Vegan Strawberry Crunch Cake

5 from 1 vote

This Vegan Strawberry Crunch Cake is easy and delicious. Strawberry cake is topped with vanilla buttercream and plenty of strawberry crunch!

Prep Time20

Cook Time25

Cooling Time1

Total Time1 45

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 313kcal

Cost: $7

1 ½ Cups All Purpose Flour
2 teaspoon Baking Powder
½ teaspoon Kosher Salt ¼ teaspoon if using table salt
1 Cup Non-Dairy Milk
¾ Cup Granulated Sugar
⅓ Cup Canola Oil
2 teaspoon Lemon Juice
2 teaspoon Vanilla Extract
1 ½ Cups Freeze Dried Strawberries, well crushed with a rolling pin This is an entire 1.2oz package

Preheat oven to 350* F. Line a baking sheet with parchment.
In the bowl of a food processor, pulse the golden oreos until they are roughly chopped. Add the freeze-dried strawberries and salt and pulse a couple more times to chop.
10 Golden Oreos, ⅔ Cup Freeze Dried Strawberries, Pinch Kosher Salt
Pour the melted coconut oil in and pulse 2-3 more times to combine.
4 teaspoon Coconut Oil
Pour the mixture onto a parchment-lined baking sheet, and bake in a 350* oven for 6-8 minutes or until the topping just starts to brown.
Allow to cool completely before using.

Grease an 8x8" square pan and insert a parchment sling for easy cake removal.
In a medium bowl, combine flour, baking powder and salt with a whisk. Set aside.
1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt
In a large bowl, combine non-dairy milk, sugar, canola oil, lemon juice and vanilla. Whisk to combine, then add the crushed freeze-dried strawberries and whisk once more.
1 Cup Non-Dairy Milk, ¾ Cup Granulated Sugar, ⅓ Cup Canola Oil, 2 teaspoon Lemon Juice, 2 teaspoon Vanilla Extract, 1 ½ Cups Freeze Dried Strawberries, well crushed with a rolling pin
Add the dry ingredients into the wet ingredients and whisk to form the batter.
Pour the batter into the prepared cake pan and even the batter out with the a knife or offset spatula.
Bake in a 350* oven for 23-27 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting.

While the cake cools, make the frosting. In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter until its completely smooth.
8 tablespoon Vegan Butter
Add the powdered sugar into the mixer and mix on low until combined.
2 Cups Powdered Sugar, sifted
Add vanilla and mix to combine.
1 teaspoon Vanilla Extract
Add non dairy milk and mix until fluffy.
1 tablespoon Non-Dairy Milk