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Delish Knowledge

Strawberry Coffee Cake

A square slice of strawberry coffee cake with a crumb topping and a layer of strawberry filling sits on a white plate. The moist cake features a golden-brown crumb and is finished with a drizzle of strawberry sauce on top.
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This incredibly moist strawberry coffee cake is layered with a simple homemade strawberry filling, topped with a buttery streusel crumble, and easily made vegan! Perfect for brunch, breakfast or dessert.
Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Equipment

Ingredients 

Strawberry Filling

  • 2 cups fresh or frozen strawberries
  • 1/4 cup brown sugar

Coffee Cake

  • 2/3 cup non dairy milk
  • 2 tsp apple cider vinegar
  • 1/2 cup melted butter, regular or dairy-free
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3/4 cup yogurt, regular or dairy-free
  • 1 tablespoon vanilla
  • 1/2 teaspoon almond extract
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 cups all-purpose flour

Streusel Topping

  • 1/2 cup brown sugar
  • 1/2 teaspoon almond extract
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla
  • 2 ounces room temp butter, regular or dairy-free

Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon unsweetened non dairy milk
  • 1 teaspoon vanilla
  • 2 Tablespoons dehydrated strawberries, crushed into a powder (optional for color)
  • Fresh strawberries, sliced (optional for topping)

Instructions

Make the Strawberry Jam

  • Add strawberries and sugar to a small saucepan. Cook on moderately low heat until all water is evaporated and you have a thick jammy paste. It takes about 30 minutes and note that frozen fruit will have more water than fresh.

Make the Cake

  • Heat oven to 350 degrees. Spray and line 9x9 inch with parchment for easier clean up! Mix together the milk and vinegar in a small container and set aside. This is your "buttermilk" so it needs a few minutes for the vinegar to curdle in the milk.
  • In a large bowl, whisk together the melted butter, sugars, dairy-free yogurt, vanilla, almond extract, salt, baking powder, baking soda and flour. Add in the buttermilk and mix together, the batter will be very thick!
  • Spoon half the batter in the prepared pan, I find that using wet hands is easiest to push the batter in. Add the strawberry puree on top, trying to swirl in if you can. Add the remaining batter on top.

Make the Streusel and Bake

  • Mix together all ingredients for the streusel, using extra flour as needed if the mixture is too wet. Crumble on top of the batter. Place in the oven for 50-60 minutes, or until a toothpick comes out clean.

Make the Glaze

  • While the cake is cooking, make the glaze by whisking together the powdered sugar, milk and vanilla. If using the freeze-dried strawberries, you'll have better success if they are finely crushed using a mini food processor and then folding into the glaze. You don't have to do this, but it does give extra color!

Remove and Glaze

  • Remove the coffee cake from the oven. and let cool, then drizzle with the glaze. Top with sliced strawberries if desired.

Nutrition

Serving: 1servingCalories: 394kcalCarbohydrates: 65gProtein: 5gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 2mgSodium: 494mgPotassium: 157mgFiber: 1gSugar: 38gVitamin A: 582IUVitamin C: 15mgCalcium: 101mgIron: 2mg
Course: Breakfast, Dessert, Snack
Cuisine: American
Author: Alexandra Caspero