This is the most MOIST strawberry crumb cake bursting with fresh strawberries and using just a bowl and a whisk to yield the most  tender and moist cake topped with a simple vanilla crumble topping. It’s unbelievably vegan and dairy free, and the perfect summer breakfast treat for when you want coffee cake but summery!

bitten slice of strawberry crumb cake

Reasons why you’ll love this strawberry crumb cake:

And whether or not you’re vegan, I might add. This ridiculously soft and tender strawberry crumb cake is my favorite summery-twist on the classic coffee cake– and you seriously don’t need any eggs nor dairy.

The cake itself is “buttery” without the butter, moist, and deliciously rich yet light with vanilla and layers of fresh, juicy sweet strawberries and a crunchy vanilla crumble. Basically- HEAVEN.

Here’s what you need to know:

This strawberry crumb cake is seriously easy: Just a bowl and a whisk is needed. No hand mixer, no stand mixer required! This is approachable for both the beginner and the expert bakers (and definitely won’t lead to any boring results).

No one would know it’s vegan: Because I’ve spent yearssss perfecting the swaps to make every bake you make on here taste like it could come from grandma’s kitchen. And the swaps aren’t even complicated! We’re talking ingredients you’ll find in any grocery store.

The combination of textures and flavors will make you believe this strawberry crumble cake is anything but simple: It’s crunchy, soft, jammy, and just so refreshing. Honestly, aside from my blueberry buckle, you won’t want any other summer coffee cake!

close up of sliced strawberry cake

A few things to note about this recipe:

  • You can use fresh or frozen- BUT I find fresh to be the best. Fresh strawberries create just a bit jammier consistency on top, and when they’re in season, it’s AMAZING. But if you’re in a pinch and you’re craving this, you can use frozen!
  • Yes, I really do mean 1 tablespoon of vanilla extract! It seems like a lot, but trust me, the flavor is incredible. So buttery. SO yum!
  • Absolutely bake these as muffins if you want single portions of this crumb cake!

Step by Step How to Make a Strawberry Crumb Cake:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

bowl of sliced strawberries for strawberry crumb cake
crumble topping in a bowl
strawberry crumb cake batter in a bowl
assembling the strawberry crumb cake
strawberry crumb cake before baking
strawberry crumb cake after baking

Does this cake store well?

Because we’re using strawberries, the cake will need to be refrigerated after baking. I would let the cake slices cool and store any leftovers in an airtight container or plastic bag in the fridge. Then it will last for about 2-3 days!

To reheat, simply preheat the oven to 300F, and place a slice onto a baking sheet lined with parchment paper. Warm for about 4-5 minutes, then enjoy!

Any other questions, let me know in the comments section! I’m happy to help 🙂

slice of vegan strawberry crumb cake on a plate

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MOIST Vegan Strawberry Crumb Cake pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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bitten slice of strawberry crumb cake

MOIST Vegan Strawberry Crumb Cake

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  • Author: Britt Berlin
  • Prep Time: 15
  • Cook Time: 65
  • Total Time: 1 hour 20 minutes
  • Yield: 9 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This is the most MOIST strawberry crumb cake bursting with fresh strawberries and using just a bowl and a whisk to yield the most  tender and moist cake topped with a simple vanilla crumble topping. It’s unbelievably vegan and dairy free, and the perfect summer breakfast treat for when you want coffee cake but summery!

Ingredients

Scale

Crumble Top:

  • 1 1/3 cup (150 g) all purpose flour or gluten free 1:1 baking flour
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (113 g) vegan butter, melted
  • 1 tsp vanilla extract

Strawberry Layer:

  • 1 1/2 lbs fresh strawberries, washed and quartered
  • 2 tbsp granulated sugar

Vegan Crumb Cake Batter:

  • 3 cups (375 g) all purpose flour or gluten free 1:1 baking flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 1/4 cup (250 g) granulated sugar
  • 1/2 cup (113 g) vegan butter, melted and cooled
  • 3/4 cup (170 g) dairy free yogurt or vegan sour cream, room temperature
  • 2/3 cup (180 g) vegan buttermilk, room temperature
  • 1 tbsp vanilla extract

Instructions

  1. Prep: Preheat the oven to 350F and lightly grease and line a 9×9 baking pan with parchment paper and oil. 
  2. Vanilla crumble topping: In another medium bowl, prepare the vanilla crumble. Whisk together the sugar and flour. Use a fork to mix in the melted vegan butter and vanilla into the mixture until it resembles a crumble. Set aside.
  3. Prep the strawberry layer: Toss the strawberries in the granulated sugar, and set aside.
  4. Make the vegan crumb cake batter: Prepare the main cake layer. In a medium bowl, whisk together the flour, baking powder and soda, and salt. Set aside. In a large bowl, whisk together the melted vegan butter, sugar, dairy free yogurt, vegan buttermilk, and vanilla. Then add in the flour mixture, and stir until there are JUST no more dry streaks of flour.
  5. Assemble the strawberry crumb cake: Pour the batter into your baking pan, and spread the batter to touch the edges of the pan. Sprinkle the strawberries on top evenly. Then top with the vanilla crumble.
  6. Bake: Place the pan into the oven to bake for 60-65 minutes, or until the toothpick comes out clean. Remove from the oven, and allow the crumb cake to cool in the pan for 10 minutes.
  7. Serve: When ready to serve, it’s best served slightly warm. Slice into 9-12 squares and dust with powdered sugar if desired. Enjoy! Store any leftovers covered in an airtight container at room temperature for up to 4 days, in the fridge for up to 6 days, or in the freezer for up to a month.

Notes

*Gluten Free: You can swap in gluten-free 1:1 baking flour (such as King Arthur’s measure for measure) or oat flour. For gluten free flour blends, please use the cup measurements then convert to gram measurements (so for 3 cups of Bob’s Red Mill 1:1 flour, it will be 420 g rather than 375 g of flour). For oat flour, please use the gram measurements rather than the cup measurements (so you would need 3 3/4 cups of oat flour for 375 g).

See the post for recipe tips and tricks!