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VEGAN PISTACHIO STRAWBERRY CRUMB CAKE.

A vegan, lemony, brunch-perfect crumb cake laced with fresh strawberries and cardamom and topped with a pistachio streusel.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 people

Ingredients
  

Strawberry Cake

  • 2 1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cardamom
  • 1/2 cup + 1 tablespoon vegetable oil of choice like grapeseed or safflower
  • 3/4 cup maple syrup agave, or liquid sweetener of choice
  • 1/3 cup + 1 tablespoon almond milk or liquid of choice
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon apple cider vinegar
  • 1 1/4 cups quartered strawberries

Pistachio Crumble

  • 1/4 cup shelled roasted pistachios
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon sea salt omit if pistachios are salted
  • 2 tablespoons vegetable oil of choice like grapeseed or safflower
  • 2 tablespoons maple syrup agave, or liquid sweetener of choice
  • 3/4 teaspoon lemon zest

Instructions
 

  • Preheat the oven to 350ºF. Oil and flour a 9” cake pan or pie dish. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, salt, and cardamom. In a large bowl, whisk the oil, maple syrup, almond milk, lemon juice and zest, vanilla, and apple cider vinegar.
  • Sprinkle the dry ingredients over the wet, and fold them in using a silicone spatula. Fold in the quartered strawberries. Pour into prepared cake pan or pie dish.
  • In a high speed blender or food processor, grind the pistachios into a fine meal. Empty them into a medium bowl, and whisk with flour, and salt (only if nuts are not salted). Add oil, maple syrup, and lemon zest, and mix with a spatula until you’ve got a sand-like texture. Sprinkle evenly over the top of the batter.
  • Bake about 45 minutes, loosely covering the cake with foil after 25 minutes or when it's reached peak golden-brown status (so it doesn't burn). Bake until a toothpick or knife inserted in the middle comes out clean. Cool at least 20 minutes before serving.