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vegan strawberry cruffins with whipped cream

Easy Vegan Strawberry Cruffins

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Flaky like a croissant, shaped in muffin form, these Vegan Strawberry Cruffins are free from dairy and eggs, with strawberry jam.


Units Scale


  • 120ml of dairy-free milk (soya, almond or oat for example)
  • 7g of active dry yeast (1 packet)
  • 80g of maple syrup / agave syrup
  • 120g of apple sauce (see notes*)
  • 115ml of sunflower oil (a neutral flavoured oil)
  • 420g of all purpose / plain flour
  • 1 jar of strawberry jam


  • 30g of caster sugar (for coating)
  • 60ml of dairy-free whipping cream (I use The Coconut Collaborative Double cream)
  • Icing sugar (for dusting)


Method (cruffin)

  1. Pour the dairy-free milk into a saucepan and heat. DO NOT boil or simmer as if it’s too hot, it’ll kill the yeast. You just want it warmed!
  2. Pour the warm milk into a large sized mixing bowl and sprinkle over the yeast. Stir, cover with a tea towel and allow to sit somewhere warm for at least 10 minutes (refer to notes). You’ll know it’s activated when it smells yeasty and the mixture is frothy. 
  3. Add the maple syrup, apple sauce and oil into the yeast mixture and stir to combine.
  4. Sieve in the flour. Knead with a stand mixer and dough hook attachment. If you don’t have a stand mixer, knead with clean hands on a clean worktop, with some added flour to prevent sticking. Knead only until a smooth dough comes together and it’s elastic. If you add too much flour or over-knead, the dough will become very tough.
  5. Place the dough into a a medium sized bowl greased with some oil. Cover with a tea towel and place in a warm area for at least 1 hour to double in size.
  6. Turn out the dough on a clean, floured worktop. Divide the dough into 6 equal balls.
  7. Roll out each individual ball of dough into a rectangle shape, approximately 5 x 12 inches long.
  8. Spread strawberry jam over the dough in a even layer. Starting from the long end, roll the dough into a log. Use a sharp knife to cut the long in two. Roll each log into a spiral shape. Place into a lightly greased muffin tin. Repeat for the other cruffins (refer to video for example).
  9. Once the muffin tin is filled with the swirly dough, cover with a tea towel and place someone warm for 40 minutes to rise for a final time before baking. This will help them get super light and fluffy.
  10. Preheat oven to 180 degrees c fan. Place the tin in the middle of the oven and bake the cruffins for approximately 20-24 minutes, or until they’re a gorgeous golden brown colour.
  11. Once baked, remove from the oven and allow to cool.
  12. Fill a bowl / plate with caster sugar, roll each cruffin in the sugar to get an even coating.

Serving / filling

  • In a bowl, whip up some dairy-free whipping / double cream until thick in a bowl with hand whisk or stand mixer with balloon whisk attachment. Transfer into a piping bag and snip off the tip. 
  • Add a few tablespoons of strawberry jam into a pipng bag and snip off the tip.
  • Poke a hole down the middle of the cruffin and pipe in some jam and cream. Finish off with a fresh strawberry slice.
  • You can even dust them with some powdered / icing sugar. 


To store: Keep fresh in a sealed container and enjoy within a 1-2 days of making. Best enjoyed fresh. Store without the cream!

Activating the yeast: The warm milk and yeast mixture will want to sit somewhere warm to activate. If you live in a warm climate, place on your kitchen worktop or conservatory to prove. If not (like me), you can heat your oven to 50 degrees c fan , turn off the oven and place in the tin. Leave the door open slightly, this will create a warm atmosphere for proving. Alternatively, if your oven has a dough proving setting, turn this on and place inside. 

Apple sauce: Make sure to use a smooth apple sauce. If you’re is chunky, simple add to a small blender / food processor and whizz up until smooth then use. 

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Pastry
  • Method: Baking
  • Cuisine: French