Vegan Strawberry Crumb Cake

This vegan strawberry crumb cake is one of those bakes that feels like a cozy hug.

It’s soft, tender, and layered with fresh, juicy strawberries and a golden buttery crumble on top.

The kind of thing you’d make on a slow weekend morning or bring to brunch with friends.

It’s simple, smells amazing while baking, and tastes even better the next day (if it lasts that long).

What You’ll Need

For the Cake:

1 cup unsweetened almond milk
1 tbsp apple cider vinegar
1/2 cup melted coconut oil
3/4 cup organic cane sugar
1 tbsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups chopped fresh strawberries

For the Crumb Topping:

1/3 cup melted coconut oil
1/2 cup organic cane sugar
3/4 cup all-purpose flour
Pinch of salt

Why I Love This Recipe

I made this cake for a backyard brunch one spring when strawberries were everywhere and just too good to pass up. Everyone loved it—and no one guessed it was vegan. It’s now one of my go-to coffee cakes for spring and summer.

Buttery crumble without any actual butter
Super moist from almond milk and oil
Fresh strawberries add bright flavor and color
Stays soft for days—if it lasts that long
Easy to whip up with pantry staples

Makes: 9 slicesTotal Time: 50 minutes

Macros (Per Slice – Approximate)

Calories: 280
Carbs: 39g
Fat: 13g
Protein: 3g
Fiber: 1g
Sugar: 18g

Why This Recipe Works (Quick Science)

The apple cider vinegar and almond milk mix together to act like vegan buttermilk, helping the cake rise and stay soft. Coconut oil gives the cake moisture and richness, while the baking powder and soda create a fluffy texture. Strawberries release just enough juice to flavor the batter without making it soggy.

Common Mistakes

Using frozen strawberries without thawing – This adds too much moisture and makes the cake gummy. Use fresh or fully thawed and drained.
Overmixing the batter – Stir just until the flour disappears.
Baking at the wrong rack level – Middle rack is best for even baking.
Cutting before it cools – Let it cool so it sets properly and doesn’t fall apart.

What to Serve With

A cup of coffee or oat milk latte
Vegan yogurt and berries
A drizzle of maple syrup
A scoop of dairy-free vanilla ice cream for dessert-style

FAQ

Can I use another fruit?
Yes! Blueberries or raspberries work great too.

Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Do I need to peel the strawberries?
Nope. Just wash and chop them.

Let’s Bake: Vegan Strawberry Crumb Cake

Step 1: Make the buttermilk

In a small bowl, combine 1 cup almond milk and 1 tbsp apple cider vinegar. Let sit for 10 minutes.

Step 2: Mix wet ingredients

In a large bowl, whisk together the buttermilk mixture, 1/2 cup melted coconut oil, 3/4 cup organic cane sugar, and 1 tbsp vanilla extract until smooth.

Step 3: Add dry ingredients

Sift in 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Stir until just combined.

Step 4: Fold in strawberries

Add 1 1/2 cups chopped strawberries and gently fold them into the batter.

Step 5: Pour into pan

Line an 8×8 inch pan with parchment and pour in the batter, smoothing the top with a spatula.

Step 6: Make the crumb topping

In a small bowl, mix 1/3 cup melted coconut oil, 1/2 cup cane sugar, 3/4 cup flour, and a pinch of salt until crumbly.

Step 7: Add crumble and bake

Sprinkle the crumble evenly over the batter. Bake at 350°F for 35–40 minutes until a toothpick comes out clean.

Step 8: Cool and serve

Let the cake cool in the pan for 15 minutes, then lift out and cool fully before slicing.

Leftovers and Storage

Store in an airtight container at room temp for up to 2 days
Refrigerate for up to 5 days
Can be frozen in slices for up to 1 month—just thaw and enjoy

Final Thoughts

This vegan strawberry crumb cake is one of those bakes that hits every note—tender, sweet, and just a little buttery on top. It’s the perfect way to use fresh strawberries and makes your kitchen smell like heaven. Try it out and leave a comment if you give it a go—I’d love to hear what you think!