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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 Method

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

Method
 

  1. Preheat the oven to 350ºF. Oil and flour a 9” cake pan or pie dish. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.