Strawberry Crumble Cake

July 11, 2018
strawberry crumble cake

Sweet, wholesome and crumbly – this vegan strawberry crumble cake is a real treat during the season of fresh berries. It’s gluten-free, made with a (big!) healthy twist, delicious and loaded with all that summer sunshine – strawberries.

As the strawberry season is not that long here in Latvia, only about 2 months during the summer, I love to enjoy strawberries in all the ways possible – eating handfuls of them straight from the bush or a basket, putting them on top of my overnight oats, blending into smoothies, topping on cakes, putting in salads or nice creams.

This time, however, I wanted to bake something a bit more indulgent yet still wholesome and after some testing attempts, the strawberry crumble cake was born. Although we were only two eaters during that time around the house, the cake was gone on the second day. Yes, it’s that delicious. 🙂

And just like any other berries, strawberries are a powerful superfood. They contain high amounts of vitamin C and have anti-cancer and anti-obesity properties. During the peak of the season, load your freezer with strawberries so you can get your daily dose of berries throughout the year!

This recipe was inspired by Sarah from My New Roots and her beautiful blackberry hazelnut crumble bars. <3

strawberry crumble cake

strawberry crumble cake

strawberry crumble cake

strawberry crumble cake

strawberry crumble cake

strawberry crumble cake

strawberry crumble cake

strawberry crumble cake

strawberry crumble cake

Vegan Strawberry Crumble Cake

Makes a 16,5 cm (6-inch) cake

Ingredients

For the base:

  • 1/2 cup oats (gluten-free if necessary)
  • 1/2 cup oat flour
  • 1/2 cup coconut shreds
  • 3 tbsp. maple syrup (or agave)
  • 1 tbsp. coconut oil (soft)
  • 1/4 tsp pink Himalayan salt

For the strawberry filling:

  • 3 cups chopped fresh strawberries (I halved smaller ones and quartered bigger ones)
  • 2 tbsp. tapioca flour (or cornstarch)
  • 2 tbsp. maple syrup (or agave)
  • 1/2 tsp shredded lime peel

For the crumbles:

  • 1/2 cup oats
  • 1/4 cup chopped cashews (or other nuts)
  • 1 tbsp. coconut oil (soft)
  • 1 tbsp. maple syrup
  • 1/4 tsp. cinnamon

Directions

  1. Preheat the oven to 180°C and line the bottom of a 16,5cm cake pan (or a similar size) with a baking paper.
  2. Start by preparing the strawberry layer. In a bowl, mix the strawberries, tapioca, maple syrup and lime peel. Let it sit until you prepare the rest of the ingredients.
  3. Prepare the base – mix oats, oat flour, coconut shreds and salt in a bowl. Add maple syrup and coconut oil, mix well. Press the dough into the cake pan using your hands, a back of a spoon, a glass bottom or any other suitable tool. Press well until you get an even layer of the base (it should be around 1 cm thick). With a fork, tap little holes here and there.
  4. Prepare the crumbles – in a small bowl using your hand or with a fork, mix all ingredients for the crumbles.
  5. Layer the cake. Pour the strawberries on top of the base and then evenly sprinkle the crumbles on the top.
  6. Place the cake into the oven and bake for around 30 minutes until the top crumbles are lightly golden. When the cake is ready, allow it to cool completely (for the firmest texture, eat the cake the next day), remove it from the cake pan and enjoy! 🙂

P.S. If you love berry-loaded tarts, here’s another summery treat for you.

strawberry crumble cake

strawberry crumble cake

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