Strawberry Swirl Coffeecake with Sourdough Discard (Vegan)
Servings: 9
Calories: 309kcal
The soft vanilla-almond cake, jammy strawberry swirls, and buttery crumb topping give this vegan coffeecake the kind of flavor that feels familiar from the very first bite. It’s the sort of cake that gets sliced “just to try a piece” and somehow keeps disappearing from the kitchen counter all day long.
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Equipment
- 8x8 baking pan or 9x9 baking pan - see notes
- hand mixer
- potato masher or something similar
Ingredients
Strawberry Swirl (Make at least 1 hours before. I do mine the night before.)
- 1 cup diced strawberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
Crumb Topping
- 5 tablespoons all-purpose flour
- ¼ cup granulated sugar
- 3 tablespoons vegan butter cold and sliced
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
Flax Egg
- 1 tablespoon ground flaxseed
- 2½ tablespoons water
Wet Ingredients
- ⅓ cup avocado oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup sourdough discard see notes
- ½ cup soy milk
- ½ tablespoon lemon juice
- ½ tablespoon vanilla extract
- ½ teaspoon almond extract
Dry Ingredients
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- The Sugared Strawberries: (The Strawberries should be measured after you have chopped them.) Chop the strawberries and place in a small bowl with a lid or cover. Add the granulated sugar and give a stir. Place in the refrigerator for at least one hour up to overnight. I think the longer the strawberries sit in the sugar, the more the flavor of the strawberries will come out,1 cup diced strawberries , ¼ cup granulated sugar
- Cook the Strawberries: Add the sugared strawberries along with their juices to a small saucepan along with the lemon juice and cornstarch. Bring to a simmer over medium heat and cook for 3-5 minutes, stirring often and mashing around with a potato masher, until thickened and jam-like. Remove from heat. Set aside to cool while making the rest of the cake.1 cup diced strawberries , ¼ cup granulated sugar, 1 tablespoon lemon juice , 2 teaspoons cornstarch
- Prepare oven and pan: Preheat the oven to 350°F. Use vegetable shortening to grease the 8x8 pan.
- Make the Crumb Topping: In a small bowl, combine the, flour and sugar. Cut the cold vegan butter into the flour mixture. Use a fork or your fingers to miix until you have a uniform light crumb. Sprinkle the vanilla extract on top and toss into the crumb topping. Set aside in the refrigerator while making the batter.5 tablespoons all-purpose flour , ¼ cup granulated sugar , 3 tablespoons vegan butter, ½ teaspoon vanilla extract, ⅛ teaspoon salt
- Make the flax egg: In a small bowl, mix the ground flaxseed with water. Set aside for 5 minutes to thicken.1 tablespoon ground flaxseed , 2½ tablespoons water
- Cream the oil and sugars: In a medium bowl, use a hand mixer to cream together the avocado oil, brown sugar, and granulated sugar until light and fluffy, about 2minutes.⅓ cup avocado oil, ¼ cup granulated sugar , ½ cup brown sugar
- Add the wet ingredients: Mix in the flax egg, sourdough discard, soy milk, lemon juice, vanilla extract, and almond extract until smooth and creamy. It should be thick like a very thick muffin batter.1 tablespoon ground flaxseed , 2½ tablespoons water, ½ cup sourdough discard, ½ cup soy milk, ½ tablespoon lemon juice, ½ tablespoon vanilla extract, ½ teaspoon almond extract
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.1¼ cups all-purpose flour , 1½ teaspoons baking powder, ½ teaspoon baking soda , ½ teaspoon salt
- Make the batter: Add the dry ingredients to the wet mixture and stir/mix until just combined. Do not overmix. The batter will be thick.
- Prepare to bake: Spread the batter evenly over the prepared pan. Spoon the strawberry mixture in dollops over the batter. Use a knife to gently swirl the strawberries through the batter. (Do not over-swirl.)
- The crumb topping: Sprinkle the crumb topping evenly over the cake.
- Bake: Bake at 350℉ for 40–45 minutes, or until a toothpick inserted in the center comes out mostly clean (strawberry juice is fine).
- Cool and serve: Allow the cake to cool completely before slicing into squares.
Notes
Strawberries:
I used fresh strawberries and have not tested this recipe with frozen. I imagine it would work? Let me know if you try it with frozen and if it works. The strawberries should be sugared at least one hour before cooking. Overnight is fine too. Or, if I plan to make this for dinner, I'll sugar the strawberries in the morning before work so they'll be ready to go when I get home. The plant milk: I always use soy or pea protein milk for vegan baking recipes. The protein better matches daily milk and, I think, leads to a better crumb and overall better result. Pan Size:
An 8×8 pan gives thicker, tender slices. A 9×9 pan will bake faster and produce a thinner crumb cake. Storage:
Store covered at room temperature for 1 day or refrigerated up to 4 days.
I used fresh strawberries and have not tested this recipe with frozen. I imagine it would work? Let me know if you try it with frozen and if it works. The strawberries should be sugared at least one hour before cooking. Overnight is fine too. Or, if I plan to make this for dinner, I'll sugar the strawberries in the morning before work so they'll be ready to go when I get home. The plant milk: I always use soy or pea protein milk for vegan baking recipes. The protein better matches daily milk and, I think, leads to a better crumb and overall better result. Pan Size:
An 8×8 pan gives thicker, tender slices. A 9×9 pan will bake faster and produce a thinner crumb cake. Storage:
Store covered at room temperature for 1 day or refrigerated up to 4 days.
Nutrition
Serving: 1piece | Calories: 309kcal | Carbohydrates: 48g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Sodium: 264mg | Potassium: 162mg | Fiber: 1g | Sugar: 30g | Vitamin A: 232IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 1mg