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Moist, fluffy Strawberry Crumb Cake with crunchy almond streusel topping and fresh berries studded throughout the cake. Gluten-free and grain-free, this refreshing cake is lower in sugar and comes with the added benefit of protein, healthy fats, and fiber.

Strawberry crumb cake cut into slices on a cutting board with almonds to the side.

I began making grain-free crumb cake and coffee cake recipes over ten years ago, starting with my Healthy Blueberry Coffee Cake. And now, I’m here with my Strawberry Crumb Cake, which is very similar to a coffee cake with fresh strawberries added in.

Made with coconut flour and almond flour, it has the perfect texture and moist crumbs, just like a great crumb cake should. It also tastes refreshing, as it is lower in sugar and made using better-for-you ingredients.

The way I see it, this easy strawberry crumble cake is perfect for breakfast or brunch with friends and family. Plus, you don’t have to eat a gluten-free diet in order to enjoy it! It’s just that tasty, and makes for the perfect celebration of strawberry season.

It used to be that not all grocery stores carried gluten-free or grain-free flour options, but luckily that has changed, and most now carry everything you need for this recipe. Each ingredient serves a special role, so I find explaining each one to be useful.

Ingredient Notes:

Coconut Flour: The majority of the flour used in this grain-free strawberry crumb cake. Coconut flour produces a light and fluffy result when mixed with the right amount of eggs and liquid. It is high in fiber and healthy fat for a nutrient-dense option.

Almond Flour: In addition to coconut flour, I use almond flour to lighten the texture. Almond flour also contributes some plant based protein, fiber, and healthy fats.

Eggs: Because coconut flour is very naturally dense, it requires more eggs to become adequately fluffy.

Full-Fat Canned Coconut Milk: Coconut flour also requires four times the amount of liquid of any other flour. I like using full-fat canned coconut milk because it adds rich flavor and moisture to the cake for the absolute best texture.

For the best results, be sure to use full-fat coconut milk from a can, rather than light coconut milk or coconut milk from a carton.

Avocado Oil: In addition to the coconut milk, adding avocado oil makes for a moist crumb and rich flavor.

Pure Maple Syrup: Because this crumb cake contains coconut flour and almond flour, which have a naturally sweet flavor, not as much sweetener is needed.

I like using pure maple syrup for a natural sweetener, and I find that the cake has just the right level of sweetness for me. Nevertheless, you can add brown sugar or white sugar for a sweeter cake.

Pure Vanilla Extract: Brings a lovely warmth.

Fresh Strawberries: The star ingredient! Little pockets of fresh strawberries are the whole reason for this strawberry crumb cake. Use ripe strawberries for the best results.

Baking Soda: The leavening agent that helps the batter rise and bake evenly.

Sea Salt: A little salt enhances all of the flavors and makes the cake taste sweeter without the need for excess sugar.

For the Crumble Topping:

Raw Almonds: A glorious streusel topping is made with almonds for a delightful crunch to bring a textural element to the cake. You can swap out the almonds for walnuts or pecans if you’d prefer.

Coconut Oil or Avocado Oil: Adds richness and moisture to the topping and helps bind the ingredients together. Feel free to swap the coconut oil for melted butter or avocado oil. If you enjoy a buttery crumb, use 4 tablespoons of unsalted butter.

Coconut Sugar or Brown Sugar: Some sweetness to make the almond streusel taste nice and inviting.

Ground Cinnamon: Amazing warmly-spiced flavor enhances the whole experience and produces the best tasting results.

How to Make Strawberry Crumb Cake:

Make the Topping:

Either chop the almonds on a cutting board using a sharp knife, or pulse them in a food processor until they are roughly chopped. Transfer the chopped almonds to a bowl with the rest of the ingredients for the nutty topping, and stir until well combined. Set aside until ready to use.

Almond topping in a green square bowl mixed up with a spoon.

Prepare the Cake:

Preheat the oven to 350 degrees Fahrenheit, and line an 8” x 8” square cake pan with parchment paper.

Mix the wet ingredients for the crumb cake in a large mixing bowl (eggs, coconut milk, avocado oil, and pure maple syrup, and pure vanilla extract) until well combined.

Stir together the dry ingredients (coconut flour, almond flour, baking soda, and sea salt) in a separate bowl to combine.

Pouring dry ingredients into a bowl to make coffee cake.

Transfer the dry ingredients to the bowl with the wet ingredients and mix well. Stir in the chopped strawberries. The cake batter will be very thick. This is normal.

Hand mixing together the batter for the coffee cake.

Pour half of the cake batter into the parchment-lined baking pan and spread it into an even layer using a rubber spatula.

Cake pan lined with parchment paper with strawberry cake batter in an even layer. A bowl of almond topping to the side.

Sprinkle half of the crumb topping over the top of the batter, and gently press it into the batter.

Cake pan with a cake layer on the bottom, a layer of streusel topping and a second layer of cake being spread on top with a rubber spatula.

Repeat for the remaining cake batter and the remaining streusel topping. If desired, add more chopped strawberries on top.

Cake pan with cake batter and streusel topping with chopped strawberries on top.

Bake on the center rack of the preheated oven for 50 to 60 minutes, or until the cake feels firm when gently poked. Insert an instant thermometer into the center of the cake. If it reads 190 degrees F or higher in the middle, the cake is ready to be pulled out of the oven.

Otherwise, continue baking until you reach 190. Note: If the cake starts becoming too brown on top at any point, you can cover the cake pan with aluminum foil.

Remove the crumb cake from the oven and allow it to cool at least 20 minutes before slicing and serving.

I recommend serving the cake fresh out of the oven with a dollop of butter and a drizzle of pure maple syrup (or honey).

Storage Options:

Room Temperature: Cover the cake pan with plastic wrap and store on the counter for 1-2 days.
Refrigerator: Store strawberry crumb cake in an airtight container in the refrigerator for up to 1 week.
Freezer: For longer term storage, cut the remaining cake into slices and keep in a freezer bag in the freezer for up to 2 months.

Recipe Tip

If you have an 8-inch round cake pan, or an 8-inch springform pan, feel free to use it. Springform pans can simplify the process of releasing the cake from the mold due to its removable bottom and sides. I typically stick with a piece of parchment paper lining a regular baking dish and find it works just as well.

Strawberry crumb cake cut into individual slices on a wooden cutting board with a pour over coffee maker in the background and a small bowl of fresh strawberries.

And that’s it! The next time you’re planning a spring or summer brunch, whip up this vibrant cake! It is healthy enough to make you feel like you’re doing something great for your body, yet tasty enough to feel like a decadent experience.

Enjoy a thick slice of cake with a cup of coffee or your afternoon tea for the perfect dessert.

If you enjoy making cake recipes like this one, also try out some of my other favorites.