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Vegan Strawberry Pound Cake with Strawberry Glaze Recipe

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4 from 42 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 10 slices
  • Diet: Vegan

Description

This Vegan Strawberry Pound Cake is soft, moist, and bursting with fresh strawberry flavor. Finished with a sweet strawberry glaze, it’s a beautiful dairy-free dessert perfect for spring and summer gatherings, combining classic pound cake texture with a fresh fruity twist.

Ingredients

For the Pound Cake

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh strawberries, finely chopped
  • 1/2 cup unsweetened plant-based milk
  • 1/2 cup neutral oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract

For the Strawberry Glaze

  • 1 cup powdered sugar
  • 3 tablespoons fresh strawberries, finely mashed or blended
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the cake after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined to evenly distribute the leavening agents.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the plant-based milk, neutral oil, apple cider vinegar, and vanilla extract, creating a smooth liquid mixture that will help bind the cake.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined, taking care not to overmix to keep the texture light.
  5. Add Strawberries: Gently fold in the finely chopped fresh strawberries, distributing them evenly throughout the batter, which adds fruity flavor and moisture.
  6. Pour Batter into Pan: Transfer the batter to the prepared loaf pan and smooth the top with a spatula to ensure even baking.
  7. Bake the Cake: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  8. Cool the Cake: Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely, which helps the cake set properly.
  9. Prepare the Glaze: While the cake cools, whisk together the powdered sugar, mashed or blended fresh strawberries, lemon juice, and vanilla extract until smooth to create a sweet strawberry glaze.
  10. Glaze the Cake: Drizzle the strawberry glaze over the completely cooled cake, allowing it to set for a few minutes before slicing and serving.

Notes

  • Pat the chopped strawberries dry before adding them to the batter to avoid excess moisture that can affect the cake texture.
  • Do not overmix the batter to prevent the cake from becoming dense and tough.
  • Frozen strawberries can be used as a substitute; just be sure to thaw and drain them thoroughly before folding into the batter.
  • Store the pound cake covered in the refrigerator for up to 3 days to maintain freshness.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarasplate.com/vegan-strawberry-pound-cake-with-strawberry-glaze-recipe/