Moist Strawberry Loaf Cake (vegan)
During strawberry season, you can’t go without a sweet treat with strawberries, so this time I decided to make a cake.
The cake turned out very fluffy and moist; sweet, but with the tartness of the strawberries – a real delight. Oh… and it’s super easy to make!
Here’s a step by step video of the recipe:
📝 The necessary ingredients to make this cake
To make the cake batter, I used:
- 220g of fresh strawberries – 120g to puree and 100g to cut into small cubes
- 250g of cake flour
- 50g of almond flour – makes the cake extra moist and flavorful
- 135g of white sugar
- 1 teaspoon of baking soda
- 115g of soy yogurt – I used unsweetened soy yogurt
- 150g of soy drink – I used unsweetened soy drink
- 100g of sunflower oil
- ½ teaspoon of vanilla flavour
To make the coating, I used:
- 250g of fresh strawberries – 200g to puree and 50g to cut into small cubes
- 1 teaspoon of lemon juice – enhances the flavor of the strawberries
- 2 tablespoons of icing sugar
👩🏻🍳 How to make this strawberry loaf cake
Before getting to the interesting part, I greased a loaf pan with a little oil and dusted it with flour, so as not to have any trouble later on.
I started by blending 120 grams of strawberries in a small processor until they became a creamy and bright red puree. Then, I cut 100 grams of strawberries into small cubes and set them aside.
In a bowl, I mixed the dry ingredients: almond flour, sugar, baking soda, and sifted flour.
In another bowl, I mixed the wet ingredients: yogurt, soy drink, oil, strawberry puree, and vanilla flavor.
Then it was time to gradually add the dry ingredients to the wet ones, stirring just enough for the ingredients to combine, but not too much!
I poured half of the batter into the loaf pan and spread half of the diced strawberries. Then, I added the remaining batter and spread the remaining diced strawberries on top.
I baked it at 180ºC (356ºF) for 55 minutes, until a toothpick came out dry.
While the cake cooled, I prepared a simple coating.
Again, I blended 200g of strawberries in a small processor until they became puree and cut 50g of strawberries into small cubes.
I heated the strawberry puree with 1 teaspoon of lemon juice over medium heat in a small saucepan for 10 minutes. After removing from the heat, I mixed in 2 tablespoons of icing sugar and finally the diced strawberries.
Then, I just spread it on top of the cake.
And there you have it— a delicious moist strawberry cake that’s ready to be devoured!
💬 Frequently asked questions
Can I omit the almond flour?
Yes! Almond flour makes this cake extra moist and flavorful, but if you choose to remove it, only use 1/3 cup of soy milk and keep the remaining ingredients. I’ve done it that way before, and it turned out great too!
I don’t have enough strawberries! What now?
As long as you have 120 grams of fresh strawberries to puree, you can make this cake! The wonder of this cake lies in the batter; the additional strawberries enhance it, but they’re not essential.
How should I store this cake?
Fresh strawberries spoil quickly at room temperature, so this cake should be stored in the refrigerator for 2 to 3 days.
Moist Strawberry Loaf Cake (vegan)
- Total Time: 1 hour and 15 minutes
- Yield: 12 slices 1x
- Diet: Vegan
Description
Embrace the joys of strawberry season with this delightful strawberry loaf cake! Made with fresh strawberries, yogurt, and almond flour, which gave it an incredibly fluffy and moist texture that’s simply irresistible.
Ingredients
Batter:
- 220g of fresh strawberries – 120g to puree and 100g to cut into small cubes
- 250g of cake flour (2 cups)
- 50g of almond flour (1/2 cup)
- 135g of white sugar (2/3 cup)
- 1 teaspoon of baking soda
- 115g of unsweetened soy yogurt (1/2 cup)
- 150g of unsweetened soy drink (1/2 cup + 2 tablespoons)
- 100g of sunflower oil (1/2 cup)
- 1/2 teaspoon of vanilla flavor
Coating:
- 250g of fresh strawberries – 200g to puree and 50g to cut into small cubes
- 1 teaspoon of lemon juice
- 2 tablespoons of icing sugar
Instructions
Batter:
- Preheat the oven to 180°C (356°F).
- Grease a loaf pan (30 cm/12 inches) with a little oil and dust with flour.
- Blend 120 grams of strawberries in a food processor until they become a shiny puree and set aside.
- Cut 100 grams of strawberries into small cubes and set aside.
- In a bowl, mix the dry ingredients: almond flour, sugar, baking soda, and sifted flour.
- In another bowl, mix the wet ingredients: yogurt, soy drink, oil, strawberry puree, and vanilla flavor.
- Gradually add the dry ingredients to the bowl of wet ingredients, stirring just enough for the ingredients to combine.
- Pour half of the batter into the prepared loaf pan and place half of the diced strawberries. Pour the remaining batter and decorate with the remaining strawberries.
- Bake for about 55 minutes or until a toothpick comes out clean.
Coating:
- Blend 200g of strawberries until they become a shiny puree.
- Cut 50g of strawberries into small cubes.
- Place the strawberry puree in a small saucepan with 1 teaspoon of lemon juice and heat over medium heat for about 10 minutes.
- After removing from the heat, mix in 2 tablespoons of icing sugar and finally the diced strawberries.
- Pour over the cake and serve!
Notes
- Make the coating as close to serving time as possible, as fresh strawberries spoil relatively quickly.
- Store in the refrigerator for 2 to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
🙏🏻 Before you go, I’ve got a favor to ask!
I’d love to get your feedback on this recipe! Feel free to leave a comment below detailing your experience— and let others know how you feel about it!
Of course, you can also ask any questions you may have about the recipe— and we’ll try to respond ASAP.
