Strawberry Crumble Sheet Cake (Easy & Vegan)
A simple recipe for vegan strawberry crumble sheet cake with crispy oat crumbles and a juicy strawberry filling.
By Felix
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 15
Tags: Vegan, Vegetarian, Cake, Dessert, Baking, Summer, Easy, Gluten-free
Ingredients
- 300 g flour
- 100 g rolled oats
- 0.5 tsp baking powder
- pinch salt
- 130 g sugar
- 180 g vegan butter
- 500 g strawberries
- 100 g sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- 1. Preheat the oven to 180 °C (350 °F) top/bottom heat. Lightly grease a small baking pan (approx. 18x28 cm or 23x23 cm) and line it with parchment paper.
- 2. Wash the strawberries, pat them dry, remove the stems, and cut them into cubes.
- 3. In a bowl, mix the strawberry cubes with sugar, cornstarch, lemon juice, lemon zest, and vanilla extract and set aside.
- 4. In a large bowl, combine the flour, oats, baking powder, salt, and sugar.
- 5. Add the cubed vegan butter and knead everything into a crumbly dough.
- 6. Press about 2/3 of the dough evenly into the prepared pan using the back of a spoon to form the base.
- 7. Spread the strawberry mixture evenly over the base.
- 8. Crumble the remaining dough over the strawberries to create the topping.
- 9. Bake in the preheated oven for 40-45 minutes until the crumbles are golden brown.
- 10. Let the cake cool for at least 2 hours before lifting it out of the pan and slicing it.