Description
This Strawberry Milkshake Pound Cake is a delightful plant-based treat combining creamy textures and fresh strawberry flavor. Featuring a tender, moist crumb and natural sweetness, it offers a comforting dessert or snack with simple, everyday ingredients enhanced by a natural gelling agent for perfect texture.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup plant-based butter, softened
- 1 cup granulated sugar
- 1 cup plant-based milk, room temperature
- 1 teaspoon natural vanilla extract
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon natural gelling agent
Fresh Fruit
- 1 cup fresh strawberries, washed and roughly chopped
Instructions
- Prep Your Ingredients: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with plant-based butter or oil. Wash and roughly chop the fresh strawberries. In a small bowl, combine the natural gelling agent with a splash of plant-based milk and let it activate while preparing the batter.
- Cream Butter and Sugar: In a mixing bowl, beat the plant-based butter and granulated sugar together until light and fluffy, incorporating air for a soft crumb and tender texture.
- Add Wet Ingredients: Mix in the plant-based milk, natural vanilla extract, and vegetarian Worcestershire sauce (natural) for a slight umami depth. Gently fold in the activated natural gelling agent, ensuring even incorporation without deflating the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute leavening agents.
- Blend the Batter: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cake light. Fold in the chopped strawberries last to retain their shape.
- Bake to Golden Perfection: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until the top is golden and a toothpick inserted in the center comes out clean with a few moist crumbs. Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure plant-based butter and milk are at room temperature for a smooth batter.
- Mix only until ingredients are combined to avoid a dense cake.
- Use ripe but firm strawberries to prevent excess moisture.
- Use a 9×5 inch loaf pan for proper baking time and cake thickness.
- Allow cake to cool completely before slicing to maintain shape and texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Strawberry pound cake, plant-based dessert, milkshake cake, fruit pound cake, vegan cake
