Ingredients
Scale
- 3 3/4 cups fresh strawberries, chopped
- 6 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose plain flour
- 3/4 cup all-purpose plain flour
- 6 tablespoons granulated sugar
- 4 1/2 tablespoons melted vegan butter
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups all-purpose plain flour (spoon and leveled)
- 3/4 cup granulated sugar
- 2 1/4 teaspoons baking powder
- Pinch of salt
- 1/2 cup dairy-free yogurt or unsweetened applesauce, room temperature
- 1/3 cup dairy-free milk, room temperature
- 1/3 cup neutral flavored oil
- 1 tablespoon apple cider vinegar or lemon juice (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a bowl, mix strawberries with sugar, lemon juice, and flour to create the filling.
- For the crumb topping, combine flour, sugar, melted vegan butter, and cinnamon until crumbly.
- In another bowl, whisk together dry ingredients for the cake batter.
- Mix wet ingredients in a separate bowl and then combine with dry ingredients; stir until just combined.
- Spread half of the batter in the baking dish, layer with strawberry filling, top with remaining batter and sprinkle crumb mixture over it.
- Bake for approximately 65 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg