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bitten slice of strawberry crumb cake

MOIST Vegan Strawberry Crumb Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • 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

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) salted 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!

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