clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Moist Strawberry Loaf Cake (vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Cláudia Reis
  • Total Time: 1 hour and 15 minutes
  • Yield: 12 slices 1x
  • Diet: Vegan


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.


Units Scale


  • 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


  • 250g of fresh strawberries – 200g to puree and 50g to cut into small cubes
  • 1 teaspoon of lemon juice
  • 2 tablespoons of icing sugar



  1. Preheat the oven to 180°C (356°F).
  2. Grease a loaf pan (30 cm/12 inches) with a little oil and dust with flour.
  3. Blend 120 grams of strawberries in a food processor until they become a shiny puree and set aside.
  4. Cut 100 grams of strawberries into small cubes and set aside.
  5. In a bowl, mix the dry ingredients: almond flour, sugar, baking soda, and sifted flour.
  6. In another bowl, mix the wet ingredients: yogurt, soy drink, oil, strawberry puree, and vanilla flavor.
  7. Gradually add the dry ingredients to the bowl of wet ingredients, stirring just enough for the ingredients to combine.
  8. 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.
  9. Bake for about 55 minutes or until a toothpick comes out clean.


  1. Blend 200g of strawberries until they become a shiny puree.
  2. Cut 50g of strawberries into small cubes.
  3. Place the strawberry puree in a small saucepan with 1 teaspoon of lemon juice and heat over medium heat for about 10 minutes.
  4. After removing from the heat, mix in 2 tablespoons of icing sugar and finally the diced strawberries.
  5. Pour over the cake and serve!


  • 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