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Vegan Strawberry Loaf Cake

Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Cuisine Baking


  • 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


  • 1 cup icing sugar
  • 2-4 tbsp Water- as needed
  • Extra berries for topping


  • 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!
Keyword loaf cake, strawberry cake, vegan cake