Vegan Strawberry Crumb Cake Recipe

If you’re looking for a dessert that’s both comforting and bursting with fresh flavor, you’re in the right place. I’m excited to share my Vegan Strawberry Crumb Cake Recipe — it’s one of those treats that tastes like summer on a plate, with a tender vanilla cake base, juicy strawberry filling, and the most irresistible crumb topping. Trust me, once you try this, you’ll want to bake it again and again! It’s perfect whether you’re making it for a casual afternoon snack or a special occasion.

this …

Ingredients You’ll Need

Choosing fresh, ripe strawberries is key here—they give the cake that bright, juicy pop that makes the crumb topping sing. The combination of all-purpose flour and dairy-free yogurt helps keep the cake moist and tender, while the vegan butter in the crumble rounds out the flavor perfectly.

• Fresh strawberries: Use ripe or slightly overripe for the sweetest flavor; frozen works too if thawed properly.
• Granulated sugar: Balances the tartness of the strawberries and adds sweetness to the cake layers.
• Lemon juice: Brightens the strawberry filling and enhances the overall flavor depth.
• All-purpose flour: Provides structure to both the cake and crumb topping; gluten-free blends can be substituted if needed.
• Vegan butter: Gives the crumble topping its signature richness and crunch.
• Dairy-free yogurt or applesauce: Adds moisture and tenderness to the cake without dairy.
• Dairy-free milk: Keeps the batter smooth and workable—room temperature is best!
• Neutral flavored oil: Helps keep the cake soft while blending seamlessly into the flavor.
• Apple cider vinegar or lemon juice: Optional, but helps activate the baking powder for a lighter crumb.
• Vanilla extract: Rounds out all the flavors with a warm, comforting note.
• Ground cinnamon: A hint in the crumb topping for subtle warmth and spice.

Variations

One of the things I love most about this Vegan Strawberry Crumb Cake Recipe is how easy it is to play with. I sometimes switch up the fruit based on what’s in season or add a personal touch with spices. You can make it your own!

• Berry swap: I’ve swapped strawberries for mixed berries like blueberries and raspberries with fantastic results—just adjust cooking time if needed.
• Gluten-free version: Using a reliable measure-for-measure gluten-free flour blend works well, I tested this myself with King Arthur’s and loved how fluffy it turned out.
• Enhanced flavor: Adding lemon zest to the cake batter really brightens the vanilla cake; I do this when I want a citrusy twist.
• Crumble variations: Sprinkle some chopped nuts or oats into the crumb topping for extra texture and nuttiness.

How to Make Vegan Strawberry Crumb Cake Recipe

Step 1: Prepare the Strawberry Filling

Start by chopping fresh strawberries—once you remove their stems, weigh and toss them gently with sugar and a splash of lemon juice in a saucepan. Heat gently until it bubbles for a couple of minutes, letting the strawberries soften and start to release their juices. Then mix a simple flour slurry with water and stir it in to thicken the mix. Cooking for another 1 to 2 minutes helps the filling get perfectly luscious but not too runny. I like to transfer this to a bowl and pop it in the fridge to cool while I get everything else ready—the strawberry flavor really shines once it’s taken the chill off.

Step 2: Make the Crumb Topping

While the strawberry mixture cools, whisk together the flour, sugar, cinnamon, and melted vegan butter for the crumb topping. It looks a bit like damp sand at this point, but that’s exactly what you want. Pop it in the fridge to firm up while you prepare your cake batter. This step guarantees you get that perfect crumbly texture after baking—don’t skip chilling!

Step 3: Whip Up the Vanilla Cake Batter

Now comes the cake batter! I always make sure my yogurt and dairy-free milk are at room temperature before starting—it helps everything combine smoothly and gives the batter a nice pourable consistency. Mix the dry ingredients together first, then add your wet ingredients, whisking until just combined. Don’t worry if you see a few lumps; a lighter, softer cake comes from gentle mixing.

Step 4: Assemble and Bake

Pour the batter into your parchment-lined pan and smooth the top. Spoon the strawberry filling evenly over the batter, then scatter your chilled crumb topping over everything. This triple-layer effect holds the perfect balance of moist cake, fruit, and crunch. Bake at 180°C (355°F) for about 1 hour to 1 hour and 5 minutes—toward the end, keep an eye on the top for browning and tent with foil if needed. You want a toothpick to come out mostly clean (some strawberry bits are fine), and the cake should spring back if you press it gently.

Once out of the oven, let it cool in the pan for 30 minutes, then transfer to a wire rack to cool completely. Patience here pays off—the cake slices more neatly and flavors deepen as it cools.

How to Serve Vegan Strawberry Crumb Cake Recipe

Garnishes

I usually keep it simple here – a dusting of powdered sugar and maybe a few fresh strawberry slices on the side to echo that gorgeous filling. Sometimes for a little luxury, I’ll add a dollop of coconut yogurt or vegan vanilla ice cream, which pairs beautifully with the cake’s crumbly texture and tart fruit.

Side Dishes

This cake is substantial enough to stand on its own but pairs wonderfully with a cup of hot herbal tea or your favorite coffee. If it’s brunch, I love serving it alongside fresh fruit salad or vegan whipped cream for a total crowd-pleaser.

Creative Ways to Present

For special occasions, I’ve layered this cake with a vegan cream cheese frosting between layers or turned it into mini cupcakes with crumb topping for easy sharing. Another favorite is serving warm slices topped with a drizzle of balsamic glaze and fresh basil for a sophisticated twist!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container at room temperature if I plan to eat within a day or two—that way the crumb topping stays crisp. After that, I move it to the fridge to keep it fresh up to 3 days, but note the topping softens a bit over time.

Freezing

This cake freezes beautifully. I slice it first and wrap individual pieces tightly in plastic wrap, then place them in a freezer bag. When I’m ready to indulge, I thaw slices overnight in the fridge. It’s a perfect solution for making ahead or extending the cake’s life.

Reheating

To reheat, I pop a slice in the oven at 170°C (340°F) for about 10 minutes. This revives the crumb topping’s crunch and warms the cake through without drying it out, making it taste freshly baked all over again.

FAQs

Final Thoughts

I absolutely love how this Vegan Strawberry Crumb Cake Recipe manages to feel both indulgent and light. It’s become my go-to when I want something sweet that isn’t overly fussy. Sharing it with friends or family feels special, and I’m always amazed at how the crumb topping stays so delightful even after a couple of days. I really encourage you to give this one a try—you’ll enjoy the process, and the delicious results will definitely make you a fan!

Print