Strawberry Ginger Cake with Pecan Crumb Topping

Discover the simplicity of wholesome indulgence with this Strawberry Ginger Cake – a whole-grain treat that’s vegan, refined sugar-free and loaded with natural flavors. It’s absolutely delicious and, trust me, you are not going to be able to tell this strawberry cake is on the healthier side.

This has to be one of my favorite cake recipes. The combination of strawberries, fresh ginger and pecans is absolute perfection. Also, strawberries are my favorite fruit.

What I love about this cake? Stewed strawberries, coconut nectar (can substitute with maple syrup) and dates add natural sweetness to the batter. And fresh ginger elevates the flavor profile to a whole new level. I also love that there’s no refined sugar in this cake, and you are not going to miss it. Plus, using whole wheat flour instead of refined flour transforms this vegan cake into a more nutritious, fiber-rich dessert without compromising on taste or texture. Have I mentioned this cake is super light, moist and incredibly tender?! It has a lovely soft texture that contrasts with the crunchy pecan crumb topping.

Want to bake something to impress your friends and family? This strawberry crumb cake is perfect. Everyone is going to fall in love with this wholesome treat.

If you give this healthy vegan cake a try, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

Strawberry Ginger Cake with Pecan Crumb Topping

Fruity, light and fluffy with a delicious nutty topping. This healthier vegan cake is an absolute dream. The perfect treat to impress your friends and family. It’s so good nobody will ever know this recipe is whole-grain, refined sugar-free, dairy-free and egg-free.

Course Dessert

Cuisine Plant-based, Vegan

Keyword healthy desserts, strawberry cake, strawberry recipes, vegan baking, vegan cake, whole wheat cake

Prep Time 30

Cook Time 45

Servings 1

Ingredients

STRAWBERRY GINGER COMPOTE:

2 cups finely chopped strawberries, measure after chopping
1 Tbsp finely grated ginger

CRUMB TOPPING:

⅓ cup whole wheat flour
¼ cup coconut sugar, can substitute brown or muscovado sugar
3 Tbsp olive oil
½ tsp ground ginger
⅓ cup pecans, finely chopped

CAKE:

DRY INGREDIENTS:

2 ¼ cups whole wheat pastry flour
1 ¼ tsp baking soda
½ tsp baking powder

WET INGREDIENTS:

½ cup apple sauce*
½ cup coconut nectar or maple syrup, I used coconut nectar
⅓ cup + 1 Tbsp olive oil
¼ cup unsweetened almond milk
½ cup finely chopped strawberries, measure after chopping
⅓ cup dates, finely chopped – I used Deglet Noor, but Medjool dates would be just as delicious

Instructions

STRAWBERRY GINGER COMPOTE:

Combine strawberries and ginger in a small saucepan over low medium heat, and cook, stirring occasionally. The strawberries will begin to release their juices and boil. Lower the heat and simmer for 15 minutes, until the sauce is thick.
Mash any remaining strawberry pieces with a fork or wooden spoon. Let cool.

CRUMB TOPPING;

In a small bowl combine flour, coconut sugar, olive oil and ginger.
Add pecans and stir to combine. Set aside.

CAKE:

Preheat the oven to 350 °F / 175 °C.
Grease a 9” (23 cm) springform cake pan with a little olive oil. Set aside.
Combine whole wheat flour, baking soda and baking powder in a big bowl.
Transfer the strawberry ginger compote to a medium bowl. Add apple sauce, coconut nectar or maple syrup, olive oil and almond milk. Stir to combine. Stir in the chopped strawberries and dates.
Add the wet mixture to the dry mixture and gently stir until combined.
Pour the cake batter into the prepared baking pan. Top with the pecan crumb, use your fingers to slightly press it into the batter.
Bake for 45 minutes or until you stick a knife and it comes out clean.
Allow the cake to cool down completely before slicing.
Enjoy this wholesome treat!

Notes

*I make my own apple sauce, but you can use storebought instead. To make the apple sauce, boil apple slices until thoroughly cooked. Strain and let cool. Puree the apple slices in a blender or food processor. Store in portions in little glass jars in the freezer. Defrost when ready to use.

Gaby

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