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vegan, gluten-free, cakes & breads, sweet · March 17, 2023

Vegan Strawberry Crumb Cake

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This vegan strawberry crumb cake features a deliciously soft gluten-free vanilla cake, sweet berry jam, and buttery crumb. Easy brunch baking!

Vegan Strawberry Crumb Cake (gluten-free)

Oooooh baby, do I have the PERFECT springy brunch cake for you! And this recipe probably also holds the title of Most Excessively Tested Cake To Ever Be On The Blog (Ten test batches? Twelve? I don’t even remember…), so if you follow the recipe just as written I can guarantee you it will come out just as gloriously fluffy, jammy, and streusel-y as pictured.

Vegan Strawberry Crumb Cake (gluten-free)

How To Make The Most Delicious Vegan Strawberry Crumb Cake

This is one of those recipes I’m going to break down layer by layer: cake > jam > streusel.

The Softest Vegan Gluten-Free Vanilla Cake

This is definitely the step the required the most testing. I was not settling for even a little bit of denseness or gumminess, only the perfect fluffy crumb would work. And all the moisture from that jam on top complicated that mission even more, but after enough flour tweaking we got there. That being said, these amounts are triple tested and will come out beautifully fluffy, but if you substitute anything or mis-measure (ideally use a scale and weight measurements!) I cannot guarantee the same result.

  • The flours. With egg and gluten-free baking, one flour alone is rarely enough. In this case we are using a combination of three different flours: gluten-free all purpose, almond flour, and coconut flour. Why all three?
    • Gluten-free all-purpose flour. This makes up most of our dry ingredient blend and provides plenty of binding to avoid the necessity or any flax eggs or starches. But alone the result was too dense and gummy
    • Almond flour. This adds a lot of richness and moisture, but alone wouldn’t have nearly enough binding ability.
    • Coconut flour. The other two flours alone would be too moist and gummy, but the dryness of coconut flour balances that our with its super absorbent abilities and makes for the perfect defined crumb.
  • Baking powder, baking soda, and salt. Is two different leavening agents absolutely necessary? No. But they do work better together, and without eggs we want all the rise we can get.
  • Cane sugar. I wanted to preserve the soft light vanilla look and flavor, so I opted for cane sugar instead of coconut sugar. Regular white sugar will work, and I did include the option for subbing in coconut as well.
  • Dairy-free butter. I tried many times to use coconut oil or a nut butter, but it just messed up the lightness if the cake. Melted dairy-free butter works best, but a non-coconut oil (I tested with avocado oil) will be fine too.
  • Almond milk + apple cider vinegar. A.k.a. vegan “buttermilk” acts as our main wet ingredient, and the acidic addition of vinegar helps with the rise as well.
  • Vanilla extract.
Vegan Strawberry Crumb Cake (gluten-free)
Vegan Strawberry Crumb Cake (gluten-free)

The Jammy Berry Layer

Now this is where you can have some fruity customizing fun! I personally used my favorite store-bought, fruit-sweetened fruit spread from St Dalfour – the strawberry and red raspberry varieties because I couldn’t pick just one. You could swap in any of their other flavors or a combination, there are lots to choose from. Or you could make your own homemade fruit spread or fruit jam. And you could even layer in some fresh berries on top of the jam too.

The Sweet Streusel Crumb Layer

My favorite part! And so easy to make with just a few ingredients and a fork or your fingers to mix it all up. We are using…

  • Gluten-free flour. Of the three flours we used for the cake batter, this one works best from crumble topping making.
  • Coconut sugar. I know I know, I’m swapping flours on you. But coconut or brown sugar makes a MUCH richer streusel than cane sugar, it’s worth the switch.
  • Spices. I used a combo of ginger and cinnamon because I think both pair really well with berries, but you can add any you love.
  • Dairy-free butter. Or again you can use oil here, but the butter will add more flavor. I find it easiest to mix with melted butter vs cold.
Vegan Strawberry Crumb Cake (gluten-free)

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Vegan Strawberry Crumb Cake (gluten-free)
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Vegan Strawberry Crumb Cake

★★★★★ 5 from 2 reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 16 slices 1x
  • Category: cake
  • Method: baking
  • Cuisine: american
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Description

This vegan strawberry crumb cake features a deliciously soft gluten-free vanilla cake, sweet berry jam, and buttery crumb. Easy brunch baking!


Ingredients

Scale
  • 2 cups (248g) gluten-free flour
  • 1 cups (112g) almond flour
  • 1/2 (60g) coconut flour
  • 2 tsps baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (220g) cane sugar or coconut sugar (150g)
  • 1/2 cup (113g) dairy-free butter, melted (or avocado oil 100g)
  • 1 1/4 cup (300g) almond milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/2 cup fruit spread of choice (I used a combination of St Dalfour Strawberry and Red Raspberry)

Crumble Topping

  • 1/3 cup (50g) coconut sugar
  • 1/2 cup (62g) gluten-free flour
  • 2 tbsp (28g) vegan butter, melted (or avocado oil 25g)
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger

Instructions

  1. Preheat the oven to 350°F. Grease or line an 8-9” springform pan.
  2. Add apple cider vinegar to the almond milk, stir, and set aside.
  3. In a stand mixer (or you can mix by hand), mix together the flours, baking powder, baking soda, salt, and sugar.
  4. With the mixer running, stream in the melted butter. Mix 10-15 seconds.
  5. Then stream in the almond milk mixture and vanilla. Mix until combined, the batter will be quite thick.
  6. Spread into the bottom of the prepared springform pan.
  7. Dot the top of the batter with St Dalfour Strawberry and Red Raspberry Fruit Spreads. Use an offset spatula to spread evenly over the top of the cake, leaving approximately ½ inch around the edges.
  8. In a separate bowl, combine the crumble ingredients. Mix with a fork until sticky and crumbly. Sprinkle on top of the fruit spread layer.
  9. Bake 60-65 minutes at 350°F.
  10. Cool 30-60 minutes, then release from the springform pan.
  11. Dust with powdered sugar, slice, and enjoy.

Keywords: gluten free, brunch, spring, berry, raspberry, fluffy, vanilla, streusel, healthy, almond flour

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Vegan Strawberry Crumb Cake (gluten-free)
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In: vegan, gluten-free, cakes & breads, sweet · Tagged: streusel, vanilla, healthy, fluffy, almond flour, brunch, spring, berry, gluten free, raspberry

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Comments

  1. Ashley says

    March 19, 2023 at 7:12 pm

    I just made a blueberry cake with this same combo of flours and it a truly does create the perfect texture! I know both of us get giddy for berry season – can’t wait for the influx of fruity Spring recipes! Also – loving the lighting in your new place. I hope it warms up in NY soon!

    ★★★★★

    Reply
    • Natalie says

      March 20, 2023 at 8:21 am

      It is a fluffy dream team for sure!! Thanks Ashley, same to you☀️

      Reply
  2. patricia says

    March 20, 2023 at 9:45 pm

    does your gluten free flour contain xanthan gum? which one or brand did you use?

    Reply
    • Natalie says

      March 21, 2023 at 9:44 am

      Hi Patricia! I tested with both the Bob’s Red Mill 1-to-1 and King Arthur Measure-for-Measure, I liked the King Arthur a little more here but both worked well. And yes, I do believe both contain xanthan. Hope the helps!

      Reply
  3. Lynn says

    March 20, 2023 at 10:03 pm

    I haven’t tried this recipe yet because I can’t eat rice, corn or potato which are usually in the “gluten free” flours. I will be trying to work with a combination of the flours I can tolerate (cassava, green banana, tapioca, arrowroot, sorghum….. plus your suggested almond and coconut which are fine for me). Could you please list the ingredients in your chosen “gluten free flour” so I can either use that or know what to try in a sub? Thanks for the GREAT blog. I love your ideas, your recipes always “work”, and you are a fun read.

    Reply
    • Natalie says

      March 21, 2023 at 9:46 am

      Hi Lynn! I tested with both Bob’s Red Mill 1-to-1 and King Arthur Measure-for-Measure flours, I liked the kind Arthur a bit better. The ingredients are: Rice flour, whole grain brown rice flour, whole sorghum flour, tapioca starch, potato starch, cellulose, xanthan gum, vitamin and mineral blend [calcium carbonate, niacinamide (vitamin B3), reduced iron, thiamin hydrochloride (vitamin B1, riboflavin (vitamin B2)]

      Of those you listed, you could try blending or my best bet would probably be cassava or green banana!

      Reply
  4. Phyllis says

    March 24, 2023 at 12:42 am

    Looks amazing. Can I sub the coconut flour with another gf flour?

    ★★★★★

    Reply
    • Natalie says

      March 24, 2023 at 8:43 am

      I tested this recipe many many times to get the crumb as fluffy and defined as it is, and the coconut flour is really essential for that. So I do not recommend swapping in anything else unfortunately!

      Reply
  5. Lisa says

    March 26, 2023 at 8:41 pm

    Sorry to be that person but we have a tree nut allergy in our family- anything you think I can substitute the almond flour with? This looks amazing.

    Reply
    • Natalie says

      March 27, 2023 at 9:17 am

      You could try oat or buckwheat, but no grain flour is going to have quite the same fat content as a nut-based flour so I worry it will come out a bit dry and with a less defined crumb. Sorry I don’t have a perfect answer! If your family isn’t vegan, adding a couple eggs (reduce the milk slightly) could help offset and make the texture still come out nice without the almond

      Reply

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