Vegan Strawberry Raspberry Loaf Cake
A tender vegan loaf cake studded with fresh strawberries and raspberries, made entirely without eggs or dairy. This berry-forward cake relies on soy yogurt, plant-based milk, and apple cider vinegar to create structure and moisture, while cornstarch gently coats the fruit to prevent sinking. The crumb is soft and subtly vanilla-scented, with bursts of tartness from the berries. The straightforward method suits bakers of all levels seeking plant-based desserts. Serve this at afternoon tea, casual gatherings, or pack it for picnics. What sets this version apart is the deliberate mid-bake scoring technique, which helps the cake rise evenly and develop an appealing crack, and the restrained sugar level that lets berry flavor shine.
Ingredients
- 2 cups all-purpose flourspelt flour1:1whole grain
nuttier, denser crumb
- ⅓ cups sugar
- 2 tsp baking powder
- ½ cups soy vegan vanilla yogurt
- 3 ½ tbsp neutral oil
- 11 tbsp plant-based milk, rice milk used in source
- 1 tsp apple cider vinegar
- 2 tsp vanilla extract
- 4 oz strawberries and raspberries, mixed or whole
- 1 tsp cornstarch
- 4 tbsp powdered sugar, for glaze
- 1 tsp water, for glaze
Instructions
- 1
Preheat oven to 350°F. Prepare your loaf pan with grease and parchment paper.
- 2
Combine plant-based milk, oil, apple cider vinegar, vegan yogurt, vanilla extract, and sugar in a bowl or stand mixer. Stir well.
- 3
Add baking powder and stir. Add flour in stages, stirring until smooth batter forms.
- 4
In a separate bowl, coat strawberries and raspberries with cornstarch. Fold gently into batter.
- 5
Pour batter into prepared loaf pan.
- 6
Bake for approximately 50 minutes. After 10 minutes of baking, open oven, wet a knife blade with cold water, and make a lengthwise cut down the center of the cake. Close oven and continue baking until a toothpick inserted in the center comes out clean.
- 7
Cool in pan for approximately 10 minutes, then turn out onto a cooling rack. Cool completely before glazing.
- 8
For glaze, mix powdered sugar and water until thick but spreadable. Apply to cooled cake.
Tips
Coat berries with cornstarch before folding into batter. This absorbs moisture and prevents fruit from sinking to the bottom during baking, ensuring even distribution throughout the crumb.
The mid-bake scoring technique is essential. Wetting the knife blade prevents it from sticking to the rising cake and creates a controlled split that allows heat to penetrate and the cake to rise symmetrically.
Let the cake cool completely before glazing. A warm cake will cause the icing to melt and run off. A thin, spreadable glaze adheres best to a cool, stable surface.
Good to Know
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The cake stays moist thanks to the yogurt and oil content.
Prepare the batter up to 2 hours before baking. Coat berries with cornstarch and fold in just before pouring into the pan to prevent them from releasing liquid.
Serve at room temperature or slightly chilled. Pairs well with tea, coffee, or plant-based milk. Cut into thick slices to showcase the berry distribution.
Common Mistakes
Do not skip the cornstarch coating on berries to avoid them sinking to the bottom and creating a dense base layer.
Do not open the oven before the 10-minute mark to avoid interfering with initial rise.
Do not glaze a warm cake to avoid the icing sliding off or becoming too thin.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen berries instead of fresh?
Yes, but thaw and drain them thoroughly to remove excess liquid. Pat dry before coating with cornstarch. Frozen berries may release more juice during baking, potentially making the cake wetter than intended.
What if I don't have apple cider vinegar?
Use white vinegar or lemon juice at the same ratio. These provide the acid needed to react with baking soda-like interactions in the batter. Avoid skipping it entirely, as it contributes structure in vegan baking.
Can I freeze this cake after baking?
Yes. Cool completely, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw at room temperature for 2-3 hours before serving. Freeze before glazing for best results, then glaze after thawing.