If you love a bright, bakery-style bake that feels special but still totally doable, this Glazed Vegan Strawberry Rhubarb Breakfast Cake is going to be your new favorite. You get juicy strawberries, that tangy rhubarb pop, and a golden lemon zest streusel that makes your kitchen smell like sunshine.
The crumb is soft and tender (thank you, non-dairy yogurt), with cozy little pockets of fruit in every slice. Then we finish it off with a light cashew cream drizzle that looks fancy, tastes dreamy, and comes together in minutes. It’s the kind of treat that’s perfect with morning coffee, afternoon tea, or a relaxed weekend brunch spread.
Table of Contents
Vegan Strawberry Rhubarb Breakfast Cake
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup almond flour for tenderness
- 1 cup organic cane sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup unsweetened non-dairy yogurt coconut or almond
Wet Ingredients:
- 1/2 cup non-dairy milk
- 1/3 cup neutral oil avocado or light olive
- 2 tsp vanilla bean paste or seeds from 1 vanilla bean
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
Fruit Filling:
- 1 1/2 cups diced rhubarb 1/2-inch pieces
- 1 cup chopped fresh strawberries
- 1 tbsp cornstarch
- 1 tbsp sugar to macerate
Lemon Zest Streusel:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 tsp salt
- 1 tsp lemon zest
- 3 tbsp vegan butter chilled
Cashew Cream Drizzle:
- 1/2 cup raw cashews soaked
- 2 –3 tbsp non-dairy milk
- 1 –2 tbsp maple syrup
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Prep the pan and oven: Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting.
- Macerate the fruit: Toss strawberries and rhubarb with sugar and cornstarch. Set aside while you make the batter.
- Make the streusel: Combine flour, brown sugar, salt, and lemon zest. Cut in chilled vegan butter until crumbles form. Chill.
- Mix dry ingredients: In a large bowl, whisk all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk yogurt, non-dairy milk, oil, vanilla bean paste, lemon juice, and zest until smooth.
- Combine: Add wet to dry and fold just until no dry streaks remain. Do not overmix.
- Assemble: Spread half the batter in the pan. Scatter half the fruit. Add remaining batter, smooth, then top with remaining fruit. Sprinkle streusel evenly.
- Bake: Bake 40–48 minutes, until the center springs back and a tester comes out with a few moist crumbs.
- Cool: Let cool in the pan 15 minutes, then lift out to a rack to cool completely.
- Make the cashew drizzle: Blend soaked cashews, 2 tbsp milk, maple syrup, vanilla, and salt until silky. Add more milk for a thin drizzle.
- Finish: Drizzle the cashew cream over the cooled cake. Slice and serve.
📊 Track Your Vegan Macros
Planning your day? Use our free calculator to find your perfect daily calorie and macro targets.
Why This Recipe Works
- Balanced flavors: Sweet strawberries and tart rhubarb create a lively contrast that keeps each bite interesting.
- Moist, tender crumb: Plant-based yogurt and a touch of oil keep the cake soft without being dense.
- Bright finish: Lemon zest in the streusel and vanilla bean in the batter add bakery-level aroma and depth.
- Easy to glaze: A quick cashew cream drizzle adds a creamy note and a polished look without extra fuss.
What You’ll Need
- Dry Ingredients: 1 ¾ cups all-purpose flour, ½ cup almond flour, 1 cup organic cane sugar, 2 tsp baking powder, ½ tsp baking soda, and fine sea salt.
- Wet Ingredients: ¾ cup non-dairy yogurt (coconut or almond), ½ cup non-dairy milk, ⅓ cup neutral oil, vanilla bean paste, and fresh lemon juice/zest.
- Fruit Filling: 1 ½ cups diced rhubarb and 1 cup chopped strawberries tossed with a little sugar and cornstarch.
- Lemon Zest Streusel: A mix of flour, brown sugar, lemon zest, and chilled vegan butter.
- Cashew Cream Drizzle: Raw soaked cashews, maple syrup, vanilla, and a splash of non-dairy milk.
Step-by-Step Instructions
- Prep the pan and oven: Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting.
- Macerate the fruit: Toss strawberries and rhubarb with sugar and cornstarch.
Set aside while you make the batter.
- Make the streusel: Combine flour, brown sugar, salt, and lemon zest. Cut in chilled vegan butter until crumbles form. Chill.
- Mix dry ingredients: In a large bowl, whisk all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk yogurt, non-dairy milk, oil, vanilla bean paste, lemon juice, and zest until smooth.
- Combine: Add wet to dry and fold just until no dry streaks remain.
Do not overmix.
- Assemble: Spread half the batter in the pan. Scatter half the fruit. Add remaining batter, smooth, then top with remaining fruit.
Sprinkle streusel evenly.
- Bake: Bake 40–48 minutes, until the center springs back and a tester comes out with a few moist crumbs.
- Cool: Let cool in the pan 15 minutes, then lift out to a rack to cool completely.
- Make the cashew drizzle: Blend soaked cashews, 2 tbsp milk, maple syrup, vanilla, and salt until silky. Add more milk for a thin drizzle.
- Finish: Drizzle the cashew cream over the cooled cake. Slice and serve.
To make the best Vegan Strawberry Rhubarb Breakfast Cake, I recommend using these high-quality staples to ensure a perfect bakery-style crumb every time.
🌾 Basics
🫧 Lift
🥛 Binders
✨ Flavor
🍋 Crunch
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How to Store and Reheat
This Vegan Strawberry Rhubarb Breakfast Cake is best enjoyed the day it’s made, but it stores beautifully if you have leftovers:
- Room Temperature: Store in an airtight container for up to 2 days. The lemon streusel is crunchy on day one but will soften slightly by day two as it absorbs moisture from the fruit.
- Refrigerator: For longer storage, keep it in the fridge for up to 5 days.
- Reheating: To bring back that “just-baked” feel, pop a slice in the microwave for 15 seconds or in a toaster oven at 300°F (150°C) for 5 minutes. This softens the crumb and makes the cashew drizzle extra creamy again.
Can I Freeze This Cake?
Yes! This cake freezes remarkably well.
Pro-Tip: If possible, freeze the slices before adding the cashew drizzle. When you’re ready to eat, thaw at room temperature and add a fresh drizzle for the best presentation.
To Freeze: Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months.
Benefits of This Recipe
- Plant-based and dairy-free: Great for mixed eaters without sacrificing flavor.
- Seasonal produce: Puts spring and early summer fruit front and center.
- Make-ahead friendly: Holds up well overnight, perfect for brunch.
- Balanced sweetness: Light enough for breakfast, still satisfying for dessert.
Pitfalls to Watch Out For
- Watery fruit: If berries are very juicy, add an extra 1/2 tbsp cornstarch to prevent sogginess.
- Underbaking the center: Check multiple spots with a tester; fruit pockets can fool you.
- Thick drizzle: If the cashew cream is too thick, thin a teaspoon at a time with plant milk until it flows.
What Not to Do
- Don’t overmix the batter or you’ll lose the tender crumb.
- Don’t add wet fruit straight from rinsing; pat dry first to avoid a gummy center.
- Don’t skip cooling before drizzling; warm cake will melt the cream and make the top soggy.
- Don’t pack the flour; spoon and level to prevent a dense cake.
Recipe Variations
- Gluten-free: Use a 1:1 gluten-free flour blend and swap almond flour with fine oat flour.
- Crumble-forward: Double the streusel for extra crunch and sweetness.
- Berry swap: Try raspberries or blueberries with rhubarb for a new twist.
- Spiced version: Add 1/2 tsp ground cardamom or cinnamon to the batter.
- Citrus swap: Use orange zest in the streusel for a rounder, sweeter citrus note.
FAQs
Can I use frozen fruit for this cake?
Yes, you can! If using frozen strawberries or rhubarb, do not thaw them first, as this will release too much moisture and make the batter gummy. Toss the frozen fruit with 1–2 extra teaspoons of cornstarch and be prepared to add 3–5 minutes to the total baking time.
What can I use instead of cashews for the drizzle?
If you have a nut allergy or don’t have a high-speed blender, you can make a simple Coconut Milk Glaze. Whisk together 1/2 cup of powdered sugar with 1 tablespoon of thick canned coconut milk (or any non-dairy milk) and a splash of vanilla. It provides that same creamy look without the cashews.
Can I bake this in a round cake pan or muffin tin?
Muffins: This batter makes excellent breakfast muffins! Line a tin and bake at 350°F for 22–25 minutes, or until a toothpick comes out clean.
Round Pan: Yes, a 9-inch round springform or cake pan works perfectly. Bake for 38–45 minutes.
How do I prevent the rhubarb from making the cake soggy?
Rhubarb is high in moisture. The secret to this Vegan Strawberry Rhubarb Breakfast Cake is the maceration step: tossing the fruit in sugar and cornstarch first creates a “barrier” that thickens the juices as they bake, keeping the crumb tender rather than wet.
Is almond flour essential for the texture?
While you can replace it with more all-purpose flour, the almond flour provides a “bakery-style” richness and moisture that is hard to replicate. If you must skip it, add 1 extra tablespoon of neutral oil to ensure the cake doesn’t turn out too dry.
A Sweet Finish
This glazed vegan strawberry rhubarb breakfast cake is one of those recipes that just hits the spot. Bright fruit, a buttery lemon streusel crunch, and that smooth vanilla-kissed drizzle on top, it’s soft, fresh, and just sweet enough without feeling heavy.
If you make it for a slow weekend morning, you’ll feel like you’re eating something straight from a cozy bakery case, but you did it in your own kitchen. Keep this one in your back pocket for brunch, spring gatherings, or those days when you want a simple bake that feels a little extra.
If you try it, I’d love to hear how it turned out for you. And if you’re planning your week, don’t forget to pop over to the macro calculator to keep your plant-based goals feeling easy and doable. Save this for later and happy baking.
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