Ingredients
Scale
- 3 3/4 cups (450g) fresh strawberries (chopped)
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (15g) lemon juice
- 1 tablespoon (8g) all-purpose plain flour
- 3/4 cup (95g) all-purpose plain flour (gluten-free option available)
- 6 tablespoons (75g) granulated sugar
- 4 1/2 tablespoons (65g) melted vegan butter
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups (190g) all-purpose plain flour (spoon and leveled)
- 3/4 cup (150g) granulated sugar
- 2 1/4 teaspoons baking powder
- Pinch of salt
- 1/2 cup (115g) dairy-free yogurt (or unsweetened applesauce, room temperature)
- 1/3 cup (75g) dairy-free milk (room temperature)
- 1/3 cup (75g) neutral flavored oil
- 1 tablespoon apple cider vinegar (or lemon juice, optional)
- 1 teaspoon vanilla extract
Instructions
- Prepare the strawberries by mixing them with sugar, lemon juice, and flour in a bowl; set aside.
- Create the crumb topping by combining flour, sugar, melted vegan butter, and cinnamon until crumbly.
- Preheat your oven to 350°F (175°C) and grease or line a 9×13 inch baking pan.
- In a large bowl, combine dry ingredients (flour, sugar, baking powder, salt) and mix well.
- In another bowl, whisk together wet ingredients (dairy-free yogurt, milk, oil, vinegar, vanilla) until smooth.
- Combine wet and dry ingredients until just mixed.
- Pour half the batter into the prepared pan; layer with half the strawberries and repeat with remaining batter and strawberries. Top with crumb mixture.
- Bake for about 65 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg