We’ve been getting regular deliveries of strawberries in our CSA, which has been a nice surprise. I honestly didn’t expect to get any fruit in any of our produce boxes. The past few weeks, I’ve just been slicing the strawberries on top of pancakes or just eating them whole. But this past week, I wanted to incorporate the strawberries into a recipe and decided to use a strawberry cake recipe from “The Joy of Vegan Baking” that was ridiculously easy.
My cake batter looked a bit dry after I mixed all of the ingredients together, so I splashed in some almond milk to moisten it a bit. Also, I opted to bake the cake in a loaf pan rather than as cupcakes and to forgo the icing. The result was a mix between a cake and a quick bread that is perfect for dessert or breakfast.
Strawberry Loaf Cake (adapted from “The Joy of Vegan Baking”)
Makes one, 9-inch loaf
1 3/4 cup all-purpose flour
1 tsp baking soda
1 cup sugar
1/2 cup canola oil
1 tbsp white vinegar
1 tsp vanilla extract
1/4 cup non-dairy milk, or a little less if your batter is moist
8 ounces fresh, ripe strawberries, crushed with the back of a fork
Preheat oven to 350 degrees. Lightly grease loaf pan with cooking spray.
Mix together all of the dry ingredients in a bowl. Mix together all of the wet ingredients, including the crushed strawberries, in a separate bowl. Create a well in the dry ingredients and add the wet ingredients. Stir just to combine. Pour into the loaf pan and bake for 50-60 minutes, or until the center comes clean.