Description
Strawberry Milkshake Pound Cake is a plant-based dessert that captures the creamy, fruity richness of strawberry milkshakes in a moist, tender cake with a delicate pink hue. Perfect for celebrations or everyday indulgence, this cake features fresh strawberries, natural sweeteners, and a natural gelling agent for the ideal texture.
Ingredients
Scale
Fruit and Flavorings
- 1 cup fresh strawberries, washed and stems removed
- 1 teaspoon vanilla extract (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
Wet Ingredients
- 1/2 cup plant-based butter, at room temperature
- 3/4 cup plant-based milk, at room temperature
- 1/2 cup natural sweetener (such as maple syrup or agave)
Dry Ingredients
- 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon natural gelling agent (such as pectin or agar)
Instructions
- Prep the Strawberries: Wash and remove the stems from fresh strawberries, then puree them until smooth. This puree will provide the cake with its signature strawberry flavor and lovely pink color.
- Mix Wet Ingredients: In a large bowl, cream the plant-based butter with the natural sweetener until fluffy. Slowly blend in the strawberry puree, plant-based milk, vegetarian Worcestershire sauce (natural), and vanilla extract (natural) until combined to create the creamy, fruity base of the batter.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and natural gelling agent. This mixture forms the structure of the cake and ensures a soft but firm texture when baked.
- Bring It All Together: Slowly fold the dry ingredients into the wet ingredients, mixing gently just until smooth and fully incorporated. Avoid overmixing to maintain a tender and soft crumb.
- Bake to Perfection: Pour the batter evenly into a greased pound cake pan. Bake at 350°F (175°C) for about 50-60 minutes or until a toothpick inserted in the center comes out clean. The cake should have a delicate pink glow and a moist interior.
- Cool and Enjoy: Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. This allows the cake to set perfectly and slice cleanly without crumbling.
Notes
- Use fresh strawberries for the best natural sweetness and moisture.
- Ensure all ingredients, especially the plant-based butter and milk, are at room temperature for even mixing.
- Gently fold the dry ingredients to avoid overmixing, which can toughen the cake.
- Check baking progress a few minutes before the recommended time as ovens vary.
- Allow the cake to cool completely before slicing for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of the cake)
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Strawberry cake, plant-based dessert, dairy free pound cake, strawberry milkshake cake, gluten free cake option
