Photography by Meghan Rodgers

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


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)


  1. Preheat over to 350ºF. Grease loaf pan and set aside.
  2. In a small bowl, whisk together plant milk and lemon juice. Add melted butter and sugar, and whisk again until combined.
  3. In a large bowl, mix together flour, baking powder and salt.
  4. Use a spatula to scrape contents of wet bowl into flour bowl, and whisk together until smooth.
  5. Split better between two bowls.
  6. Add strawberry powder to one bowl and mix until combined. Add vegan food coloring, if desired, for darker color.
  7. Using an ice cream scoop, cookie scoop or large spoon, spoon batter into loaf pan, layering batter from both bowls.
  8. Bake for 1 hour or until cake passes the toothpick test.
  9. 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.



Meghan Rodgers is a media professional and writer covering travel, food and the environment. Find her writing on the food blog EverybodyCraves and her adventures on Instagram.