Vegan Strawberry Swirl Pound Cake
by Meghan Rodgers
January 16, 2023
Serve this Vegan Swirl Pound Cake topped with freshly-cut strawberries for love at first bite.
Cooking this Valentine’s Day doesn’t have to be a big production. This year, the holiday of hearts falls on a Tuesday so take a second and celebrate — pressure is off! Mix up your usual menu and make this simply delicious plant-based dish for breakfast, brunch or an anytime snack for your sweetie.
Key Ingredients
Plant-based milk: Any plant-based milk will work. I used almond for this recipe, but unsweetened versions of cashew, coconut, soy or oat all should cook up about the same.
Vegan butter: Vegan butter makes this cake all-around animal-friendly, but if you’re baking for a vegetarian or non-veg friend and want to splurge, regular butter works well here too.
Dehydrated strawberries: You can make your own dehydrated strawberries by placing berries in a single layer on a cookie sheet and baking on low for 6-8 hours. Looking for a faster fix? Purchase them here.
Pro tip: Make this cake ahead of time and store in the freezer for up to three months.
What you will need:
2 large bowls
1 small bowl
9x5 loaf pan (any size will do, just adjust for cooking time)
Wire cooling rack
Vegan Strawberry Swirl Pound Cake
Prep: 15 minutes
Cook: 1 hour
Ingredients
1 cup dehydrated strawberries, powdered
1 cup plant-based milk
1 tbsp lemon juice
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup granulated sugar*
1/2 cup vegan butter, melted
Vegan food coloring (optional)
Directions
- Preheat over to 350ºF. Grease loaf pan and set aside.
- In a small bowl, whisk together plant milk and lemon juice. Add melted butter and sugar, and whisk again until combined.
- In a large bowl, mix together flour, baking powder and salt.
- Use a spatula to scrape contents of wet bowl into flour bowl, and whisk together until smooth.
- Split better between two bowls.
- Add strawberry powder to one bowl and mix until combined. Add vegan food coloring, if desired, for darker color.
- Using an ice cream scoop, cookie scoop or large spoon, spoon batter into loaf pan, layering batter from both bowls.
- Bake for 1 hour or until cake passes the toothpick test.
- Let cake cool on wire cooling rack before slicing and serving.
*Note: Make sure the sugar you select is 100% vegan. Some granulated sugars are processed with bone char to help achieve whiteness. Here are a few guaranteed vegan options.
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