Vegan Strawberry Loaf Cake – Moist, Vegan!

This vegan strawberry loaf cake is super easy to make, a beautifully soft, fluffy, and incredibly moist loaf cake made with puréed fresh strawberries! Topped with juicy strawberry pieces and a golden, buttery crumble, this is the kind of bake that looks stunning on a board and tastes even better than it looks. With just 8 simple ingredients for the loaf and no eggs or dairy anywhere in sight, this easy vegan strawberry loaf is perfect for strawberry season and beyond. 

*This post may contain affiliate links. For full disclosure visit our Affiliate Disclosure page.

Strawberry season is one of my absolute favourite times of year. A bowl of fresh strawberries and cream is so good, but this vegan strawberry loaf cake is one of the best ways I know to celebrate the strawberry season!

Forget about simply putting strawberries on top of a cake –  in this recipe, we purée them and blend them directly into the batter, which means the whole loaf is infused with that gorgeous, sweet, floral strawberry flavour all the way through. It’s so fruity, beautifully soft, and wonderfully moist.

I topped the cake with crumble topping along with some strawberry pieces before baking, it turns golden and lightly crisp in the oven and creates such a nice crunch to the moist cake. It’s simple, it’s stunning, and it tastes like pure summer!

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Strawberries: Fresh, ripe strawberries are the main ingredients of this entire recipe! Puréed and blended into the batter so the strawberry flavour runs all the way through the loaf, with extra pieces pressed on top before baking. The riper and more fragrant your strawberries, the more intensely flavoured your loaf will be. Locally grown strawberries at the height of summer are absolutely perfect. Frozen strawberries can be used as a substitute.

Plain flour: I use plain flour for most of my recipes, it gives this vegan strawberry loaf cake its soft, tender crumb. Standard all-purpose plain flour is perfect here if you are in the US. For a gluten-free version, a 1:1 gluten-free flour blend can be substituted like the one from King Arthur.

Caster sugar: No need to tell you by now that caster sugar is my go-to for baking. It dissolves better and more evenly into the batter. If you want to make it with wholesome sugar, coconut sugar works as a less refined alternative and adds a gentle caramel note, though it will give the loaf a slightly deeper colour.

Vegetable oil: Oil is what keeps this loaf moist and tender. Unlike butter, oil doesn’t solidify when cool, which is why this loaf stays so soft. Any neutral-flavoured oil works perfectly. I used sunflower but rapeseed oil or light olive oil is an ideal choice.

Vegan butter: Melted vegan butter binds the crumble together and gives it a rich, buttery flavour and golden, crisp texture after baking. Use a good-quality block-style vegan butter for the best result. I like Flora. A spreadable variety can make the crumble too soft and wet, which affects the final texture.

Other ingredients: Vanilla extract, cornflour, icing sugar, plant milk, and baking powder.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

2lb loaf tin: A standard 2lb loaf tin is the perfect size for this vegan strawberry loaf cake, it has the ideal depth for even baking and beautiful, tall slices.

Large mixing bowl: A large mixing bowl is needed for whisking together the dry ingredients and bringing the full batter together. Choose a wide, stable bowl with plenty of room so you can fold everything together comfortably without spillage.

Blender or food processor: A blender or food processor is essential for puréeing the fresh strawberries into a smooth liquid. A hand blender works brilliantly too,  just make sure the purée is completely smooth with no large chunks, as it can create uneven pockets in the finished loaf.

Measuring jug: A measuring jug is useful for combining the strawberry purée, vegetable oil, and vanilla extract before adding them to the dry ingredients. The spout makes pouring into the dry mixture easy and mess-free.

Silicone spatula: A silicone spatula is ideal for gently folding the wet and dry ingredients together without over-mixing, and for scraping every last bit of batter into the prepared loaf tin. A large wooden spoon works too.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan strawberry loaf cake

Preheat your oven to 180°C (350°F). Line your 2lb loaf tin with baking parchment, pressing it neatly into the corners and leaving a generous overhang on the two long sides. This overhang acts as handles for lifting the finished loaf out cleanly once it’s cooled so don’t skip it!

Step 1: Make the crumble topping and chill

Let’s start by making the crumble topping first so it has time to firm up in the fridge, shall we? In your medium bowl, combine the plain flour, caster sugar, and salt, then pour in the melted vegan butter and vanilla extract.

Mix until the ingredients just come together into a rough, clumpy, sandy crumble. It should look crumbly and slightly dry rather than like a smooth dough. Cover and place in the fridge while you make the loaf batter. Chilling is key to the crumble holding its shape during baking, giving you those beautiful distinct golden chunks on top of the loaf rather than a flat, melted layer.

Step 2: Purée the strawberries and combine the wet ingredients

Hull your fresh strawberries and blitz them in a blender or food processor until completely smooth. I used my Ninja blender. You want a vibrant, lump-free purée, any large chunks can create uneven pockets in the baked loaf.

Transfer the purée to your measuring jug, then add the vegetable oil and vanilla extract. If you’d like to enhance the natural pink-red colour of the loaf, a small amount of vegan red food colouring can be added at this stage. Stir everything together until well combined.

Step 3: Mix the dry ingredients and make the batter

In your large mixing bowl, whisk together the plain flour, caster sugar, cornflour, and baking powder until fully combined and lump-free. Pour the wet strawberry mixture into the dry ingredients and fold together gently with your silicone spatula until just combined, stop as soon as you no longer see streaks of dry flour. Do not over-mix! A few small lumps are absolutely fine. Pour it into your prepared loaf tin and smooth the top evenly.

Step 4: Add the toppings and bake

Press a few pieces of fresh strawberries across the top of the batter for a beautifully fruity finish, then take your chilled crumble from the fridge, break it into rough chunks with your fingertips, and scatter it generously over the entire surface, covering it right to the edges.

Place the tin in the centre of your preheated oven and bake for 50-60 minutes, until well risen, golden on top, and a skewer inserted into the thickest part of the centre comes out clean. If the crumble topping starts to brown too quickly before the loaf is cooked through, lay a loose piece of tin foil over the top for the final 10 – 15 minutes. 

Once baked, allow to cool in the tin for 10 – 15 minutes before lifting onto a wire rack to cool completely before slicing. You can make icing by mixing icing sugar and plant milk and drizzle over the loaf for a sweet finish. Enjoy!

Serving tips and ideas

• Pair a slice with a dollop of vegan clotted cream or coconut cream and extra fresh strawberries for a gorgeous afternoon tea plate!
• Serve as a dessert with a scoop of vegan vanilla ice cream and a drizzle of strawberry sauce. Perfect for impressing your dinner guests!

Expert tips and tricks

Use the ripest strawberries you can find

The flavour of this loaf is built on the fresh strawberries. They’re puréed into the batter and piled on top, so their quality really does shine through. Look for deeply red, fragrant, perfectly ripe strawberries. Under-ripe strawberries will give you a pale, bland loaf without that intense strawberry flavour. 

Chill the crumble before using it

Making the crumble first and chilling it properly is a step that really does make a visible difference to the finished loaf. A cold, firm crumble holds its shape when scattered over the batter and stays as distinct chunks as it bakes, rather than melting flat into the surface. Give it a full 30 minutes in the fridge, or longer if your kitchen is warm.

Purée the strawberries until completely smooth

For an even, consistent crumb throughout the loaf, blend the strawberries until the purée is completely smooth with no chunks remaining. Any large pieces of fruit left in the purée can create uneven pockets in the baked loaf and can affect the overall texture. A good blender or hand blender takes care of this in seconds. I use one from Ninja.

Don’t over-mix the batter

Once the wet and dry ingredients are combined, fold gently and stop as soon as you no longer see streaks of dry flour. Over-mixing develops the gluten in the plain flour and results in a tougher, denser loaf rather than the soft, tender, fluffy one we’re after. Less is always more when it comes to mixing loaf cake and muffin batters.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Turn this into a strawberry and lemon loaf by adding the zest of a lemon to both the batter and the crumble topping! The citrus lifts the strawberry flavour and makes the whole loaf taste even brighter.
• Fancy a strawberry and vanilla version? Add a teaspoon of vanilla paste alongside the vanilla extract for an extra-deep, creamy vanilla flavour that pairs beautifully with the sweet strawberry purée.
• Make a strawberry and white chocolate loaf by folding a handful of dairy-free white chocolate chips into the batter before pouring it into the tin! The creamy white chocolate and fruity strawberry are an absolutely dreamy combination.
• Turn the batter into individual strawberry loaf cakes by dividing it between two small 1lb loaf tins. Reduce the baking time to around 25 to 35 minutes and check with a skewer. Perfect for gifting!

How to store

• Room temperature: Once completely cooled, store your vegan strawberry loaf cake in an airtight container or wrapped tightly in cling film at room temperature for up to 1 day. The oil in the batter keeps it wonderfully moist, and the crumble topping is at its crispest on the day of baking. Keep it away from direct sunlight or heat. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the loaf out at room temperature, as it can spoil quickly.

• Refrigerator: Store in an airtight container or wrapped tightly in clingfilm in the fridge for up to 2-3 days. Because this loaf contains fresh strawberry purée, refrigerating it after the first day is recommended to keep it fresh. Bring slices to room temperature before eating, or warm briefly in the microwave or in the oven to revive that soft, fluffy texture. You can toast a slice and top it with a scoop of ice cream for a quick dessert too.

• Freezer: This loaf freezes for up to 2-3 months. Allow to cool completely, then wrap the whole loaf or individual slices tightly in cling film, followed by a freezer-friendly bag. Defrost at room temperature for a few hours or overnight in the fridge. Individual slices can be warmed gently from frozen in the microwave or in the oven, or even in the toaster for a freshly baked feel whenever you need it.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Can I use frozen strawberries?

Yes, frozen strawberries work well in this recipe and are a great option when fresh strawberries aren’t in season. Thaw them completely first then puree as instructed. The flavour of frozen strawberries is still lovely, though fresh, in-season strawberries will always give you the most vibrant taste and colour.

Why did my loaf sink in the middle?

A sunken loaf could be caused by a number of things. Because strawberries are acidic, if you add too much baking powder or baking soda, it can cause the loaf to sink in the middle as the sides bake too quickly and the middle starts to sink. Or it could be caused by opening the oven door too early during baking, which causes a sudden drop in temperature.

Always use the accurate amount of baking powder/soda and wait until at least the 45-minute mark before opening the oven, and use the skewer test to confirm the loaf is fully baked through the centre before removing it. A loaf that’s underbaked will sink as it cools. 

Why is my loaf dense rather than fluffy?

A dense loaf is almost always caused by over-mixing the batter once the wet and dry ingredients are combined. Overworking the mixture develops the gluten in the plain flour and creates a tight, heavy crumb. This was taught to me by my aunt, who was a full-time baker. 

Fold gently and stop mixing the moment there are no more streaks of dry flour. Also check that your baking powder is fresh, old raising agents lose their effectiveness and won’t give the loaf the lift it needs.

Can I add food colouring to make it more pink?

Absolutely! Because the natural colour of the strawberry purée can vary depending on the variety and ripeness of your strawberries, a small amount of vegan red food colouring can be stirred into the wet mixture before combining with the dry ingredients to enhance or deepen the pink hue of the finished loaf. Gel food colouring gives the most vibrant result. Just add a tiny amount at a time and stir well before adding more, as it’s more concentrated than liquid colouring. Also, check the label to be sure that it’s derived from a non-animal origin.

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE this strawberry cake because it is:

• full of sweet and juicy strawberry flavour!
• Simple to make
• great for picnics on a sunny day

Want more recipes like this?

Try my other delicious cakes and dessert recipes you might enjoy!

• Strawberry Muffins
• Strawberry Blueberry Pie
• Strawberry Coffee Cake
• Strawberry Cream Cheese
• Strawberry Cookies
• Strawberry Cupcakes
• Plum Loaf Cake

Visit the loaves page and recipe page for more delicious recipes!

Recipe Card

Print