vegan strawberry

pound cake


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


Combine ground flax and water; let sit for 5 minutes to make flax eggs. Cream butter and sugar until light and fluffy. Add vanilla and flax eggs, mix well.


In a separate bowl, mix dry ingredients. Gradually add flour mixture to wet ingredients on low speed. Whisk aquafaba on high until stiff peaks form, then fold into the batter.


Gently fold in strawberries. Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean. Cool in the pan for 30 minutes before serving.

Tips for Making  Vegan Strawberry Pound Cake:

To enhance its flavor, slightly brown the “lobster” mixture for 5 minutes in a non-stick skillet over medium-high heat.