries and add them with their excess juice to the saucepan. They will break down even more when you cook them, and this is absolutely fine. You will need to cook them for longer.
  2. My team and I have tested this recipe with King Arthur's measure for measure gluten-free flour and it works well! Other gluten-free blends may produce different results.
  3. For extra depth of flavor in the cake, you can replace half of the oil with butter. Use 3 tablespoons (45g) oil and 3 tablespoons (45g) melted vegan butter. You can also add 2 teaspoons of lemon zest to the cake batter.
  4. Make sure your yogurt and milk are room temperature otherwise your batter won't emulsify as well, and your batter may be too thick.
  5. If your butter is still hot, your crumble mixture may resemble a thick paste rather than a flaky crumble. Don't worry, because when you chill the crumble, it will firm up and become more crumbly.