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Vegan Strawberry Marble Loaf Cake Recipe

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4.1 from 13 reviews

This Vegan Strawberry Marble Loaf Cake is a delightful and visually stunning treat featuring swirls of pink strawberry-flavored batter marbled through a vanilla base. Baked to perfection with a classic crack on top and finished with a creamy dairy-free strawberry frosting, desiccated coconut, and fresh strawberries, this cake is perfect for gatherings or a sweet vegan dessert.

Ingredients

Cake Batter

  • 250g plain flour
  • 1 + 1/2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 2 tablespoons cornflour (cornstarch)
  • 300g caster sugar
  • 150g dairy-free butter (melted)
  • 140g dairy-free vanilla or strawberry yogurt
  • 1 tablespoon apple cider vinegar
  • 150ml dairy-free milk
  • 1 teaspoon strawberry flavouring
  • Pink food gel or freeze dried strawberry powder (for coloring)

Butter Strip

  • 50g dairy-free block butter (softened)

Frosting

  • 50g dairy-free butter (softened)
  • 15g dairy-free cream cheese
  • 125g icing sugar
  • 1/4 teaspoon strawberry flavouring
  • Pink food gel or freeze dried strawberry powder
  • Dairy-free milk (as needed to adjust consistency)

Decoration

  • Desiccated coconut
  • Fresh strawberries

Instructions

  1. Prepare Oven and Tin: Preheat your oven to 160°C fan setting. Line a loaf tin with greaseproof paper or use a loaf liner and set aside.
  2. Create Butter Strip: From a block of vegan butter, cut a small strip the length of the tin and place on greaseproof paper. This strip will sit on top of the batter during baking to help form the classic cracked center.
  3. Mix Dry Ingredients: In a small bowl, whisk together plain flour, baking powder, bicarbonate of soda, cornflour, and caster sugar until well combined.
  4. Add Wet Ingredients: To the dry mixture, add melted dairy-free butter, dairy-free yogurt, apple cider vinegar, dairy-free milk, and strawberry flavouring. Whisk thoroughly until the batter is smooth.
  5. Divide and Color Batter: Divide the batter evenly into two bowls. Leave one half plain and add pink food gel or freeze dried strawberry powder to the other bowl. Stir to fully incorporate and achieve a pink hue.
  6. Assemble Batter in Tin: Spoon alternately the plain and pink batter into the prepared loaf tin to create layers. Use a skewer or toothpick to gently swirl the batters for a marble effect, but avoid over-mixing.
  7. Add Butter Strip: Lay the softened butter strip on top of the batter in the center without pressing it in; this aids in forming the crack effect during baking.
  8. Bake the Loaf: Place the tin in the center of the oven and bake for approximately 60 minutes. Check at around 50 minutes to ensure the top isn’t over-browning. The cake is done when a toothpick inserted in the middle comes out clean.
  9. Cool the Cake: Remove the loaf from the oven and set it on a cooling rack. Allow it to cool completely in the tin. Once cooled, lift it out using the edges of the greaseproof paper and transfer to a serving plate.
  10. Prepare Frosting: In a large bowl, whip dairy-free butter and dairy-free cream cheese using a stand or hand mixer until creamy. Sift in icing sugar, add strawberry flavouring, and pink food gel or strawberry powder. Whip on high speed for 5 minutes until smooth, adding dairy-free milk gradually to achieve a spreadable consistency. If frosting is too thick, incorporate more softened butter.
  11. Frost the Cake: Spread the strawberry frosting evenly over the cooled loaf cake using a spoon or offset spatula.
  12. Decorate: Sprinkle desiccated coconut on top and garnish with fresh strawberry slices for a finishing touch. Serve and enjoy this beautiful vegan treat!

Notes

  • Ensure not to over-swirl the batter to maintain distinct marbling in the cake.
  • The butter strip placed on top of the batter before baking helps to create a traditional cracked loaf appearance.
  • Use dairy-free or vegan alternatives for all dairy ingredients to keep the recipe fully vegan.
  • If you prefer, you can substitute strawberry flavouring with fresh strawberry puree for a natural alternative but adjust liquid quantities accordingly.
  • The frosting can be adjusted in sweetness and consistency by varying the icing sugar and dairy-free milk amounts.
  • Allow the cake to cool completely before frosting to prevent melting.

Find it online: https://bitezly.com/vegan-strawberry-marble-loaf-cake-recipe/