Strawberry and Hazelnut Streusel Cake with a Maple Vanilla Glaze

Strawberry and Hazelnut Streusel Cake

with a Maple Vanilla Glaze (vegan)
Prep Time
15 Minutes
Baking Time
45-50 minutes
1 bundt cake (or 20 small servings)


  • Large mixing bowl
  • Small mixing bowl
  • Food Processor
  • Bundt cake pan


Dry ingredients

  • 2 cups wholewheat or spelt flour

  • 3 tbsp of ground flax seed

  • 2 tsp cinnamon

  • 1-1/2 tsp baking powder

  • 1 tsp baking soda

  • 1/4 tsp salt

Wet ingredients

  • 1/2 cup grapeseed oil

  • 1/3 cup maple syrup

  • 1/2 cup water

  • 2/3 cup bananas, mashed (approximately 2 bananas)

  • 1 tbsp apple cider vinegar

  • 2 tsp vanilla extract


  • 3 cups strawberries, sliced

  • 3/4 cup dates, pitted and chopped

  • 1/2 cup toasted hazelnuts, chopped

Struesel glaze

  • 1/4 cup dates, pitted and chopped

  • 1/2 cup water

  • 1 tbsp maple syrup

  • 1/2 tsp vanilla extract


1. In a large mixing bowl, combine all dry ingredients.

2. In a small mixing bowl combine all wet ingredients.

3. Add the wet to the dry ingredients and thoroughly mix.

4. Add 2 cups of the strawberries, dates and 1/2 of the hazelnuts and fully incorporate.

5. In a food processor, blender or with a hand immersion blender puree all streusel glaze ingredients until smooth. Set aside keeping it at room temperature.

6. Evenly distribute mix into a lightly greased bundt cake pan. Place in a 350F oven for 45-50 minutes. Test if cake is ready by using the toothpick method. If the toothpick is clean remove from oven and set aside to cool. Once cool, flip pan over on to a cake plate.

7. Next, drizzle with streusel glaze and sprinkle with remaining hazelnuts. Slice and serve with remaining fresh strawberries!