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–+ servings

Moist Strawberry Loaf Cake (vegan)

Cláudia Reis
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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Desserts
Servings 12 slices

Equipment

  • 1 Food processor (affiliate link)

Ingredients
  

Batter:

  • 220 g of fresh strawberries - 120g to puree and 100g to cut into small cubes
  • 250 g of cake flour 2 cups
  • 50 g of almond flour 1/2 cup
  • 135 g of white sugar 2/3 cup
  • 1 teaspoon of baking soda
  • 115 g of unsweetened soy yogurt 1/2 cup
  • 150 g of unsweetened soy drink 1/2 cup + 2 tablespoons
  • 100 g of sunflower oil 1/2 cup
  • ½ teaspoon of vanilla flavor

Coating:

  • 250 g 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!

Video

Notes

  1. Make the coating as close to serving time as possible, as fresh strawberries spoil relatively quickly.
  2. Store in the refrigerator for 2 to 3 days.
Keyword strawberry loaf cake, vegan strawberry loaf, vegan strawberry loaf cake
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