Makes one cake
What you need:
For the topping:
1/3 cup unbleached flour
1/3 cup unbleached cane sugar (or beet sugar)
1/4 teaspoon cinnamon
4 teaspoons vegan butter
2 tablespoons water
For the cake:
2 cups unbleached flour
1/2 cup unbleached cane sugar (or beet sugar)
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons vegan butter, melted
1/2 cup unsweetened applesauce
1/2 cup vegan milk or fruit juice
1-1/2 teaspoon vanilla
Safflower oil, for oiling pan
1 pint strawberries, washed, destemmed, and sliced
Powdered sugar, for serving
What you do:
1. Preheat oven to 350 degrees. For the topping, in a small bowl, place flour, sugar, and cinnamon, and stir well to combine. Using a pastry blender or your fingers, work in vegan butter and water to form a mixture that resembles fine crumbs, and set aside.
2. For the cake, in a large bowl, place flour, sugar, baking powder, cinnamon, and salt, stir well to combine, and set aside. In another small bowl, place vegan butter, applesauce, vegan milk or fruit juice, and vanilla, and stir well to combine. Add wet ingredients to dry ingredients, and stir well to form a thick batter.
3. Using a little safflower oil, lightly oil the bottom and sides of an 8 x 8-inch pan. Pour cake batter into prepared pan. Evenly distribute sliced strawberries over the batter, and sprinkle the reserved streusel mixture over the top. Bake for 70–80 minutes or until an inserted toothpick or cake tester comes out clean. Allow to cool slightly before cutting into pieces. Dust with powdered sugar and serve.
Photo by Hannah Kaminsky
Love vegan food and cooking as much as we do?
Get the BEST, editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!