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Vegan strawberry crumble cake bars...
Probably not a thing you haven't seen before as these vegan crumble cake bars are super popular all over pinterest.
I, however, on the other hand was not invited to this make-all-the-crumble-cake-bars party, and so I'm late once again to another food trend. 😛
I've been wanting to give these a try for a very long time and a few weeks ago I finally got my hands on some fresh strawberries and decided to give it a go. It did take around three attempts to perfect these babies (and I enjoyed each and every one of those attempts as a taste tester 😛 ) but we have finally hit gold.
These vegan strawberry crumble cake bars are a few things:
- sweet, and crumbly, and chewy, and just overall yumm.
- a great idea for a healthy breakfast alternative
- perfect for meal prepping - make a batch on Sunday and you'll have crumble cake bars for a few days to come.
- the most perfect dessert to have after a dinner meal, maybe with some ice cream on top?
- so good especially fresh and warm out of the oven.
- a delicious road trip snack to have along for the ride. Yes, guilty. I took some with me on our road trip last weekend and it was so gooood being able to eat these in that random hotel room in Georgia. 😛 felt like home.
You can get super creative with your bars, do not limit yourself to just strawberries. I've already made blueberry crumble cake bars and even cherry crumble cake bars... we're eating crumble cake bars for breakfast, lunch and dinner around here. They're that good.
Let's talk about what's in a strawberry vegan crumble cake bar:
These are very basic strawberry vegan crumble bars. We've got rolled oats (not oat flour!), almond flour and date paste to bring it all together into a delicious sticky mess.
Add to that a layer of sweet strawberry filling, which we will be making ourselves with some fresh strawberries, agave, and vanilla flavoring (yummm). And top it off with a sprinkle of some of that left over oat-almond-date-paste crumble!
Pop it in the oven for 40 minutes give or take and wah-la - your strawberry crumble cake bar dreams come true.
Refined sugar free, refined oil free, and gluten free (if using certified gluten free oats). Another guilt-free dessert that is loaded with protein from the oats and almond flour! Enjoy!
Want to see more mouth-watering vegan desserts?
This vegan mango snack cake is what dreams are made of, or maybe you prefer smoothies like this cherry breakfast smoothie bowl topped with chocolate sauce!
with love + gratitude,
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Watch how to make vegan strawberry crumble cake:
Homemade Strawberry Crumble Cake Bars
Chewy and crumbly vegan strawberry crumble cake bars – refined oil free, refined sugar free, and gluten free.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 9 cake bars
- Category: dessert
- Method: baking
- Cuisine: dessert
- 2 cups of rolled oats (191g)
- 1 cup almond flour (84g)
- 1 teaspoon baking powder
- 1 cup date paste (6 dates + 1 cup of water)*
- 1/4 teaspoon of cinnamon powder
- pinch of salt
for the strawberry filling layer:
- 1 (160z) fresh strawberries package (around 400g of fresh strawberries)
- 2 tablespoons of agave or maple syrup
- 1 teaspoon pure vanilla flavoring (or extract)
- Place all dry ingredients (rolled oats, almond flour, baking powder, cinnamon powder, and salt) in a mixing bowl and combine. Preheat oven to 350F.
- Add one cup of date paste to dry ingredients and combine until evenly mixed. To make date paste: add 6 pitted medjool dates and one cup of water to a blender and blend until smooth.
- Remove 2/3 of the crumbly oat/almond mixture (leaving about 1 cup aside for the topping), using your fingers press down the mixture onto the bottom of an 8×8 square glass dish or something similar until the bottom of the dish is covered entirely. I cover my glass dish with parchment paper to avoid the mixture from sticking to the dish since I don’t use oil to coat.
- Make the strawberry filling. Roughly slice up the strawberries into rounds (remove the green stems) and place sliced berries into a pan and cook over medium heat. Add agave (or maple syrup) and vanilla extract and gently mix in. Cook for around 7 to 10 minutes, until the strawberries have released their juices and are soft and slightly broken down. Be careful not to over-cook, or you’ll end up with very little filling because of reduction.
- Spread the filling over the oat/almond crumble mixture that you pressed into the glass dish, and finish it off by topping it with the left over crumble mixture that we set aside earlier.
- Bake at 350F for 40 minutes. Let cool down before serving. Cake will be extra crumbly while warm and fresh out of the oven. Once refrigerated it will set a bit more.
- Remember to line your baking dish with parchment paper to avoid the cake from sticking to the bottom of the dish.
- I prefer this recipe using the ‘date paste’ method (as written) but if you are in a pinch you can also use one cup of almond milk and 2 tablespoons of agave or maple syrup instead of date paste.
- You can use frozen strawberries for the filling if you do not have fresh available.
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