Strawberry Cake Loaf

This Strawberry Cake Loaf is moist, soft, and simple to make. Bursting with fresh strawberries, and topped with a delicious creamy cream cheese frosting. This loaf is super easy to make and just takes 15 minutes to prep. 

Making this Strawberry cake is super simple to make. First, preheat the oven to 350 degrees fahrenheit (176.6 C). In a medium bowl combine the softened coconut oil and lemon juice together and set it aside. In a large bowl combine the  flour, sugar, baking powder, baking soda, lemon zest, and salt. Slowly add the vanilla and almond milk together with the coconut oil and lemon juice. Be careful that your milk is not ice cold. If so, you will notice that it will harden the coconut oil.  

Combine both wet and dry ingredients together and whisk. You want to make sure not to overmix your batter. I did not whisk my batter longer than 20 seconds.  After you have mixed the wet and dry ingredients together slowly add ½ cup of fresh chopped strawberries to your batter. Using fresh strawberries will definitely bring a sweeter flavor to the cake. So I recommend using fresh strawberries over frozen for this recipe. However, if frozen is all you have then that will work as well. 

You will now spray your loaf pan with oil and line it with parchment paper. By doing this you will avoid the cake from sticking to your pan when its done baking. If you do not have parchment paper just make sure to spray your pan before pouring the batter. 

Pour the batter in your loaf pan and add rest of the  ½ cup of strawberries to the top of your loaf. You will notice that the batter will be very thick so you might have to push down the strawberries just slightly. 

Depending on how hot your oven is bake loaf for 35 – 40 minutes. To check to see if your loaf is cooked all the way through, stick a toothpick in the middle of your loaf. If it comes out clean without any dough on it, the bread is cooked all the way through. If not put it back in the oven for an additional 5 minutes and repeat the process until the cake is cooked all the way through.

Remove loaf from the pan and place on a cooling rack. After baking, allow the Strawberry Cake to cool for at least 1 hour before frosting. If it is not completely cooled before frosting you will notice the cream cheese will start to melt off the loaf. 

This Strawberry Cake is great for a quick grab and go breakfast, snack, or a dessert. My favorite way to eat a slice is midday with coffee. If I ever have leftovers (which is rare) I would wrap them up and pop them in the freezer to eat later in the week. 

If you make this Strawberry Cake Loaf I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it! 

This Strawberry Cake Loaf is: 

Berrylicious

Easy

Soft

Dense 

Delicious 

Strawberry Cake Loaf

  • Servings: -4-5
  • Difficulty: easy
  • Print

This Strawberry Cake Loaf is moist, soft, and simple to make. Bursting with fresh strawberries, and topped with a delicious creamy cream cheese frosting. This loaf is super easy to make and just takes 15 minutes to prep.


Strawberry Cake Loaf

  • 2 cup flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 3/4 cup cane sugar
  • ½ cup softened coconut oil
  • 1 cup dairy-free milk, I used almond
  • 1 Tbsp vanilla
  • ½ small lemon, juiced
  • 1 tsp lemon zest
  • 1 cup of fresh strawberries, washed and sliced
  • ½ cup fresh strawberries, to top cake (optional)

Cream Cheese Frosting

  • 8 ounces or one container of vegan cream cheese
  • 1 Tbsp vanilla
  • 1 Tbsp cane sugar (optional)

Directions

  1. Preheat your oven to 350 degrees fahrenheit ( 176 C).
  2. Spray your loaf pan with oil and line it with parchment paper.
  3. In a large bowl combine the flour, baking powder, baking soda, sugar, lemon zest, and salt.
  4. In a separate bowl combine the softened coconut oil, milk, vanilla, lemon juice, and whisk.
  5. Combine both the dry and wet ingredients together and whisk for 20 seconds. Fold ½ cup of fresh cut strawberries into batter.
  6. Pour batter in your loaf pan and add the additional ½ cup of strawberries to the top of the cake (optional). The batter is thick, so you might need to push the strawberries down a little.
  7. Bake for 35 – 40 minutes depending on your oven temperature. To test loaf is cooked all the way through, stick a toothpick in the middle of your loaf. If it comes out clean without any dough on it the bread is cooked all the way through.
  8. Add the cream cheese frosting ingredients together in a bowl. Using an electric mixer whip the frosting until it is fluffy and creamy.
  9. Let the cake completely cool for at least 1 hour then spread the cream cheese frosting on the Strawberry Cake Loaf. Top loaf with sliced almonds and sliced strawberries and serve!
  10. Leftovers will last 2-3 days in the fridge and a 1 month in the freezer wrapped up.

Make it Your Own

  • Try not over mix your cake batter. I like to limit my mixing to 20-30 seconds including when you add the strawberries.
  • Skip the cream cheese frosting if you are not a fan. This Strawberry Cake taste as wonderful without the topping.
  • Line your loaf pan with parchment paper before adding the batter. This will prevent the cake from sticking to the pan after baking.

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