Fluffy & moist strawberry jam coffee cake with a sweet cinnamon filling, fresh strawberries, strawberry. jam, and a buttery streusel topping.
This Strawberry Jam Coffee Cake is the perfect morning coffee pairing or afternoon sweet treat. The cake is deliciously moist and fluffy and contains a sweet cinnamon filling, fresh strawberries, swirls of strawberry jam, and buttery streusel topping.
This coffee cake contains everything you could ask for – bursts of fresh strawberries, swirls of strawberry jam, a sweet cinnamon filling, and a buttery streusel topping.
Who doesn’t love cake for breakfast? I recommend pairing this with a warm beverage (preferably coffee, of course) or glass of milk.
Since it’s peak strawberry season, this is the perfect summer dessert!
Why you’ll love this Strawberry Jam Coffee Cake:
Simple and easy to make. This recipe is easy to make and contains simple mostly pantry-friendly ingredients.
Fluffy and moist. This recipe contains a moist and fluffy cake, fresh strawberry, swirls of strawberry jam, and buttery streusel topping.
100% Vegan. This recipe is completely dairy and egg-free and uses vegan butter and non-dairy milk.
Partial Ingredient Breakdown:
- All-purpose flour – I have not tested a gluten-free version of this recipe.
- Non-dairy milk – any neutral flavored non-dairy milk works well, such as almond, oat, or cashew.
- Lemon juice – reacts with the baking powder to create a delicious fluffy texture.
- Strawberries – I highly recommend using fresh over frozen in this recipe, especially since they’re in season!
- Strawberry jam – I used a naturally sweetened strawberry jam with no added sugar, so this cake wasn’t overly sweet.
How to make Strawberry Jam Coffee Cake:
- Preheat oven to 350°F. Line an 8×8″ pan with parchment paper.
- Start by making the streusel. In a medium mixing bowl, whisk together the flour, sugars, and salt. Add the cold butter. Use your fingertips to pinch the butter into the dough until well distributed and mixture is sand-like. Store in fridge while preparing the cake.
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Whisk together non-dairy milk and lemon juice in a liquid measuring cup. Set aside.
- In a separate larger mixing bowl, use a handheld mixer or stand mixer to beat together the butter and sugars until light and fluffy then mix in the yogurt and vanilla. With the mixer on low speed, add a third of the milk and a third of the flour to the butter mixture at a time. Mix until all the milk and flour is incorporated and a smooth batter forms (make sure not to overmix or the cake will be too dense). Fold in strawberries.
- To make the cinnamon filling, in a separate small bowl pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.
- Pour half the cake batter into the prepared baking dish. Swirl over strawberry jam. Sprinkle filling over the top, then pour over remaining cake batter. Sprinkle over streusel topping and lightly press so it sticks.
- Bake for 50-55 minutes or until top is golden brown and toothpick inserted comes out clean or with a few moist crumbs. Let cool for at least 30 minutes before slicing and serving. Enjoy!
Recipe Modifications:
Substitute all-purpose flour with a gluten-free 1-1 flour.
Substitute vegan butter with unsalted regular butter.
Substitute non-dairy milk for regular whole milk.
Substitute dairy-free yogurt for regular unsweetened, plain yogurt.
Storage Instructions:
Store cooled coffee cake in an airtight container in the fridge for up to 3-4 days.
More Delicious Summer Desserts…
- Strawberry Lemon Oatmeal Cookie Ice Cream Sandwiches
- Lemon Blueberry Shortcake
- Raspberry Lemon Oatmeal Cookies
- Peach and Blackberry Cobbler
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Strawberry Jam Coffee Cake
Ingredients
Streusel
- ½ cup (68g) all-purpose flour
- ¼ cup (52g) brown sugar
- 2 tbsp granulated sugar
- ¼ tsp kosher salt
- 4 tbsp cold vegan butter, cubed
Coffee Cake
- 2 cups (282g) all-purpose flour
- 2 tsp baking powder
- ¾ tsp ground cinnamon
- ½ tsp kosher salt
- 6 tbsp room temperature vegan butter
- ¾ cup (158g) granulated sugar
- ¾ cup non-dairy milk
- 1 tsp lemon juice
- ½ cup (126g) unsweetened, plain non-dairy yogurt
- 2 tsp vanilla extract
- 1 ½ cups (~250g) diced fresh strawberries
- 3 tbsp strawberry jam (preferably no sugar added, I love St Dalfour brand)
Cinnamon Filling
- ½ cup (68g) all-purpose flour
- ½ cup (103g) brown sugar
- 3 tbsp vegan butter, softened
- 1 tbsp ground cinnamon
Strawberry Icing
- 1 tbsp vegan butter, melted
- ¼ cup (30g) powdered sugar
- ¼ cup freeze-dried strawberries, blended or crushed to a powder
- 1-2 tbsp non-dairy milk
Instructions
- Preheat oven to 350°F. Line an 8×8" pan with parchment paper.
- Start by making the streusel. In a medium mixing bowl, whisk together the flour, sugars, and salt. Add the cold butter. Use your fingertips to pinch the butter into the dough until well distributed and mixture is sand-like. Store in fridge while preparing the cake.
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Whisk together non-dairy milk and lemon juice in a liquid measuring cup. Set aside.
- In a separate larger mixing bowl, use a handheld mixer or stand mixer to beat together the butter and sugars until light and fluffy then mix in the yogurt and vanilla. With the mixer on low speed, add a third of the milk and a third of the flour to the butter mixture at a time. Mix until all the milk and flour is incorporated and a smooth batter forms (make sure not to overmix or the cake will be too dense). Fold in strawberries.
- To make the cinnamon filling, in a separate small bowl pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.
- Pour half the cake batter into the prepared baking dish. Swirl over strawberry jam. Sprinkle filling over the top, then pour over remaining cake batter. Sprinkle over streusel topping and lightly press so it sticks.
- Bake for 50-55 minutes or until top is golden brown and toothpick inserted comes out clean or with a few moist crumbs. Let cool for at least 30 minutes before slicing and serving. Enjoy!
