Strawberry Crumb Cake (Vegan Gluten-Free)
A moist, tender and delicious Strawberry Crumb Cake spread with strawberry jam, really strawberries and a cinnamon streusel top. This vegan and gluten-free cake is easy to make and great for sharing.
If you are ready for the Summer, then this little cake is the perfect way to celebrate while we wait for the sunshine to come. I am in love with this streusel cake, it’s moist, tender, so fluffy and topped with the best crumble top. Plus, it’s made with lighter, wholesome ingredients and is fully plant-based. It’s a winner on all counts and went down very well with friends and family.
Why will I love this cake?
This cake is the best, it is:
- Light, fluffy and moist
- Tender, wholesome and with a great crumb
- Fruity, sweet and “buttery”
- Made with good-for-you ingredients
- Packed with strawberry jam and real strawberries
- Easy and quick to make
- Naturally vegan and gluten-free
- Easily nut-free
- High in protein and fibre
- Great for friends and family
If you already love this cake then skip ahead to the recipe card below, or first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredients are all listed in the recipe card below and I have linked to my favourite brands in the “shop the recipe” section.
For the crumble top we need:
- Plain or GF flour: you can use whatever flour you like here like plain, gluten-free, oat flour, buckwheat or spelt flour.
- Ground almonds: I love the nutty flavour this adds to the crumb and makes it feel more buttery. To keep this nut-free, swap this for more flour.
- Vegan vanilla protein powder: this replaces some of the flour and adds a dose of sweetness, vanilla flavour and protein. My favourite is the white chocolate or the vanilla buttercream protein from Macromike – you can take a look here and shop with 10% off using my code AMB-AMY.
- Coconut or golden caster sugar: I love the caramel flavour and rich colour of coconut sugar but golden caster or light brown sugar will also work.
- Cinnamon: for flavour.
- Olive or coconut oil: to create the “buttery” taste and texture. I am really into using extra virgin olive oil in my bakes right now as the flavour is rich.
As for the cake:
- Banana: or you can use applesauce. This is for moisture, sweetness and to help bind the cake batter.
- Thick strawberry coconut yoghurt: to increase the strawberry goodness I love to use the Cocos Organic strawberry yoghurt but the original or vanilla are also great. Make sure the yoghurt is thick, creamy and as wholesome as possible.
- Runny smooth tahini: the better the quality of the tahini, the better the batter. You can also use runny, smooth nut butter like peanut, cashew or almond butter.
- Coconut sugar: for sweetness and a lovely rich flavour and colour.
- Ground chia or flaxseed: to help bind the batter.
- Vanilla and lemon: for flavour.
- Oat flour: make your own by blending oats to a fine flour-like texture and make sure they are gluten-free where needed.
- Plain or GF plain flour: the cake is too dense using all oat flour, so this adds lightness and sponginess to the cake.
- Vegan vanilla protein powder: as above.
- Bicarbonate of soda and salt: for rise and flavour.
- Strawberry jam: either make your own strawberry jam or chia seed jam or use a shop bought one.
- Strawberries: use fresh strawberries for the best bake as we need to slice them to sit on top of the batter.
I also love to glaze the cake with some icing sugar and water, but this is totally optional!
Is this nut-free and gluten-free?
Yes this is easily nut-free, just swap the ground almonds in the crumb topping for more flour and make sure that all of your other ingredients are free from nuts. To keep this gluten-free, use gluten-free flour for the crumb and the cake. Also check that your oats/oat flour are gluten-free and check your other ingredients.
How do I make this?
This cake is so easy to make and ready in a few minutes.
- Make the crumb topping: stir together all the ingredients.
- Whisk together the wet ingredients for the cake batter: till smooth.
- Add in the dry ingredients: and sift to a thick batter.
- Pour the cake batter into the tin: and smooth over the top.
- Spoon on the strawberry jam: and swirl through.
- Top with the strawberries: I like to make sure each slice gets a piece of strawberry.
- Sprinkle over all the crumble: and press down lightly.
- Bake util golden brown and fluffy: about 35 minutes, covering with foil after 25 minutes.
- Allow to cool: and then decorate with some icing sugar glaze and slice.
How long will this last?
Once cool, store this cake in the fridge in a sealed container for 2-3 days or in the freezer for 1 month, wrapped well. Allow to defrost thoroughly before eating.
What else can I make?
If you are looking for other summery bakes, how about my:
- Upside Down Vegan Blood Orange Cake
- Berry Caramel Sheet Cake
- Chocolate Cherry Loaf Cake
- Chocolate Strawberry Mousse Bars
- Cherry Bakewell Banana Bread
Strawberry Crumb Cake (Vegan Gluten-Free)
A moist, tender and delicious Strawberry Crumb Cake spread with strawberry jam, really strawberries and a cinnamon streusel top. This vegan and gluten-free cake is easy to make and great for sharing.
Ingredients
For the Crumble:
- 35g plain or GF plain flour
- 25g ground almonds
- 15g vegan vanilla protein powder
- 30g coconut or golden caster sugar
- ½ tsp cinnamon
- 2 tbsp olive oil, or melted coconut oil
For the Cake:
- 1 large banana, mashed (110g)
- 100g thick strawberry or plain coconut yoghurt
- 60g runny, smooth tahini
- 80g coconut sugar
- 1 tbsp ground chia or flaxseed
- 2 tbsp plant-based milk
- 1 tsp vanilla essence
- 1 lemon, zested
- 100g oat flour
- 105g plain or GF plain flour
- 30g vegan vanilla protein powder
- ½ tsp bicarbonate of soda
For the Top:
- 90g strawberry jam
- 3 large strawberries, sliced
To Glaze:
- 40g icing sugar
- 1-2 tbsp lemon juice
- Extra strawberries, halved
Instructions
- Preheat the oven to 160Fan/180ºC and line an 8-inch square tin with parchment paper.
- Prepare the crumble: stir together all the ingredients apart from the oil to combine and then stir in the oil to create a wet crumbly mix.
- For the cake batter: mash the banana and weigh out 110g (if you have more banana, decrease the amount of yoghurt so overall the yoghurt and banana weigh 210g). Add the banana, yoghurt, tahini, sugar, chia/flaxseed, milk, vanilla and lemon zest to a large bowl and whisk well. Sift in the plain flour and protein, add the oat flour, bicarbonate of soda and salt and fold to a thick, sticky batter.
- To bake: spoon the batter into the tin and smooth over the top. Spoon the strawberry jam all over and swirl through with a spoon. Now arrange the strawberry slices on top and press down light. Sprinkle over all the crumble mix evenly. Place in the oven for 25 minutes then cover with tin foil and bake for 10 minutes more. The cake will feel firm to touch, an inserted skewer will come out clean around the edges but wet in the middle because of the jam.
- To cool: leave in the tin for 10 minutes then carefully lift out the tin to cool fully on a wire rack.
- For the glaze: stir together the icing sugar and lemon juice to reach a thick, smooth and pourable mix, add more or less liquid as needed.
- To serve: carefully use a sharp knife to slice into 9 or 12 squares and drizzle over the glaze. Top with fresh strawberries and enjoy straight away.
- To store: keep in a sealed container in the fridge for 2-3 days or in the freezer without the glaze, wrapped well, for 1 month. Allow to defrost before decorating and eating.
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Stay in touch
I look forward to hearing what you think of this Strawberry Crumb Cake so please leave a comment below and a star review above. If you do make this cake, I’d love to see so please tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With strawberry crumb love x
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