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 1x
- Category: dessert
- Method: baking
- Cuisine: dessert
Scale
Ingredients
- 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)
Instructions
- 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.
Notes
- 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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