Vegan Strawberry Rhubarb Crumb Cake
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!
Servings: 8 servings
Calories: 491kcal
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
- Preheat the oven to 350° F and line a greased 4x8 loaf pan with parchment.
- 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.
- 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.
- 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.
- 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
Serving: 1g | Calories: 491kcal | Carbohydrates: 72g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Cholesterol: 30mg | Sodium: 355mg | Fiber: 2g | Sugar: 39g