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Light Strawberry Pound Cake with Strawberry Glaze

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 -12 servings / 1 loaf
Author Holly


  • 3 flax eggs (3 tablespoon ground flax + 9 tablespoon water)
  • ½ cup vegan butter
  • ¾ cup sugar or coconut sugar
  • 1 teaspoon vanilla extract
  • 1 ¾ cups flour
  • ½ teaspoon salt
  • ¼ teaspoon salt
  • 1 ½ teaspoon baking powder
  • 6 tablespoon aquafaba (water from a can of chickpeas)
  • 1 cup fresh strawberries , chopped

for the Glaze:

  • 1 c powdered sugar
  • 1-2 teaspoon pureed strawberries


  • Preheat oven to 350 degrees F. Line an 8-inch loaf pan with parchment paper for easy removal

For the Cake:

  • Prepare flax egg and let sit for 5 minutes until goopy, like egg whites.
  • Cream together the butter and sugar, mixing in vanilla and the flax egg once that's ready.
  • In a medium bowl, combine flour, salt, and baking powder. Gradually add the flour mixture to the wet ingredients and blend well.
  • In the bowl of a stand mixer with the whisk attachment, whisk the aquafaba on high for about 10-15 minutes, or until you have achieved stiff peaks. Delicately fold first the aquafaba fluff and then the strawberries into the batter, until blended.
  • Pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. Leave in the pan to cool. Once cool, invert onto serving plate.

For the Glaze:

  • To make strawberry puree, put 1-2 strawberries in a food processor and pulse until smooth. Add puree to powdered sugar, just 1 teaspoon at a time until the glaze reaches the desired consistency.
  • Drizzle glaze over top of cooled cake.


This light and fluffy cake is jam-packed with fresh strawberries in every single bite, making this the perfectly sweet addition to any special occasion.