This vegan strawberry pound cake is a delightful treat that’s sure to please everyone, vegan or not. Bursting with fresh strawberries and a soft, moist crumb, this cake brings a taste of summer to any occasion. It’s made with simple, plant-based ingredients, making it a healthier alternative to traditional pound cakes that often contain dairy and eggs.
Whether you’re hosting a gathering, celebrating a special occasion, or just craving something sweet and satisfying, this vegan strawberry pound cake is an excellent choice, offering all the indulgence of a classic dessert in a compassionate, vegan-friendly way.
Table of Contents
Why This Recipe Works
The magic of this recipe lies in its combination of texture and flavor. Using vegan butter and almond milk ensures the cake remains moist and tender, closely mimicking the rich texture traditionally achieved with eggs and dairy butter. The incorporation of fresh strawberries not only adds natural sweetness and a slight tartness but also keeps the cake juicy and flavorful with every bite. By creaming the vegan butter and sugar thoroughly, this recipe introduces air into the batter, ensuring the cake rises well and develops a light, satisfying texture that doesn’t feel heavy.
Additionally, this recipe is fantastic because it's versatile and forgiving. It can be adapted to include other fruits or flavorings, making it a reliable base for various vegan desserts. Whether you choose to serve it plain, topped with vegan whipped cream, or alongside a scoop of vegan ice cream, it offers a multitude of serving options that can be tailored to different tastes and occasions. The straightforward method and common ingredients also make this cake accessible to bakers of all skill levels, encouraging even those new to vegan baking to try it out and enjoy the delicious results.
Ingredients
Strawberries: Fresh strawberries add sweetness and moisture. Substitute: Frozen strawberries, thawed and drained.
All-Purpose Flour: Gives structure to the cake. Substitute: Gluten-free all-purpose flour for a gluten-free option.
Sugar: Sweetens the cake. Substitute: Agave syrup or coconut sugar, adjusting the amount to taste.
Almond Milk: Adds moisture without dairy. Substitute: Soy milk or coconut milk for different flavors.
Vegan Butter: Provides richness and helps create a tender crumb. Substitute: Coconut oil for a slightly different texture.
Tips
- Puree some strawberries and fold into the batter for an extra burst of flavor.
- Ensure all ingredients, including vegan butter and almond milk, are at room temperature to mix evenly.
- Cream the vegan butter and sugar thoroughly to incorporate air and ensure a light texture.
- Avoid overmixing the batter once the flour is added to keep the cake tender.
- Let the cake cool completely in the pan on a wire rack to prevent it from breaking when removing.
How to Serve
Vegan strawberry pound cake is a delightful dessert that’s perfect for spring and summer occasions, or anytime you want a sweet treat that’s both elegant and satisfying. The cake's dense yet tender texture paired with the flavor of strawberries makes it a hit at parties, family gatherings, or as a special treat after a meal.
- Top slices with a dollop of vegan whipped cream and fresh strawberries for a beautiful and delicious dessert.
- Serve as part of a brunch spread with coffee and fresh fruit for a light, satisfying option.
- Drizzle a simple glaze made from powdered sugar and lemon juice over the top for added sweetness and a bit of zest.
Similar Recipes
Strawberry Cream Cheese Muffins
Instant Pot Strawberry Cobbler
Vegan Strawberry Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup fresh strawberries chopped (plus extra for garnish)
- ¾ cup almond milk
- ½ cup vegan butter softened
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- Optional: Vegan whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan.
- In a large bowl, cream together the vegan butter and sugar until light and fluffy.
- Mix in the vanilla extract and gradually add the almond milk, mixing until well combined.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped strawberries gently.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve with vegan whipped cream and additional fresh strawberries, if desired.
Nutrition
Notes
• Ensure all ingredients, including vegan butter and almond milk, are at room temperature to mix evenly.
• Cream the vegan butter and sugar thoroughly to incorporate air and ensure a light texture.
• Avoid overmixing the batter once the flour is added to keep the cake tender.
• Let the cake cool completely in the pan on a wire rack to prevent it from breaking when removing.