After being so obsessed with my vegan strawberry cupcakes, I wanted to adapt the recipe to make them into this vegan strawberry loaf cake. I love baking loaf cakes, as they’re really simple to make, decorate and also great for sharing with friends.
This cake is made with heaps of real, fresh strawberries, which add an authentic sweet flavour and also help to keep the cake really moist.This is the perfect bake if you’re looking for something fuss free to serve to friends or accompany an afternoon cup of tea.
What will you need to make vegan strawberry loaf cake?
- Fresh strawberries: this cake calls for fresh strawberries. They’re not currently in season here in the UK, but this recipe will be EVEN BETTER during the summer months when they’re in abundance!
- Plain flour: you will need plain flour to make this cake. I haven’t tested a GF variety yet, but it will be next on my list!
- Olive oil: this recipe calls for olive oil in place of butter.
- Sugar: I’ve used unrefined golden caster sugar for this cake. If you wanted to create a refined sugar free version, this could perhaps be subbed for coconut palm sugar.
- Non-dairy milk: you will need a non dairy milk of choice to help emulsify the batter. I usually opt for soy or oat milk.
Why you need to try this cake… asap!
- It’s completely plant based!
- Easy to make and great if you’re looking for something to share with friends.
- It’s made with REAL fresh berries.
- Will surprise anyone who’s sceptical about vegan recipes!
- Perfect sweet flavour for approaching spring!
- Is easy to slice and take with you for an on the go snack or lunch box dessert.
- Doesn’t require any fancy equipment or ingredients to make.
Troubleshooting
- Can I make this recipe GF? I am yet to test a GF variation for this recipe. You can always try replacing the plain flour with GF self raising flour, however I can’t yet guarantee that this will work.
- I don’t want to use food colouring- is there a natural option? If you’d prefer not to include food colouring, you can opt for freeze dried fruit & vegetable powders. Beetroot, pink pitaya and berry powders provide an amazingly vibrant pink colour.
Vegan Strawberry Loaf Cake
Ingredients
- 2 1/2 cup fresh strawberries
- 1 1/2 cup sugar
- 2 1/2 cup plain flour
- 1/2 cup soy milk mixed with tbsp apple cider vinegar
- 1/2 cup light olive oil
- 2 tsp baking powder
- 1/2 tsp bicarb
- Pinch salt
- Pink vegan friendly food colouring or beetroot powder
- 2 tbsp freeze dried berries
Glaze
- 1 cup icing sugar
- 2-4 tbsp Water- as needed
- Extra berries for topping
Instructions
- Preheat your oven to 180c and line a loaf pan with baking paper.
- Takes your fresh berries and place these into a food processor, then blitz into a smooth puree. You don't need to strain this, but you can if you would prefer.
- In a large mixing bowl, combine the sugar and olive oil and cream these together until pale in colour.
- Pour in your milk mixture, then gently fold through all of your dry ingredients. Finally, stir in your strawberry puree, a few drops of pink food colouring (or beetroot powder) and freeze dried berries (these provide a great pop of additional flavour!)
- Take a few spoonfuls your batter and add a few extra drops of food colouring.
- Pour your cake mixture into the loaf tin, add your darker mixture on top and carefully swirl these together. Pop this into the oven for 45-50 minutes to bake.
- Once cooked, allow your cake to cool slightly in the tin, then transfer wire wrack.
- Prepare your icing by mixing the powdered sugar gradually with a little water, until you're left with a spreadable (but not too runny) consistency. Spread this over your cooled cake and top with fresh berries!
