Delight in the irresistible allure of this Vegan Strawberry Loaf, a vegan and gluten-free friendly dessert with fresh strawberry puree and cream cheese frosting—so delectable and simple to make, no one will suspect it's actually better-for-you!
What You'll Need To Make This Strawberry Loaf
- Strawberry Puree:
- 2 cups sliced strawberries
- 1 teaspoon regular or vegan butter
- Super Moist Strawberry Loaf:
- 1 cup homemade strawberry puree
- ¼ cup melted regular or vegan butter
- 1 cup unsweetened oat or almond milk (or regular milk if not vegan)
- 1 cup organic cane sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 2 cups regular or gluten-free all-purpose flour (for gluten-free, we recommend King Arthur Measure for Measure)
- 2 cups diced strawberries
- Vegan Cream Cheese Frosting:
- 4 oz regular or vegan cream cheese
- ¼ cup softened regular or vegan butter
- 1 ½ cups powdered sugar
How To Make This Recipe
How To Make The Strawberry Puree:
- Bring a small saucepan with vegan butter to medium heat.
- Add the strawberries and cook, stirring, until tender (about 2-3 minutes).
- Use an immersion blender to blend into a puree. Allow to cool before using.
How To Make The Super Moist Strawberry Loaf:
- Preheat the oven to 350°F. Spray a 9x5 inch metal loaf pan with baking spray.
- In a bowl, mix strawberry puree, melted vegan butter, almond or oat milk, cane sugar, baking soda, baking powder, and vanilla.
- Add the flour and mix until a batter forms. Fold in the diced strawberries.
- Pour the batter into the loaf pan and bake for about 50 minutes or until fully risen and golden around the edges.
How To Make The Cream Cheese Frosting:
- While the cake bakes, mix softened vegan butter, vegan cream cheese, and powdered sugar to make the frosting.
- Allow the cake to cool completely before frosting or frost it while warm for a delightful melty finish.
- Top with more berries and serve warm or cooled.
Frequently Asked Questions
To store your Super Moist Strawberry Loaf:
Refrigeration:
Allow the loaf to cool completely at room temperature and then place it in an airtight container or cover with plastic wrap to prevent drying.
Freezing:
If you want to store the loaf for an extended period, freezing is a great option.
Wrap the entire loaf tightly with plastic wrap and then aluminum foil to prevent freezer burn. Label with the date and freeze for up to 2-3 months.
Reheating:
If frozen, thaw in the refrigerator overnight, then bring to room temperature before serving.
We love using King Arthur Measure for Measure gluten-free flour!
Absolutely! Here is a list with some of our top strawberry recipes:
Strawberry Pancakes
Strawberry Waffles
Strawberry Shortcake Cupcakes
Strawberry Crisp
Vegan Strawberry Loaf
Ingredients
Strawberry Puree
- 2 cups fresh or frozen strawberries
- 1 teaspoon vegan butter
Super Moist Strawberry Loaf Ingredients
- 1 cup homemade strawberry puree
- ¼ cup melted vegan butter regular butter will work
- 1 cup unsweetened oat or almond milk regular milk will work
- 1 cup organic cane sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Vegan Cream Cheese Frosting
- 4 oz vegan cream cheese regular cream cheese will work
- ¼ cup softened vegan butter regular butter will work
- 1 ½ cup powdered sugar
Instructions
Strawberry Puree Instructions
- Bring a small saucepan with vegan butter to medium heat. Add the strawberries and cook, stirring, until tender (about 2-3 minutes). Use an immersion blender to blend into a puree. You should have about ¾-1 cup of puree. Allow to cool before using.
Vegan Strawberry Loaf Instructions
- Preheat the oven to 350. Spray a 9x5 inch metal loaf pan with baking spray. You can also line it with parchment paper.
- Mix the strawberry puree, melted vegan butter, almond or oat milk, cane sugar, baking soda, baking power, and vanilla together. Then, add the flour and mix until a batter forms. Transfer the batter into the loaf pan.
- Bake the strawberry cake for about 50 minutes or until it has completely risen and is golden around the edges.
Vegan Cream Cheese Frosting
- While the strawberry loaf bakes, mix the softened vegan butter, vegan cream cheese, and powdered sugar to make the cream cheese frosting. Allow the cake to cool completely before frosting ... or you can do what I did and ice it while it's still warm so that the icing melts over the strawberry loaf. Top with more berries and serve warm or cooled.
Susana says
Hi Jillian! I enjoy making so many of your recipes!! Could you tell me what brand of vegan cream cheese you use or suggest for the frosting?
Thank you ?
Jillian says
Hi Susana, thank you so much! I'm thrilled you enjoy my recipes. I love the brands Miyokos or Kite Hill!
Lia Shah says
Hi! Can I make this as cupcakes instead?
Shannon says
Hello! I was wondering how to store this after baking, if keeping it out covered is okay or should I put it in the fridge? Also, for nutritional value it says 1 serving is 179 cal but out of how many? How many slices make up the serving amount? Thank you!
Mary Lam says
Hi Jillian. Could I use stevia or pure maple instead of sugar?
Jillian says
Hi Mary! I've never done this with stevia or maple syrup but I am thinking that stevia could work! I'd start with 4 or 5 tsp and add more from there!
Kaila Mays says
Hey there Jill!
I just left a comment about the chocolate loaf but I will also be making a strawberry cake, any notes on making this in a regular round cake pan as well?
Jillian says
Hi Kaila!! Can't wait for you to try the strawberry cake! I would recommend baking on a lower temperature (350) for less time - 30-35 minutes 🙂 test the center for doneness. Hope you love it!
Makala says
Hi! I was wondering if you’ve ever done a chocolate glaze/frosting for this recipe? Almost like a chocolate covered strawberry. If so, what recipe did you use ?
Jillian Glenn says
Hi there, I'd try the frosting from this recipe! Sounds delicious!
Marissa says
Can you use frozen strawberries for this recipe?
Jillian says
absolutely! I'd recommend making sure they are sliced thin!
Olivia says
Hi! Do you think I could use dried strawberries for this, in the cake itself? I have fresh and dried, but I want to make sure I have enough!
Susie says
Can I sub the vegan butter for avocado oil or coconut oil?
Jillian says
Absolutely!