Vegan Strawberry Coffee Cake – Super Easy!

Bright, fruity, and delectably delicious, this easy and simple vegan strawberry crumble coffee cake is everything you crave in a summer bake! A soft vanilla cake is filled with sweet, juicy strawberries and topped with a generous layer of crisp, golden, buttery crumble. It’s completely dairy-free and egg-free, yet incredibly moist and bursting with fresh berry flavour. 

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Strawberries are truly the fruit of Summer! And there’s something truly special about a cake that celebrates their glorious sweetness. This vegan strawberry crumble coffee cake is full of the juicy sweetness of strawberries with a lovely buttery crumble topping for good measure! 

What I absolutely adore about this recipe is how easy it is to make and also how it showcases fresh strawberries. As the cake bakes, the berries soften and release their juices, creating bursts of fruity sweetness in every single bite. The perfect taste of Summer!

The crumble topping adds that irresistible crunch, while the cake itself remains perfectly moist and tender. It’s straightforward to prepare, uses simple ingredients you can find in your kitchen, and delivers spectacular results every time. 

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Plain flour: I used plain flour as the base for the cake and crumble. For a gluten-free version, use a good-quality 1:1 gluten-free flour blend.

Caster sugar: Caster sugar adds sweetness and helps create a tender crumb. Golden caster sugar works nicely, or use coconut sugar for a less refined option.

Soy milk: I love using soy milk to make a vegan buttermilk. If you don’t have soy milk, almond, oat, or any other unsweetened plant milk also works perfectly.

Vegetable oil: A little vegetable oil ensures a moist crumb that stays soft for days. Use a neutral oil, like sunflower, rapeseed, or light olive oil.

Strawberries: The star of the cake! Use fresh, ripe strawberries for the best flavour. If using frozen strawberries, add them straight from the freezer without thawing.

For the crumble: Plain flour, caster sugar, and melted vegan butter.

Other ingredients: Cornflour, apple cider vinegar, baking powder, baking soda, vanilla extract, and a pinch of salt.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

20cm (8-inch) square cake tin: A 20cm (8inch) square cake tin is the perfect size for achieving a generous cake with plenty of room for berries and crumble.

Parchment paper: Parchment paper is a must-have for lining the tin, making it easy to remove the cake and slice it cleanly.

Mixing bowls: Use at least two medium mixing bowls for the wet and dry ingredients, and you’ll need another small bowl for the crumble mixture.

Whisk and spatula: A whisk for combining dry ingredients evenly and a sturdy silicone spatula for folding the batter and scraping the bowl clean.

Cooling rack: It allows air to circulate around the cake as it cools, preventing a soggy bottom.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan strawberry crumble coffee cake

Step 1: Prepare the crumble topping

Let’s start making the cake, shall we? We are making the crumbles first. In a medium bowl, combine the plain flour, caster sugar, and a pinch of salt. Add the melted vegan butter and vanilla extract. Mix with a fork, silicone spatula, or your fingers, until the mixture becomes like dry cookie dough. Pop the bowl in the refrigerator to chill for at least 30 minutes while you prepare the cake batter. Chilling is crucial for a crisp, golden topping.

Step 2: Prepare the strawberries and dry ingredients

Preheat your oven to 180°C (350°F).

Cut the tops off of your strawberries and chop them into quarters. About 1cm chunks work perfectly. Set them aside.

In a large mixing bowl, whisk together the plain flour, caster sugar, cornflour, baking powder, baking soda, and a good pinch of salt. Thoroughly whisking helps ensure that all the leavening ingredients are evenly distributed for a consistent rise.

Step 3: Mix the wet ingredients

In a separate jug or bowl, combine the soy milk and apple cider vinegar to create your vegan buttermilk. Let it sit for a minute or two until it looks slightly curdled. Then, mix the vegan buttermilk, the vegetable oil and vanilla extract until the mixture is completely smooth and well combined.

Step 4: Combine to make the batter

Pour the wet mixture into the bowl of dry ingredients. Using your spatula, gently fold everything together until you have a thick, smooth batter. Be careful not to overmix! A few small lumps are absolutely fine and actually help keep the cake tender. Just make sure the ingredients are only just combined.

Step 5: Layer and assemble the cake

Pour half of the batter into your lined square tin and spread it evenly to the edges. Sprinkle half of the chopped strawberries over the batter. Carefully spoon the remaining batter over the strawberry layer and spread it as gently as you can. Finally, scatter the remaining strawberries over the top, then cover the batter with those beautiful, buttery chunks.

Step 6: Bake and cool

Bake in the centre of your preheated oven for 50 to 60 mins until the cake is golden brown, the crumble is crisp and fragrant, and a skewer inserted into the centre comes out clean. If it comes out with moist crumbs, bake for another 5-10 mins and test again. Once baked, allow the cake to cool in the tin for 20-30 mins, then transfer to a cooling rack to completely cool. This resting time is essential for neat slicing. Slice and enjoy!

Serving tips and ideas

• Craving something sweet and summary? Serve slightly warm with a scoop of vegan vanilla ice cream for a wonderful summer dessert!
• Enjoy a slice with a dollop of coconut whipped cream and fresh mint leaves. The classic that never fails.
• Dust with a light shower of icing sugar just before serving for an elegant finish for a home party with friends and family. 

Expert tips and tricks

Handling the strawberries

Fresh, ripe strawberries work beautifully in this cake, but they can release quite a bit of juice during baking. To prevent the cake from becoming too wet, toss your chopped strawberries in a tablespoon of the measured flour before adding them to the batter. This little trick helps absorb excess moisture and keeps the berries suspended in the cake rather than sinking.

Keeping the crumble on top

The secret to a crumble topping that stays crisp and doesn’t sink into the cake is chilling it thoroughly before using, at least 30 minutes in the fridge. Also, scatter it generously over the top without pressing it down. Cold crumble on top of cool batter creates the perfect conditions for those glorious, golden chunks.

Testing for doneness

Because this cake is filled with juicy strawberries, it can take longer to bake through than you might expect. Perfection takes patience! If the top is browning too quickly but the centre isn’t done, loosely tent the tin with foil for the last 15-20 minutes of baking. This protects the crumble while allowing the centre to finish cooking. 

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Add a teaspoon of almond extract and add some flaked almonds to the crumble to make an almond strawberry coffee cake!
• Use a combination of strawberries, raspberries, and blueberries for a gorgeous medley of all berries!
• Add a teaspoon of cinnamon to the crumble and the batter if you want that cosy spiciness.

How to store

• Room temperature: Store the completely cooled strawberry crumble coffee cake in an airtight container at room temperature for up to 1 day. The crumble will stay crispy during this time, making it perfect for enjoying with your morning coffee. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the cake out at room temperature, as it can spoil quickly.

• Refrigerator: For longer storage, keep the cake in the fridge for up to 2-3 days in an airtight container. The crumble will soften slightly, but the cake will remain wonderfully moist. Allow slices to come to room temperature before serving to enjoy the full flavour of the strawberries.

• Freezer: This cake freezes reasonably well, though the strawberries may release some moisture upon thawing. Wrap individual slices or the whole cake (once completely cold) tightly in cling film, then in an airtight container or a bag. Freeze for up to 2 months. Thaw overnight in the fridge.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE this strawberry crumble cake because it is:

• easy and simple to make
• super tasty
• strawberry lover’s dream cake

Want more recipes like this?

Try my other delicious cakes and dessert recipes you might enjoy!

• Strawberry Cupcakes
• Vegan Strawberry Cookies
• Raspberry Coffee Cake
• Strawberry Cream Cheese

Visit the cakes and cupcakes page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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