AuthorJillian
RatingDifficultyBeginner

Coconut milk adds moisture and sweetness to this super moist vegan cake. It's loaded with strawberries, heavenly soft, dense, and delicious!

ShareSave
Yields12 Servings
Prep Time15 minsCook Time1 minTotal Time16 mins
Strawberry Coconut Milk Loaf
Optional Vegan Cream Cheese Icing
Strawberry Coconut Milk Loaf
1

Preheat oven to 375

2

In one bowl, mix canned coconut milk, almond milk, melted vegan butter, lemon juice, salt, vanilla, baking soda, and baking powder. Use your fork to break up the clumps in the coconut milk. It will still be clumpy but try to get them as small as you can.

3

Then, mix in sugar. Mix in the flour until relatively smooth. Remember not to over mix, there may still be small clumps of the coconut milk in the batter. This is ok!

4

Fold in your diced strawberries. Pour the batter into a 9×5 loaf pan and bake for 50 minutes to 1 hour. Or, until the loaf is golden!

5

Serve warm or Option to top with vegan cream cheese icing.

Ingredients

Strawberry Coconut Milk Loaf
Optional Vegan Cream Cheese Icing

Directions

Strawberry Coconut Milk Loaf
1

Preheat oven to 375

2

In one bowl, mix canned coconut milk, almond milk, melted vegan butter, lemon juice, salt, vanilla, baking soda, and baking powder. Use your fork to break up the clumps in the coconut milk. It will still be clumpy but try to get them as small as you can.

3

Then, mix in sugar. Mix in the flour until relatively smooth. Remember not to over mix, there may still be small clumps of the coconut milk in the batter. This is ok!

4

Fold in your diced strawberries. Pour the batter into a 9×5 loaf pan and bake for 50 minutes to 1 hour. Or, until the loaf is golden!

5

Serve warm or Option to top with vegan cream cheese icing.

Vegan Strawberry Coconut Milk Loaf