Baking, Breakfast, Cake, Dessert, Vegan

Vegan Strawberry Rhubarb Crumb Cake

If you’re looking for a way to use up all that rhubarb and summer strawberries, this vegan strawberry rhubarb crumb cake is the way to go! Extra moist and fluffy vanilla pound cake topped with sweet strawberries and tart rhubarb. The crumble crisps up in the oven for an extra crunch and an optional lemon glaze really just ties everything together. Easy, completely vegan, and a little too hard to stop eating!

Vegan Strawberry Rhubarb Crumb Cake

What’s in Vegan Strawberry Rhubarb Crumb Cake?

Unsweetened coconut yogurt: This helps keep the cake moist while it bakes. I like to use my favorite brand of thick and tangy coconut yogurt for the best flavor and texture, but you can use pretty much any dairy free yogurt you have. However, I would stay away from oat milk based yogurts as they tend to be pretty low in fat and may cause the cake to become dry.

Dairy free milk: I always use soy milk for baking but again, use your favorite. Make sure whatever you choose is plain and unsweetened.

Oil: Another way to keep the cake rich and moist. I always use olive oil, but any neutral oil works too.

Granulated sugar: For sweetness and fluffiness.

All purpose flour: I have not tested this recipe with any other types of flour so I don’t recommend making any substitutions.

Baking powder and baking soda: These ingredients will help the cake rise and give it a nice fluffy texture. While baking powder works right away, the baking soda will rise slowly, reacting with the acid in the yogurt. Together, they ensure that the cake rises properly and does not deflate once removed from the oven.

Fresh Rhubarb and strawberries: Good, fresh ingredients are really important here. I have never tried making this strawberry rhubarb crumb cake with frozen berries, but I think it would work if you allow everything to come to room temperature before adding to the batter.

Vegan butter: This is going to make the crumble super crunchy and buttery. I like Earth Balance, but choose your favorite brand.

Brown sugar: In addition to a bit of granulated sugar, brown sugar gives the crumble a great golden brown color and caramelized flavor.

Cinnamon: For a little warm spice in the crumble.

Vegan Strawberry Rhubarb Crumb Cake

How to Make Strawberry Rhubarb Crumb Cake

Start by preheating the oven and lining a greased loaf with parchment. Since you can’t really invert this cake, the parchment paper is really important for removing it once it’s done baking.

Make the crumble first so it has time to chill in the fridge while you prep the batter. Use a fork to combine the vegan butter, flour, both sugars and a bit of cinnamon. The mixture should resemble large pebbles. Place in the fridge to firm up while you prepare the other ingredients.

The batter is super easy and comes together in one bowl. Start with the wet ingredients: Yogurt, dairy free milk, sugar, oil and a little vanilla extract. Whisk that up then add the flour, leavening agents and salt. At this point, be extra careful not to over mix the batter to avoid a dense cake.

Pour the batter into your loaf pan and top with the sliced fruit. Sprinkle on the chilled crumble then use a spatula or your fingers to firmly press everything down. This ensures that the crumble sticks to the cake and doesn’t fall off. Bake the cake for about 1 hour. The top should be golden brown and a cake tester should come out clean. Let it cool for at least ten minutes before enjoying.

While the glaze is optional, its only two ingredients and really adds a lot. Simply whisk together a bit of lemon juice and powdered sugar, pour it over the cooled cake and serve!

Vegan Strawberry Rhubarb Crumb Cake

More Vegan Baking Recipes to Try:

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vegan strawberry rhubarb crumb cake

Vegan Strawberry Rhubarb Crumb Cake

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

Extra moist vanilla pound cake with fresh rhubarb, strawberries and a crunchy crumble topping. Drizzled with a sweet glaze for the perfect vegan summer treat!

Ingredients

For the crumble

  • 3/4 cup all purpose flour
  • 1/2 cup vegan butter, softened
  • 1/4 cup brown sugar
  • 2 tbsp granulated sugar
  • 1/2 tsp baking powder
  • 1 tsp cinnamon

For the cake

  • 3/4 cup unsweetened dairy free milk
  • 3/4 cup granulated sugar
  • 1/2 cup plain, unsweetened coconut yogurt
  • 1/4 cup oil
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup fresh rhubarb, cut into 1 inch pieces
  • 3/4 cup fresh strawberries, sliced

For the lemon glaze

  • 1 cup powdered sugar
  • 2-3 tbsp lemon juice

Instructions

  1. Preheat the oven to 350° F and line a greased 4x8 loaf pan with parchment.
  2. To make the crumble, use a fork to combine the softened vegan butter, flour, sugars, baking powder and cinnamon. Place in the refrigerator to chill while you make the batter.
  3. In a large mixing bowl, whisk together milk, sugar, coconut yogurt, oil and vanilla extract. Add flour, baking soda, baking powder and salt. Stir to combine, being careful not to overmix. Pour into the prepared baking dish.
  4. Top with sliced rhubarb and strawberries followed by the chilled crumble. Use your fingers to gently press the crumble down to ensure it sticks to the cake. Bake for 55-65 minutes or until a cake tester comes out clean and the crumble is golden brown. Let cool for at least 15 minutes before removing from the loaf pan and slicing.
  5. To make the glaze whisk together powdered sugar and 2 tbsp of lemon juice. Add more lemon juice for a thinner glaze. Drizzle over cooled cake and serve.
Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 491Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 30mgSodium: 355mgCarbohydrates: 72gFiber: 2gSugar: 39gProtein: 6g

All nutritional info is an estimation

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