Coconut milk adds moisture and sweetness to this super moist vegan cake. It's loaded with strawberries, heavenly soft, dense, and delicious!
Preheat oven to 375
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.
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!
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!
Serve warm or Option to top with vegan cream cheese icing.
Ingredients
Directions
Preheat oven to 375
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.
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!
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!
Serve warm or Option to top with vegan cream cheese icing.
2 Comments
Liza
Posted on: May 7, 2020Hello! When do I add the 2 tbsp melted vegan butter & 1 tbsp lemon juice to the cake? It’s not listed in the directions – thanks!
JillianGlenn
Posted on: May 7, 2020Thank you for pointing that out, Liza! I’ve updated the recipe to reflect when those ingredients should be added in!