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Fluffy Vegan Strawberry Pound Cake

This Strawberry Pound Cake is simple to make and bakes up light, fluffy and full of strawberry flavor. You will never believe this strawberry loaf is vegan!
Prep Time 20 mins
Cook Time 1 hr
Course Brunch, Dessert, Snack
Cuisine American
Servings 12 Slices


  • Stand Mixer or Handheld Mixer
  • Spatula
  • 8 ½ X 4 ½ Loaf Pan


  • 10 tablespoon Non-Dairy Butter I used Earth Balance
  • 1 Cup Granulated Sugar
  • ½ Cup Plant Milk I used So Delicious Coconut Milk Plain Unsweetened
  • ½ Cup Non-Dairy Yogurt I used Forager Plain Unsweetened Yogurt
  • 2 teaspoon Lemon Juice
  • 2 teaspoon Vanilla Extract
  • 2 Cups Flour
  • 1 ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Kosher Salt Less if using fine grain!
  • 1 ⅓ Cups Chopped Strawberries Chop them into approximately ¼ inch cubes


  • Prepare an 8 ½ X 4 ½ 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 ½ of the liquid into the creamed mixture and mix on low until combined. Scrape the bowl down and mix again.
  • Add ½ 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 81/2x41/2 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.
Keyword Pound Cake, Strawberry Loaf, Strawberry Pound Cake, Strawberry Recipes