Vegan Strawberry Streusel Cake

Hannah Kaminsky

Vegan Strawberry Streusel Cake

This berry-laden cake can be served as the perfect ending to an evening meal or as part of a Sunday brunch.

Serves: 8

Each bite of this moist, tender cake is filled with juicy strawberries and topped with a delectable cinnamon streusel. Whether you’re vegan or simply craving a delightful treat, this cake promises to satisfy your sweet tooth with every forkful. 

What you need:

For the topping:
⅓ cup flour
⅓ cup sugar
¼ teaspoon ground cinnamon
4 teaspoons vegan butter
2 tablespoons water

For the cake:
2 cups flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoons vegan butter, melted
½ cup unsweetened applesauce
½ cup vegan milk or fruit juice
1-½ teaspoon vanilla extract
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 butter, applesauce, milk or 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 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 reserved streusel mixture over the top. Bake 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.
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