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Strawberry Crumble Cake
[Vegan, Gluten-Free]

LR By: Laine Rudolfa

Author Bio

I’m a vegan food lover, blogger, recipe developer, and food photographer from Latvia. My health... Read More

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Strawberry

Strawberry Crumble Cake [Vegan, Gluten-Free]

Dairy Free

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.

Ingredients You Need for Strawberry Crumble Cake [Vegan, Gluten-Free]

For the base:

1/2 cup oats (gluten-free if necessary)
1/2 cup oat flour
1/2 cup coconut shreds
3 tablespoons maple syrup (or agave)
1 tablespoon coconut oil (soft)
1/4 teaspoon pink Himalayan salt

For the strawberry filling:

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

For the crumbles:

1/2 cup oats
1/4 cup chopped cashews (or other nuts)
1 tablespoon coconut oil (soft)
1 tablespoon maple syrup
1/4 teaspoon cinnamon

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How to Prepare Strawberry Crumble Cake [Vegan, Gluten-Free]

Preheat the oven to 360°F and line the bottom of a cake pan with baking paper.
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.
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 centimeter thick). With a fork, tap little holes here and there.
Prepare the crumbles – in a small bowl using your hand or with a fork, mix all ingredients for the crumbles.
Layer the cake. Pour the strawberries on top of the base and then evenly sprinkle the crumbles on the top.
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!

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