Gluten Free Strawberry Coffee Cake (Vegan)

Welcome the fresh spring strawberry harvest with this Strawberry Coffee Cake - it's whole grain, vegan, and free of cane sugar!
Gluten free and vegan
Course Breakfast, Cake
Cuisine American
Keyword gluten free coffee cake, strawberry coffee cake, vegan coffee cake
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 9 servings
Calories 211kcal
Author Sarah Jane Parker


Coffee Cake:

Crumb topping:


  • Preheat the oven to 350° F and spray the bottom of an 8x8-inch baking pan with oil
  • Wash and stem the strawberries and dice enough to make 1 cup. Set aside 
  • Prepare the crumb topping: stir together the flour, oats, coconut sugar, salt, and cinnamon in a small bowl. Using a fork or a knife, cut in the margarine until the mixture is crumbly. Set aside
  • In a medium bowl, whisk together the flour, ground flax seed, baking powder, baking soda, salt, coconut sugar, and Stevia.
  • In a larger bowl, mix together the applesauce, vanilla, oil, and lemon juice.
  • Add the dry ingredients to the wet ingredients and mix well. Stir in diced strawberries
  • Pour the batter into the prepared pan and spread it evenly, then sprinkle the crumb mixture evenly over the top of the batter
  • Bake in the oven for 20-25 minutes or until nicely browned and toothpick inserted in the center comes out mostly clean
  • Let cake cool in the pan for about 10 minutes before cutting and serving warm. Enjoy!


Calories: 211kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 302mg | Potassium: 234mg | Fiber: 2g | Sugar: 8g | Vitamin A: 180IU | Vitamin C: 9.7mg | Calcium: 56mg | Iron: 1mg