Ingredients

50 g granulated sugar

1 teaspoon ground cinnamon

90 g all-purpose flour

45 g vegan butter (room temperature)

420 g fresh strawberries (washed)

1 tablespoon granulated sugar

3 tablespoons cornstarch

60 g strawberry preserves/jam

250 g all-purpose flour

1 tablespoon baking powder

½ teaspoon sea salt

160 ml soy milk

2 teaspoons apple cider vinegar

200 g granulated sugar

90 g vegan butter (room temperature)

3 tablespoons neutral oil or olive oil

160 g vegan Greek-style strawberry yogurt

1 tablespoon vanilla extract

1 teaspoon strawberry preserves/jam

1 tablespoon soy milk

90 g powdered sugar

Instructions

Step 1: Line the sides and base of a 7.5 or 8-inch springform cake pan with parchment paper. Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F).

Step 2: For the crumb topping, combine the sugar, cinnamon, flour, and vegan butter in a bowl. Rub the mixture between your fingers until it resembles crumbs. Set aside.

Step 3: Cut the strawberries into quarters or 6-8 pieces if large. Toss them in a bowl with 1 tablespoon sugar, cornstarch, and strawberry preserves. Set aside to macerate.

Step 4: Sift together the flour, baking powder, and sea salt for the cake into a bowl and mix to combine.

Step 5: Make vegan buttermilk by mixing soy milk and apple cider vinegar in a jug. Set aside for a few minutes.

Step 6: In a large bowl, whisk together sugar and vegan butter with a hand mixer for 1-2 minutes until fluffy. Add oil, vegan strawberry yogurt, and vanilla extract, mixing until combined.

Step 7: Add half of the dry ingredients and half of the vegan buttermilk to the wet mixture. Whisk gently, then add the remaining dry ingredients and buttermilk, mixing until just combined.

Step 8: Pour the batter into the prepared pan. Spread macerated strawberries evenly over the top, including some of the juices—add only a little juice if there’s excess liquid. Sprinkle the crumb topping over the berries.

Step 9: Bake for 55-65 minutes. Insert a skewer or toothpick into the center; it should come out almost clean with a few crumbs. If wet batter remains, bake for an additional 5 minutes and check again.

Step 10: Let the cake cool in the pan for 10 minutes. Then remove the springform and transfer the cake to a wire rack to cool completely.

Step 11: Whisk powdered sugar, strawberry preserves, and soy milk together to make a glaze. Once the cake is fully cooled, dust with powdered sugar and drizzle the glaze on top.

Tips & Variations

Use frozen strawberries if fresh are out of season; just thaw and drain excess liquid before macerating.

Try substituting coconut yogurt for the vegan strawberry yogurt for a different flavor profile.

If you prefer less sweetness, reduce the sugar in the cake or skip the powdered sugar dusting.

Adding chopped nuts to the crumb topping can add a nice crunch and texture.

FAQs

Can I use another plant milk instead of soy milk?

Yes, almond, oat, or any other plant milk can be used. Just ensure it’s unsweetened and similar in consistency for best results.

How can I tell when the cake is fully baked?

Insert a toothpick or skewer into the center; it should come out mostly clean with a few moist crumbs but no wet batter.

Dessert

Vegan Strawberry Crumb Cake Recipe

Introduction