Vegan Dessert Recipes
ByLouisa
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This vegan strawberry pound cake has fresh strawberries folded into it! It’s deliciously moist, fluffy, and finished with a heavenly strawberry glaze on top.
Embrace summer’s bounty with a loaf cake filled with fresh strawberries and then doused in a glaze made from fresh strawberry puree.
The best part? It’s egg-free, dairy-free, and nut-free!
This vegan pound cake makes the perfect summer dessert from top to bottom.
And if you’re doubting that you can satisfy your sweet tooth with plant-based treats, this strawberry glazed cake makes a delicious pairing with vegan strawberry ice cream or vegan chocolate pudding.
Why You’ll Love This Vegan Strawberry Pound Cake Recipe
- This strawberry pound cake with strawberry glaze gets its delicious strawberry flavor from actual fresh strawberries in the batter and topping!
- This vegan strawberry pound cake can be served in many ways. You can swap the glaze for another topping or enjoy a slice with another plant-based dessert.
- It’s so impressive that this strawberry cake with strawberry glaze does not use eggs or dairy. The cake is rich, moist, and not overly dense like other pound cakes.
Ingredients And Substitutions
Strawberry pound cake:
Ground flaxseed and water –Flax eggs bind the ingredients in this strawberry pound cake.
Vegan butter –For a rich and tender dairy-free pound cake.
Coconut sugar –Boosts the sweetness of the strawberry cake.
Vanilla extract –This strawberry glazed cake is also perfect with almond extract!
All-purpose flour –For the loaf cake’s structure.
Salt –Balances the sweetness of the strawberry pound cake with strawberry glaze.
Baking powder –Helps the vegan pound cake rise.
Aquafaba – Just like whipped egg whites, whipped aquafaba helps create a light and fluffy cake.
Strawberries –This summer-perfect strawberry cake with strawberry glaze gets its delicious flavor from real fresh strawberries in the cake. Want to give your cake a vibrant pink color? Add vegan pink food coloring to the batter!
Strawberry glaze:
Strawberries –The glaze for this vegan strawberry pound cake uses a puree made from pulsing fresh berries until smooth.
Powdered sugar –The sweet glaze completes the fresh strawberry loaf cake in terms of looks, texture, and taste.
Tips For Making This Recipe
Do Not Overmix the Batter
Overmixing can make the pound cake too dense. To avoid it, make sure the ingredients are at room temperature, and scrape the bowl down as needed during mixing to ensure everything is incorporated evenly.
Swap the Glaze For Strawberry Frosting
If you prefer frosting over glaze, you can use vegan butter! Beat it until creamy, and slowly add powdered sugar and powdered freeze-dried strawberries. If the dairy-free strawberry frosting is too thick, just add a bit of soy milk.
Storage Tips
Store the leftover slices in an airtight container at room temperature for up to 3 days to keep them moist. This pound cake is also freezer-friendly and can be frozen for up to 1 month.
Strawberry Pound Cake With Strawberry Glaze Recipe FAQs
How did the pound cake get its name?
The pound cake got its name because, back then, it used a pound for each of its main ingredients: flour, sugar, butter, and eggs.
Can I use frozen strawberries?
Yes. Just make sure to thaw the frozen berries and drain the excess water before adding them to the batter.
How do you keep strawberries red when baking?
If you don’t want brown strawberries in your pound cake, toss them in lemon juice before adding them to the strawberry pound cake batter.
Can I make this strawberry pound cake gluten-free?
Yes. Use measure for measure gluten-free flour.
Can I bake the vegan strawberry pound cake in a bundt pan?
You can bake this strawberry cake in a bundt pan. After 50 minutes, check the cake with a toothpick to see if it’s done.
More Delicious Vegan Dessert Recipes
- Lemon Blueberry Pound Cake
- Chocolate Strawberry Vegan Scones
- Vegan Strawberry Shortcake
- Chocolate Covered Rice Cakes
- Chocolate Molten Lava Cake
I found this recipe for Vegan Strawberry Pancakes that I HAVE to try!
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Vegan Strawberry Pound Cake
This vegan strawberry pound cake has fresh strawberries folded into it! It's deliciously moist, fluffy, and finished with a heavenly strawberry glaze on top.
Louisa
Prep Time 20 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 20 minutes minutes
Ingredients
For the strawberry pound cake:
- 3 tbsp ground flaxseed
- 9 tbsp water
- 1/2 cup vegan butter
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 6 tbsp aquafaba (water from a can of chickpeas)
- 1 cup fresh strawberries, chopped
For the strawberry glaze:
- 6 to 7 strawberries, rinsed and hulled
- 1 cup powdered sugar
Instructions
Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper.
For the strawberry pound cake:
Combine the ground flax and water to make the flax eggs. Let the mixture sit for 5 minutes until the consistency is similar to egg whites.
Cream butter and sugar using the stand mixer’s paddle attachment. Once light and fluffy, add the vanilla extract and flax eggs and mix until combined.
Mix the dry ingredients in a separate mixing bowl.
With the mixer on low speed, slowly add the flour mixture to the wet ingredients until combined, scraping the bowl down if needed.
Using the stand mixer’s whisk attachment, whisk the aquafaba on High for 10 to 15 minutes until stiff peaks form.
Fold the whipped aquafaba into the batter. Add the strawberries and mix until evenly distributed.
Pour and spread the cake batter evenly into the prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 30 minutes.
For the strawberry glaze:
Place the strawberries in the food processor and pulse until smooth.
Add the strawberry puree to the powdered sugar one teaspoon at a time and whisk until smooth.
Drizzle the strawberry glaze over the cooled pound cake. Allow the glaze to set and your vegan strawberry pound cake is ready to be sliced and served!
Notes
- Overmixing can make the pound cake too dense. To avoid it, make sure the ingredients are at room temperature, and scrape the bowl down as needed during mixing to ensure everything is incorporated evenly.
- If you prefer frosting over glaze, you can use vegan butter! Beat it until creamy, and slowly add powdered sugar and powdered freeze-dried strawberries. If the dairy-free strawberry frosting is too thick, just add a bit of soy milk.
- Store the leftover slices in an airtight container at room temperature for up to 3 days to keep them moist. This pound cake is also freezer-friendly and can be frozen for up to 1 month.
