Vegan Strawberry Streusel Coffee Cake

  reading time: 4 min

One of my most popular recipes here on the blog is my German Plum Crumble Cake that I posted three years ago. It's yeast-free, and it's baked in a springform (though you can also turn it into a sheet cake, if desired). Today I want to share with you another German crumble cake aka Streuselkuchen, and that's this strawberry streusel coffee cake. It's made with yeast, which makes it more traditional than the plum version, but is made with a not-so-traditional fruit topping: strawberries. (I know there's also frozen raspberries in the pictures, but those are just for garnish – the cake really is with strawberries, I promise 😉)

Strawberry season starts in May here in Germany, so about now, and peaks in June or early July, so you have plenty of time to try this recipe yourself over the next few weeks! Of course, you could also use any other seasonal fruits you enjoy (see notes below).

I made this cake for J's sister's birthday, but it's just as perfect for Mother's Day brunch, which is just around the corner, or even Beltane aka May Day, the Wiccan festival of life, love and creativity, which is symbolized with corresponding fruits such as strawberries and anything sweet and fruity, as well as oatmeal and dairy (or its non-dairy equivalent such as oat milk). Of course, it's also great for any regular brunch or family get-together :)


Preparation time: 2 h
Main ingredients: flour, oats, strawberries, yeast
difficulty level: easy
makes: 16 squares (11 x 15 pan)
suitable for: vegan, lactose-free, wheat-free, soy-free


1/2 cup raw cane sugar or brown sugar
1 1/2 package (10 g, about 2 tbsp) active dry yeast
2 1/2 cups flour (we used spelt flour, type 1050) *
1 1/2 old fashioned oats

1 cup warm non-dairy milk (soy, oat, almond ...)
3/4 cup vegan butter or
margarine, softened
1 tsp vanilla essence
1 tsp lemon zest

pinch of salt

Strawberry filling:
3 cups chopped fresh strawberries
1/8 cup sugar (use more when using frozen strawberries)
1-2 tbsp lemon juice
1-2 tbsp cornstarch

Crumble topping:
2 cups flour (we used spelt flour, type 1050)
1 cup old fashioned oats
1 cup + 2 tbsp vegan butter or margarine, softened
1 1/3 cup raw cane sugar or brown sugar
1 tsp lemon zest

1 cup powdered sugar
1 tbsp vegan butter or margarine, softened
2-3 tbsp non-dairy milk (soy, oat, almond ...)
1/4 tsp vanilla essence

* If you are confused about that flour type, check out this website which explains the difference between German flour types and US-American flour types.  


For the dough:

Combine all dry ingredients for the yeast dough in a large mixing bowl: flour, sugar, dry yeast, oats, and salt. Whisk. Add non-dairy milk, vegan butter or margarine,lemon zest and vanilla essence, and beat on medium speed until well blended (use a dough hook).

Cover the dough with a clean kitchen towel and leave to rise in a warm place for 60 minutes.

For the streusel topping:

While the yeast dough is rising, prepare the streusel topping. Place flour, oats, sugar, margarine and lemon zest in another mixing bowl, and rub together until small to medium clumps form – about the size of blueberries. Or beat instead, using an electric whisk with a dough hook.

Refrigerate until ready to use.

After 1 hour of proofing time, t
ake out the risen yeast dough and knead briefly. Grease a 11 x 15 baking pan. Transfer the dough to the greased baking pan. Spread evenly across the bottom of the pan, pressing down slightly. Set aside while you prepare the filling.
For the filling:
In yet another bowl (or re-use the mixing bowl from the yeast dough) toss together 3 cups of chopped and washed strawberries – or other fruit, see below –, sugar, lemon juice and cornstarch. Mix well.
Preheat the oven to 180 °C (350 °F).

Spread fruit mixture evenly on top of the yeast dough.

Take the chilled streusel mixture out of the fridge and roll between your fingers into little balls. Sprinkle streusel all over the fruit mixture.

Place the cake on the middle rack and bake the cake for about 30 minutes until the top begins to brown and a skewer poked into the center comes out clean (the baked berries will remain sticky, however – almost like jam).

Remove the cake, and allow to cool in the pan for at least 20 minutes.

For the glaze:

Combine all glaze ingredients together and drizzle over the cooled coffee cake. Cut and serve.

This cake tastes bests when still warm – either as is, or topped with (vegan) vanilla ice cream, vanilla custard or whipped cream, if desired. It tastes best when served on the same day, but also freezes very well when cut in individual pieces.

- Instead of using just strawberries you could also do half strawberries, half rhubarb; or use other fruit such as raspberries, blackberries, blueberries, cherries, peaches, plums, apples etc. If you use apples or plums, add 1/2 tsp of cinnamon to the fruit mixture, and 1 tsp of cinnamon to the streusel topping.
- To actually cover the cake in glaze, you might want to double the glaze ingredients.
- You can replace the active dry yeast with fresh yeast as well. Simply use 1 block of fresh yeast (40 g), and dissolve the yeast in a bowl with the warm non-dairy milk before adding it to the mixing bowl.