I know its not quite berry season, but I cant resist getting started on some berry recipes. I love berries. Strawberries and blackberries are by far my favorite. And you all seem to really like strawberry recipes. So, I thought I’d share another. This Fluffy Vegan Strawberry Pound Cake is absolutely incredible. Its a soft, fluffy and strawberry loaf that tastes like summertime.
Pound cake is a classic recipe that is great to have in your repertoire because it is so versatile. I like to serve this Vegan Strawberry Pound Cake simply- cut into slices and plated. But, you can really get fancy with it. Serve it along side macerated berries and with a dollop of whipped cream. Or cut it into cubes and make a trifle!
How to Make Pound Cake Vegan
Traditionally, pound cake contains eggs, butter and a variety of dairy products like milk and sour cream or yogurt. Luckily, there are plenty of options for vegan butter and dairy products on the market these days. Eggs are the most challenging thing to swap when considering how to make pound cake vegan.
Choosing a Plant Based Butter
For the butter, I simply chose a vegan butter that I know and trust. My two top picks are Earth Balance Soy Free Buttery Sticks and Country Crock Plant Butter Sticks (the avocado oil variety is my favorite!). These products mix and bake JUST like butter. They have never once failed me.
Choosing a Vegan Milk and Yogurt
For the dairy products, I always use So Delicious Plain Unsweetened Coconut Milk in my baking. Its neutral in flavor, and easy to find. And for this strawberry loaf, I also use plant-based yogurt to lend moisture, tenderize and to add richness. My pick for plant-based yogurt is Forager Plain Unsweetened Yogurt.
How to Bake Pound Cake Without Eggs
To swap the eggs for this Vegan Strawberry Pound Cake, it may seem like I’ve done nothing. BUT thats not true. I added more vegan butter than I usually would for a loaf this size to increase the richness.
I also added more vegan milk and yogurt to increase moisture content. Egg also help leaven pound cake, so I added a bit more leavener than you will traditionally find for a strawberry pound cake like this. And I added lemon juice to activate it!
Want more berry dessert recipes? Try these:
This Fluffy Vegan Strawberry Pound Cake is the perfect Spring and Summer treat. Serve it on its own or will a dollod of whipped coconut cream to be a little *~extra~*.
Fluffy Vegan Strawberry Pound Cake
- Stand Mixer or Handheld Mixer
- 8 1/2 X 4 1/2 Loaf Pan
- 10 Tbsp Non-Dairy Butter I used Earth Balance
- 1 Cup Granulated Sugar
- 1/2 Cup Plant Milk I used So Delicious Coconut Milk Plain Unsweetened
- 1/2 Cup Non-Dairy Yogurt I used Forager Plain Unsweetened Yogurt
- 2 tsp Lemon Juice
- 2 tsp Vanilla Extract
- 2 Cups Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt Less if using fine grain!
- 1 1/3 Cups Chopped Strawberries Chop them into approximately 1/4 inch cubes
- Prepare an 8 1/2 X 4 1/2 loaf pan by greasing it and inserting a parchment sling for easy removal and slicing. Preheat oven to 350* F.
- In a small bowl, combine non-dairy milk, yogurt, lemon juice and vanilla. Set aside.
- In another small bowl, combine flour, baking powder, baking soda and salt. Set aside.
- Into the bowl of a stand mixer fitted with the paddle attachment, cream non-dairy butter and sugar until its light and fluffy.
- Add 1/2 of the liquid into the creamed mixture and mix on low until combined. Scrape the bowl down and mix again.
- Add 1/2 of the dry ingredients into the bowl and mix on low until it just starts to come together. Scrape the bowl down.
- Now, add the remaining wet ingredients and mix on low until just combined. Scrape the bowl down.
- Finally, add the remaining dry ingredients and mix on low until it just starts to combine.
- Remove the bowl from the stand mixer and fold the batter with a spatula a few times until no flour streaks are visible.
- Add strawberries and fold them in until they are evenly distributed.
- Scrape the batter into your prepared 81/2×41/2 loaf pan and spread the batter evenly, making sure it gets into all the corners.
- Bake in a 350* oven for 64-67 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Allow to cool completely before removing the loaf from the pan with the parchment sling and slicing.
- Store tightly wrapped on the counter top for up to 3 days.