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Vegan Strawberry Almond Crumb Cake – a beautiful tender and buttery base paired with sweet jammy strawberries, soft crumble + toasted sliced almonds!
Why you’ll love this recipe:
Easy – this vegan cake takes around 10 minutes to make the batter, jammy strawberries and top with the sliced almonds.
Quick – if you’ve got guests over, and you want to treat them with a simple and quick freshly baked cake.. make this! It only takes around 40 minutes to bake, and only need around 10 minutes to cool before slicing!
Beautiful – not only does this cake taste delicious, but this Strawberry Almond Crumb cake is incredibly beautiful to look at!
Perfect for spring– when these jammy strawberries are topped over the cake batter, they bake beautifully! it creates the perfect dessert to serve this spring/summer at a picnic or when you have guests around
What you’ll need to make this beautiful one layer vegan cake:
- strawberries
- self-raising flour
- all-purpose flour
- cornflour
- oat milk
- apple cider vinegar
- white sugar
- light brown sugar
- granulated sugar
- ground cinnamon
- vegan salted butter
- baking soda
- baking powder
- sliced almonds
How to make this Strawberry Almond Crumb Cake:
Click through below to watch the casual how-to tutorial on how to make this simple, yet beautiful one layer vegan cake!
How to store this vegan cake:
As this cake is made with fresh jammy strawberries, it tastes best on the day it’s made! If you need to, you can store this cake in an air-tight container in the fridge for around 1-2 days!
Did you try this recipe?
Let me know below what you thought of this one layer vegan cake below! And don’t forget to tag me with pics on Instagram!
More vegan recipes you’ll love:
- no-bake strawberry cheesecake bars
- chocolate almond butter oatmeal
- marbled almond raspberry cookies
- strawberry crumble bars
- homemade cake flour
Ingredients
Cake Batter
- 240 g oat milk
- 1 tsp apple cider vinegar
- 120 g caster sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 70 g salted vegan butter or coconut oil *see notes (softened )
- 3 tbsp cornflour
- 263 g self raising flour
- 1 tsp vanilla extract
Jammy Strawberries + Almonds
- 300 g fresh strawberries
- 2 tbsp sugar
- 1 tbsp cornstarch
- zest from a lemon
- 50 g sliced almonds
Soft Crumble
- 85 g all purpose flour
- 52 g salted vegan butter (melted )
- 50 g light brown sugar
- 1/4 tsp ground cinnamon
- pinch of salt
Instructions
- Pre-heat oven to 180°C (356°F). Lightly grease a 10-inch springform pan with vegan butter or oil.
- Combine strawberries, lemon zest, cornstarch, lemon zest and sugar. Set aside.
- To make the soft crumble – combine all-purpose flour, brown sugar , ground cinnamon, salt and melted salted vegan butter together. Set aside.
- Combine oat milk with apple cider vinegar. Set aside for 5 minutes to create vegan buttermilk.
- Beat softened vegan butter and vanilla extract with sugar. Then, mix vegan buttermilk – it may look clumpy but that's ok!
- Fold in self-raising flour, cornstarch, baking powder and baking soda.
- Pour cake batter into the pre-greased springform pan. Top with jammy strawberries, soft crumble, and sliced almonds. Bake for 45-55 minutes. Baking time may vary, but you'll know the cake is done when a toothpick inserted in the centre comes out clean.
- Remove cake from the oven and place on a cooling rack. Allow to cool for around 10 minutes before slicing.
Notes
If you don’t have salted vegan butter, you can use un-salted vegan butter or coconut oil but you may want to add 1/4 tsp or so, or salt!
Nutrition
- Calories: 401
