Vegan Strawberry Pound Cake with Strawberry Glaze
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This vegan strawberry pound cake has fresh strawberries folded into it! It’s deliciously moist, fluffy, and finished with a heavenly strawberry glaze on top.
Embrace summer’s bounty with a loaf cake filled with fresh strawberries and then doused in a glaze made from fresh strawberry puree.
The best part? It’s egg-free, dairy-free, and nut-free!
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This vegan pound cake makes the perfect summer dessert from top to bottom.
And if you’re doubting that you can satisfy your sweet tooth with plant-based treats, this strawberry glazed cake makes a delicious pairing with vegan strawberry ice cream or vegan chocolate pudding.
Why You’ll Love This Vegan Strawberry Pound Cake Recipe
- This strawberry pound cake with strawberry glaze gets its delicious strawberry flavor from actual fresh strawberries in the batter and topping!
- This vegan strawberry pound cake can be served in many ways. You can swap the glaze for another topping or enjoy a slice with another plant-based dessert.
- It’s so impressive that this strawberry cake with strawberry glaze does not use eggs or dairy. The cake is rich, moist, and not overly dense like other pound cakes.
Ingredients And Substitutions
Strawberry pound cake:
Ground flaxseed and water – Flax eggs bind the ingredients in this strawberry pound cake.
Vegan butter – For a rich and tender dairy-free pound cake.
Coconut sugar – Boosts the sweetness of the strawberry cake.
Vanilla extract – This strawberry glazed cake is also perfect with almond extract!
All-purpose flour – For the loaf cake’s structure.
Salt – Balances the sweetness of the strawberry pound cake with strawberry glaze.
Baking powder – Helps the vegan pound cake rise.
Aquafaba – Just like whipped egg whites, whipped aquafaba helps create a light and fluffy cake.
Strawberries – This summer-perfect strawberry cake with strawberry glaze gets its delicious flavor from real fresh strawberries in the cake. Want to give your cake a vibrant pink color? Add vegan pink food coloring to the batter!
Strawberry glaze:
Strawberries – The glaze for this vegan strawberry pound cake uses a puree made from pulsing fresh berries until smooth.
Powdered sugar – The sweet glaze completes the fresh strawberry loaf cake in terms of looks, texture, and taste.
Tips For Making This Recipe
Do Not Overmix the Batter
Overmixing can make the pound cake too dense. To avoid it, make sure the ingredients are at room temperature, and scrape the bowl down as needed during mixing to ensure everything is incorporated evenly.
Swap the Glaze For Strawberry Frosting
If you prefer frosting over glaze, you can use vegan butter! Beat it until creamy, and slowly add powdered sugar and powdered freeze-dried strawberries. If the dairy-free strawberry frosting is too thick, just add a bit of soy milk.
Storage Tips
Store the leftover slices in an airtight container at room temperature for up to 3 days to keep them moist. This pound cake is also freezer-friendly and can be frozen for up to 1 month.
Strawberry Pound Cake With Strawberry Glaze Recipe FAQs
How did the pound cake get its name?
The pound cake got its name because, back then, it used a pound for each of its main ingredients: flour, sugar, butter, and eggs.
Can I use frozen strawberries?
Yes. Just make sure to thaw the frozen berries and drain the excess water before adding them to the batter.
How do you keep strawberries red when baking?
If you don’t want brown strawberries in your pound cake, toss them in lemon juice before adding them to the strawberry pound cake batter.
Can I make this strawberry pound cake gluten-free?
Yes. Use measure for measure gluten-free flour.
Can I bake the vegan strawberry pound cake in a bundt pan?
You can bake this strawberry cake in a bundt pan. After 50 minutes, check the cake with a toothpick to see if it’s done.
More Delicious Vegan Dessert Recipes
- Lemon Blueberry Pound Cake
- Chocolate Strawberry Vegan Scones
- Vegan Strawberry Shortcake
- Chocolate Covered Rice Cakes
- Chocolate Molten Lava Cake
I found this recipe for Vegan Strawberry Pancakes that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Vegan Strawberry Pound Cake
Ingredients
For the strawberry pound cake:
- 3 tbsp ground flaxseed
- 9 tbsp water
- 1/2 cup vegan butter
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 6 tbsp aquafaba (water from a can of chickpeas)
- 1 cup fresh strawberries, chopped
For the strawberry glaze:
- 6 to 7 strawberries, rinsed and hulled
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper.
For the strawberry pound cake:
- Combine the ground flax and water to make the flax eggs. Let the mixture sit for 5 minutes until the consistency is similar to egg whites.
- Cream butter and sugar using the stand mixer’s paddle attachment. Once light and fluffy, add the vanilla extract and flax eggs and mix until combined.
- Mix the dry ingredients in a separate mixing bowl.
- With the mixer on low speed, slowly add the flour mixture to the wet ingredients until combined, scraping the bowl down if needed.
- Using the stand mixer’s whisk attachment, whisk the aquafaba on High for 10 to 15 minutes until stiff peaks form.
- Fold the whipped aquafaba into the batter. Add the strawberries and mix until evenly distributed.
- Pour and spread the cake batter evenly into the prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 30 minutes.
For the strawberry glaze:
- Place the strawberries in the food processor and pulse until smooth.
- Add the strawberry puree to the powdered sugar one teaspoon at a time and whisk until smooth.
- Drizzle the strawberry glaze over the cooled pound cake. Allow the glaze to set and your vegan strawberry pound cake is ready to be sliced and served!
Notes
- Overmixing can make the pound cake too dense. To avoid it, make sure the ingredients are at room temperature, and scrape the bowl down as needed during mixing to ensure everything is incorporated evenly.
- If you prefer frosting over glaze, you can use vegan butter! Beat it until creamy, and slowly add powdered sugar and powdered freeze-dried strawberries. If the dairy-free strawberry frosting is too thick, just add a bit of soy milk.
- Store the leftover slices in an airtight container at room temperature for up to 3 days to keep them moist. This pound cake is also freezer-friendly and can be frozen for up to 1 month.
HOW MUCH BAKING POWDER R U SUPPOSE TO PUT IN THIS RECIPE ???????
Anastasia, traditional pound cake does not require baking powder.
Can you use a bundt pan instead of a loaf? Has anyone tried that?
Great question, we have not tested it with that, so we cannot say for sure 🙂
I have a yummy white chocolate pound cake recipe that is requested all of the time!! I finally was sick of the same old thing. I took your glaze and warmed it a bit and served with grilled pound cake! It is delicious something as simple as taking the fresh strawberries and blending them adding a dash of butter and sugar who knew! I searched everywhere and found yours tasted the best! And yes this was made in winter and it was still yummy! Thank you so much!
Your white chocolate pound cake sounds amazing. And with that glaze?! YUM-O!
I made this yesterday and it was really yummy! However, the glaze did not turn out right for some reason. The powdered sugar never creamed right with the butter, and the butter was softened. It still tasted good but it looked funky because of the powdered sugar.
I’m so glad you enjoyed the cake! As for the glaze, that’s really strange :/ I didn’t have to sift the powdered sugar, but I wonder if that would help for you.
This pound cake is so pretty! Thanks for linking up to Two Cup Tuesday at Pint Sized Baker. I’ve pinned this for later.
Thanks Karyn! I’m happy you enjoyed it!
I pinned this!! So delicious! 🙂 My kids are HUGE strawberry lovers and we will definitely be trying this!
Thank you! I’m glad you enjoyed it.
This looks so yummy. Since strawberries are so plentiful right now, I’ll have to make this soon! I’m visiting from 36th Avenue link party.
Christy @ Creating a Beautiful Life
You’re right, strawberries are everywhere and at good prices too! Thanks for coming by!
Thank you for coming by Lauren! I have no doubt that anyone in your family would love this recipe!
This recipe looks amazing! I am a new follower on Bloglovin! I found you from Ginger Snap Crafts 🙂
Great to have you Krista! I appreciate the follow and hope you try the recipe out!
I think I need a huge slice of this and a nice cup o’joe!
You really should whip this cake up and have it ready for morning… it’s SO worth it!
Thank you! I hope you do try it out!
oh my, i totally hear that! Glazed piece of leather? I’m in! hahaha. the Glaze makes a world of a difference
OH I just bought some strawberries this looks so good I can’t wait to try it!
I just bought another 5lb of them, and I’m seriously considering making another one of these, it was so good!
Wow, this strawberry pound cake looks so delicious! I’d love for you to link up a few yummy recipes at my weekend link party@The Weekend re-Treat! on The Best Blog Recipes if you haven’t already!
Hope to see you there!
Shauna
http://thebestblogrecipes.blogspot.com/
http://ready2loseweight.blogspot.com/
Thanks for letting me know about your party! I just arrived fashionably late and mingled a bit 🙂 Thanks for coming by!
Is strawberry puree something you buy or that you make?
I made the puree by throwing about 6-7 strawberries in my food processor and blending until smooth.
I’m sure your family would gobble it up just like mine has!
I really want to try this recipe, it looks amazing! I love your site, thanks for sharing. Check us out sometime, if you get a chance!
thank you so much for coming by! I really hope you get a chance to try it out!